CN212894643U - Make fungus cultivation saccharification system of compound xiaoqu wine - Google Patents
Make fungus cultivation saccharification system of compound xiaoqu wine Download PDFInfo
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Abstract
The utility model discloses a bacteria culture and saccharification system for brewing composite Xiaoqu liquor, which comprises a cooked grain loading plate chain, a stacking box, a grain tank conveyor and a saccharification box; the feeding end of the accumulation box is connected with the tail end of a cooked grain feeding plate chain, and the discharging end of the accumulation box is connected with the feeding end of the saccharification box through a grain dreg conveyor; the first yeast adding machine and the second yeast adding machine are sequentially arranged in the transporting direction of the cooked grain feeding plate chain, the low-temperature fermented grain cooling machine and the third yeast adding machine are sequentially arranged in the transporting direction of the grain dreg conveyor, and the third yeast adding machine is arranged between the low-temperature fermented grain cooling machine and the feeding end of the saccharification box bed. The utility model provides a saccharification system of bearing bacteria reasonable in design can accomplish in succession and pile up the process of bearing bacteria and little yeast saccharification, guarantees that material temperature is even unanimous, and does not receive external factor and seasonal variation's influence, the simple operation, and productivity ratio is high, and output is big, and area occupied is few, invests in for a short time, and the overall process need not manual operation, and the health prevents miscellaneous fungus and infects the material, guarantees product quality.
Description
Technical Field
The utility model relates to a making wine device field, concretely relates to making of white spirit makes device, more specifically relates to a make fungus saccharification system of cultivating of compound xiaoqu wine.
Background
Chinese white spirit is one of the oldest distilled spirits in the world and is generally brewed by grain fermentation. Sorghum has the characteristics of high starch, low protein fat and the like, and becomes the first raw material for brewing white spirit, and the famous white spirit also mostly uses sorghum as a brewing raw material.
The starter has relatively monotonous microorganism types of the saccharification leaven, simple brewing process and short fermentation period, so that the metabolite is relatively less, the brewed liquor has faint scent and pure fragrance, and the starter runs through the whole production process; compared with other white spirits, the white spirit not only has the advantages of the fen-flavor white spirits, but also has the defects of the fen-flavor white spirits. In particular to a xiaoqu fen-flavor liquor product, the liquor body is clean and has no foreign flavor, and can meet the increasingly enhanced health requirement; meanwhile, the flavoring liquor of the Xiaoqu fen-flavor liquor is relatively few, and the taste is also single.
In view of this, how to mix and enter other flavor type liquor brewing processes on the basis of the brewing process of the Xiaoqu fen-flavor liquor to endow the Xiaoqu fen-flavor liquor with a strong fragrance, so as to find the breakthrough of the Xiaoqu fen-flavor liquor, and research, design and develop related brewing equipment, the key point is to provide a bacteria culture and saccharification system for brewing composite Xiaoqu liquor, and the key technical problem which needs to be solved by technical personnel in the field is urgent at present.
SUMMERY OF THE UTILITY MODEL
In order to the above-mentioned not enough, the utility model provides a make fungus saccharification system of cultivating of compound xiaoqu wine.
The utility model adopts the following technical scheme:
a fungus culture saccharification system for brewing composite Xiaoqu liquor comprises: a cooked grain loading plate chain, a stacking box, a grain tank conveyor and a saccharification box.
Specifically, in the technical scheme, the feeding end of the accumulation box is connected with the tail end of a plate chain for feeding cooked grains into the box, and the discharging end of the accumulation box is connected with the feeding end of the saccharification box through the grain dreg conveyor.
Specifically, in the technical scheme, a first starter propagation machine and a second starter propagation machine are sequentially arranged in the transporting direction of the cooked grain inlet box plate chain, a low-temperature fermented grain cooling machine and a third starter propagation machine are sequentially arranged in the transporting direction of the fermented grain conveyor, and the third starter propagation machine is arranged between the low-temperature fermented grain cooling machine and the feeding end of the saccharification box bed.
Further, in the above technical solution, the stacker includes a plurality of stacker beds arranged side by side.
Preferably, in the above technical solution, the number of the stacker beds is more than three.
Further, in the above technical solution, the saccharification tank includes a plurality of saccharification tank beds arranged side by side.
Preferably, in the above technical solution, the number of the saccharification box beds is more than three.
Still further, in the above technical solution, a temperature control system is provided in the accumulation box and/or the saccharification box.
