CN116200236A - Grain-modified granulating brewing method - Google Patents
Grain-modified granulating brewing method Download PDFInfo
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- CN116200236A CN116200236A CN202211700822.1A CN202211700822A CN116200236A CN 116200236 A CN116200236 A CN 116200236A CN 202211700822 A CN202211700822 A CN 202211700822A CN 116200236 A CN116200236 A CN 116200236A
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- 238000000034 method Methods 0.000 title claims abstract description 59
- 235000014101 wine Nutrition 0.000 claims abstract description 73
- 239000002994 raw material Substances 0.000 claims abstract description 67
- 239000002245 particle Substances 0.000 claims abstract description 63
- 239000000463 material Substances 0.000 claims abstract description 61
- 230000004048 modification Effects 0.000 claims abstract description 16
- 238000012986 modification Methods 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 239000007858 starting material Substances 0.000 claims abstract description 4
- 235000013339 cereals Nutrition 0.000 claims description 41
- 230000008569 process Effects 0.000 claims description 31
- 238000000855 fermentation Methods 0.000 claims description 28
- 230000004151 fermentation Effects 0.000 claims description 28
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 27
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 26
- 239000011435 rock Substances 0.000 claims description 22
- 239000000126 substance Substances 0.000 claims description 18
- 239000000919 ceramic Substances 0.000 claims description 16
- 239000008187 granular material Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 239000001814 pectin Substances 0.000 claims description 14
- 229920001277 pectin Polymers 0.000 claims description 14
- 235000010987 pectin Nutrition 0.000 claims description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims description 11
- 235000009566 rice Nutrition 0.000 claims description 11
- 238000010025 steaming Methods 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 244000061456 Solanum tuberosum Species 0.000 claims description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 8
- 150000002148 esters Chemical class 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- XFXPMWWXUTWYJX-UHFFFAOYSA-N Cyanide Chemical compound N#[C-] XFXPMWWXUTWYJX-UHFFFAOYSA-N 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 claims description 5
- 239000001760 fusel oil Substances 0.000 claims description 5
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
- 240000006394 Sorghum bicolor Species 0.000 claims description 4
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 238000004821 distillation Methods 0.000 claims description 4
- 239000010903 husk Substances 0.000 claims description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 4
- 239000011707 mineral Substances 0.000 claims description 4
- 235000012015 potatoes Nutrition 0.000 claims description 4
- 238000007711 solidification Methods 0.000 claims description 4
- 230000008023 solidification Effects 0.000 claims description 4
- 244000052616 bacterial pathogen Species 0.000 claims description 3
- 210000001161 mammalian embryo Anatomy 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 238000009818 secondary granulation Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 7
- 240000007594 Oryza sativa Species 0.000 claims 2
- 238000013124 brewing process Methods 0.000 abstract description 18
- 230000036541 health Effects 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000005469 granulation Methods 0.000 abstract description 2
- 230000003179 granulation Effects 0.000 abstract description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 23
- 206010040844 Skin exfoliation Diseases 0.000 description 14
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 12
- 229910052760 oxygen Inorganic materials 0.000 description 12
- 239000001301 oxygen Substances 0.000 description 12
- 241000209094 Oryza Species 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 238000009461 vacuum packaging Methods 0.000 description 8
- 238000001035 drying Methods 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- 230000006378 damage Effects 0.000 description 4
- 238000011514 vinification Methods 0.000 description 4
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 244000018633 Prunus armeniaca Species 0.000 description 2
- 235000009827 Prunus armeniaca Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000005453 pelletization Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 2
- 238000001291 vacuum drying Methods 0.000 description 2
- 235000020097 white wine Nutrition 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- -1 alcohol organic compounds Chemical class 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000004907 flux Effects 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- 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
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- 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
- C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
Abstract
The invention relates to the technical field of brewing of wine, in particular to a granulating and brewing method for grain modification, which comprises the following steps: step 1, carefully selecting and peeling brewing raw materials; step 2, raw materials are mixed and granulated; step 3, curing; step 4, cooling and starter propagation; step 5, fermenting and brewing wine; the wine material particles adopting the granulation brewing process are cured at a high temperature of not lower than 120 ℃, the soaked wine material particles are not dispersed, and the cured wine material particles are beneficial to body health; the brewing raw materials are processed into the wine material particles and vacuum packed, so that the technical requirements on brewing staff are low, and the population popularization range is wide.
