CN102618419B - Brewing process of black wine - Google Patents
Brewing process of black wine Download PDFInfo
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- CN102618419B CN102618419B CN 201210112397 CN201210112397A CN102618419B CN 102618419 B CN102618419 B CN 102618419B CN 201210112397 CN201210112397 CN 201210112397 CN 201210112397 A CN201210112397 A CN 201210112397A CN 102618419 B CN102618419 B CN 102618419B
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- 238000013124 brewing process Methods 0.000 title abstract 3
- 239000002994 raw material Substances 0.000 claims abstract description 134
- 238000000034 method Methods 0.000 claims abstract description 50
- 238000001816 cooling Methods 0.000 claims abstract description 37
- 238000001914 filtration Methods 0.000 claims abstract description 28
- 230000008569 process Effects 0.000 claims abstract description 16
- 238000002791 soaking Methods 0.000 claims abstract description 10
- 235000015096 spirit Nutrition 0.000 claims description 90
- 240000007594 Oryza sativa Species 0.000 claims description 55
- 235000007164 Oryza sativa Nutrition 0.000 claims description 55
- 235000009566 rice Nutrition 0.000 claims description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 54
- 238000009835 boiling Methods 0.000 claims description 42
- 238000000855 fermentation Methods 0.000 claims description 29
- 230000004151 fermentation Effects 0.000 claims description 29
- 210000000582 semen Anatomy 0.000 claims description 22
- 239000000843 powder Substances 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 19
- 238000004140 cleaning Methods 0.000 claims description 18
- 238000007789 sealing Methods 0.000 claims description 18
- 241000371652 Curvularia clavata Species 0.000 claims description 16
- 244000068988 Glycine max Species 0.000 claims description 16
- 235000010469 Glycine max Nutrition 0.000 claims description 16
- 244000105624 Arachis hypogaea Species 0.000 claims description 15
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 15
- 244000241838 Lycium barbarum Species 0.000 claims description 15
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 15
- 238000010411 cooking Methods 0.000 claims description 15
- 235000020232 peanut Nutrition 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 239000011435 rock Substances 0.000 claims description 14
- 235000013339 cereals Nutrition 0.000 claims description 10
- 235000021018 plums Nutrition 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 9
- 238000012216 screening Methods 0.000 claims description 9
- 230000007480 spreading Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 244000022372 Diospyros lotus Species 0.000 claims description 8
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 8
- 239000006188 syrup Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- 235000020234 walnut Nutrition 0.000 claims description 8
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims description 5
- 241000758791 Juglandaceae Species 0.000 claims description 5
- 235000011511 Diospyros Nutrition 0.000 claims description 3
- 244000236655 Diospyros kaki Species 0.000 claims description 3
- 235000003333 Diospyros lotus Nutrition 0.000 claims description 3
- 240000007049 Juglans regia Species 0.000 claims description 3
- 235000009496 Juglans regia Nutrition 0.000 claims description 3
- 241000209056 Secale Species 0.000 claims description 3
- 240000008620 Fagopyrum esculentum Species 0.000 claims 4
- 238000010025 steaming Methods 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 14
- 239000004744 fabric Substances 0.000 description 12
- 241000219051 Fagopyrum Species 0.000 description 11
- 238000011514 vinification Methods 0.000 description 11
- 239000000126 substance Substances 0.000 description 8
- 230000000050 nutritive effect Effects 0.000 description 7
- 238000012856 packing Methods 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 230000035622 drinking Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000008821 health effect Effects 0.000 description 3
- 238000002560 therapeutic procedure Methods 0.000 description 3
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
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Abstract
The invention relates to a brewing process of black wine. The black wine is prepared through the conventional brewing steps of: soaking raw materials; crushing; proportioning; steaming; cooling; mixing fermented grains; feeding in a cellar to ferment; and filtering. According to the brewing process, a method of steaming for many times is adopted in the steaming process, so that the internal raw materials are enabled to be uniformly heated and fully steamed in a short time, the energy is saved, and the wine yield of the raw materials is increased.
Description
Technical field
The present invention relates to a kind of making method of black wine, particularly a kind of making method with black wine of food therapy health effect.
Background technology
Along with the transformation of present consumer spending idea, people more and more pay attention to food greenization, organise, naturalization and health careization, pure natural organic food has become the market favorite.Therefore, seeking the liquor body style characteristics from raw material is effective methods.
