In the proecess of dilation by airflow or extrusion, the grain being under high temperature and pressure stores a large amount of energy and the moisture contained in the grain is over-heated. At the moment of dilation, the grain is suddenly changed from high temperature and pressure into atmospheric ones, with the large amount of energy being released, the liquid water is vaporized, the volume of water expands by 2000 times, the structure of grain is damaged by pulling and become of net or lamellar structure, so that the grain is easy to liquefy and saccharify, and it is still more beneficial to the fermentation, such as simplifying the working process, saving the power supply, shortening the period of fermentation, reducing the comsumption of distillery yeast, raising the utilization ratio of grain, improving the quality of products and reforming the technique of traditional fermentation. |