CN104099218B - Brewing method used for fermenting tartary buckwheat wine through mixing Daqu and Xiaoqu - Google Patents
Brewing method used for fermenting tartary buckwheat wine through mixing Daqu and Xiaoqu Download PDFInfo
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- CN104099218B CN104099218B CN201410375070.5A CN201410375070A CN104099218B CN 104099218 B CN104099218 B CN 104099218B CN 201410375070 A CN201410375070 A CN 201410375070A CN 104099218 B CN104099218 B CN 104099218B
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Abstract
The invention discloses a brewing method used for fermenting tartary buckwheat wine through mixing Daqu and Xiaoqu and belongs to the field of wine spirit brewing. The brewing method comprises the following steps: tartary buckwheat is soaked for 19-24 h, primarily steamed, eluted, secondarily steamed and spread for cooling; high-temperature yeast, whose weight is 1-4% of that of the tartary buckwheat, is added; the Xiaoqu, whose weight is 0.6-1.0% of the tartary buckwheat, is added; the combination is saccharified for 20-30 h; a vinasse is put in a storage cavern; yellow wine, whose weight is 1-3% of the tartary buckwheat, is sprinkled on the vinasse; the vinasse is covered by lotus leaves and fermented for 15-20 d, and distilled to obtain the tartary buckwheat wine. According to the invention, compared with Daqu liquor, the tartary buckwheat wine has the advantages of little yeast consumption amount and short fermenting cycle; compared with Xiaoqu liquor, the content of total acids and total esters is high, the brewed wine has no overwhelming scent, has little stimulation, tastes mellow, and is enriched with 15 amino acids, the highest content of ethyl acetate is 140 mg / 100 ml, and the highest content of ethyl lactate is 192 mg / 100 ml.
Description
Technical field
The invention belongs to brewed spirit field, be specifically related to the brewing method of the bent mixed fermentation Radix Et Rhizoma Fagopyri Tatarici wine of a kind of size.
Background technology
Bitter buckwheat and Radix Et Rhizoma Fagopyri Tatarici, formal name used at school hull buckwheat, another name buckwheat leaf seven, wild blue buckwheat, Wan Nianqiao, spinach wheat, Wu Mai, Hua Qiao, be a kind of conventional crop of China, plant with a long history.Exceed much than the nutritive value of sweet buckwheat and buckwheat.Bitter buckwheat integrates seven major nutrient, has remarkable healthy nutritive value and outstanding dietotherapy effect.It and people " Tuber Fleeceflower Root, the rheum officinale " be familiar with etc. belong to polygonaceae together, be that the typical case of China's integration of drinking and medicinal herbs culture embodies.
Flavonoid compound in bitter buckwheat is 13.5 times of buckwheat, and flavones mainly can prevent, Cardiovarscular, reducing blood-fat, hypotensive, hypoglycemic activity, strengthening immunity.Containing abundant phenolic compound in bitter buckwheat, there is anti-inflammatory, anti-allergic, antiviral and anticancer characteristic, lipid oxidation can be reduced and form anti-cardiopathic protection, suppress the growth of leukemia cell.Starch in bitter buckwheat can delay the generation level of postprandial blood sugar, reduces the content of total plasma cholesterol and triglyceride level, protection gastric mucosa.Bitter buckwheat albumen has 1/3 to be cleaning albumen, can clear up toxin in body and foreign matter, can improve the content of SOD, suppresses lipopexia, improves constipation, suppresses the generation of large bowel cancer and gallbladdergallstonecholetithiasis, suppress the unique effects such as the absorption of objectionable impurities.
