CN104087467B - A kind of brewing method of cereal wine - Google Patents
A kind of brewing method of cereal wine Download PDFInfo
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- CN104087467B CN104087467B CN201410252429.XA CN201410252429A CN104087467B CN 104087467 B CN104087467 B CN 104087467B CN 201410252429 A CN201410252429 A CN 201410252429A CN 104087467 B CN104087467 B CN 104087467B
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Abstract
The present invention proposes a kind of brewing method of cereal wine, the method comprises the steps: 1) batching, 2) mix grain, 3) distillation, 4) spreading for cooling, 5) proportioning water, 6) spread song, 7) pit entry fermentation, wherein, mix grain, distillation and proportioning water and relate to the link of water, all or part of employing milk place of water. The method is carried out cereal liquor brewing, not only improves the distillation yield of 10% left and right, also improves the quality of wine.
Description
Technical field
Cereal liquor brewing technical field of the present invention, is specifically related to one milk and partly or entirely replaces water to carry out paddyThe method of thing liquor brewing.
Background technology
In the formula of conventional method wine brewing, water is one of most important raw material, and water quality has the quality of wine qualityCertain impact. Be not suitable for the place of wine brewing in water quality, can not make the wine of high-quality. Therefore, liquor industryTechnical staff urgently wishes to find a kind of liquid substance to replace water, and this liquid substance can be used in having in wine brewingPass relates in the link of water.
Summary of the invention
The technical problem existing for solving above-mentioned prior art, the present invention proposes a kind of brewing method of cereal wine,The method partly or entirely replaces water to carry out cereal liquor brewing with milk, not only improves the distillation yield of 10% left and right,Also improve the quality of wine.
Technical scheme of the present invention is achieved in that
A brewing method for cereal wine, comprises the following steps:
1) batching: percentage meter by weight, take 34%～40% Chinese sorghum, 20%～25% rice,15%～20% glutinous rice, 14%～18% wheat and 6%～10% corn, separately pulverize, thenMix, gained mixture is grain powder;
2) mix grain: before upper rice steamer, by female grain and step 1) grain powder by weight 0.7～0.9:1 ratio mixEvenly, then add ripe cold chaff, according to ripe cold chaff and step 1) the weight ratio of grain powder be 0.23～0.27:1Ratio add in grain powder;
3) distillation: according to milk and step 1) the weight ratio of the grain powder ratio that is 0.5～1.3:1, milk is addedEnter in grain powder, mix thoroughly, enter rice steamer and cook, require slow fire distillation when steaming wine, middle temperature flows wine, leaves out the beginning and the end,Distillate in the middle of getting, obtains original plasm wine;
4) airing: go out rice steamer after raw material cooks, be poor unstrained spirits, by cooling described poor unstrained spirits airing;
5) proportioning water: proportioning water used is the mixing material of milk and water, described milk content accounts for mixing material weightPercentage is 50～100%, and the temperature of described mixing material is 80 DEG C～90 DEG C, and described mixing material is according to mixedClose liquid and step 1) the weight ratio of grain powder be 0.5～0.9:1 ratio joins step 4) poor unstrained spirits in;
6) spread song: according to koji powder and step 1) the weight ratio of grain powder be 0.18～0.23:1 ratio willKoji powder evenly adds in the poor unstrained spirits of letting slip proportioning water;
7) pit entry fermentation: by step 6) spread poor unstrained spirits after song and proceed in pond, cellar for storing things and ferment, yeast phase be 20 days～70 days, the schlempe after fermentation was as the distillatory female grain of next round.
Further, described step 2) mother's grain before mixing with grain powder, need to add milk, and according to milk with femaleThe ratio of the weight ratio 0.1～0.3:1 of grain is mixed mother's grain with milk.
Further, preferably in described step 3) in rice steamer put into a uncovered pannikin, in described pannikin, put into condensed milk,Can make original plasm wine have milk taste.
Further, described step 3) number of degrees of original plasm wine are 35 °～70 °.
Further, by described step 4) poor unstrained spirits airing is cooled to 45 DEG C～70 DEG C.
Further, step 2) in female grain and step 1) grain powder by weight 0.85:1 ratio mix,Then by ripe cold chaff according to ripe cold chaff and step 1) the weight ratio of grain powder be 0.25:1 ratio joins grain powderIn.
Further, described step 5) in the temperature of milk be 85 DEG C, milk and step 1) the weight ratio of grain powder be0.8:1。
Further, described step 6) in koji powder and step 1) the weight ratio of grain powder be 0.2:1.
Further, described step 7) yeast phase be 50 days.
Further, described milk is one or more of milk, goat milk or mare's milk.