Still further, in the above technical solution, the cultivation saccharification system further comprises a first chaff adding machine and a second chaff adding machine, and the first chaff adding machine and the second chaff adding machine are respectively arranged at the feed end of the stacking box and the feed end of the saccharification box.
Still further, in the above technical solution, the cultivation saccharification system further comprises at least one first rake-turning machine disposed in the transport direction of the cooked grain inlet box plate chain, and the first rake-turning machine is disposed between the first koji adding machine and the second koji adding machine.
The utility model discloses an in the concrete implementation way, first add bent machine, second add bent machine and third and add bent machine and all include the gyro wheel and the drive of taking the recess the even fast pivoted inverter motor of gyro wheel.
The process of brewing the compound Xiaoqu liquor by using the bacteria cultivation and saccharification system comprises the following steps: sorghum cooking, stacking and cultivating bacteria, saccharifying Xiaoqu, preparing lees for fermentation and distilling.
Specifically, in the brewing process, the stacking culture is specifically to add 3-7 wt% of sauce-flavor high-temperature Daqu and 1-3 wt% of rhizopus into the steamed sorghum, and stack culture is carried out after uniform mixing.
In detail, the sauce-flavor high-temperature Daqu is a sauce-flavor high-temperature Daqu product produced in Maotaizu town area according to local standard of sauce-flavor Daqu in Guizhou province, and the rhizopus is pure rhizopus oryzae G2 produced by Jinpai Limited company; the high-temperature soy sauce yeast koji is mainly used for producing flavor in the fermented grain bacteria accumulation process, fermentation precursor substances are generated in the fermented grain bacteria accumulation process by utilizing enzymes, bacteria and the like in the high-temperature soy sauce yeast koji to promote the accumulation of flavor substances, and the rhizopus mainly plays a role in partially saccharifying starch first and is beneficial to yeast propagation and further saccharification during later saccharification.
Specifically, in the brewing process, the starter saccharification is to add a faint scent starter with the weight of 0.4-0.6 wt% of the weight of the fermented grains into the fermented grains after the stacked cultivation is finished, and saccharify the starter after uniform mixing.
In detail, the faint scent yeast has the main functions of further saccharifying raw material starch, promoting propagation and metabolism of saccharomycetes, greatly increasing the quantity of saccharomycetes, accumulating monosaccharide utilizable by the saccharomycetes and preparing for the next step of fermenting and producing wine.
Preferably, in the brewing process, the temperature and the time of the stacking culture are 45-55 ℃ and 24-30h respectively.
Specifically, the optimal growth and propagation temperature of microorganisms in the sauce-flavor high-temperature yeast is higher, and the higher stacking culture temperature is more favorable for producing flavor, so that the liquor quality is improved.
Preferably, the temperature and time for saccharifying the koji are 40-48 ℃ and 18-24h respectively in the brewing process.
Specifically, the optimal growth temperature of the microorganisms in the small fragrant yeast is relatively low, and the low temperature is beneficial to the propagation of sugar and yeast, so that the wine yield is improved.
In the brewing process, in the mixed grain fermentation process, the fermented grains and the mixed grain are fermented according to the mass ratio of 1: (2.5-4.8).
Preferably, in the brewing process, the fermented grains and the prepared grains are uniformly mixed, spread and cooled to 20-24 ℃, and then fermented at 24-32 ℃.
In using the utility model provides an in the concrete implementation mode that compound xiaoqu wine was made to cultivation saccharification system, compound xiaoqu wine's the process of making includes following step:
s1, pretreatment of raw materials
Soaking sorghum in hot water at 70-75 deg.C for 18-24h to make its water absorption rate be 40-47%;
s2, cooking and pasting
Steaming soaked jowar under 0.05-0.08Mpa for 5-10min, adding 48-53 deg.C hot water, stewing for 3-9min until no hand is pushed, draining water, and pressurizing to 0.025-0.036Mpa for re-steaming for 5-10 min;
s3 Stack culture bacteria
Mixing chaff 2-3 wt% of dry weight of the cooked and gelatinized sorghum, cooling to 23-26 ℃, adding sauce-flavor high-temperature Daqu 4-6 wt% of raw material weight and rhizopus 1-3 wt% of raw material weight, uniformly mixing, and culturing for 26-28h to ensure that the stacking culture temperature reaches 48-55 ℃;
s4 saccharifying Xiaoqu
Adding faint scent starter with the weight of 0.45-0.55 wt% of the fermented grains into the fermented grains after the stacking culture is finished, uniformly mixing, and saccharifying for 20-22h to make the temperature of the saccharified fermented grains reach 40-46 ℃;
s5 fermenting with distiller' S grains
Spreading fresh mixed grains cooled to 20-25 ℃ and fermented grains saccharified by Xiaoqu according to the mass ratio of (3-4): 1, cooling to 20-22 ℃, and fermenting at 26-30 ℃ for 28-33 days;
s6, distillation
Distilling fermented grains in retort under the pressure of steam lower than 0.4MPa for 30-40min at 20-25 deg.C and at the speed of 3.5-4.5Kg/min to obtain distilled spirits of different grades, and blending.