Description
Technical Field
The invention relates to the technical field of brewing of wine, in particular to a grain modified granulating brewing method, which removes skin, pectin and ester harmful substances in brewing raw materials and then performs granulating brewing.
Background
The wine brewing history in China is different, the wine sets developed by archaeology are deduced, the wine sets are unearthed for more than ten thousands of years ago, the modern brewing process of real white wine is mature in primordial, about one thousand years ago, the steaming white wine brewing technology is calibrated by the mountain apricot village, and wine with different flavors and different styles is bred after the mountain apricot village is in the south and north of the country, and the brewing process is prolonged to the present.
However, the wine is a necessary drink on a dining table today by using mellow and delicious historical drinks, but the body of a person with a taste is injured, the harmful ingredients of the wine are deeply known, the factors generating the harmful ingredients are not irremovable, but can not be removed by the existing brewing process, the wine is firstly subjected to aerobic saccharification after being steamed and mixed with yeast, and then is put into a cellar for fermentation, and particularly sufficient oxygen is needed in the fermentation process, in order to meet the oxygen amount and oxygen circulation conditions, grains with skin and rice hulls which are favorable for storing oxygen are adopted, methanol generated by pectin substances seriously damages human livers in the fermentation process, and in order to control the methanol content, people only need to control the methanol content by low-temperature brewing, and the oxygen amount consumed by fermentation cannot be met by the existing brewing process if the impurities are removed.
Therefore, the invention provides a grain-modified granulating brewing method, which is characterized in that the method is carried out by modifying raw materials, the main body of white spirit is 98% of ethanol and water, 2% of acid, ester, phenol, formaldehyde and alcohol organic compounds are important factors for changing the quality of the wine, and the main components for controlling the quality of harmful wine are pectin and ester substances contained in the raw materials, wherein the substances are skin, kernel and embryo of grains and fruits.
The invention removes harmful substances generated in the process of brewing white spirit, changes the negative influence of white spirit on human health from raw materials and brewing process, the main components of white spirit are water, ethanol and trace organic compounds, the main components of brewing raw materials are starch and sugar, the main raw materials for generating the components are grains, fruits and potatoes containing starch and sugar, and as long as pectin and ester harmful substances are removed, many grains, fruits and potatoes can be used for brewing wine. The main component of white spirit is ethanol, the raw materials for producing the ethanol are sugar and starch, the grain skin belongs to pectin substances, methanol can be produced at the fermentation temperature of more than 40 ℃, namely the harmful components which are the most harmful to the liver in the white spirit, rice hulls or wheat hulls are added in the fermentation process of the white spirit for providing sufficient oxygen, and the grain skin and the grain hulls play an important role. If the skin of grain and rice husk serving as auxiliary materials are removed, there is no space for storing oxygen, and anaerobic bacteria products can be caused by insufficient oxygen, so that the damage to human bodies is larger, but the existing brewing technology cannot ban the harmful substances.
Disclosure of Invention
Aiming at the prior defects, the invention provides a granulating brewing method for grain modification, which solves the problems that harmful substances cannot be removed by the traditional brewing process, the grain mesocarp and auxiliary rice hulls are removed in the traditional brewing process, an oxygen storage space is not available, anaerobic bacteria products are caused by insufficient oxygen, and further the harm to human bodies is larger due to drinking.
In order to achieve the above purpose, the present invention provides the following technical solutions:
a granulating brewing method for grain modification,
the method comprises the following steps:
step 1, carefully selecting and peeling brewing raw materials;
step 2, raw materials are mixed and granulated;
step 3, curing;
step 4, cooling and starter propagation;
and 5, fermenting and brewing wine.