Step 2 of the present invention) in ripe cold chaff refer to and cook rear cooling gained chaff shell. Chaff shell is to adopt in wine brewingWith good filler, be also to adjust the optimal material of acidity, moisture and content of starch, but contain in chaff shellThere are pectic substance and pentosan etc., the material such as energy methanol and furfural in fermentation and digestion process. Steam chaffCan remove different assorted taste and raw chaff taste in chaff shell, so must use ripe cold chaff while mixing grain.
Beneficial effect of the present invention:
Moisture 85% left and right of fresh milk, is biomass active water, contains rich in protein, lactose, ore deposit simultaneouslyMaterial, vitamin, probio etc. Natural biomass active water can change liquor-making raw material (grain etc.)Structure present situation (as slaking, dilution etc.), protein, lactose, mineral matter, vitamin and probio etc. areThe culture medium that distiller's yeast flora is best, distiller's yeast flora is more easily bred and is fermented in milk. The present invention by milk part orPerson's replacing whole water carries out brewageing of cereal wine, product compared with the wine that the wine being brewed is brewed with waterMatter is high, and also high 10% left and right of distillation yield.
Detailed description of the invention
Embodiment 1
1) batching: take rice, the 15Kg of Chinese sorghum, the 25Kg of 34Kg glutinous rice, 18Kg wheat withThe corn of 8Kg, separately pulverizes, and then mixes, and gained mixture is grain powder;
2) mix grain: before upper rice steamer, get the female grain of 70Kg and step 1) grain powder mix, then add 23KgRipe cold chaff;
3) distillation: 50Kg milk joins in grain powder, mixes thoroughly, enters rice steamer and cooks, and requires slow fire to steam while steaming wineHeat up in a steamer, middle temperature flows wine, leaves out the beginning and the end, and distillate in the middle of getting obtains original plasm wine, 35 °～70 ° of the number of degrees of original plasm wine;
4) airing: go out rice steamer after raw material cooks, be poor unstrained spirits, described poor unstrained spirits airing is cooled to 45 DEG C;
5) proportioning water: proportioning water used is milk and water mixed liquid body, and the temperature of described mixing material is 80 DEG C,The mixing material of 50Kg joins step 4) poor unstrained spirits in, wherein milk is 25Kg;
6) spread song: the koji powder of 20Kg evenly adds in the poor unstrained spirits of letting slip proportioning water;
7) pit entry fermentation: by step 6) spread poor unstrained spirits after song and proceed in pond, cellar for storing things and ferment, yeast phase is 50 days,Schlempe after fermentation is as the distillatory female grain of next round.
The distillation yield that the distillation yield of the present embodiment is brewageed cereal wine compared with water is compared and is exceeded 9.8%.
Embodiment 2
1) batching: the glutinous rice, 14Kg wheat and the 6Kg that take 40Kg Chinese sorghum, 20Kg rice, 20KgCorn, separately pulverizes, and then mixes, and gained mixture is grain powder;
2) mix grain: before upper rice steamer, after female 85Kg grain is mixed with the goat milk of 8.5Kg, add step 1)Grain powder in mix, then add the ripe cold chaff of 27Kg;
3) distillation: 100Kg goat milk joins in grain powder, mixes thoroughly, enters rice steamer and cooks, and requires slow fire to steam while steaming wineHeat up in a steamer, middle temperature flows wine, leaves out the beginning and the end, and distillate in the middle of getting obtains original plasm wine, 35 °～70 ° of the number of degrees of original plasm wine;
4) airing: go out rice steamer after raw material cooks, be poor unstrained spirits, described poor unstrained spirits airing is cooled to 55 DEG C;
5) proportioning water: proportioning water used is the mixing material of goat milk and water, and the temperature of described mixing material is85 DEG C～90 DEG C, the mixing material of 80Kg joins step 4) poor unstrained spirits in, wherein goat milk is 60Kg;
6) spread song: 18Kg koji powder is evenly added in the poor unstrained spirits of letting slip proportioning water;
7) pit entry fermentation: by step 6) spread poor unstrained spirits after song and proceed in pond, cellar for storing things and ferment, yeast phase is 20 days,Schlempe after fermentation is as the distillatory female grain of next round.
The distillation yield that the distillation yield of the present embodiment is brewageed cereal wine compared with water is compared and is exceeded 10.2%.
