CN101544935A - Method for producing tartary buckwheat wine by utilizing mixing fermentation of high-temperature starter and raw starter complex - Google Patents
Method for producing tartary buckwheat wine by utilizing mixing fermentation of high-temperature starter and raw starter complex Download PDFInfo
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- CN101544935A CN101544935A CN200810047251A CN200810047251A CN101544935A CN 101544935 A CN101544935 A CN 101544935A CN 200810047251 A CN200810047251 A CN 200810047251A CN 200810047251 A CN200810047251 A CN 200810047251A CN 101544935 A CN101544935 A CN 101544935A
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Abstract
The invention provides a method for producing a tartary buckwheat wine by utilizing mixing fermentation of high-temperature starter and raw starter complex, and relates to a fermentation method in liquor production, in particular to a fermentation method in the production of the tartary buckwheat wine. 1,000 jin of bitter buckwheat is added with 420 jin of 90-Celsius degree hot water for wetting for 4 to 5 hours; the mixing solution is added with 50 jin of maternal fermented grain, and evenly stirred; the mixing solution is steamed by a steamer and spread; when the temperature of the obtained product is between 30 and 50 DEG C, 10 jin of high-temperature massive raw starter, 30 jin of yellow wine and 100 jin of hot water are added to the product and evenly piled with the piling height of 0.8 to 1.2 cm for 48 hours; when the top temperature reaches 42 DEG C, the obtained product is spread and added with 5 jin of raw starter complex powder; when the temperature reaches nearly 30 DEG C, the product is made into a box with the height of 0.3 m; after 24 hours, the product is added with 500 jin of maternal fermented grain, and put in a pond for fermentation for 2 months; and the steaming liquor is performed. By the method, the original flavor of the raw starter liquor can be kept, higher grade fragrance components are given, and by utilizing special components in the high-temperature starter, the quality of the raw starter complex fragrant liquor is improved.
Description
Technical field
The present invention relates to the fermentation process in a kind of wine production, specifically is the fermentation process during Radix Et Rhizoma Fagopyri Tatarici wine is produced.
Background technology
Traditional wine brewing is to use Dan Yi Mandatory kind, and Ji Xiao Mandatory carries out saccharification, fermentation.By forming by rhizopus and yeast purely in this Mandatory kind, remove simple saccharification (starch is converted into sugar) fermentation (sugar is changed into ethanol and carbonic acid gas), can not produce the flavour substances that other high-grade liquor contains.
Radix Et Rhizoma Fagopyri Tatarici wine by produced in conventional processes is colourless, have common grain wine fragrance, but mouthfeel is bad, and a bitter taste and sharp flavor are arranged, and aftertaste is impure." a kind of manufacture method of Radix Et Rhizoma Fagopyri Tatarici wine " (number of patent application 01107297.0), it is Radix Et Rhizoma Fagopyri Tatarici to be pulverized isolate buckwheat powder and Radix Et Rhizoma Fagopyri Tatarici, blunge cooks respectively, cooling, buckwheat powder closes the Daqu sealing and fermenting with SHENGXIANG yeast, distill at last, Radix Et Rhizoma Fagopyri Tatarici then distills with wheat bran yeast sealing and fermenting, distillation slag adds that white ground enzyme carries out secondary seal fermentation, distillation.Two distillates lump together, and add pilose antler and date and soak, filter health promoting wine.
Summary of the invention
The objective of the invention is at above-mentioned present situation, aim to provide and a kind ofly can keep the original style of distilled liquor, and give more high-grade flavour ingredient, improve the method for utilizing the bent and little bent mixed fermentation production Radix Et Rhizoma Fagopyri Tatarici wine of high temperature of little Qu Qingxiang liquor quality.
The implementation of the object of the invention is, the method of utilizing the bent and little bent mixed fermentation of high temperature to produce Radix Et Rhizoma Fagopyri Tatarici wine, get 1000 jin of Radix Et Rhizoma Fagopyri Tataricis, add 420 jin, 90 ℃ hot water material moistenings 4-5 hours, it is poor to add 50 jin of mothers, mix thoroughly and spread out after rice steamer cooks, temperature adds 10 jin of high-temperature daqus, 30 jin of yellow rice wine, 100 jin of hot water and mixes heap thoroughly when being 30 ℃-50 ℃, heaps height 1 ± 0.2m, heap after 48 hours, the top temperature reaches 42 ℃, spreads out, heats 5 jin little bent powder, when 30 ℃ of left and right sides, make the high case nest of 0.3m, it is poor to add 500 jin of mothers after 24 hours again, and pit entry fermentation steamed wine after 2 months.
The present invention can keep the original style of distilled liquor, and gives more high-grade flavour ingredient, utilizes the special composition of high temperature song, improves little Qu Qingxiang liquor quality.
