CN103725475A - Wheat malt liquor production process - Google Patents

Abstract

The invention discloses a wheat malt liquor production process, which comprises the following steps of screening raw wheat, removing dregs, selecting and placing full wheat in pure water, and impregnating the wheat for 10 to 12 hours at 25 to 35 DEG C to completely bud the wheat; taking the budded wheat out of the water, and boiling the wheat for 6 to 8 minutes in water at the temperature of 100 DEG C, wherein the ratio of the water to wheat malts is 2:1; standing and naturally cooling the wheat malts to 30 DEG C; continuously overturning the wheat malts at required temperature for 8 to 10 times at a time interval of 24 hours; placing the wheat malts in a fermentation container, adding glucoamylase for fermentation, standing a fermentation product for 72 hours, and sealing the fermentation container, wherein 1 kilogram of glucoamylase is added into 2.5 to 3.2 grams of wheat malts; discharging liquor by using a distiller. According to the wheat malt liquor production process, steps of raw material smashing and the like are not required, so that the procedures are simple, and the process is convenient to operate; the wheat malt liquor brewed by the procedures tastes sweet like honey, also tastes mellow and thick, has peculiar pure mouth-feel, and is ideal all-natural healthcare excellent liquor.

Description

A kind of process for producing wheat malt liquor

Technical field

The present invention relates to drinks production field, particularly a kind of process for producing wheat malt liquor.

Background technology

Wheat is made wine after sprouting, and sugariness is high, and fragrance alcohol just, has thickness, and formaldehyde content is low; And wheat malt wine is rich in compared with high malt sugar, VITAMIN and starch, is easily absorbed by the body, there is profit mouthful, wet one's whistle, aftertaste is fragrant and sweet, can step-down, invigorating the spleen, help digestion, be desirable full nature health vintage wine.

The making of tradition wheat malt wine need be pulverized starting material, by fermentation, the operation such as pyrogenic distillation is made, not only complex procedures, and the wheat malt wine mouthfeel of producing is impure, does not reach the mouthfeel that desirable wheat malt wine has.

Summary of the invention

The object of the invention is to provide a kind of process for producing wheat malt liquor.

For achieving the above object, the present invention implements according to following technical scheme:

A kind of process for producing wheat malt liquor, adopts following steps:

1) screening materials of wheat, removes dregs, chooses plump-eared wheat standby;

2) selected standby wheat is placed in to water purification and soaks, at 25～35 ℃, soak 10～12 hours, wheat is fully sprouted;

3) wheat after germinateing is taken out from soak solution, be placed in container and be watered high-temperature boiling, 100 ℃ of maintenance 6～8min of water temperature, be watered is 2:1 with the ratio of wheat malt;

4) place naturally cooling, treat that temperature reaches 30 ℃;

5) the 4th step is reached to temperature required wheat malt, every 24h use instrument, turn over once, continue 8～10 times;

6) after the 5th EOS, wheat malt is put into fermenting container, join saccharifying enzyme fermentation, institute's proportioning example is wheat malt: saccharifying enzyme 1kg:2.5g～1kg:3.2g, after placement 72h seals fermenting container;

Put into distiller and go out wine.

Compared with prior art, raw material of the present invention such as does not need to smash at the step, and operation is simple, easy to operate; By wheat malt wine that above operation is made, the mouthfeel fragrant and sweet just like honey, and mellow, there is the distinctive pure mouthfeel of wheat malt wine, be desirable full nature health vintage wine.

Embodiment

Below in conjunction with specific embodiment, the invention will be further described, in illustrative examples and the explanation of this invention, is used for explaining the present invention, but not as a limitation of the invention.

Embodiment 1

A kind of process for producing wheat malt liquor, adopts following steps:

1) screening materials of wheat, removes dregs, chooses plump-eared wheat standby;

2) selected standby wheat is placed in to water purification and soaks, at 35 ℃, soak 12 hours, wheat is fully sprouted;

3) wheat after germinateing is taken out from soak solution, be placed in container and be watered high-temperature boiling, 100 ℃ of maintenance 8min of water temperature, be watered is 2:1 with the ratio of wheat malt;

4) place naturally cooling, treat that temperature reaches 30 ℃;

5) the 4th step is reached to temperature required wheat malt, every 24h use instrument, turn over once, continue 10 times;

6) after the 5th EOS, wheat malt is put into fermenting container, join saccharifying enzyme fermentation, institute's proportioning example is wheat malt: saccharifying enzyme 1kg:2.5g, after placement 72h seals fermenting container.

Embodiment 2

A kind of process for producing wheat malt liquor, adopts following steps:

1) screening materials of wheat, removes dregs, chooses plump-eared wheat standby;

2) selected standby wheat is placed in to water purification and soaks, at 35 ℃, soak 12 hours, wheat is fully sprouted;

3) wheat after germinateing is taken out from soak solution, be placed in container and be watered high-temperature boiling, 100 ℃ of maintenance 6min of water temperature, be watered is 2:1 with the ratio of wheat malt;

4) place naturally cooling, treat that temperature reaches 30 ℃;

5) the 4th step is reached to temperature required wheat malt, every 24h use instrument, turn over once, continue 10 times;

6) after the 5th EOS, wheat malt is put into fermenting container, join saccharifying enzyme fermentation, institute's proportioning example is wheat malt: saccharifying enzyme 1kg:3.2g, after placement 72h seals fermenting container.

Embodiment 3

A kind of process for producing wheat malt liquor, adopts following steps:

1) screening materials of wheat, removes dregs, chooses plump-eared wheat standby;

2) selected standby wheat is placed in to water purification and soaks, at 30 ℃, soak 10 hours, wheat is fully sprouted;

3) wheat after germinateing is taken out from soak solution, be placed in container and be watered high-temperature boiling, 100 ℃ of maintenance 8min of water temperature, be watered is 2:1 with the ratio of wheat malt;

4) place naturally cooling, treat that temperature reaches 30 ℃;

5) the 4th step is reached to temperature required wheat malt, every 24h use instrument, turn over once, continue 10 times;

6) after the 5th EOS, wheat malt is put into fermenting container, join saccharifying enzyme fermentation, institute's proportioning example is wheat malt: saccharifying enzyme 1kg:3.2g, after placement 72h seals fermenting container.

Technical scheme of the present invention is not limited to the restriction of above-mentioned specific embodiment, and the technology distortion that every technical scheme according to the present invention is made, within all falling into protection scope of the present invention.

Claims (1)

1. a process for producing wheat malt liquor, is characterized in that: adopt following steps:

1) screening materials of wheat, removes dregs, chooses plump-eared wheat standby;

2) selected standby wheat is placed in to water purification and soaks, at 25～35 ℃, soak 10～12 hours, wheat is fully sprouted;

3) wheat after germinateing is taken out from soak solution, be placed in container and be watered high-temperature boiling, 100 ℃ of maintenance 6～8min of water temperature, be watered is 2:1 with the ratio of wheat malt;

4) place naturally cooling, treat that temperature reaches 30 ℃;

5) the 4th step is reached to temperature required wheat malt, every 24h use instrument, turn over once, continue 8～10 times;

6) after the 5th EOS, wheat malt is put into fermenting container, join saccharifying enzyme fermentation, institute's proportioning example is wheat malt: saccharifying enzyme 1kg:2.5g～1kg:3.2g, after placement 72h seals fermenting container;

7) put into distiller and go out wine.