Black-food has higher nutrition and health care and is worth, and therefore, has occurred a kind of wine of brewageing take black-food as raw material on market, particularly a kind of black wine with food therapy health effect.This black wine is made by traditional wine-making technology by black-food and auxiliary material, and the black-food of getting respectively wherein screens, purifies, through raw material pulverizing, batching, boiling gelatinization, cooling, mix the traditional technologys such as unstrained spirits, pit entry fermentation, steaming wine and make.
The patent No. is that the CN200810073794.9(patent name is " black grain wine ") patent of invention, a kind of black wine with food therapy health effect take black Chinese sorghum, rye, black rice, black Semen Maydis and black soya bean as raw material is disclosed; The patent No. is that the CN98112214.0(patent name is " a kind of black wine ") patent of invention, disclose a kind of mixture take black glutinous rice and glutinous rice, Semen Sesami Nigrum, black soya bean, black rice, walnut, dateplum persimmon and be the black wine of raw material.The wine-making technology that two patents adopt is traditional wine-making technology, and boiling method wherein all exists material cooking insufficient, gets the low shortcoming of wine rate.
Because the black-food raw material that adopts in two patents is different from the raw material that adopts in traditional technology, its raw material ratio common raw material is finer and close, be not easy to guarantee that ectonexine steams thoroughly in the process of boiling, the outer overdone and underdone phenomenon of internal layer easily occurs, or outer dry and cracked phenomenon occurs.
Summary of the invention
There is the inadequate problem of boiling in the present invention in order to solve black-food in digesting technoloy, a kind of making method of black wine is provided, and adopts the boiling method of repeatedly boiling, guarantees that effectively raw material can be steamed thoroughly by ectonexine simultaneously, shortens cooking time.
For solving above technical problem, technical scheme provided by the invention is as follows:
A kind of making method of black wine comprises raw material soaking-pulverizing-batching-boiling-cooling-mix unstrained spirits-pit entry fermentation-filtration, and it is characterized in that: described cooking process adopts repeatedly boiling.
The concrete steps of the making method of described black wine are:
The A raw material soaking
The screening high-quality raw material is cleaned, and then the raw material of cleaning is soaked respectively;
B pulverizes
Raw material powder is broken into fine flour;
The C batching
The raw material of having pulverized is put into container in proportion, and stirs;
The D cooking process
With the raw material after above-mentioned processing in rice steamer through repeatedly boiling, raw material is steamed thoroughly;
E is cooling
Well-done poor unstrained spirits is evenly spread the spreading for cooling platform, drain with cold water flush, make poor unstrained spirits cooling rapidly;
F mixes unstrained spirits
Be cooled to 20-30 ℃, add a certain amount of song, bent powder is evenly turned over put under in poor unstrained spirits, the poor unstrained spirits after song is mixed thoroughly is put into container, makes bent and poor unstrained spirits fully acts on 1-5 days;
The G pit entry fermentation
The grain unstrained spirits is cooled to temperature naturally less than 37 ℃, changes the poor unstrained spirits after saccharification over to the fermentation altar, and is with sterile towel, that altar mouth cleaning is clean, sealing altar mouth, pit entry fermentation;
H filters
The poor unstrained spirits that ferments is filtered obtain former wine, former wine obtains finished wine through carrying out can after sterilization and disinfection.
the cooking process of described D step is: first open steam valve, empty row 1 minute, then close steam valve, raw material is poured in rice steamer, open steam valve, sealing boiling 40 minutes, close steam valve, raw material in rice steamer is turned evenly, the temperature that takes a morsel is that the hot water of 80-100 ℃ evenly is spilled in rice steamer, the advantage of spilling hot water is to facilitate the nutritive substance in raw material better to decompose, open steam valve, boiling is 10 minutes again, close steam valve, raw material is turned evenly, the temperature that takes a morsel again is that the hot water of 80-100 ℃ evenly is spilled in rice steamer, open steam valve, boiling is 10 minutes again, finally realize repeatedly boiling, raw material is fully steamed,
In described A step, add the water of capacity in described A step, to guarantee that raw material is immersed in water fully, realize the composition water-swelling, be convenient to the boiling of back.
In described F step, in order to regulate the mouthfeel of wine, having added syrup, the amount of syrup in container used is 0.1-10%.
Described syrup, sugar is 0.1-20% with the ratio of water.
Described syrup is rock sugar water.
In described F step, the amount of the bent powder that adds is 1-5 ‰.
In described G step, add a certain amount of song, to reach fermentation again, promote the purpose of ethanol content, then stir.
Described to add the amount of liquid leaven be 1-5 ‰, and less than adding for the first time bent amount.