The technical scheme of the invention is further improved as follows: in the step 1, the brewing raw materials are carefully screened, impurity components affecting the quality of the wine are removed, the husk of the sorghum is removed, the corn is peeled off, the embryo is removed, and the sweet potato and the potato are purified into starch for use; the peeling machine peels the raw materials required by brewing, removes pectin substances of methanol, fusel oil, aldehyde and cyanide generated in the raw materials, removes germs of grains at the same time of peeling, and carries out secondary granulation molding on the mixed brewing raw materials with pectin and ester substances removed from grains, fruits and potatoes.
The technical scheme of the invention is further improved as follows: in the step 2, the purified and carefully selected raw materials are subjected to scientific collocation and then are granulated by a granulator, the temperature of the raw materials is 120-300 ℃ in the granulating process, and the raw materials are subjected to temperature sterilization.
The technical scheme of the invention is further improved as follows: in the step 3, the granulated raw materials are cured and steamed again, and the raw materials are cured thoroughly by a special high-temperature steaming pot and then discharged from the pot for cooling.
The technical scheme of the invention is further improved as follows: in the step 4, yeast is added and mixed when the temperature is reduced to below 40 ℃, distiller's yeast is prepared according to different types of fragrance, and stacking fermentation is carried out after the yeast is mixed.
The technical scheme of the invention is further improved as follows: in the step 5, the wine material particles and volcanic rock particles are mixed and put into a fermentation tank for fermentation, and distillation is carried out.
The technical scheme of the invention is further improved as follows: the auxiliary material forming method is characterized in that volcanic rock particles or ceramic porous particles are adopted as raw materials of the auxiliary brewing material to replace rice hulls in the traditional brewing method, and mineral substances or ceramic porous particles formed by porous high-temperature solidification are adopted as the volcanic rock particles to replace the rice hulls.
The technical scheme of the invention is further improved as follows: the synthetic brewing method comprises mixing the above materials, adding volcanic rock particles or ceramic porous particles, fermenting in a fermentation tank, adding warm water according to brewing ratio, controlling temperature, fermenting, distilling to obtain high-quality harmless Chinese liquor, and bottling.
Compared with the prior art, the invention provides a granulating brewing method for grain modification, which has the following beneficial effects:
1. the invention provides a granulating and brewing method for grain modification, which processes brewing raw materials into wine material particles and carries out vacuum packaging, thereby having low technical requirements on brewing staff and large population popularization range.
2. The invention provides a grain-modified granulating brewing method, wherein volcanic rock grains or ceramic porous grains are adopted as auxiliary materials in the method to replace rice hulls in the traditional brewing process, so that a gap of a grain space of a wine material is formed, and the efficient auxiliary oxidation effect is achieved.
3. The invention provides a grain-modified granulating brewing method, which adopts the granulating brewing process to cure wine material particles at a high temperature of not lower than 120 ℃ and prevent the wine material particles from being dispersed in water, and the well-cured wine material particles are beneficial to body health.
4. The invention provides a grain-modified granulating brewing method, which has simple and easy-to-operate synthetic brewing process and can achieve batch production and sales; the wine brewed by the method has reduced harm to the body of drinkers and has great popularization significance.
Detailed Description
The technical scheme of the present invention will be clearly and completely described in the following detailed description. It will be apparent that the described embodiments are only some, but not all, embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
The embodiment provides a granulating brewing method for grain modification, which comprises the following steps: selecting and peeling treatment process of brewing raw materials, mixing and granulating the raw materials, curing process, cooling and starter feeding process and fermenting brewing process.
The specific granulation brewing method comprises the following steps:
1. the brewing raw materials are carefully screened and impurity components affecting the quality of the wine are removed, the husk of the sorghum is removed, the corn is peeled off, the germ is removed, the sweet potato and the potato are purified into starch for use, and in a word, all the used brewing raw materials can be used only through special treatment.
2. The raw materials after purification and selection are scientifically matched and then are granulated by a granulator, and the raw materials can generate high temperature in the granulating process, so that sterilization and curing effects are achieved.
