CN101440336A

CN101440336A - Millet wine

Info

Publication number: CN101440336A
Application number: CNA2007101584433A
Authority: CN
Inventors: 高光贺
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-11-22
Filing date: 2007-11-22
Publication date: 2009-05-27

Abstract

The invention discloses millet wine, which relates to drinking white spirit and is mainly developed to solve the problems that the prior cereal wine has low nutrient content, and lacks of the flavor of millet and the like. The method uses the millet as the main material which accounts for more than 80 percent of the total weight of raw materials and other grains accounting for not more than 20 percent, and a brewing method comprises the following steps: crushing the raw materials, adding water to stir, steaming the raw materials, performing fermentation in a cellar, obtaining the wine through distillation or a gasification centrifugation method; besides, when the raw materials are steamed, the crushed blackberry fruit is added to the steamed raw materials which are mixed and then fermented in the cellar, and then obtains the wine according to the above method. The millet wine prepared by the method has the advantages of high nutrient content, sweet and palateful taste, and millet flavor; and the millet wine added with the blackberry fruit before the fermentation in the cellar has an amber natural pigment, wild fruit fragrance, and better mouthfeel.

Description

Millet wine

Technical field: the present invention relates to a kind of drinking white spirit.

Background technology: existing drinking white spirit is used Chinese sorghum, corn brew more, also useful two or more coarse cereals mixing brew, but also be not the main raw material brew with the millet.Millet aminoacids content height, nutritious, belong to the positive by theory of traditional Chinese medical science, nourishing and strengthening vital is arranged, open the effect that spleen is good for the stomach.

Summary of the invention: the objective of the invention is to develop a kind of nutrient contg height, fragrant and sweet agreeable to the taste, the millet wine of millet charm is arranged.

Another object of the present invention is a kind of natural pigment that has of development, and the millet wine of wild fruital flavor is arranged.

First purpose of the present invention is achieved in that system wine method is identical with existing traditional technology, that is: raw material pulverizing, add the water spice, cook, cellar for storing things fermentation down, distillation or go out wine with the gasifying centrifugal method, different is is main raw material here with the millet, millet accounts for more than 80% of system liquor raw material gross weight, and other coarse cereals are no more than 20%.

Another object of the present invention is achieved in that selects materials at first according to the method described above and processes, it promptly is major ingredient with the millet, millet accounts for more than 80% of raw material gross weight, other coarse cereals are no more than 20%, also be with raw material pulverizing, add the water spice, cook, our the thorn plum that will pulverize really adds and mixes cellar for storing things fermentation down in the material that cooks then, distills after fermentation is finished or goes out wine with the gasifying centrifugal method.

Advantage of the present invention is the nutrient contg height, and is fragrant and sweet agreeable to the taste, and the millet charm is arranged, and particularly the millet wine that adding thorn plum is really made before the cellar for storing things under raw material contains amber natural pigment, and wild fruital flavor is arranged, and mouthfeel is better.

Embodiment: example one. get 80 kilograms of millets and convert 20 kilograms of other coarse cereals; Or get 90 kilograms of millets and convert 10 kilograms of other coarse cereals; Or all be raw material with the millet, by traditional technology system wine,, add the water spice then, cook, store fermentation down, distill or go out wine (this method is seen No. 011138173 Chinese patent that applied for before half a year in Guo northern Shandong) with the gasifying centrifugal method promptly at first with raw material pulverizing.

Example two. by selecting materials and working method of example one, add the thorn plum fruit of pulverizing before the raw material that cooks is gone into the cellar for storing things, one removes the cellar for storing things fermentation behind the mixing, and the consumption of thorn plum fruit can add with reference to following ratio, promptly 6 kilograms of dried thorn plums really add 94 kilograms of millets (a small amount of other coarse cereals that contain adding, down together); 10 kilograms of bright thorn plums really add 90 kilograms of millets, and bright thorn Mei Guoyao smashs to pieces, do thorn plum fruit and can pulverize, and after fermentation is finished also are to distill or go out wine with the gasifying centrifugal method.

Claims

1. millet wine is made the wine method and is comprised raw material pulverizing, adds the water spice, cooks, stores fermentation down, distills or go out wine with the gasifying centrifugal method.It is characterized in that with the millet being main raw material.Millet accounts for more than 80% of system liquor raw material gross weight, and other coarse cereals are no more than 20%.

2. according to the described millet wine of claim 1.It is characterized in that the thorn plum that will pulverize really adds mixing cellar for storing things fermentation down in the material that cooks.Fermentation is distilled after finishing or is gone out wine with the gasifying centrifugal method.