The report relevant to Radix Et Rhizoma Fagopyri Tatarici wine is inside white wine, add various bitter buckwheat composition mostly at present, belong to the category of assembled alcoholic drinks, be the patent of CN 102994350 B and application publication number as authorized publication number be CN 103194359 A be all extract the flavones in bitter buckwheat, then flavones adds in white wine.For another example grant number is disclosed as the patent of CN 102787061 B is brewage base wine with bitter buckwheat, then adds the rutin of extracting from bitter buckwheat wherein, then is added wherein by tartarian buckwheet tea.Also have small part to be directly ferment with bitter buckwheat, if application publication number is just carry out small-scale fermentation with distiller's yeast in the patent of CN 103627581 A, this method is applied to some difficulty of scale operation.
Summary of the invention
The object of the invention is to solve that Xiaoqu wine mouthfeel is thin, acid and esters content is low, nutritive ingredient is single, and the problem that the yeast wine production cycle is long, the brewing method of the bent mixed fermentation Radix Et Rhizoma Fagopyri Tatarici wine of a kind of size is provided.
The present invention also aims to provide a kind of Radix Et Rhizoma Fagopyri Tatarici wine obtained by above-mentioned brewing method.
Object of the present invention is achieved through the following technical solutions:
A brewing method for the bent mixed fermentation Radix Et Rhizoma Fagopyri Tatarici wine of size, comprises the steps:
(1) bitter buckwheat soaks: be soaked in water by bitter buckwheat, suitably adjust soak time according to water temperature.
(2) just steaming, drip washing: the bitter buckwheat steaming after soaking is opened osculum to duck wheat shell, and the dust and other impurities above bitter buckwheat, while turn, washes away by drip washing.
(3) multiple steaming, spreading for cooling: the bitter buckwheat after just steaming, drip washing is steamed open half mouth to duck wheat shell again, spread cooling out.
(4) add song: treat that temperature is down to 45-60 DEG C, add the high temperature accounting for the bitter buckwheat weight 1-4% of raw material bent, mix thoroughly; Treat that temperature is down to 40-50 DEG C, add the little song of the bitter buckwheat weight 0.3-0.5% of raw material, mix thoroughly, treat that temperature is down to 35-45 DEG C, then add the little song of the bitter buckwheat weight 0.3-0.5% of raw material, mix thoroughly.
(5) saccharification, join grain, enter cellar for storing things: pile up adding the bitter buckwheat after song, above and surrounding lid layer vinasse, saccharification 20-30h, temperature reaches 40-45 DEG C and gets final product outlet, then adds vinasse, after mixing thoroughly by grain grain mixture be transported into Jiao Chizhong.
(6) yellow rice wine, lid lotus leaf is sprinkled: sprinkle at grain grain top the yellow rice wine accounting for the bitter buckwheat weight 1-3% of raw material, and at grain grain top cover last layer lotus leaf.
(7) ferment, distill: grain grain is after 20-35 DEG C of fermentation 15-20d, and point many rice steamers carry out distillation and obtain Radix Et Rhizoma Fagopyri Tatarici wine.
Bitter buckwheat described in step (1) derives from Weining District of Guizhou Province, china, wheat full seed, inclusion-free, and Crude starch content is between 40-50%, and moisture content is between 12-15%, and crude protein content is between 9-11%, and crude fat is between 0.2-0.5%.
The condition optimization that in step (1), bitter buckwheat soaks is 15-20 DEG C and soaks 19-24h, and the water level that bitter buckwheat soaks is higher than bitter buckwheat 25-35cm.
The fabrication processing of the high temperature song described in step (4) is preferably as follows: account for raw material weight 2-3% by adding after wheat dedusting, removal of impurities, 60-80 DEG C of warm water soaks 3-4h, get and wherein 50% pulverize, the water adding the sort of quyi and the 37-40% accounting for wheat weight 4-8% carries out spice, manually step on song, trick layer culture, tears song open after turning over song.The obtained bent fragrance of high temperature is pure, and section is neat, and mycelial growth is good, fermenting power>=0.6gCO
2. (g.72h)
-1, acidity is 0.6-1.3, liquefaction power>=0.7g starch. and (g.h)
-1, starch content≤58%, saccharogenic power is 200-500mg glucose. and (g.h)
-1, moisture≤13%.
