CN100374537C - Fragrant and sweet type Kaoliang spirit and preparation method - Google Patents
Fragrant and sweet type Kaoliang spirit and preparation method Download PDFInfo
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- CN100374537C CN100374537C CNB2005100415689A CN200510041568A CN100374537C CN 100374537 C CN100374537 C CN 100374537C CN B2005100415689 A CNB2005100415689 A CN B2005100415689A CN 200510041568 A CN200510041568 A CN 200510041568A CN 100374537 C CN100374537 C CN 100374537C
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Abstract
This invention discloses a method for preparing sweet and fragrant Kaoliang spirit. The Kaoliang spirit is prepared from broomcorn 75-90 parts, rice 10-25 parts, and sweet-scented osmanthus or camellia 0.5 part by pulverizing, fermenting the raw materials to obtain spirit I, fermenting the ripe materials to obtain spirit II, finally fermenting to obtain spirit III, and mixing the three spirits to obtain 12-32deg. Kaoliang spirit product. The obtained Kaoliang spirit can retain the taste of traditional Kaoliang spirit, and has nutritious, sweet and fragrant characteristics.
Description
Technical field
The present invention relates to a kind of wine.Particularly a kind of is the fragrant and sweet type Kaoliang spirit and preparation method thereof of main raw material with high grain.
Background technology
With high grain is that the wine of raw material production is liquor, is yeast wine that thousands of years history is arranged, and is characterized in that number of degrees height, flavor are peppery, if reduce the number of degrees, then loses the local flavor of pure cordiale, does not have nutrition again and does not meet modern health idea, has therefore limited the crowd of drinking.
Summary of the invention
The purpose of this invention is to provide a kind of is the fragrant and sweet type Kaoliang spirit of main raw material with the Chinese sorghum, and it promptly has the local flavor of liquor, has the fragrant and the nutrition of fruit wine again.
Another object of the present invention provides a kind of preparation method of fragrant and sweet type Kaoliang spirit.
Technical scheme of the present invention is: the high grain wine of a kind of fragrant and sweet type, it is characterized in that with high grain, rice, sweet osmanthus or camellia be raw material, fermentation obtains fragrant and sweet type wine again after the hair tonic ferment is obtained amber color wine, clout boiling, and clout distills out wine after fermentation, with three mixed getting of obtained wine thereby; The weight part of its each raw material is:
0.5 part of high grain 75-90 part rice 10-25 part sweet osmanthus.
The preparation method of described high grain wine is characterized in that being undertaken by following processing step:
(1) takes by weighing raw material for standby in proportion;
(2) will soak after Chinese sorghum, the rice pulverizing and sterilize;
(3) adding distiller's yeast by 1% of raw material weight mixes thoroughly;
(4) the hair tonic ferment gets dark amber color wine and clout under sealed state;
(5) mix thoroughly adding distiller's yeast after the clout boiling;
(6) under sealed state ripe ferment wine II and secondary clout;
(7) with secondary clout ferment at constant temperature under sealed state;
(8) the material distillation method that will ferment is got wine, gets wine III till having gone out to wine;
(9) will get the high grain wine of the fragrant and sweet type of finished product after wine I, wine II, the wine III mixing.
The hair tonic ferment mainly is wine and women-sensual pursuits in the such scheme, and ripe fermentation mainly is to get vinosity.
With the wine that aforesaid method makes, sense organ sparkling and crystal-clear glossy, be amber.The local flavor that had both kept liquor has the delicate fragrance of fruit wine again, and is rich in amino acid, the reducing sugar of big deal.Has the effect that the chest that is good for the stomach out is healthy and strong.
Described sweet osmanthus is used for the blending type, and other flower such as also available cauliflower, camellia is made the wine of various odor types.
Embodiment
Further specify method of the present invention and effect below in conjunction with embodiment.
Embodiment 1
0.5 part of 10 portions of sweet osmanthus of 90 portions of rice of Chinese sorghum
Preparation method:
(1) takes by weighing raw material for standby in proportion
(2) sorghum flour is broken to every 4-6 lobe, and rice 2-4 lobe mixes sterilization with sweet osmanthus;
(3) adding distiller's yeast by 1% of raw material weight mixes thoroughly;
(4) got 5-8 ° of dark amber color wine I and clout in 36 hours at 34 ± 1 ℃ of following hair tonic ferment of temperature;
(5) mix thoroughly adding distiller's yeast after the clout boiling;
(6) ripe fermentation got 10-15 ° of wine II and secondary clout in 48 hours under 34 ± 1 ℃;
(7) the secondary clout was fermented under 34 ± 1 ℃ 30 days more again;
(8) till fermentation materials be distilled to wine gone out 50-60 ° of wine III;
(9) wine I, wine II, wine III can be pacified different ratios mix blend 12-32 ° of amber finished wine.
Embodiment 2
0.5 part of 20 portions of sweet osmanthus of 80 portions of rice of Chinese sorghum
Preparation method:
(1) takes by weighing raw material for standby in proportion
(2) sorghum flour is broken to every 4-6 lobe, and rice 2-4 lobe mixes sterilization with sweet osmanthus;
(3) adding distiller's yeast by 1% of raw material weight mixes thoroughly;
(4) got 5-8 ° of dark amber color wine I and clout in 36 hours at 34 ± 1 ℃ of following hair tonic ferment of temperature;
(5) mix thoroughly adding distiller's yeast after the clout boiling;
(6) ripe fermentation got 10-15 ° of wine II and secondary clout in 48 hours under 34 ± 1 ℃;
(7) the secondary clout was fermented under 34 ± 1 ℃ 30 days more again;
(8) till fermentation materials be distilled to wine gone out 50-60 ° of wine III;
(9) wine I, wine II, wine III are mixed by different ratios can blend 12-32 ° of amber finished wine.