Natural temperature-fall period in described G step is controlled cooling with sterile thermometer.
In described H step, the filtration procedure of poor unstrained spirits is divided into coarse filtration and essence two steps of filter complete, and coarse filtration can be filtered large granular impurity, and the essence filter is mainly to filter suspended substance, can further improve filtering accuracy, enhances the transparency.
A kind of black wine of being made by described making method, it is characterized in that: raw material is black Chinese sorghum, rye, black rice, black Semen Maydis, black soya bean, black peanut, black buckwheat, dark plum and black matrimony vine, by weight, proportioning raw materials is 5 parts of 500 parts of black Chinese sorghums, 20 parts, rye, 20 parts of black rices, 20 parts of black Semen Maydis, 10 parts, black soya bean, 10 parts of black peanuts, 10 parts, black buckwheat, 8 parts of dark plums and black matrimony vines.
A kind of black wine of being made by described making method, it is characterized in that: raw material is mixture, Semen Sesami Nigrum, walnut, dateplum persimmon, black rice, black soya bean, black peanut, black buckwheat, dark plum and the black matrimony vine of black glutinous rice and glutinous rice, by weight, proportioning raw materials is 5 parts of 10 parts, 20 parts of 500 parts, mixture, black rices, black soya bean, 10 parts of black peanuts, 10 parts, black buckwheat, 10 parts of dateplum persimmons, 8 parts of dark plums, 5 parts of walnuts, 5 parts of the Semen Sesami Nigrums of black glutinous rice and glutinous rice and black matrimony vines.
Beneficial effect of the present invention is:
(1) wine-making technology disclosed by the invention, digesting technoloy adopts repeatedly boiling, guarantee inner raw material thermally equivalent, the raw material ectonexine is fully steamed thoroughly, both saved the energy, shortened the time again, guaranteed that follow-up fermenting process Raw can fully ferment, improve the utilization ratio of raw material, namely improved terrible wine rate.
(2) wine-making technology disclosed by the invention, zymotechnique adopt and add bent method for twice, and raw material is fully fermented, and promote ethanol content, and fragrance is stronger.
(3) owing to deceiving the raw material of peanut as wine brewing, make black drinking utensils disclosed by the invention have strong essence to mend brain, delay senility, strengthen body immunity, the effect of control cardiovascular and cerebrovascular diseases, cancer and diabetes.
(4) owing to deceiving the raw material of buckwheat as wine brewing, make black drinking utensils disclosed by the invention that the effect of reduction body inner cholesterol, reduction blood fat and blood pressure, protection vascular function be arranged.
(5) due to the raw material of dark plum as wine brewing, make black drinking utensils disclosed by the invention that diuresis, defaecation, vessel softening be arranged, postpone arteriosclerosis, have the effect of anti-senility.
(6) owing to deceiving the raw material of matrimony vine as wine brewing, black drinking utensils disclosed by the invention is had clearing heat and detoxicating, anti-inflammatory diuresis, the effect of activating collaterals to relieve pain.
Embodiment
Below in conjunction with embodiment, essentiality content of the present invention is described in further detail.
Embodiment 1
Raw material is: 5 jin of 500 jin of black Chinese sorghums, 20 jin, rye, 20 jin of black rices, 20 jin of black Semen Maydis, 10 jin, black soya bean, 10 jin of black peanuts, 10 jin, black buckwheat, 8 jin of dark plums and black matrimony vines.
The wine-making technology of black wine comprises raw material soaking-pulverizing-batching-boiling-cooling-mix unstrained spirits-pit entry fermentation-filtration, and its concrete steps are as follows:
The A raw material soaking
The screening high-quality raw material is cleaned, and black Semen Maydis is shelled one time skin on peeling machine, with the dark plum stoning, then the raw material of cleaning is soaked respectively;
B pulverizes
Raw material powder is broken into fine flour;
The C batching
The raw material of having pulverized is put into container in proportion, and stirs;
The D cooking process
First open steam valve, empty row 1 minute, then close steam valve, raw material is poured in rice steamer, open steam valve, steam valve is closed in sealing boiling 40 minutes, raw material in rice steamer is turned evenly, the temperature that takes a morsel is that the hot water of 80 ℃ evenly is spilled in rice steamer, and the purpose of spilling hot water is to facilitate the nutritive substance in raw material better to decompose, and opens steam valve, boiling is 10 minutes again, close steam valve, raw material is turned evenly, then the temperature that takes a morsel is that the hot water of 80 ℃ evenly is spilled in rice steamer, open steam valve, then boiling 10 minutes;
E is cooling
Well-done poor unstrained spirits is evenly spread the spreading for cooling platform, drain with cold water flush, make poor unstrained spirits cooling rapidly;
F mixes unstrained spirits
Be cooled to 20 ℃, add 2 ‰ song, bent powder is evenly turned over put under in poor unstrained spirits, the poor unstrained spirits after song is mixed thoroughly is put into container, makes bent and poor unstrained spirits fully acts on 3 days;
The G pit entry fermentation
The grain unstrained spirits is cooled to temperature naturally less than 37 ℃, changes the poor unstrained spirits after saccharification over to the fermentation altar, and is with sterile towel, that altar mouth cleaning is clean, and the first layer is tightened sealing altar mouth, pit entry fermentation with the plastic cloth of having sterilized, the second layer with packing cloth;
H filters
The poor unstrained spirits that ferments is filtered obtain former wine, former wine obtains finished wine through carrying out can after sterilization and disinfection.
