CN104694365A - Six-grain wine and brewing process thereof - Google Patents
Six-grain wine and brewing process thereof Download PDFInfo
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- CN104694365A CN104694365A CN201510065547.4A CN201510065547A CN104694365A CN 104694365 A CN104694365 A CN 104694365A CN 201510065547 A CN201510065547 A CN 201510065547A CN 104694365 A CN104694365 A CN 104694365A
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
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Abstract
The invention discloses six-grain wine and a brewing process thereof. The preparation method of the wine comprises the following steps: taking wheat, sorghum, sticky rice, corn, rice, peas and rice husk according to a certain ratio, grinding, cooking, cooling, adding Daqu powder, uniformly mixing, placing in a pit, sealing with mud and fermenting for over 4 months, distilling after 4 months, distilling twice per month, performing ultrasonic treatment on the distilled wine, filling a porcelain jar together with tourmaline, limonite and medical stone according to a certain weight ratio for storing, standing for over 6 months, and aging, thereby obtaining the product. According to the wine, the defects in the prior art are overcome, the six-grain wine is simple and convenient in process operation, short in production period, high in yield of the finished wine and high in quality. The produced six-grain wine refers to multi-grain strong flavor Chinese spirit, is stable in quality, anti-aging, mellow in taste, and long in aftertaste, a person who drinks the wine is difficultly drunk and does not have headache after drinking the wine, the effects of alcohol are dispelled, and the wine does not contain harmful substances and components such as methanol and can achieve the effects of relieving pressure of liver and kidney after drinking the wine and effectively alleviating the body injury.
Description
Technical field
The present invention relates to white wine, be specially a kind of pure taste, not easily liquor-saturated many grain aromatic Chinese spirit and making method thereof.
Background technology
At present, market there is multiple aromatic Chinese spirit, this kind of wine is only limitted to Chinese sorghum, rice, corn, glutinous rice, the brewageing of these five kinds of grains of wheat for a long time always, although adopt the wine vinosity giving off a strong fragrance of this kind of raw material brew, but nutrition is not good enough, and along with the rising of alcoholic strength, these type of white wine great majority have been drunk top and have been exceedingly fast, easily liquor-saturated, wake up slowly, and after drink, side effect is very big, dry, the sensation such as heartburn easily occur, long-term drinking or excessively drink the Health cost of people comparatively large, can not adapt to the popular demand to vinosity and vinosity.In order to address this problem, in prior art, people have done multiple trial, and CN 1055761A by adding Fructus Capsici extract in wine, and the method reducing alcoholic strength prepares a kind of unintoxicating wine, but this wine does not only have the local flavor of wine, and mouthfeel is also bad, the CN 1834219A herbal medicine trifoliate orange Dulcis that relieves the effect of alcohol, the root of kudzu vine are raw material alcoholic, but the fragrance of this wine and alcoholic strength are all not so good as common white spirit, degreasing sesame is added in CN101818111A, defatted peanut, one or more in degreasing soya bean, increase the content of the proteins and peptides in wine, and Tuber Fleeceflower Root is added in the culturing process of ferment mud, red ginseng, the plurality of Chinese such as Radix Angelicae Sinensis, make wine not easily liquor-saturated, but this preparation technology is owing to having mixed medicine, change the microorganism ratio in distiller's yeast, the local flavor of final wine is made to receive certain influence, and dissolve certain effective ingredient in wine, bad effect may be had to some alcohol user, and it is more to add composition, complex process, cost is higher, CN 101851568A have employed rice steamer on grain particle high pressure, fermentation time 4 ~ 9 months, meet the preparation method of wine more at elevated pressures, but the method needs high-tension apparatus, fermentation time long, production cost is higher, and due to alcohol loss through volatilization under high pressure comparatively large, the yield of the method is also low than ordinary method, and the method base wine storage time is at least not less than 2 years, the production cycle is long.