Embodiment 3
A brewing method for cereal wine, comprises the following steps:
1) batching: take 36Kg Chinese sorghum, 22Kg rice, 18Kg glutinous rice, 14Kg wheat and 10Kg jadeRice, separately pulverizes, and then mixes, and gained mixture is grain powder;
2) mix grain: before upper rice steamer, after female 75Kg grain is mixed with the mare's milk of 22.5Kg, add step 1)Grain powder in mix, then add the ripe cold chaff of 24Kg;
3) distillation: 80Kg mare's milk joins in grain powder, mixes thoroughly, enters rice steamer and cooks, and rice steamer is put into a uncovered pannikin,In pannikin, put into condensed milk, require slow fire distillation when steaming wine, middle temperature flows wine, leaves out the beginning and the end, distillate in the middle of getting,Obtain original plasm wine, 35 °～70 ° of the number of degrees of original plasm wine, original plasm wine gives out milk taste;
4) airing: go out rice steamer after raw material cooks, be poor unstrained spirits, described poor unstrained spirits airing is cooled to 70 DEG C;
5) proportioning water: proportioning water used is mare's milk, the temperature of described mare's milk is 90 DEG C, the mare's milk of 85Kg addsEnter to step 4) poor unstrained spirits in;
6) spread song: 23Kg koji powder is evenly added in the poor unstrained spirits of letting slip proportioning water;
7) pit entry fermentation: by step 6) spread poor unstrained spirits after song and proceed in pond, cellar for storing things and ferment, yeast phase is 40 days,Schlempe after fermentation is as the distillatory female grain of next round.
The distillation yield that the distillation yield of the present embodiment is brewageed cereal wine compared with water is compared and is exceeded 10.3%.
Embodiment 4
A brewing method for cereal wine, comprises the following steps:
1) batching: take 38Kg Chinese sorghum, 24Kg rice, 15Kg glutinous rice, 16Kg wheat and 7Kg corn,Separately pulverize, then mix, gained mixture is grain powder;
2) mix grain: before upper rice steamer, after female 90Kg grain is mixed with goat milk mixture with the milk of 18KgAdd step 1) grain powder in mix, then add the ripe cold chaff of 27Kg;
3) distillation: 130Kg milk and goat milk mixture join in grain powder, mix thoroughly, enters rice steamer and cooks, and steams wineThe slow fire distillation of Shi Yaoqiu, middle temperature flows wine, leaves out the beginning and the end, and distillate in the middle of getting obtains original plasm wine, original plasm wine35 °～70 ° of the number of degrees;
4) airing: go out rice steamer after raw material cooks, be poor unstrained spirits, described poor unstrained spirits airing is cooled to 65 DEG C;
5) proportioning water: proportioning water used is milk and goat milk mixing material, and the temperature of described mixing material is88 DEG C, the mixing material of 90Kg joins step 4) poor unstrained spirits in;
6) spread song: 22Kg koji powder is evenly added in the poor unstrained spirits of letting slip proportioning water;
7) pit entry fermentation: by step 6) spread poor unstrained spirits after song and proceed in pond, cellar for storing things and ferment, yeast phase is 60 days,Schlempe after fermentation is as the distillatory female grain of next round.
The distillation yield that the distillation yield of the present embodiment is brewageed cereal wine compared with water is compared and is exceeded 10.4%.
Claims (10)
1. a brewing method for cereal wine, is characterized in that, comprises the following steps:
1) batching: percentage meter by weight, take 34%～40% Chinese sorghum, 20%～25% rice,15%～20% glutinous rice, 14%～18% wheat and 6%～10% corn, separately pulverize, thenMix, gained mixture is grain powder;
2) mix grain: before upper rice steamer, by female grain and step 1) grain powder by weight 0.7～0.9:1 ratio mixEvenly, then add ripe cold chaff, according to ripe cold chaff and step 1) the weight ratio of grain powder be 0.23～0.27:1Ratio add in grain powder;
3) distillation: according to milk and step 1) the weight ratio of the grain powder ratio that is 0.5～1.3:1, milk is addedEnter in grain powder, mix thoroughly, enter rice steamer and cook, require slow fire distillation when steaming wine, middle temperature flows wine, leaves out the beginning and the end,Distillate in the middle of getting, obtains original plasm wine;
4) airing: go out rice steamer after raw material cooks, be poor unstrained spirits, by cooling described poor unstrained spirits airing;
5) proportioning water: proportioning water used is the mixing material of milk and water, described milk content accounts for mixing material weightPercentage is 50～100%, and the temperature of described mixing material is 80 DEG C～90 DEG C, and described mixing material is according to mixedClose liquid and step 1) the weight ratio of grain powder be 0.5～0.9:1 ratio joins step 4) poor unstrained spirits in;
6) spread song: according to koji powder and step 1) the weight ratio of grain powder be 0.18～0.23:1 ratio willKoji powder evenly adds in the poor unstrained spirits of letting slip proportioning water;
7) pit entry fermentation: by step 6) spread poor unstrained spirits after song and proceed in pond, cellar for storing things and ferment, yeast phase be 20 days～70 days, the schlempe after fermentation was as the distillatory female grain of next round.