In described F step, in order to regulate the mouthfeel of wine, having added rock sugar water, the ratio of rock sugar and water in altar used is 0.1%.
In described G step, add the song of 0.5-‰, then stir.
Natural temperature-fall period in described G step is controlled cooling with sterile thermometer.
In described H step, the filtration procedure of poor unstrained spirits is divided into coarse filtration and essence two steps of filter complete.
Embodiment 2
Raw material is: 5 jin of 500 jin of black Chinese sorghums, 20 jin, rye, 20 jin of black rices, 20 jin of black Semen Maydis, 10 jin, black soya bean, 10 jin of black peanuts, 10 jin, black buckwheat, 8 jin of dark plums and black matrimony vines.
The wine-making technology of black wine comprises raw material soaking-pulverizing-batching-boiling-cooling-mix unstrained spirits-pit entry fermentation-filtration, and its concrete steps are as follows:
The A raw material soaking
The screening high-quality raw material is cleaned, and black Semen Maydis is shelled one time skin on peeling machine, with the dark plum stoning, then the raw material of cleaning is soaked respectively;
B pulverizes
Raw material powder is broken into fine flour;
The C batching
The raw material of having pulverized is put into container in proportion, and stirs;
The D cooking process
three digesting technoloys of described D step are: first open steam valve, empty row 1 minute, then close steam valve, raw material is poured in rice steamer, open steam valve, sealing boiling 40 minutes, close steam valve, raw material in rice steamer is turned evenly, the temperature that takes a morsel is that the hot water of 100 ℃ evenly is spilled in rice steamer, the purpose of spilling hot water is to facilitate the nutritive substance in raw material better to decompose, open steam valve, boiling is 10 minutes again, close steam valve, raw material is turned evenly, the temperature that takes a morsel again is that the hot water of 100 ℃ evenly is spilled in rice steamer, open steam valve, boiling is 10 minutes again,
E is cooling
Well-done poor unstrained spirits is evenly spread the spreading for cooling platform, drain with cold water flush, make poor unstrained spirits cooling rapidly;
F mixes unstrained spirits
Be cooled to 25 ℃, add 3 ‰ song, bent powder is evenly turned over put under in poor unstrained spirits, the poor unstrained spirits after song is mixed thoroughly is put into container, makes bent and poor unstrained spirits fully acts on 1 day;
The G pit entry fermentation
The grain unstrained spirits is cooled to temperature naturally less than 37 ℃, changes the poor unstrained spirits after saccharification over to the fermentation altar, and is with sterile towel, that altar mouth cleaning is clean, and the first layer is tightened sealing altar mouth, pit entry fermentation with the plastic cloth of having sterilized, the second layer with packing cloth;
H filters
The poor unstrained spirits that ferments is filtered obtain former wine, former wine obtains finished wine through carrying out can after sterilization and disinfection.
In described F step, in order to regulate the mouthfeel of wine, having added rock sugar water, the ratio of rock sugar and water in altar used is 20 %.
Natural temperature-fall period in described G step is controlled cooling with sterile thermometer.
In described H step, the filtration procedure of poor unstrained spirits is divided into coarse filtration and essence two steps of filter complete.
Embodiment 3
Raw material is: 5 jin of 500 jin of black Chinese sorghums, 20 jin, rye, 20 jin of black rices, 20 jin of black Semen Maydis, 10 jin, black soya bean, 10 jin of black peanuts, 10 jin, black buckwheat, 8 jin of dark plums and black matrimony vines.