3. Curing (steaming) the granulated raw materials again, curing the raw materials thoroughly by a special high-temperature steaming pot, and taking the cured raw materials out of the pot for cooling.
4. Mixing yeast when the temperature is reduced to below 40deg.C, preparing distiller's yeast according to different flavors, mixing yeast, and fermenting.
5. Peeling and carefully selecting, secondary granulating and forming, curing and sterilizing wine material particles, stirring distiller's yeast by the wine material particles, drying and vacuum packaging the wine material particles, wherein the auxiliary material forming process is an auxiliary brewing material, the auxiliary material forming process comprises volcanic rock particle carefully selecting, volcanic rock particle crushing, volcanic rock particle cleaning, volcanic rock particle sterilizing, drying and vacuum packaging, and the synthetic brewing process comprises the steps of mixing the wine material particles and the volcanic rock particles, putting into a fermentation tank for fermentation, and distilling.
The wine grain granulating process includes the steps of optimizing wine making material, secondary granulating to form wine grain, fine sieving, eliminating harmful pectin and esters, peeling the material with peeling machine to eliminate pectin, methanol, fusel oil, aldehyde and cyanide, eliminating grain germ, secondary granulating, pelletizing with granulator to form cracked wine grain, curing at high temperature not lower than 120 deg.c to obtain cooked wine grain with health and no dispersion, stirring with wine yeast of different flavor types, and vacuum drying.
The auxiliary material forming process is characterized in that the raw materials of the auxiliary brewing material are preferably volcanic rock particles and ceramic porous particles, so that the auxiliary brewing material can replace rice hulls in the traditional brewing process, mineral substances formed by porous high-temperature solidification of volcanic rock particles can be selected, and the auxiliary brewing material can also be replaced by ceramic porous particles.
In the synthetic brewing process, the auxiliary materials can be replaced by ceramic porous particles, the wine material particles, the auxiliary materials volcanic rock particles or the ceramic porous particles are mixed and put into a fermentation tank, warm water is injected according to the brewing proportion to control the temperature for fermentation, and high-quality and harmless white spirit is obtained through fermentation and distillation and bottled for later use.
In the wine material granulating process of the granulating wine making process, raw materials required by wine making are peeled by a peeling machine, and pectin substances of methanol, fusel oil, aldehyde and cyanide generated in the raw materials are removed.
The auxiliary materials have the functions of meeting the brewing oxygen yield and oxygen flux.
The wine granule granulating process comprises raw material peeling and carefully selecting, secondary granulating and forming, wine granule curing and sterilizing, wine granule stirring distiller's yeast and wine granule drying and vacuum packaging, the auxiliary material forming process comprises volcanic granule carefully selecting, volcanic granule crushing, volcanic granule cleaning, volcanic granule sterilizing, drying and vacuum packaging, and the synthetic wine brewing process comprises the steps of mixing the wine granule and the volcanic granule, putting into a fermentation tank, injecting warm water to control temperature to effect, distilling and bottling.
The wine grain granulating process includes the steps of optimizing wine making material, secondary granulating to form wine grain, fine sieving, eliminating harmful pectin and esters, peeling the material with peeling machine to eliminate pectin, methanol, fusel oil, aldehyde and cyanide, eliminating grain germ, secondary granulating, pelletizing with granulator to form cracked wine grain, curing at high temperature not lower than 120 deg.c to obtain cooked wine grain with health and no dispersion, stirring with wine yeast of different flavor types, and vacuum drying.
The auxiliary material forming process is characterized in that the raw materials of the auxiliary brewing material are preferably volcanic rock particles and ceramic porous particles, so that the auxiliary brewing material can replace rice hulls in the traditional brewing process, mineral substances formed by porous high-temperature solidification of volcanic rock particles can be selected, and the auxiliary brewing material can also be replaced by ceramic porous particles.