The fabrication processing of the little song described in step (4) is preferably as follows: boiled by 5% ground rice, mix with 92% rice bran, 3% kind of bent powder, add water into dough, bent water content control is advisable about 46%, step on song, cut song, to enter the room cultivation after group's song, bent room temperature controls at about 22 DEG C, and product temperature rise to 40 DEG C, needs about 90h altogether.Bottom obtained little song, heart portion color is pure white or paddy is yellow, and inner mycelia is sturdy, without black or grey mycelia, moisture is 5-9%, acidity 0.4-0.6, and saccharogenic power is 400-900mg glucose. and (g.h)
-1, pH is 5.5-6.5.
On bitter buckwheat, be preferably the 70-80% of raw material bitter buckwheat weight during saccharification with the amount of surrounding lid vinasse in step (5), the amount adding vinasse before entering cellar for storing things is preferably the 30-40% of the bitter buckwheat weight of raw material, vinasse composition is preferably: moisture 60-65%, Crude starch 8-10%, crude protein 6-11%, crude fat 1.5-3.1%, robust fibre 10-10.5%, other 4-8%.
Pond, cellar for storing things surrounding described in step (5) and bottom are cement, and specification is preferably: long 2.0-2.4m, wide 1.8-2.1m, high 1.1-1.6m.
The fabrication processing of the yellow rice wine described in step (6) is preferably as follows: cleaned by glutinous rice and be soaked in water to crumbing without hilum with hand.Rice is cooked rear cold water to drench and be chilled to 28-30 DEG C, meal is poured into porcelain altar, the koji accounting for glutinous rice quality 1% is crushed to the Powdered glutinous rice with cooking and stirs saccharification, control saccharification temperature and be no more than 35 DEG C.Add the water accounting for glutinous rice quality 53% to carry out rushing cylinder, be cultured to alcoholic strength and reach 10%, add the raw wheat koji accounting for glutinous rice quality 9-15%, add again the glutinous rice that cooks and water (amount of the glutinous rice cooked added afterwards be the 2.3-2.7 of the glutinous rice quality originally cooked doubly, water is 1.1-1.5 times of the glutinous rice quality originally cooked), less than 33 DEG C temperature controlled fermentation 5-6d.Secondary fermentation temperature controls at about 20 DEG C.Filter.Made yellow rice wine sweet-smelling is strong, and without other evil assorted gas, mellow in taste is tasty and refreshing, total reducing sugar 5-16g/L, and non-sugar solidity is 20-30g/L, and alcoholic strength is 10-25 °, and total acid is 5-7g/L, and amino-acid nitrogen is 0.7-1.2g/L.Yellow rice wine down sprinkles from grain grain top, is seeped into gradually in grain unstrained spirits below.
Lotus leaf described in step (6) is folded in half into fan-shaped, covers the top at grain unstrained spirits, lid layer.Lotus leaf blade is comparatively large, without damaging.
In step (7), every rice steamer distillation time is preferably as 0.8-1.2h, and wine rice steamer used is a right cylinder, and aluminium leather is done, and high 0.6-0.8m, water sealed tank height 8-12cm, internal diameter girth 7.0-8.0m, the bottom of a pan is a centrum, the long 1.1-1.3m of bus.
A kind of Radix Et Rhizoma Fagopyri Tatarici wine, is brewageed by above-mentioned brewing method and forms.The total acid of described Radix Et Rhizoma Fagopyri Tatarici wine is 0.9-1.3g/L, and total ester is 2.7-3.3g/L, and ethyl acetate content is 0.9-1.4g/L, and content of ethyl lactate is 1.0-2.0g/L.
Compared with existing white wine, the present invention has the following advantages and effect:
(1) little song, high temperature song and yellow rice wine song amount are few, and little song accounts for raw material gross weight 0.7-1.0%, the same with Xiaoqu wine, and meanwhile, Xiaoqu wine saccharification is strong, shortening fermentation period; High temperature song accounts for raw material gross weight 1-4%, measuring with bent well below yeast wine about 20%; Yellow rice wine accounts for raw material gross weight 1-3%.
