Maize products processing technology

1. Maize cane sugar will 25 kg cornmeal, mixed with 50 grams of amylase and mix well, into the iron pot and add 53 kilograms of cold water, stir with a spatula or stick until no time to regenerate into a porridge. The cooked corn porridge was chopped into a large tank and 23 kg of cold water was added. When the temperature of the porridge was reduced to 70° C. with a thermometer, 50 g of amylase was added and stirred with a stick to saccharification. The saccharified corn porridge was filtered, and all the filtered juice was poured into a pot and thickened with an emergency fire. When the tumbling congee is squid-like, it is replaced by a slow fire; when the concentration reaches 35 Baume, measured with a concentration meter, a fire ceases when the stick is used to stir the filamentous starch syrup. The filiform syrup is poured into a pan, and the pan is placed in a larger container of cold water, allowing the starch to cool rapidly. When the syrup is cooled until it is not hot and sticky, remove it from the pan to lengthen it. The elongated sugar saccharin was wrapped around the pilings that had been poured into the mature oil, and they were pulled repeatedly with double-use grips, turning them from brown to white and becoming traditional stove sugar. Place the pulled sugar on the chopping board, cut it into strips with a knife, and roll on the previously fried sesame, which will become the sugar of the stick. 2. Corn cob Brewing corn cob brewing, turn waste into treasure, the production process is as follows: Crush the corn cobs to dry, grind them into fine powder with a grinder. Stir the sifted powder on the drying table and stir it with warm water. The amount of water used is about 50 kg of water per 50 kg of raw material. After mixing, the water is felt by hand, but it is not suitable for clumping. The steamed material will be filled into the pot with a good mix of ingredients (the bottle must be steamed before the upper bottle, wait for 5 minutes after the gas, and then all the materials into the pot steamed). During the operation, a layer of raw material should be added to the gas and fed in sequence to the mouth of the mouth until it is steamed until the sweat is loose (the cooking time is usually 4 hours). After saccharification is expected to be steamed, it can be simmered at 35°C. 50 kilograms of material, with 3.5 kg of song. Stir well and put it into the cylinder or barrel (the material temperature is 30°C is good), saccharification to 18 hours to 20 hours, that is, a sweet slurry. Fermentation to make the liquid fermentation is good, after the cylinder with a little red, and song 4 kg. Wait for the temperature to drop to 30°C, and then return to fermentation in the brewing tank. The temperature on the first day of fermentation can reach 33°C, and it gradually decreases on the second day. When the temperature drops to 27°C to 28°C on the seventh day, the distillation can be extracted. Before steam distillation, the surface shall be sealed and the raw materials shall be used to force the wine to drink. In the distillation process, the onset begins with an onslaught of fire, the middle one is kept warm, and finally the strong fire is distilled for 15 minutes so that the raw materials are completely discharged. In general, 10 kg-15 kg of white wine can be produced for every 50 kg of raw materials. Finished wine is 46 degrees to 48 degrees, up to 50 degrees, white, gas smell, taste alcohol.

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