In the synthetic brewing process, the auxiliary materials can be replaced by ceramic porous particles, the wine material particles, the auxiliary materials volcanic rock particles or the ceramic porous particles are mixed and put into a fermentation tank, warm water is injected according to the brewing proportion to control the temperature for fermentation, and high-quality and harmless white spirit is obtained through fermentation and distillation and bottled for later use.
Example 2
The embodiment provides a granulating and brewing method for grain modification, which comprises the following steps:
1. carefully screening wine brewing raw materials, removing impurity components affecting the quality of wine, and removing the skin of sorghum by adopting a removing machine;
2. the purified and carefully selected raw materials are scientifically matched and then are granulated by a granulator, and the temperature of the raw materials is 120 ℃ in the granulating process;
3. curing the granulated raw materials again, steaming the raw materials thoroughly by a special high-temperature steaming pot, and taking the raw materials out of the pot for cooling;
4. mixing yeast when the temperature is reduced to below 40deg.C, preparing distiller's yeast according to different flavors, mixing yeast, and fermenting.
5. Peeling and carefully selecting, secondary granulating and forming, curing and sterilizing wine material particles, stirring distiller's yeast by the wine material particles, drying and vacuum packaging the wine material particles, wherein the auxiliary material forming process comprises the steps of mixing the wine material particles and volcanic rock particle particles, performing fermentation, and distilling.
Example 3
The embodiment provides a granulating and brewing method for grain modification, which comprises the following steps:
1. carefully screening wine brewing raw materials, removing impurity components affecting the quality of wine, removing the outer skin of corn by a removing machine, and removing germs;
2. the purified and carefully selected raw materials are scientifically matched and then are granulated by a granulator, and the temperature of the raw materials is 120 ℃ in the granulating process;
3. curing the granulated raw materials again, steaming the raw materials thoroughly by a special high-temperature steaming pot, and taking the raw materials out of the pot for cooling;
4. mixing yeast when the temperature is reduced to below 40deg.C, preparing distiller's yeast according to different flavors, mixing yeast, and fermenting.
5. Peeling and carefully selecting, secondary granulating and forming, curing and sterilizing wine material particles, stirring distiller's yeast by the wine material particles, drying and vacuum packaging the wine material particles, wherein the auxiliary material forming process comprises the steps of adding ceramic porous particles into a fermentation tank for fermentation, and distilling.
Example 4
The embodiment provides a granulating and brewing method for grain modification, which comprises the following steps:
1. the brewing raw materials are carefully screened, impurity components affecting the quality of the wine are removed, and the sweet potato or potato is purified into starch for use;
2. the purified and carefully selected raw materials are scientifically matched and then are granulated by a granulator, and the temperature of the raw materials is 120 ℃ in the granulating process;
3. curing the granulated raw materials again, steaming the raw materials thoroughly by a special high-temperature steaming pot, and taking the raw materials out of the pot for cooling;
4. mixing yeast when the temperature is reduced to below 40deg.C, preparing distiller's yeast according to different flavors, mixing yeast, and fermenting.
5. Peeling and carefully selecting, secondary granulating and forming, curing and sterilizing the wine material particles, stirring the distiller's yeast by the wine material particles, and drying and vacuum packaging the wine material particles, wherein the auxiliary material forming process comprises the steps of adding volcanic rock particles serving as auxiliary brewing materials into a fermentation tank for fermentation, and distilling.
The above embodiments are merely illustrative of the preferred embodiments of the present invention and are not intended to limit the scope of the present invention, and various modifications and improvements made by those skilled in the art to the technical solutions of the present invention should fall within the protection scope defined by the claims of the present invention without departing from the design spirit of the present invention.
Claims (8)
1. The granulating brewing method for grain modification is characterized by comprising the following steps:
step 1, carefully selecting and peeling brewing raw materials;
step 2, raw materials are mixed and granulated;
step 3, curing;
step 4, cooling and starter propagation;
and 5, fermenting and brewing wine.