(2) Radix Et Rhizoma Fagopyri Tatarici wine that the present invention brewages does not rush nose, pungency is little, entrance is cotton soft mellow.
(3) Radix Et Rhizoma Fagopyri Tatarici wine rich in nutrition content of the present invention, acid and esters content is high, and total acid is 0.9-1.3g/L, is rich in amino acid/11 5 kinds, wherein indispensable amino acid 6 kinds, 9 kinds, nonessential amino acid; Total ester is 2.7-3.3g/L, and ethyl acetate content is 0.9-1.4g/L, and content of ethyl lactate is 1.0-2.0g/L.
Accompanying drawing explanation
Fig. 1 is the process flow sheet of the brewing method of the bent mixed fermentation Radix Et Rhizoma Fagopyri Tatarici wine of size of the present invention.
Fig. 2 is the gas chromatogram of the Radix Et Rhizoma Fagopyri Tatarici wine that embodiment 1 obtains.
Fig. 3 is the gas chromatogram of the Radix Et Rhizoma Fagopyri Tatarici wine that embodiment 2 obtains.
Fig. 4 is the gas chromatogram of the Radix Et Rhizoma Fagopyri Tatarici wine that embodiment 3 obtains.
Embodiment
The process flow sheet of the brewing method of the bent mixed fermentation Radix Et Rhizoma Fagopyri Tatarici wine of size of the present invention as shown in Figure 1, do further detailed description, but embodiments of the present invention is not limited thereto below in conjunction with embodiment to the present invention.
The fabrication processing of high temperature song used in following embodiment, little song and yellow rice wine is as follows:
High temperature is bent: account for raw material weight 2-3% by adding after wheat dedusting, removal of impurities, 60-80 DEG C of warm water soaks 3-4h, gets and wherein 50% pulverizes, the water adding the sort of quyi and the 37-40% accounting for wheat weight 4-8% carries out spice, manually step on song, trick layer culture, after turning over song, tear song open.The obtained bent fragrance of high temperature is pure, and section is neat, and mycelial growth is good, fermenting power>=0.6gCO
2. (g.72h)
-1, acidity is 0.6-1.3, liquefaction power>=0.7g starch. and (g.h)
-1, starch content≤58%, saccharogenic power is 200-500mg glucose. and (g.h)
-1, moisture≤13%.
Little song: boiled by 5% ground rice, mixes with 92% rice bran, 3% kind of bent powder, adds water into dough, bent water content control is advisable about 46%, steps on song, cuts song, cultivation of entering the room after group's song, and bent room temperature controls at about 22 DEG C, product temperature rise to 40 DEG C, needs about 90h altogether.Bottom obtained little song, heart portion color is pure white or paddy is yellow, and inner mycelia is sturdy, without black or grey mycelia, moisture is 5-9%, acidity 0.4-0.6, and saccharogenic power is 400-900mg glucose. and (g.h)
-1, pH is 5.5-6.5.
Yellow rice wine: glutinous rice is cleaned and is soaked in water to crumbing without hilum with hand.Rice is cooked rear cold water to drench and be chilled to 28-30 DEG C, meal is poured into porcelain altar, the koji accounting for glutinous rice quality 1% is crushed to the Powdered glutinous rice with cooking and stirs saccharification, control saccharification temperature and be no more than 35 DEG C.Add the water accounting for glutinous rice quality 53% to carry out rushing cylinder, be cultured to alcoholic strength and reach 10%, add the raw wheat koji accounting for glutinous rice quality 9-15%, add again the glutinous rice that cooks and water (amount of the glutinous rice cooked added afterwards be the 2.3-2.7 of the glutinous rice quality originally cooked doubly, water is 1.1-1.5 times of the glutinous rice quality originally cooked), less than 33 DEG C temperature controlled fermentation 5-6d.Secondary fermentation temperature controls at about 20 DEG C.Filter.Made yellow rice wine sweet-smelling is strong, and without other evil assorted gas, mellow in taste is tasty and refreshing, total reducing sugar 5-16g/L, and non-sugar solidity is 20-30g/L, and alcoholic strength is 10-25 °, and total acid is 5-7g/L, and amino-acid nitrogen is 0.7-1.2g/L.