The wine-making technology of black wine comprises raw material soaking-pulverizing-batching-boiling-cooling-mix unstrained spirits-pit entry fermentation-filtration, and its concrete steps are as follows:
The A raw material soaking
The screening high-quality raw material is cleaned, and black Semen Maydis is shelled one time skin on peeling machine, with the dark plum stoning, then the raw material of cleaning is soaked respectively;
B pulverizes
Raw material powder is broken into fine flour;
The C batching
The raw material of having pulverized is put into container in proportion, and stirs;
The D cooking process
three digesting technoloys of described D step are: first open steam valve, empty row 1 minute, then close steam valve, raw material is poured in rice steamer, open steam valve, sealing boiling 40 minutes, close steam valve, raw material in rice steamer is turned evenly, the temperature that takes a morsel is that the hot water of 90 ℃ evenly is spilled in rice steamer, the purpose of spilling hot water is to facilitate the nutritive substance in raw material better to decompose, open steam valve, boiling is 10 minutes again, close steam valve, raw material is turned evenly, the temperature that takes a morsel again is that the hot water of 90 ℃ evenly is spilled in rice steamer, open steam valve, boiling is 10 minutes again,
E is cooling
Well-done poor unstrained spirits is evenly spread the spreading for cooling platform, drain with cold water flush, make poor unstrained spirits cooling rapidly;
F mixes unstrained spirits
Be cooled to 30 ℃, add 5 ‰ song, bent powder is evenly turned over put under in poor unstrained spirits, the poor unstrained spirits after song is mixed thoroughly is put into container, makes bent and poor unstrained spirits fully acts on 5 days;
The G pit entry fermentation
The grain unstrained spirits is cooled to temperature naturally less than 37 ℃, changes the poor unstrained spirits after saccharification over to the fermentation altar, and is with sterile towel, that altar mouth cleaning is clean, and the first layer is tightened sealing altar mouth, pit entry fermentation with the plastic cloth of having sterilized, the second layer with packing cloth.
H filters
The poor unstrained spirits that ferments is filtered obtain former wine, former wine obtains finished wine through carrying out can after sterilization and disinfection.
In described F step, in order to regulate the mouthfeel of wine, having added rock sugar water, the ratio of rock sugar and water in altar used is 10%.
In described G step, add 4 ‰ song, then stir.
Natural temperature-fall period in described G step is controlled cooling with sterile thermometer.
In described H step, the filtration procedure of poor unstrained spirits is divided into coarse filtration and essence two steps of filter complete.
Embodiment 4
Raw material is: 5 jin of 500 jin, the mixture of black glutinous rice and glutinous rice, 20 jin of black rices, 10 jin, black soya bean, 10 jin of black peanuts, 10 jin, black buckwheat, 10 jin of dateplum persimmons, 8 jin of dark plums, 5 jin of walnuts, 5 jin of Semen Sesami Nigrums and black matrimony vines.
The wine-making technology of black wine comprises raw material soaking-pulverizing-batching-boiling-cooling-mix unstrained spirits-pit entry fermentation-filtration, and its concrete steps are as follows:
The A raw material soaking
The screening high-quality raw material is cleaned, and black Semen Maydis is shelled one time skin on peeling machine, with the dark plum stoning, then the raw material of cleaning is soaked respectively;
B pulverizes
Raw material powder is broken into fine flour;
The C batching
The raw material of having pulverized is put into container in proportion, and stirs;
The D cooking process
three digesting technoloys of described D step are: first open steam valve, empty row 1 minute, then close steam valve, raw material is poured in rice steamer, open steam valve, sealing boiling 40 minutes, close steam valve, raw material in rice steamer is turned evenly, the temperature that takes a morsel is that the hot water of 85 ℃ evenly is spilled in rice steamer, the purpose of spilling hot water is to facilitate the nutritive substance in raw material better to decompose, open steam valve, boiling is 10 minutes again, close steam valve, raw material is turned evenly, the temperature that takes a morsel again is that the hot water of 90 ℃ evenly is spilled in rice steamer, open steam valve, boiling is 10 minutes again,
E is cooling
Well-done poor unstrained spirits is evenly spread the spreading for cooling platform, drain with cold water flush, make poor unstrained spirits cooling rapidly;
F mixes unstrained spirits
Be cooled to 27 ℃, add 1 ‰ song, bent powder is evenly turned over put under in poor unstrained spirits, the poor unstrained spirits after song is mixed thoroughly is put into container, makes bent and poor unstrained spirits fully acts on 5 days;
The G pit entry fermentation
The grain unstrained spirits is cooled to temperature naturally less than 37 ℃, changes the poor unstrained spirits after saccharification over to the fermentation altar, and is with sterile towel, that altar mouth cleaning is clean, and the first layer is tightened sealing altar mouth, pit entry fermentation with the plastic cloth of having sterilized, the second layer with packing cloth;
H filters
The poor unstrained spirits that ferments is filtered obtain former wine, former wine obtains finished wine through carrying out can after sterilization and disinfection.