The white wine taste newly distilled is pungent, needs assorted taste just can be made to disappear through certain hour storage (i.e. ageing stage).Natural aging has production cycle length, the problems such as large invested by bunkerage, and the ageing of white wine nature generally needs the 2-3 year, and this have impact on the output of high quality liquor greatly.Therefore, how can under the prerequisite ensureing white wine quality, exploring the technique that various artificial ripening method reaches white wine accelerated ageing becomes study hotspot.But but current existing white wine accelerated ageing technique has certain defect, have impact on the use of existing white wine accelerated ageing technique.As high-voltage pulse electric field, magnetic field catalysis, infrared rays catalysis etc. urge old after wine easily " returning life ", and ultra-high voltage, microwave catalysis need special equipment, and waywardly urge old degree.Add the method such as potassium permanganate, metal ion method, due to the restriction of food safety, be difficult in reality use.Therefore in reality, the old technique of urging of white wine still needs to explore.
At present, still do not have a kind of easy and simple to handle, with short production cycle, the method for the many grain aromatic Chinese spirit becoming the preparation that is high, quality better of wine yield not easily liquor-saturated.
Technology contents
The invention provides a kind of easy and simple to handle, with short production cycle, the method for the many grain aromatic Chinese spirit becoming the preparation that is high, quality better of wine yield not easily liquor-saturated.
The technical scheme that technical solution problem of the present invention adopts is:
Liquid driven by six grains, and the proportioning of raw material is by weight: rice 10-30 part, wheat 5-15 part, Chinese sorghum 20-40 part, glutinous rice 10-30 part, corn 5-15 part, pea 5-15 part, rice husk 15-35 part, water 40-100 part, Daqu 4-12 part.
Preferably, the proportioning of raw material is by weight: rice 15-25 part, wheat 8-12 part, Chinese sorghum 15-25 part, glutinous rice 15-25 part, corn 8-12 part, pea 8-12 part, rice husk 20-30 part, water 50-80 part, Daqu 6-10 part.
More preferably, the proportioning of raw material is by weight: 20 parts, rice, wheat 10 parts, Chinese sorghum 30 parts, 20 parts, glutinous rice, corn 10 parts, pea 10 parts, 25 parts, rice husk, 65 parts, water, 8 parts, Daqu.
The making method of liquid driven by six grains, it is characterized in that technique comprises the steps:
(1) rice, wheat, Chinese sorghum, glutinous rice, corn, pea, rice husk, water, Daqu is taken by above-mentioned weight proportion, for subsequent use,
(2) sorghum flour is broken into pintongs or six lobes, and Semen Maydis powder is broken into Semen Maydis powder, wheat, pea grinds, and glutinous rice, rice are broken into cracks rice, add rice husk, add water after stirring and carry out material moistening 24 hours, load rice steamer pot and cook, steam thoroughly, go out rice steamer without the raw heart, be spread out in an air blast limit, top of drying in the air to turn, spreading for cooling
(3) after material temperature reaches 18-20 DEG C, the Daqu of pulverizing is added, lower pond, at every turn 30 ㎝ under every layer, steady and sure, lower 9 times successively, the cellar for storing things mud sealing and fermenting more than 4 months then using 12 ㎝ thick,
Start distillation after (4) 4 months, monthly 2 distillations, the wine distilled out is first through supersound process 20-40min, and hyperacoustic frequency is 30-50kHz, and power is 40-60W,
(5) liquor after supersound process is the Tourmaline of 3-5:3-5:3-5 with weight proportion again: MUSYUSHI: medical stone together loads porcelain jar and preserves, and wherein the gross weight of Tourmaline, MUSYUSHI and medical stone is the 0.5-5% of wine weight, places more than 6 months,
(6) by the wine of gained after ageing, first through Overheating Treatment, then through deepfreeze, to obtain final product.