Embodiment 1:
(1) bitter buckwheat soaks: the bitter buckwheat 750kg getting Weining, Guizhou production soaks 24h in bubble tanker 15 DEG C of water temperatures, and water level is higher than tartary buckwheat noodle 30cm.
(2) just steam: the bitter buckwheat soaked is transported to steamer, open steamed hardship buckwheat, steam to duck wheat shell and open osculum.
(3) drip washing: steam off, with the bitter buckwheat of water wash, the dust and other impurities above bitter buckwheat, while turn, washes away by drip washing.
(4) again to steam: reopen steam, steam to duck wheat shell and open half mouth.
(5) spreading for cooling: steamed bitter buckwheat is transported to spreading for cooling bed with plain trolley, opens gas blower cooling.
(6) song is increased temperature: when temperature is down to 50 DEG C, increase temperature bent 7.5kg, mix thoroughly.
(7) add little song: when temperature is down to 45 DEG C, add little bent 2.25kg, mix thoroughly, when temperature is down to 40 DEG C, then add little bent 2.25kg, mix thoroughly.
(8) saccharification: bitter buckwheat is transported to vacant lot, above and surrounding lid vinasse 550kg, vinasse form: moisture 64%, Crude starch 10%, crude protein 8%, crude fat 1.5%, robust fibre 10%, other are 6.5% years old.Last shape is a rectangular parallelepiped, length × wide × height=6.4 × 3.6 × 0.37m, after saccharification 24h, and outlet when bitter buckwheat temperature reaches 45 DEG C.
(9) join grain, enter cellar for storing things: bitter buckwheat complete for saccharification is transported to spreading for cooling bed with covering together with the vinasse on bitter buckwheat, then adds 245kg vinasse, mix thoroughly, air blast be cooled to 25 DEG C be transported into Jiao Chi (cellar for storing things pond surrounding and bottom be cement, specification is: long 2.2m, wide 1.9m, high 1.5m).
(10) yellow rice wine, lid lotus leaf is sprinkled: sprinkle yellow rice wine 7.5kg at grain grain top, then at grain grain top cover last layer lotus leaf.
(11) ferment, distill: fermentation 20d, wine unstrained spirits skin temperature rises to 35 DEG C by 20 DEG C and drops to 26 DEG C again.Divide two rice steamers (wine rice steamer used is a right cylinder, and aluminium leather is done, high 0.7m, water sealed tank height 9cm, internal diameter girth 7.5m, and the bottom of a pan is a centrum, the long 1.2m of bus) to distill, every rice steamer distillation distillation time is 50-70min, goes out 50 ° of former wine 255kg.
Measure aminoacids content in former wine by amino acidanalyser, the results are shown in Table 1.
Table 1. Contents of Amino Acids result (μ g/100mL)
By the flavour ingredient content in the former wine of gas chromatography determination, the results are shown in Figure 2 and table 2.
Table 2. gas phase measurement result
Embodiment 2:
(1) bitter buckwheat soaks: the bitter buckwheat 850kg getting Weining, Guizhou production soaks 19h in bubble tanker 20 DEG C of water temperatures, and water level is higher than tartary buckwheat noodle 35cm.
(2) just steam: the bitter buckwheat soaked is transported to steamer, open steamed hardship buckwheat, steam to duck wheat shell and open osculum.
(3) drip washing: steam off, with the bitter buckwheat of water wash, the dust and other impurities above bitter buckwheat, while turn, washes away by drip washing.