In described F step, in order to regulate the mouthfeel of wine, having added rock sugar water, the ratio of rock sugar and water in altar used is 1%.
In described G step, add 0.5 ‰ song, then stir.
Natural temperature-fall period in described G step is controlled cooling with sterile thermometer.
In described H step, the filtration procedure of poor unstrained spirits is divided into coarse filtration and essence two steps of filter complete.
Embodiment 5
Raw material is: 5 jin of 500 jin, the mixture of black glutinous rice and glutinous rice, 20 jin of black rices, 10 jin, black soya bean, 10 jin of black peanuts, 10 jin, black buckwheat, 10 jin of dateplum persimmons, 8 jin of dark plums, 5 jin of walnuts, 5 jin of Semen Sesami Nigrums and black matrimony vines.
The wine-making technology of black wine comprises raw material soaking-pulverizing-batching-boiling-cooling-mix unstrained spirits-pit entry fermentation-filtration, and its concrete steps are as follows:
The A raw material soaking
The screening high-quality raw material is cleaned, and black Semen Maydis is shelled one time skin on peeling machine, with the dark plum stoning, then the raw material of cleaning is soaked respectively;
B pulverizes
Raw material powder is broken into fine flour;
The C batching
The raw material of having pulverized is put into container in proportion, and stirs;
The D cooking process
three digesting technoloys of described D step are: first open steam valve, empty row 1 minute, then close steam valve, raw material is poured in rice steamer, open steam valve, sealing boiling 40 minutes, close steam valve, raw material in rice steamer is turned evenly, the temperature that takes a morsel is that the hot water of 95 ℃ evenly is spilled in rice steamer, the purpose of spilling hot water is to facilitate the nutritive substance in raw material better to decompose, open steam valve, boiling is 10 minutes again, close steam valve, raw material is turned evenly, the temperature that takes a morsel again is that the hot water of 100 ℃ evenly is spilled in rice steamer, open steam valve, boiling is 10 minutes again,
E is cooling
Well-done poor unstrained spirits is evenly spread the spreading for cooling platform, drain with cold water flush, make poor unstrained spirits cooling rapidly;
F mixes unstrained spirits
Be cooled to 30 ℃, add 4 ‰ song, bent powder is evenly turned over put under in poor unstrained spirits, the poor unstrained spirits after song is mixed thoroughly is put into container, makes bent and poor unstrained spirits fully acts on 2 days;
The G pit entry fermentation
The grain unstrained spirits is cooled to temperature naturally less than 37 ℃, changes the poor unstrained spirits after saccharification over to the fermentation altar, and is with sterile towel, that altar mouth cleaning is clean, and the first layer is tightened sealing altar mouth, pit entry fermentation with the plastic cloth of having sterilized, the second layer with packing cloth;
H filters
The poor unstrained spirits that ferments is filtered obtain former wine, former wine obtains finished wine through carrying out can after sterilization and disinfection.
In described F step, in order to regulate the mouthfeel of wine, having added rock sugar water, the ratio of rock sugar and water in altar used is 10%.
In described G step, add 2 ‰ song, then stir.
Natural temperature-fall period in described G step is controlled cooling with sterile thermometer.
In described H step, the filtration procedure of poor unstrained spirits is divided into coarse filtration and essence two steps of filter complete.
Embodiment 6
Raw material is: 5 jin of 500 jin, the mixture of black glutinous rice and glutinous rice, 20 jin of black rices, 10 jin, black soya bean, 10 jin of black peanuts, 10 jin, black buckwheat, 10 jin of dateplum persimmons, 8 jin of dark plums, 5 jin of walnuts, 5 jin of Semen Sesami Nigrums and black matrimony vines.