2. the brewing method of a kind of cereal wine according to claim 1, is characterized in that, described step2) mother's grain needed to add milk before mixing with grain powder, and according to milk and female poor weight ratio 0.1～0.3:1Ratio mother grain is mixed with milk.
3. the brewing method of a kind of cereal wine according to claim 1 and 2, is characterized in that, described inStep 3) in rice steamer put into a uncovered pannikin, in described pannikin, put into condensed milk.
4. the brewing method of a kind of cereal wine according to claim 1, is characterized in that, described step3) number of degrees of original plasm wine are 35 °～70 °.
5. the brewing method of a kind of cereal wine according to claim 1, is characterized in that, by described stepRapid 4) poor unstrained spirits airing is cooled to 45 DEG C～70 DEG C.
6. the brewing method of a kind of cereal wine according to claim 1, is characterized in that step 2)Middle female grain and step 1) grain powder by weight 0.85:1 ratio mix, then by ripe cold chaff according to ripe coldChaff and step 1) the weight ratio of grain powder be 0.25:1 ratio joins in grain powder.
7. the brewing method of a kind of cereal wine according to claim 1, is characterized in that, described step5) in, the temperature of milk is 85 DEG C, milk and step 1) the weight ratio of grain powder be 0.8:1.
8. the brewing method of a kind of cereal wine according to claim 1, is characterized in that, described step6) koji powder and step 1 in) the weight ratio of grain powder be 0.2:1.
9. the brewing method of a kind of cereal wine according to claim 1, is characterized in that, described step7) yeast phase is 50 days.
10. the brewing method of a kind of cereal wine according to claim 1 and 2, is characterized in that, instituteState milk and be one or more of milk, goat milk or mare's milk.
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| CN201310627970.X | 2013-11-25 | ||
| CN201310627970 | 2013-11-25 | ||
| CN201310627970X | 2013-11-25 | ||
| CN201410252429.XA CN104087467B (en) | 2013-11-25 | 2014-06-09 | A kind of brewing method of cereal wine |
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| CN104946479A (en) * | 2015-05-22 | 2015-09-30 | 牙淑敏 | Preparation method of wheat tonic wine |
| CN109136006A (en) * | 2017-06-26 | 2019-01-04 | 李兴红 | A kind of Crypt wine production technology |
| CN109554272A (en) * | 2019-01-17 | 2019-04-02 | 北京二锅头酒业股份有限公司 | A kind of Spirit preparation process |
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| CN1740304A (en) * | 2005-09-08 | 2006-03-01 | 党振伦 | Double yeast white spirit with different fragrance and its prepn process |
| CN1850957A (en) * | 2006-02-24 | 2006-10-25 | 李家民 | Fragrant white spirit hot season rearrangement process |
| CN101020876A (en) * | 2007-03-07 | 2007-08-22 | 山东景芝酒业股份有限公司 | Process of producing sesame fragrance type white liquor with several kinds of grains |
| KR20090011874A (en) * | 2007-07-27 | 2009-02-02 | (주)지이워터스 | A manufacturing method of unrefined rice wine |
| CN101724535A (en) * | 2009-11-16 | 2010-06-09 | 泸州品创科技有限公司 | Soft-dense fermented grain system for brewing Luzhou-flavor liquor |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1740304A (en) * | 2005-09-08 | 2006-03-01 | 党振伦 | Double yeast white spirit with different fragrance and its prepn process |
| CN1850957A (en) * | 2006-02-24 | 2006-10-25 | 李家民 | Fragrant white spirit hot season rearrangement process |
| CN101020876A (en) * | 2007-03-07 | 2007-08-22 | 山东景芝酒业股份有限公司 | Process of producing sesame fragrance type white liquor with several kinds of grains |
| KR20090011874A (en) * | 2007-07-27 | 2009-02-02 | (주)지이워터스 | A manufacturing method of unrefined rice wine |
| CN101724535A (en) * | 2009-11-16 | 2010-06-09 | 泸州品创科技有限公司 | Soft-dense fermented grain system for brewing Luzhou-flavor liquor |
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Effective date of registration: 20210721 Address after: No. 322, Dongxin Road, Baiya Town, Dong'an County, Yongzhou City, Hunan Province 425000 Patentee after: Hunan Deyuan Zhongchuang Technology Co.,Ltd. Address before: 425999 No. 23, Jianshe Middle Road, Baiya Town, Dong'an County, Yongzhou City, Hunan Province Patentee before: Chen Zhenhua |
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