(4) again to steam: reopen steam, steam to duck wheat shell and open half mouth.
(5) spreading for cooling: steamed bitter buckwheat is transported to spreading for cooling bed with plain trolley, opens gas blower cooling.
(6) song is increased temperature: when temperature is down to 52 DEG C, increase temperature bent 34kg, mix thoroughly.
(7) add little song: when temperature is down to 47 DEG C, add little bent 4.25kg, mix thoroughly, when temperature is down to 42 DEG C, then add little bent 4.25kg, mix thoroughly.
(8) saccharification: bitter buckwheat is transported to vacant lot, above and surrounding lid vinasse 680kg, vinasse form: moisture 63%, Crude starch 9%, crude protein 8%, crude fat 2%, robust fibre 10%, other are 8% years old.Last shape is a rectangular parallelepiped, length × wide × height=6.5 × 3.8 × 0.38m, after saccharification 20h, and outlet when bitter buckwheat temperature reaches 43 DEG C.
(9) join grain, enter cellar for storing things: bitter buckwheat complete for saccharification is transported to spreading for cooling bed with covering together with the vinasse on bitter buckwheat, then adds 340kg vinasse, mix thoroughly, air blast be cooled to 25 DEG C be transported into Jiao Chi (cellar for storing things pond surrounding and bottom be cement, specification is: long 2.4m, wide 2.1m, high 1.4m).
(10) yellow rice wine, lid lotus leaf is sprinkled: sprinkle yellow rice wine 25kg at grain grain top, then at grain grain top cover last layer lotus leaf.
(11) ferment, distill: fermentation 17d, wine unstrained spirits skin temperature rises to 35 DEG C by 22 DEG C and drops to 23 DEG C again.Divide two rice steamers (wine rice steamer used is a right cylinder, and aluminium leather is done, high 0.8m, water sealed tank height 11cm, internal diameter girth 7.5m, and the bottom of a pan is a centrum, the long 1.2m of bus) to distill, every rice steamer distillation distillation time is 50-70min, goes out 50.6 ° of former wine 286kg.
Measure aminoacids content in former wine by amino acidanalyser, the results are shown in Table 3.
Table 3. Contents of Amino Acids result (μ g/100mL)
By the flavour ingredient content in the former wine of gas chromatography determination, the results are shown in Figure 3 and table 4.
Table 4. gas phase measurement result
Embodiment 3:
(1) bitter buckwheat soaks: the bitter buckwheat 800kg getting Weining, Guizhou production soaks 22h in bubble tanker 17 DEG C of water temperatures, and water level is higher than tartary buckwheat noodle 33cm.
(2) just steam: the bitter buckwheat soaked is transported to steamer, open steamed hardship buckwheat, steam to duck wheat shell and open osculum.
(3) drip washing: steam off, with the bitter buckwheat of water wash, the dust and other impurities above bitter buckwheat, while turn, washes away by drip washing.
(4) again to steam: reopen steam, steam to duck wheat shell and open half mouth.
(5) spreading for cooling: steamed bitter buckwheat is transported to spreading for cooling bed with plain trolley, opens gas blower cooling.
(6) song is increased temperature: when temperature is down to 48 DEG C, increase temperature bent 21.3kg, mix thoroughly.
(7) add little song: when temperature is down to 43 DEG C, add little bent 3.2kg, mix thoroughly, when temperature is down to 39 DEG C, then add little bent 3.2kg, mix thoroughly.
(8) saccharification: bitter buckwheat is transported to vacant lot, above and surrounding lid vinasse 580kg, vinasse form: moisture 62%, Crude starch 9%, crude protein 10%, crude fat 2.5%, robust fibre 10.3%, other are 6.2% years old.Last shape is a rectangular parallelepiped, length × wide × height=6.4 × 3.7 × 0.40m, after saccharification 28h, and outlet when bitter buckwheat temperature reaches 44 DEG C.