In detail, in the brewing process, after the stacking culture is finished, the grains are required to be loose and not to be agglomerated when the box is opened, the grains smell sauce fragrance, taste sweet taste is light, the product temperature is about 50 ℃, the highest temperature cannot exceed 55 ℃, and the stacking time can be properly prolonged according to the stacking effect.
In detail, in the brewing process, after the small yeast is saccharified, the grains are required to be loose and not to be agglomerated when the box is opened, the grains have obvious sweet taste, the product temperature is about 44 ℃, and the highest temperature cannot exceed 47 ℃.
Specifically, in the brewing process, the fermentation process follows the principle of 'front slow-middle erecting-back falling'; the temperature of the tank car reaches the peak value in 6-8 days, the highest temperature is within 40 ℃, then the temperature of the tank car falls back properly, and the fermentation period is not less than 25 days; discharging yellow water at the bottom of the tank car after fermentation.
Specifically, in the brewing process and the retort loading distillation process, the retort loading is uniform, the fermented grains are loosened when steam pressure is generated, and the steam loading is flat; after the feeding into the steamer is finished, closing the steam valve, opening a drain valve at the bottom of the steamer to drain water at the bottom of the steamer, closing a valve cover after the draining is finished, and opening condensed water; cooling alcohol vapor into raw wine, adjusting the size of a vapor valve to control the distillation pressure, taking 3-5Kg of wine head when hanging, and separately collecting and storing the wine head in a wine head storage area; the alcohol content of the main body of the single hanging wine is not lower than 54.5% vol, and the batch is not lower than 55% vol; the initial degree of the single-hanging wine tail needs to be controlled within 15% vol, and the cut-off degree needs to be not lower than 6% vol.
The utility model has the advantages that:
the utility model provides a make compound xiaoqu wine's saccharification system of banketing with bacteria reasonable in design, can accomplish in succession through one set of saccharification system of banketing with bacteria and the saccharification process of xiaoqu, this saccharification system of banketing with bacteria can guarantee that material temperature is even unanimous, and do not receive the external factor influence, annual temperature is unanimous, do not receive seasonal temperature variation to influence, the simple operation, the overall process realizes mechanical automation, workman intensity of labour greatly reduced, high production efficiency, high yield, small occupation area, small investment, the overall process need not manual operation, sanitation, prevent miscellaneous fungus from infecting the material, guarantee product quality.
Drawings
FIG. 1 is a schematic structural view of a cultivation and saccharification system for brewing composite Xiaoqu liquor according to an embodiment of the present invention;
in the figure:
the system comprises a cooked grain feeding box plate chain 1, a first starter adding machine 11, a second starter adding machine 12, a first rake turning machine 13, a stacking box 2, a first husk adding machine 21, a grain dreg conveyor 3, a low-temperature fermented grain cooling machine 31, a third starter adding machine 32, a saccharification box 4 and a second husk adding machine 41.
Detailed Description
The following describes the present invention in further detail with reference to examples. The following examples are intended to illustrate the invention, but are not intended to limit the scope of the invention.
The following examples are provided to illustrate the present invention, but are not intended to limit the scope of the present invention, which is defined by the claims.
The devices and components used in the embodiments of the present invention are commercially available unless otherwise specified.
Unless otherwise specified, the technical means used in the embodiments of the present invention are conventional means well known to those skilled in the art.
Examples
The embodiment of the utility model provides a make fungus cultivation saccharification system of compound xiaoqu wine, as shown in figure 1, specifically include, ripe grain income case plate link 1, accumulation box 2, grain in a wretched state conveyer 3 and saccharification case 4 that link to each other in proper order.
