The development of a series of corn deep processing products to promote the prosperity of the grain market and ensure that farmers increase production and increase income are of great significance. The sweet wine made from corn flour is rich in nutrients and has a hearty taste. It is another wonderful product of medium sweet wine products. Farmers in Qujing, Yunnan Province, like to drink this sweet wine. The authors used the National Conference on Quality Protein Maize. "Leisure, understand about the processing technology, is introduced as follows:

First, raw materials

1. Has been selected, full, no mildew, no insect bite corn, or corn stover residue after refining embryos.

2. Purified mellow song.

Second, the process

Maize endosperm residue: New corn milling -> Cage steaming -> Fermentation -> Filtration -> Sterilization -> Finished product

Third, the operating point

1. Corn milling

Select full grain, no mildew, no insects, selected fresh corn of the year, dried, ground into corn refined powder.

2. Cage steamed

Weigh corn flour, according to the proportion of flour: fresh water = 4:1, pour clean water over the flour, stir it well, then place it in the steamer layer of the gauze, steam it with a large fire, and steam it until it becomes steamy. Keep about 5 minutes, cover the cage, move the fabric out of the cage, crush the agglomerate in time, and then sprinkle more fresh water than the first time, continue to cage, steaming with the fire; after being on the big steam, keep it for 30 minutes, When the surface of the flour is loose, the next is a thin paste, and when it is cooked thoroughly, it will be sprayed out of the cage.

3. Into the tank fermentation

Take out the cage and cool the cooked flour. According to the ratio of 160:1, add the purified and detoxified liqueur. Mix well and put it into a large ceramic cylinder to seal the mouth of the cylinder and put it in a hot dry place. Incubation fermentation 25 ~ 35h, moderate removal.

The fermentation process is the key stage. Remember the six-character recipe: heat preservation, hot dryness, and sealing. At the end of the fermentation, you can take a little wine and taste it. If it is sour, it means that it has not yet been fermented. It should be cooled as soon as possible to stop the fermentation. If it is bitter and spicy, then the fermentation is over and it cannot be used anymore. Therefore, moderate fermentation is very important, and it must be grasped by experience according to fermentation controllable conditions.

4. Bag filter

The fermented vinegar was placed in a clean cloth bag and filtered. The filtrate was allowed to stand for about two days. The supernatant was siphoned and the liqueur was produced.

5. High temperature sterilization

The prepared raw liqueur will be served in a container for disinfection and sterilization. The water bath is heated to about 80 degrees Celsius, and kept warm for about 20 minutes to sterilize. Then, the sterilized container is taken out and stratified, and the siphon absorbs the supernatant, and Sheng has been sterilized. The bottles are sealed, labelled and stored in a cool place. They are finished products and can be consumed directly or on the market.

Corn liqueur is clear and transparent in appearance, free of foreign matter, yellowish in color, mellow in smell, sweet in taste, about 15 degrees in alcoholicity, and less than 0.5 in acidity. It can produce 0.5 kg of wine in an average of 1.5 kg of grain and feed it to the pig. This kind of project is very suitable for township and township enterprises and it can be used in combination with a corn refinery to serve two purposes.

YT-S350

YT-S350

YT-S350

Shenzhen Sunshine Technology Co.,Ltd , https://www.shenzhenyatwin.com