Embodiment 3
0.5 part of 25 parts of camellia of 75 portions of rice of Chinese sorghum
Preparation method:
(1) takes by weighing raw material for standby in proportion
(2) sorghum flour is broken to every 4-6 lobe, and rice 2-4 lobe mixes sterilization with sweet osmanthus;
(3) adding distiller's yeast by 1% of raw material weight mixes thoroughly;
(4) got 5-8 ° of dark amber color wine I and clout in 36 hours at 34 ± 1 ℃ of following hair tonic ferment of temperature;
(5) mix thoroughly adding distiller's yeast after the clout boiling;
(6) ripe fermentation got 10-15 ° of wine II and secondary clout in 48 hours under 34 ± 1 ℃;
(7) the secondary clout was fermented under 34 ± 1 ℃ 30 days more again;
(8) till fermentation materials be distilled to wine gone out 50-60 ° of wine III;
(9) with wine I, wine II, wine III by different ratios mix blend 12-32 ° of amber finished wine.
The foregoing description obtained wine thereby through the quality testing department inspection all in table 1, the listed scope of table 2
Table 1
| Project | Index |
| Color and luster | Be light red or amber three kinds and allow a little precipitation |
| Fragrance | Has the distinctive sweet-smelling of fragrant and sweet type Chinese sorghum |
| Taste | Little sweet and tasty mouthful, the wine body is coordinated, free from extraneous odour |
| Style | Typical style with this product |
Table 2
| Project | Index |
| Alcoholic strength % (V/V) | 12-32° |
| Total acid (with acetometer) g/100ml | 1-2.5 |
| Sugar part (with glucose meter) g/100ml | ≥3.5 |
| Total fat (in ethyl acetate) g/100ml | ≥0.08 |
| Potato spirit (in isopropylcarbinol and primary isoamyl alcohol) g/100ml | ≤0.2 |
| Methyl alcohol g/100ml | ≤0.04 |
Claims (4)
1. the preparation method of a fragrant and sweet type Sorghum vulgare Pers. Wine is characterized in that carrying out according to following processing step:
(1) takes by weighing raw material for standby in following ratio: jowar 75-90 part, rice 10-25 part, 0.5 part of sweet osmanthus;
(2) with after jowar, the rice pulverizing, mix sterilization with sweet osmanthus;
(3) adding distiller's yeast by 1% of raw material weight mixes thoroughly;
(4) the hair tonic ferment gets amber color wine I and clout under sealed state;
(5) mix thoroughly adding distiller's yeast after the clout boiling;
(6) under sealed state ripe ferment fragrant and sweet type wine II and secondary clout;
(7) with secondary clout ferment at constant temperature under sealed state;
(8) mixture that obtains after will the reaction through step (7) is got wine with distillation method, till having gone out to wine wine III;
(9) will get the high grain wine of the fragrant and sweet type of finished product after wine I, wine II, the wine III mixing.
2. the preparation method of fragrant and sweet type Sorghum vulgare Pers. Wine according to claim 1 is characterized in that the pulverizing requirement in the step (2) is that one of jowar is crushed to 4-6 lobe, rice 2-4 lobe.
3. the preparation method of fragrant and sweet type Sorghum vulgare Pers. Wine according to claim 1 is characterized in that the leavening temperature of step (4), (6), (7) is 34 ± 1 ℃, step (4) fermentation 36 hours, step (6) fermentation 48 hours, step (7) fermentation 30 days.
4. the fragrant and sweet type Sorghum vulgare Pers. Wine of the method for claim 1 preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100415689A CN100374537C (en) | 2005-08-17 | 2005-08-17 | Fragrant and sweet type Kaoliang spirit and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100415689A CN100374537C (en) | 2005-08-17 | 2005-08-17 | Fragrant and sweet type Kaoliang spirit and preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1916152A CN1916152A (en) | 2007-02-21 |
| CN100374537C true CN100374537C (en) | 2008-03-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100415689A Expired - Fee Related CN100374537C (en) | 2005-08-17 | 2005-08-17 | Fragrant and sweet type Kaoliang spirit and preparation method |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101921690B (en) * | 2010-08-18 | 2012-05-09 | 严仲胡 | Camellia wine and preparation method thereof |
| CN102936552B (en) * | 2012-12-03 | 2014-10-08 | 魏剑啸 | Cotton wine and preparation method thereof |
| CN103666993B (en) * | 2013-09-25 | 2015-10-14 | 红河五里冲生态茶业有限公司 | Tea leaf fermentation liquor and method for making |
| CN106336990A (en) * | 2016-08-24 | 2017-01-18 | 韦克康 | Health care wine preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1314464A (en) * | 2001-03-07 | 2001-09-26 | 柳新三 | Brewing method for white spirit |
| CN1418944A (en) * | 2002-10-05 | 2003-05-21 | 张丛 | Technology for brewing delicate fragrance spirit by solid fermentation of wheat flour |
| CN1546630A (en) * | 2003-12-12 | 2004-11-17 | 侯映孝 | Liquor making process |
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2005
- 2005-08-17 CN CNB2005100415689A patent/CN100374537C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1314464A (en) * | 2001-03-07 | 2001-09-26 | 柳新三 | Brewing method for white spirit |
| CN1418944A (en) * | 2002-10-05 | 2003-05-21 | 张丛 | Technology for brewing delicate fragrance spirit by solid fermentation of wheat flour |
| CN1546630A (en) * | 2003-12-12 | 2004-11-17 | 侯映孝 | Liquor making process |
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| Publication number | Publication date |
|---|---|
| CN1916152A (en) | 2007-02-21 |
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Granted publication date: 20080312 Termination date: 20100817 |