In detail, the inlet end of the stacking box 2 is connected with the end of a cooked grain inlet plate chain 1, and the outlet end of the stacking box 2 is connected with the inlet end of the saccharifying box 4 through a grain dreg conveyor 3.
In detail, a first koji adding machine 11 and a second koji adding machine 12 are sequentially arranged in the transporting direction of the cooked grain inlet plate chain 1, a low-temperature fermented grain cooling machine 31 and a third koji adding machine 32 are sequentially arranged in the transporting direction of the grain stillage conveyor 3, and the third koji adding machine 32 is arranged between the low-temperature fermented grain cooling machine 31 and the feeding end of the saccharification box bed 4.
In one embodiment, the above-mentioned stacker 2 comprises a plurality of stacker beds arranged side by side, the number of which is generally greater than three, and is designed according to actual production needs.
In another embodiment, the saccharification tank 4 comprises a plurality of saccharification tank beds arranged side by side, the number of the saccharification tank beds is generally more than three, and the saccharification tank beds are designed according to actual production needs.
In detail, a temperature control system is further provided in the stacking box 2 and/or the saccharification box 4 for accurately detecting and controlling the temperature therein.
The system further includes a first husk feeder 21 and a second husk feeder 41, the first husk feeder 21 and the second husk feeder 41 being respectively provided at the feed end of the stacking box 2 and the feed end of the mashing box 4, the first husk feeder 21 being configured to mix husk into the cooked and gelatinized sorghum subjected to stacking culture, and the second husk feeder 41 being configured to mix husk into fermented grains subjected to stacking culture, the fermented grains being subjected to koji saccharification.
Further, the bacteria cultivation and saccharification system further comprises at least one first rake-turning machine 13 arranged in the conveying direction of the cooked grain inlet box plate chain 1, wherein the first rake-turning machine 13 is arranged between the first starter propagation machine 11 and the second starter propagation machine 12 and is used for uniformly mixing and cooking gelatinized sorghum, soy sauce-flavor high-temperature starter propagation and rhizopus.
In detail, in the above technical solution, the first koji adding machine 11, the second koji adding machine 12, and the third koji adding machine 32 each include a roller with a groove and a variable frequency motor for driving the roller to rotate at a uniform speed.
Specifically, the process of brewing the composite Xiaoqu liquor by adopting the bacteria cultivation and saccharification system comprises the following steps: sorghum cooking, stacking and cultivating bacteria, saccharifying Xiaoqu, preparing lees for fermentation and distilling.
Specifically, the stacking culture method comprises the steps of adding 3-7 wt% of sauce-flavor high-temperature Daqu and 1-3 wt% of rhizopus into cooked sorghum, and uniformly mixing to obtain the stacking culture method.
Specifically, the sauce-flavor high-temperature Daqu is a commercially available sauce-flavor high-temperature Daqu product produced according to local standards of the sauce-flavor Daqu in Guizhou province, and the rhizopus is pure rhizopus oryzae G2 produced by Jinpai Limited.
Specifically, the starter saccharification is to add a faint scent starter with the weight of 0.4-0.6 wt% of the weight of the fermented grains into the fermented grains after the stacked cultivation is finished, and saccharify the starter after uniform mixing.
Specifically, the used faint scent yeast is a commercially available product.
In a specific embodiment of brewing the composite Xiaoqu liquor by adopting the bacteria cultivation and saccharification system, the method specifically comprises the following steps:
s1, cooking and pasting to be soft and light without touching with hands by taking glutinous sorghum as a raw material, and controlling the opening rate and the water content to be 90% and 50% respectively;
in addition, before cooking and gelatinization, the method also comprises the pretreatment of the glutinous sorghum raw material, including impurity removal and soaking treatment, namely, removing impurities such as sorghum husk, dust, pebbles and the like, and soaking the sorghum starch to ensure that the sorghum starch absorbs enough moisture, thereby being beneficial to gelatinization of the starch during cooking.
Steaming and gelatinizing by adopting specially designed special equipment, placing the soaked glutinous sorghum raw material into a grain steaming pot, firstly steaming under the pressure of 0.10MPa for 15-35min, opening the cover, adding water with the weight of 40-55 ℃ which is 2-3 times of the weight of the raw material, soaking in normal pressure for 10-25 min, and then continuously steaming and gelatinizing under the pressure of 0.05MPa for 10-20 min.