The wine-making technology of black wine comprises raw material soaking-pulverizing-batching-boiling-cooling-mix unstrained spirits-pit entry fermentation-filtration, and its concrete steps are as follows:
The A raw material soaking
The screening high-quality raw material is cleaned, and black Semen Maydis is shelled one time skin on peeling machine, with the dark plum stoning, then the raw material of cleaning is soaked respectively;
B pulverizes
Raw material powder is broken into fine flour;
The C batching
The raw material of having pulverized is put into container in proportion, and stirs;
The D cooking process
three digesting technoloys of described D step are: first open steam valve, empty row 1 minute, then close steam valve, raw material is poured in rice steamer, open steam valve, sealing boiling 40 minutes, close steam valve, raw material in rice steamer is turned evenly, the temperature that takes a morsel is that the hot water of 100 ℃ evenly is spilled in rice steamer, the purpose of spilling hot water is to facilitate the nutritive substance in raw material better to decompose, open steam valve, boiling is 10 minutes again, close steam valve, raw material is turned evenly, the temperature that takes a morsel again is that the hot water of 100 ℃ evenly is spilled in rice steamer, open steam valve, boiling is 10 minutes again,
E is cooling
Well-done poor unstrained spirits is evenly spread the spreading for cooling platform, drain with cold water flush, make poor unstrained spirits cooling rapidly;
F mixes unstrained spirits
Be cooled to 25 ℃, add 3 ‰ song, bent powder is evenly turned over put under in poor unstrained spirits, the poor unstrained spirits after song is mixed thoroughly is put into container, makes bent and poor unstrained spirits fully acts on 1 day;
The G pit entry fermentation
The grain unstrained spirits is cooled to temperature naturally less than 37 ℃, changes the poor unstrained spirits after saccharification over to the fermentation altar, and is with sterile towel, that altar mouth cleaning is clean, and the first layer is tightened sealing altar mouth, pit entry fermentation with the plastic cloth of having sterilized, the second layer with packing cloth;
H filters
The poor unstrained spirits that ferments is filtered obtain former wine, former wine obtains finished wine through carrying out can after sterilization and disinfection.
In described F step, in order to regulate the mouthfeel of wine, having added rock sugar water, the ratio of rock sugar and water in altar used is 20%.
Natural temperature-fall period in described G step is controlled cooling with sterile thermometer.
In described H step, the filtration procedure of poor unstrained spirits is divided into coarse filtration and essence two steps of filter complete.
Claims (11)
1. the making method of a black wine comprises raw material soaking-pulverizing-batching-boiling-cooling-mix unstrained spirits-pit entry fermentation-filtration, and it is characterized in that: the concrete steps of the making method of described black wine are:
The A raw material soaking
The screening high-quality raw material is cleaned, and then the raw material of cleaning is soaked respectively;
B pulverizes
Raw material powder is broken into fine flour;
The C batching
The raw material of having pulverized is put into container in proportion, and stirs;
The D cooking process
With the raw material after above-mentioned processing in rice steamer through repeatedly boiling, raw material is steamed thoroughly;
E is cooling
Well-done poor unstrained spirits is evenly spread the spreading for cooling platform, drain with cold water flush, make poor unstrained spirits cooling rapidly;
F mixes unstrained spirits
Be cooled to 20-30 ℃, add a certain amount of song, bent powder is evenly turned over put under in poor unstrained spirits, the poor unstrained spirits after song is mixed thoroughly is put into container, makes bent and poor unstrained spirits fully acts on 1-5 days;
The G pit entry fermentation
The grain unstrained spirits is cooled to temperature naturally less than 37 ℃, changes the poor unstrained spirits after saccharification over to the fermentation altar, and is with sterile towel, that altar mouth cleaning is clean, sealing altar mouth, pit entry fermentation;
H filters
The poor unstrained spirits that ferments is filtered obtain former wine, former wine obtains finished wine through carrying out can after sterilization and disinfection;
Described raw material is black Chinese sorghum, rye, black rice, black Semen Maydis, black soya bean, black peanut, black buckwheat, dark plum and black matrimony vine, by weight, proportioning raw materials is 5 parts of 500 parts of black Chinese sorghums, 20 parts, rye, 20 parts of black rices, 20 parts of black Semen Maydis, 10 parts, black soya bean, 10 parts of black peanuts, 10 parts, black buckwheat, 8 parts of dark plums and black matrimony vines;
the repeatedly cooking process of described D step is: first open steam valve, empty row 1 minute, then close steam valve, raw material is poured in rice steamer, open steam valve, sealing boiling 40 minutes, close steam valve, raw material in rice steamer is turned evenly, the temperature that takes a morsel is that the hot water of 80-100 ℃ evenly is spilled in rice steamer, open steam valve, boiling is 10 minutes again, close steam valve, raw material is turned evenly, the temperature that takes a morsel again is that the hot water of 80-100 ℃ evenly is spilled in rice steamer, open steam valve, boiling is 10 minutes again, finally realize repeatedly boiling, raw material is fully steamed.