(9) join grain, enter cellar for storing things: bitter buckwheat complete for saccharification is transported to spreading for cooling bed with covering together with the vinasse on bitter buckwheat, then adds 288kg vinasse, mix thoroughly, air blast be cooled to 25 DEG C be transported into Jiao Chi (cellar for storing things pond surrounding and bottom be cement, specification is: long 2.3m, wide 1.9m, high 1.5m).
(10) yellow rice wine, lid lotus leaf is sprinkled: sprinkle yellow rice wine 16kg at grain grain top, then at grain grain top cover last layer lotus leaf.
(11) ferment, distill: fermentation 15d, wine unstrained spirits skin temperature rises to 32 DEG C by 20 DEG C and drops to 25 DEG C again.Divide two rice steamers (wine rice steamer used is a right cylinder, and aluminium leather is done, high 0.7m, water sealed tank height 9cm, internal diameter girth 7.5m, and the bottom of a pan is a centrum, the long 1.2m of bus) to distill, every rice steamer distillation distillation time is 50-70min, goes out 50.3 ° of former wine 268kg.
Measure aminoacids content in former wine by amino acidanalyser, the results are shown in Table 5.
Table 5. Contents of Amino Acids result (μ g/100mL)
By the flavour ingredient content in the former wine of gas chromatography determination, the results are shown in Figure 4 and table 6.
Table 6. gas phase measurement result
The embodiment that the present invention enumerates is the present invention's preferably embodiment; be intended to further illustrate bent mixed fermentation Radix Et Rhizoma Fagopyri Tatarici wine of this size and preparation method thereof; and any restriction is not formed to scope of the present invention; the change done under other any does not deviate from spirit of the present invention and principle, modification, substitute, combine, be included within protection scope of the present invention.
Claims (10)
1. a brewing method for the bent mixed fermentation Radix Et Rhizoma Fagopyri Tatarici wine of size, is characterized in that comprising the steps:
(1) bitter buckwheat soaks: be soaked in water by bitter buckwheat, according to water temperature adjustment soak time;
(2) just steaming, drip washing: the bitter buckwheat steaming after soaking is opened osculum to duck wheat shell, and the foreign material above bitter buckwheat, while turn, wash away by drip washing;
(3) multiple steaming, spreading for cooling: the bitter buckwheat after just steaming, drip washing is steamed open half mouth to duck wheat shell again, spread cooling out;
(4) add song: treat that temperature is down to 45-60 DEG C, add the high temperature accounting for the bitter buckwheat weight 1-4% of raw material bent, mix thoroughly; Treat that temperature is down to 40-50 DEG C, add the little song of the bitter buckwheat weight 0.3-0.5% of raw material, mix thoroughly, treat that temperature is down to 35-45 DEG C, then add the little song of raw material weight 0.3-0.5%, mix thoroughly;
(5) saccharification, join grain, enter cellar for storing things: pile up adding the bitter buckwheat after song, above and surrounding lid layer vinasse, saccharification 20-30h, temperature reaches 40-45 DEG C and gets final product outlet, then adds vinasse, after mixing thoroughly by grain grain mixture be transported into Jiao Chizhong;
(6) yellow rice wine, lid lotus leaf is sprinkled: sprinkle at grain grain top the yellow rice wine accounting for the bitter buckwheat weight 1-3% of raw material, and at grain grain top cover last layer lotus leaf;
(7) ferment, distill: grain grain is after 20-35 DEG C of fermentation 15-20d, and point many rice steamers carry out distillation and obtain Radix Et Rhizoma Fagopyri Tatarici wine.
2. the brewing method of the bent mixed fermentation Radix Et Rhizoma Fagopyri Tatarici wine of size according to claim 1, it is characterized in that: Radix Et Rhizoma Fagopyri Tatarici full seed, the inclusion-free described in step (1), Crude starch content is between 40-50%, moisture content is between 12-15%, crude protein content is between 9-11%, and crude fat is between 0.2-0.5%.