S2, spreading the cooked raw materials to cool to 23-26 ℃, adding sauce-flavor Daqu and rhizopus which are respectively 4.5-5.8 wt% and 1-3 wt% of the dry weight of the raw materials, mixing uniformly, stacking and culturing for 27h, and controlling the stacking finishing temperature to be 48-50 ℃;
s3, spreading and cooling the fermented grains subjected to stacked bacterium cultivation to 21-23 ℃, adding faint scent starter accounting for 0.48 wt% of the fermented grains, saccharifying for 20 hours, and finishing saccharification when the temperature reaches 40-42 ℃;
s4, mixing the fermented grains after the starter saccharification with the mixed grains cooled to 21-23 ℃ in a mass ratio of 1: 3.5, and spreading to cool to 20-22 ℃ for later use;
s5, fermenting at 25-27 deg.C for 30 days, loading into retort for lifting, loading into retort at pressure of 0.15MPa and distilling at 20-25 deg.C for 30 min at distilling speed of 3.5-4.5Kg/min, collecting 10Kg of wine head, collecting main body wine mixed wine at 55 deg.C and wine tail at 6 deg.C, aging and storing, and collecting wine head and wine tail
The quality of the raw wine brewed and produced is detected by gas chromatography, and the result shows that the content of total acid, total ester, ethyl acetate, fusel oil and methanol in the raw wine is respectively 2.1, 3.8, 2.3, 1.04 and 0.11 (unit: g/L, calculated by 100% vol%) by 100 vol%, compared with the traditional brewing method, the content of total acid, total ester and ethyl acetate is turned by 2-3 times, and the content of fusel oil is 50% of the traditional brewing method, which shows that the brewing method can endow the original Xiaoqu fen-flavor liquor with strong fragrance and increase the taste of the brewed product.
Finally, the above is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. A bacteria culture and saccharification system for brewing composite Xiaoqu liquor is characterized in that,
the method comprises the following steps: a cooked grain loading plate chain (1), a stacking box (2), a grain dreg conveyor (3) and a saccharification box (4);
the feeding end of the accumulation box (2) is connected with the tail end of a cooked grain feeding box plate chain (1), and the discharging end of the accumulation box is connected with the feeding end of the saccharification box (4) through the grain dreg conveyor (3);
the fermented grain conveying device is characterized in that a first yeast adding machine (11) and a second yeast adding machine (12) are sequentially arranged in the conveying direction of the fermented grain conveying plate chain (1), a low-temperature fermented grain cooling machine (31) and a third yeast adding machine (32) are sequentially arranged in the conveying direction of the fermented grain conveyor (3), and the third yeast adding machine (32) is arranged between the low-temperature fermented grain cooling machine (31) and the feeding end of the saccharification box (4).
2. The system for culturing and saccharifying a brewed composite koji wine according to claim 1,
the tank (2) comprises a plurality of tank beds arranged side by side and/or the saccharification tank (4) comprises a plurality of saccharification tank beds arranged side by side.
3. The system for culturing and saccharifying a brewed composite koji wine according to claim 2,
the number of the stacking box beds is more than three;
and/or the number of the saccharification box beds is more than three.
4. A culture saccharification system for brewing composite type Xiaoqu wine according to any one of claims 1 to 3,
a temperature control system is arranged in the accumulation box (2) and/or the saccharification box (4).
5. A culture saccharification system for brewing composite type Xiaoqu wine according to any one of claims 1 to 3,
the device also comprises a first husk adding machine (21) and a second husk adding machine (41), wherein the first husk adding machine (21) and the second husk adding machine (41) are respectively arranged at the feed end of the accumulation box (2) and the feed end of the saccharification box (4).
6. A culture saccharification system for brewing composite type Xiaoqu wine according to any one of claims 1 to 3,
the grain-curing and grain-curing double-chain type grain-curing and grain-curing double-chain conveyor also comprises at least one first rake-turning machine (13) arranged in the conveying direction of the cooked grain-curing and grain-curing box plate chain (1), wherein the first rake-turning machine (13) is arranged between the first koji adding machine (11) and the second koji adding machine (12).
7. The system for culturing and saccharifying a brewed composite koji wine according to claim 1,
the first yeast adding machine (11), the second yeast adding machine (12) and the third yeast adding machine (32) comprise idler wheels with grooves and variable frequency motors for driving the idler wheels to rotate at the same speed.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115216374A (en) * | 2022-08-09 | 2022-10-21 | 余化伦 | Semi-automatic production equipment for brewing Maotai-flavor liquor |
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