The wine wherein distilled out in step (4) is first through supersound process 30min, and hyperacoustic frequency is 40kHz, and power is 50W; Tourmaline in step (5): MUSYUSHI: medical stone weight proportion is preferably 1:1:1, wherein the gross weight of Tourmaline, MUSYUSHI and medical stone is 3% of wine weight; In step (6), heat treated condition is 50-60 DEG C of insulation 1-3 days, and the condition of deepfreeze is-20 DEG C of insulation 1-3 days.
Control fermentation raw material water content in step (2) at 50-60%, Tourmaline, MUSYUSHI, medical stone, size is 20-80 order, often uses 3 months, after cleaning, with distilled water immersion after 8 hours, cleans, dries, can Reusability again.
The invention has the beneficial effects as follows:
(1) many grain is brewageed and will be obtained the soft pure wine of taste, and reasonable raw material proportioning is most important, and the present invention not only have chosen suitable grain, and after passing through time test, just obtains above-mentioned rational proportioning raw materials.White wine of the present invention, adopt 6 kinds of grains brewage and obtain, so ethyl acetate content is higher, potato spirit content is lower, and its delicate fragrance local flavor is dense, and sweet mellow aftertaste is better; There is micro-sweet, the feature such as fragrance is long, the dry that falls is refreshing of colourless, limpid transparent, no suspended substance, entrance pure without precipitation, delicate fragrance.The characteristic of described raw material is as follows.
Jowar: middle amylose content is high, very easily hydrolysis and saccharification, be conducive to fermentation, the yield of liquor is high, tannin in jowar and other phenolic compound can be converted into heterocyclic compound matter syringic acid, syringic aldehyde etc., contained phosphorus, iron, nicotinic acid etc. have activation to biological enzyme, contained protein becomes amino acid through proteases for decomposing, promote the breeding of yeast, and generate the fragrance matter-higher alcohols of white wine.
Corn: the starch content of corn is higher than jowar, and amylose starch is than great, lipid content is high, phosphorous abundanter, be beneficial to the proliferate of yeast, more containing phytic acid in corn, be broken down into inositol and phosphoric acid during the fermentation, inositol increases the mellow sense of wine, and phosphoric acid can promote the generation of glycerol in wine.
Wheat: the protein content of wheat is higher, containing more forulic acid in wheat bran, under the oxygenolysis of certain temperature, acidity and microorganism, can produce fragrance matter 4-hydroxyl-3-methoxylbenxaldehyde, vanillinated, vanilla acid esters etc., more wound art phenol, 4-methyl guaiacol and 4,4-ethene more create art phenol etc. to generate phenolic compound 4-ethyl.
Rice: rice medium trace element calcium, iron, magnesium, VITAMIN e, nicotinic acid are all very abundant, and protein, lipid content are less, fermentation calefaction is slow, and the vinosity of pure large rice wine is peace and quiet.
Barley: barley contains more amino acid, glucose, dextran is the excellent culture medium of microorganism.
Pea: pea protein content is high, be used alone the punching of wine brewing taste, fragrance is not soft, but of the present invention meet proportioning and ratio under, the cellar for storing things adding finished wine is fragrant, and it decomposes the small peptide produced and has certain antialcoholism action.
(2) the science production technique that also will have and adapt brewageed by many grain, just can brew the base liquor of mouthfeel harmony.White wine preparation technology of the present invention, often kind of raw material is rationally processed, be beneficial to abundant fermentation, adopt supersound process, Tourmaline: MUSYUSHI: medical stone jointly urge old after, again through the wine of thermal treatment, deepfreeze, mouthfeel and the quality that nature urges the wine of old 2-3 can be reached in short 6 months, greatly save the production time, reduced production cost.
(3) through white wine prepared by preparation method of the present invention, compared with the wine of traditional technology, ethanol content is constant, plumbous heavy metal, methyl alcohol, the fusel wet goods level of waiting reduces, and ester class aromatic substance content improves, peppery, the punching reduced, peculiar smell, increase continuous soft feeling, comfortable taste is higher.And with the unison white wine of amount, of the present invention drunk slowly, wake up soon, uncomfortable reactivity is low; And the wine of traditional technology often to make people drink rear physical discomfort strong, and liquor-saturatedly can not to recover for a long time afterwards.