2. the making method of a black wine comprises raw material soaking-pulverizing-batching-boiling-cooling-mix unstrained spirits-pit entry fermentation-filtration, and it is characterized in that: the concrete steps of the making method of described black wine are:
The A raw material soaking
The screening high-quality raw material is cleaned, and then the raw material of cleaning is soaked respectively;
B pulverizes
Raw material powder is broken into fine flour;
The C batching
The raw material of having pulverized is put into container in proportion, and stirs;
The D cooking process
With the raw material after above-mentioned processing in rice steamer through repeatedly boiling, raw material is steamed thoroughly;
E is cooling
Well-done poor unstrained spirits is evenly spread the spreading for cooling platform, drain with cold water flush, make poor unstrained spirits cooling rapidly;
F mixes unstrained spirits
Be cooled to 20-30 ℃, add a certain amount of song, bent powder is evenly turned over put under in poor unstrained spirits, the poor unstrained spirits after song is mixed thoroughly is put into container, makes bent and poor unstrained spirits fully acts on 1-5 days;
The G pit entry fermentation
The grain unstrained spirits is cooled to temperature naturally less than 37 ℃, changes the poor unstrained spirits after saccharification over to the fermentation altar, and is with sterile towel, that altar mouth cleaning is clean, sealing altar mouth, pit entry fermentation;
H filters
The poor unstrained spirits that ferments is filtered obtain former wine, former wine obtains finished wine through carrying out can after sterilization and disinfection;
Described raw material is mixture, Semen Sesami Nigrum, walnut, dateplum persimmon, black rice, black soya bean, black peanut, black buckwheat, dark plum and the black matrimony vine of black glutinous rice and glutinous rice, by weight, proportioning raw materials is 5 parts of 10 parts, 20 parts of 500 parts, mixture, black rices, black soya bean, 10 parts of black peanuts, 10 parts, black buckwheat, 10 parts of dateplum persimmons, 8 parts of dark plums, 5 parts of walnuts, 5 parts of the Semen Sesami Nigrums of black glutinous rice and glutinous rice and black matrimony vines;
the repeatedly cooking process of described D step is: first open steam valve, empty row 1 minute, then close steam valve, raw material is poured in rice steamer, open steam valve, sealing boiling 40 minutes, close steam valve, raw material in rice steamer is turned evenly, the temperature that takes a morsel is that the hot water of 80-100 ℃ evenly is spilled in rice steamer, open steam valve, boiling is 10 minutes again, close steam valve, raw material is turned evenly, the temperature that takes a morsel again is that the hot water of 80-100 ℃ evenly is spilled in rice steamer, open steam valve, boiling is 10 minutes again, finally realize repeatedly boiling, raw material is fully steamed.
3. according to claim 1 or the making method of 2 described a kind of black wine, it is characterized in that: add the water of capacity in described A step, to guarantee that raw material is immersed in water fully.
4. according to claim 1 or the making method of 2 described a kind of black wine, it is characterized in that: in described F step, described container is equipped with syrup, and the amount of syrup is 0.1-10%.
5. the making method of a kind of black wine according to claim 4 is characterized in that: described syrup, sugar is 0.1-20% with the ratio of water.
6. the making method of a kind of black wine according to claim 4, it is characterized in that: described syrup is rock sugar water.
7. according to claim 1 or the making method of 2 described a kind of black wine, it is characterized in that: in described F step, the amount of the bent powder that adds is 1-5 ‰;
8. it is characterized in that: in described G step, add a certain amount of song, then stir according to claim 1 or the making method of 2 described a kind of black wine.
9. the making method of a kind of black wine according to claim 8 is characterized in that: described to add bent amount be 0.5-4 ‰, and lack than the amount that adds for the first time song.
10. according to claim 1 or the making method of 2 described a kind of black wine, it is characterized in that: the natural temperature-fall period in described G step, control cooling with sterile thermometer.
11. according to claim 1 or the making method of 2 described a kind of black wine, it is characterized in that: in described H step, the filtration procedure of poor unstrained spirits is divided into coarse filtration and essence two steps of filter complete.
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| CN105950343B (en) * | 2016-05-30 | 2019-03-05 | 新疆源森康乐生物科技有限公司 | A kind of lycium ruthenicum procyanidine rice wine and preparation method thereof |
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