3. the brewing method of the bent mixed fermentation Radix Et Rhizoma Fagopyri Tatarici wine of size according to claim 1, is characterized in that: the condition that in step (1), bitter buckwheat soaks is 15-20 DEG C and soaks 19-24h, and the water level that bitter buckwheat soaks is higher than bitter buckwheat 25-35cm.
4. the brewing method of the bent mixed fermentation Radix Et Rhizoma Fagopyri Tatarici wine of size according to claim 1, is characterized in that:
The bent fragrance of high temperature described in step (4) is pure, and section is neat, and mycelial growth is good, fermenting power>=0.6gCO
2. (g.72h)
-1, acidity is 0.6-1.3, liquefaction power>=0.7g starch. and (g.h)
-1, starch content≤58%, saccharogenic power is 200-500mg glucose. and (g.h)
-1, moisture≤13%;
Bottom little song described in step (4), heart portion color is pure white or paddy is yellow, and inner mycelia is sturdy, without black or grey mycelia, moisture is 5-9%, acidity 0.4-0.6, and saccharogenic power is 400-900mg glucose. and (g.h)
-1, pH is 5.5-6.5.
5. the brewing method of the bent mixed fermentation Radix Et Rhizoma Fagopyri Tatarici wine of size according to claim 1, it is characterized in that: the 70-80% in step (5) during saccharification with the amount of surrounding lid vinasse being the bitter buckwheat weight of raw material on bitter buckwheat, the amount adding vinasse before entering cellar for storing things is the 30-40% of the bitter buckwheat weight of raw material; Vinasse consist of: moisture 60-65%, Crude starch 8-10%, crude protein 6-11%, crude fat 1.5-3.1%, robust fibre 10-10.5%, other 4-8%.
6. the brewing method of the bent mixed fermentation Radix Et Rhizoma Fagopyri Tatarici wine of size according to claim 1, is characterized in that: pond, the cellar for storing things surrounding described in step (5) and bottom are cement, and specification is: long 2.0-2.4m, wide 1.8-2.1m, high 1.1-1.6m.
7. the brewing method of the bent mixed fermentation Radix Et Rhizoma Fagopyri Tatarici wine of size according to claim 1, is characterized in that:
Yellow rice wine sweet-smelling described in step (6) is strong, without other evil assorted gas, mellow in taste is tasty and refreshing, total reducing sugar 5-16g/L, non-sugar solidity is 20-30g/L, and alcoholic strength is 10-25 °, total acid is 5-7g/L, amino-acid nitrogen is 0.7-1.2g/L, and yellow rice wine down sprinkles from grain grain top, is seeped in grain unstrained spirits below gradually;
Lotus leaf described in step (6) is folded in half into fan-shaped, covers the top at grain unstrained spirits, lid layer; Lotus leaf blade is comparatively large, without damaging.
8. the brewing method of the bent mixed fermentation Radix Et Rhizoma Fagopyri Tatarici wine of size according to claim 1, it is characterized in that: in step (7), every rice steamer distillation time is for being 0.8-1.2h, wine rice steamer used is a right cylinder, aluminium leather is done, high 0.6-0.8m, water sealed tank height 8-12cm, internal diameter girth 7.0-8.0m, the bottom of a pan is a centrum, the long 1.1-1.3m of bus.
9. a Radix Et Rhizoma Fagopyri Tatarici wine, is characterized in that: brewageed by the brewing method described in any one of claim 1-8 and form.
10. Radix Et Rhizoma Fagopyri Tatarici wine according to claim 9, is characterized in that: total acid is 0.9-1.3g/L, and total ester is 2.7-3.3g/L, and ethyl acetate content is 0.9-1.4g/L, and content of ethyl lactate is 1.0-2.0g/L.
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| CN109181949A (en) * | 2018-09-11 | 2019-01-11 | 四川粮品道酒业有限公司 | A kind of Poly-grain type highland barley tartary buckwheat white spirit brew method |
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