2. The process for the preparation of a granulate and a wine for modification of cereals according to claim 1, wherein: in the step 1, the brewing raw materials are carefully screened, impurity components affecting the quality of the wine are removed, the husk of the sorghum is removed, the corn is peeled off, the embryo is removed, and the sweet potato and the potato are purified into starch for use; the peeling machine peels the raw materials required by brewing, removes pectin substances of methanol, fusel oil, aldehyde and cyanide generated in the raw materials, removes germs of grains at the same time of peeling, and carries out secondary granulation molding on the mixed brewing raw materials with pectin and ester substances removed from grains, fruits and potatoes.
3. The process for the preparation of a granulate and a wine for modification of cereals according to claim 1, wherein: in the step 2, the purified and carefully selected raw materials are subjected to scientific collocation and then are granulated by a granulator, the temperature of the raw materials is 120-300 ℃ in the granulating process, and the raw materials are subjected to temperature sterilization.
4. The process for the preparation of a granulate and a wine for modification of cereals according to claim 1, wherein: in the step 3, the granulated raw materials are cured and steamed again, and the raw materials are cured thoroughly by a special high-temperature steaming pot and then discharged from the pot for cooling.
5. The process for the preparation of a granulate and a wine for modification of cereals according to claim 1, wherein: in the step 4, yeast is added and mixed when the temperature is reduced to below 40 ℃, distiller's yeast is prepared according to different types of fragrance, and stacking fermentation is carried out after the yeast is mixed.
6. The process for the preparation of a granulate and a wine for modification of cereals according to claim 1, wherein: in the step 5, the wine material particles and volcanic rock particles are mixed and put into a fermentation tank for fermentation, and distillation is carried out.
7. The process for the preparation of a grain-modified, pelletised wine according to claim 1, characterized in that it further comprises: the auxiliary material forming method is characterized in that volcanic rock particles or ceramic porous particles are adopted as raw materials of the auxiliary brewing material to replace rice hulls in the traditional brewing method, and mineral substances or ceramic porous particles formed by porous high-temperature solidification are adopted as the volcanic rock particles to replace the rice hulls.
8. The process for the preparation of a grain-modified, pelletised wine according to claim 1, characterized in that it further comprises: the synthetic brewing method comprises mixing the above materials, adding volcanic rock particles or ceramic porous particles, fermenting in a fermentation tank, adding warm water according to brewing ratio, controlling temperature, fermenting, distilling to obtain high-quality harmless Chinese liquor, and bottling.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202211700822.1A CN116200236A (en) | 2022-12-28 | 2022-12-28 | Grain-modified granulating brewing method |
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| CN202211700822.1A CN116200236A (en) | 2022-12-28 | 2022-12-28 | Grain-modified granulating brewing method |
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| CN (1) | CN116200236A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103320264A (en) * | 2013-06-20 | 2013-09-25 | 贵州大学 | Method for processing composite fermented rice |
| CN106906094A (en) * | 2015-12-23 | 2017-06-30 | 崔吉春 | A kind of method for passing through liquid state fermentation brewing edible white wine with starch |
| CN112725121A (en) * | 2021-02-25 | 2021-04-30 | 张明华 | Inorganic filler and method for brewing white spirit by refining grains |
| CN114214139A (en) * | 2022-01-27 | 2022-03-22 | 大国匠心酒庄有限公司 | Solid brewing auxiliary material and application of solid brewing auxiliary material in reducing furfural content in sauce-flavor wine |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103320264A (en) * | 2013-06-20 | 2013-09-25 | 贵州大学 | Method for processing composite fermented rice |
| CN106906094A (en) * | 2015-12-23 | 2017-06-30 | 崔吉春 | A kind of method for passing through liquid state fermentation brewing edible white wine with starch |
| CN112725121A (en) * | 2021-02-25 | 2021-04-30 | 张明华 | Inorganic filler and method for brewing white spirit by refining grains |
| CN114214139A (en) * | 2022-01-27 | 2022-03-22 | 大国匠心酒庄有限公司 | Solid brewing auxiliary material and application of solid brewing auxiliary material in reducing furfural content in sauce-flavor wine |
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