Embodiment
1000 jin of the Radix Et Rhizoma Fagopyri Tataricis of specifically getting of the present invention add 420 jin, 90 ℃ hot water material moistenings 4-5 hours, add 50 jin of mothers and are pickled with grains or in wine, mix thoroughly and spread out after rice steamer cooks, temperature adds 10 jin of high-temperature daqus, 30 jin of yellow rice wine, 100 jin of hot water and mixes heap thoroughly when being 30 ℃-50 ℃, heaps height 1 ± 0.2m, heap after 48 hours, the top temperature reaches 42 ℃, spreads out, heats 5 jin little bent powder, when 30 ℃ of left and right sides, make the high case nest of 0.3m, it is poor to add 500 jin of mothers after 24 hours again, and pit entry fermentation steamed wine after 2 months.
Claims (1)
1, the method for utilizing the bent and little bent mixed fermentation of high temperature to produce Radix Et Rhizoma Fagopyri Tatarici wine, it is characterized in that getting 1000 jin of Radix Et Rhizoma Fagopyri Tataricis, add 420 jin, 90 ℃ hot water material moistenings 4-5 hours, it is poor to add 50 jin of mothers, mix thoroughly and spread out after rice steamer cooks, temperature adds 10 jin of high-temperature daqus, 30 jin of yellow rice wine, 100 jin of hot water and mixes heap thoroughly when being 30 ℃-50 ℃, heap height 1 ± 0.2m, heap after 48 hours, the top temperature reaches 42 ℃, spread out, heat 5 jin little bent powder, make the high case nest of 0.3m when 30 ℃ of left and right sides, it is poor to add 500 jin of mothers after 24 hours again, behind the pit entry fermentation 2 months, steam wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810047251A CN101544935A (en) | 2008-04-07 | 2008-04-07 | Method for producing tartary buckwheat wine by utilizing mixing fermentation of high-temperature starter and raw starter complex |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810047251A CN101544935A (en) | 2008-04-07 | 2008-04-07 | Method for producing tartary buckwheat wine by utilizing mixing fermentation of high-temperature starter and raw starter complex |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101544935A true CN101544935A (en) | 2009-09-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN200810047251A Pending CN101544935A (en) | 2008-04-07 | 2008-04-07 | Method for producing tartary buckwheat wine by utilizing mixing fermentation of high-temperature starter and raw starter complex |
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| CN (1) | CN101544935A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103074190A (en) * | 2013-01-17 | 2013-05-01 | 泸州品创科技有限公司 | Flavor enhancement bacterial agent and application method thereof |
| CN104099218A (en) * | 2014-07-30 | 2014-10-15 | 荆州市监利粮酒酒业有限公司 | Brewing method used for fermenting tartary buckwheat wine through mixing Daqu and Xiaoqu |
| CN104232403A (en) * | 2014-09-17 | 2014-12-24 | 黄福祥 | Clear lees Bailong liquor |
| CN104479958A (en) * | 2014-12-09 | 2015-04-01 | 富阳市新发生物技术有限公司 | Process for preparing liquor by saccharifying xiaoqu and fermenting daqu |
| CN104694341A (en) * | 2015-04-01 | 2015-06-10 | 山西农业大学 | Tartary buckwheat five-grain yellow rice wine produced through medium temperature Daqu and preparing method thereof |
| CN105062850A (en) * | 2015-09-10 | 2015-11-18 | 郑成宣 | Brewing method of tartary buckwheat ecological Xiaoqu liquor |
| CN110106049A (en) * | 2019-05-30 | 2019-08-09 | 孙小燕 | A kind of process flow to be brewed alcoholic beverages using bitter buckwheat as raw material |
-
2008
- 2008-04-07 CN CN200810047251A patent/CN101544935A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103074190A (en) * | 2013-01-17 | 2013-05-01 | 泸州品创科技有限公司 | Flavor enhancement bacterial agent and application method thereof |
| CN103074190B (en) * | 2013-01-17 | 2014-04-16 | 泸州品创科技有限公司 | Flavor enhancement bacterial agent and application method thereof |
| CN104099218A (en) * | 2014-07-30 | 2014-10-15 | 荆州市监利粮酒酒业有限公司 | Brewing method used for fermenting tartary buckwheat wine through mixing Daqu and Xiaoqu |
| CN104099218B (en) * | 2014-07-30 | 2015-06-24 | 荆州市监利粮酒酒业有限公司 | Brewing method used for fermenting tartary buckwheat wine through mixing Daqu and Xiaoqu |
| CN104232403A (en) * | 2014-09-17 | 2014-12-24 | 黄福祥 | Clear lees Bailong liquor |
| CN104479958A (en) * | 2014-12-09 | 2015-04-01 | 富阳市新发生物技术有限公司 | Process for preparing liquor by saccharifying xiaoqu and fermenting daqu |
| CN104694341A (en) * | 2015-04-01 | 2015-06-10 | 山西农业大学 | Tartary buckwheat five-grain yellow rice wine produced through medium temperature Daqu and preparing method thereof |
| CN105062850A (en) * | 2015-09-10 | 2015-11-18 | 郑成宣 | Brewing method of tartary buckwheat ecological Xiaoqu liquor |
| CN110106049A (en) * | 2019-05-30 | 2019-08-09 | 孙小燕 | A kind of process flow to be brewed alcoholic beverages using bitter buckwheat as raw material |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090930 |