Embodiment
Embodiment 1
Rice 20kg, wheat 10kg, Chinese sorghum 30kg, glutinous rice 20kg, corn 10kg, pea 10kg, rice husk 25kg, water 65kg is for subsequent use.Sorghum flour is broken into pintongs or six lobes, Semen Maydis powder is broken into Semen Maydis powder, wheat, pea grinds, and glutinous rice, rice are broken into cracks rice, add rice husk, add water after stirring and carry out material moistening 24 hours, load rice steamer pot and cook, steam and thoroughly, without the raw heart go out rice steamer, be spread out in an air blast limit, top of drying in the air and turn, spreading for cooling.The Daqu 8kg of pulverizing is added after material temperature reaches 20 DEG C, lower pond, 30 ㎝ under every layer at every turn, steady and sure, lower 9 times successively, then the cellar for storing things mud sealing and fermenting more than 4 months using 12 ㎝ thick, distillation is started after 4 months, monthly 2 distillations, the wine distilled out is first through supersound process 30min, and hyperacoustic frequency is 40kHz, power is 50W, liquor after supersound process with weight proportion is again: the Tourmaline of 1:1:1: MUSYUSHI: medical stone together loads porcelain jar and preserves, and wherein the gross weight of Tourmaline, MUSYUSHI and medical stone is 3% of wine weight, places more than 6 months.By the wine of gained after ageing, first through thermal treatment, condition is 60 DEG C of insulations 2 days; Again through deepfreeze, condition is-20 DEG C of insulations 2 days, to obtain final product.After storing 1 year, there is not " returning life " phenomenon in prepared wine.
Embodiment 2
Rice 25kg, wheat 10kg, Chinese sorghum 35kg, glutinous rice 15kg, corn 12kg, pea 12kg, rice husk 30kg, water 80kg is for subsequent use.Sorghum flour is broken into pintongs or six lobes, Semen Maydis powder is broken into Semen Maydis powder, wheat, pea grinds, and glutinous rice, rice are broken into cracks rice, add rice husk, add water after stirring and carry out material moistening 24 hours, load rice steamer pot and cook, steam and thoroughly, without the raw heart go out rice steamer, be spread out in an air blast limit, top of drying in the air and turn, spreading for cooling.The Daqu 10kg of pulverizing is added after material temperature reaches 18 DEG C, lower pond, 30 ㎝ under every layer at every turn, steady and sure, lower 9 times successively, then the cellar for storing things mud sealing and fermenting more than 4 months using 12 ㎝ thick, distillation is started after 4 months, monthly 2 distillations, the wine distilled out is first through supersound process 40min, and hyperacoustic frequency is 50kHz, power is 40W, liquor after supersound process with weight proportion is again: the Tourmaline of 3:3:5: MUSYUSHI: medical stone together loads porcelain jar and preserves, and wherein the gross weight of Tourmaline, MUSYUSHI and medical stone is 5% of wine weight, places more than 6 months.By the wine of gained after ageing, first through thermal treatment, condition is 55 DEG C of insulations 2 days; Again through deepfreeze, condition is-20 DEG C of insulation 1-3 days, to obtain final product.After storing 1 year, there is not " returning life " phenomenon in prepared wine.
Embodiment 3
Rice 10kg, wheat 5kg, Chinese sorghum 16kg, glutinous rice 10kg, corn 6kg, pea 6kg, rice husk 15kg, water 40kg is for subsequent use.Sorghum flour is broken into pintongs or six lobes, Semen Maydis powder is broken into Semen Maydis powder, wheat, pea grinds, and glutinous rice, rice are broken into cracks rice, add rice husk, add water after stirring and carry out material moistening 24 hours, load rice steamer pot and cook, steam and thoroughly, without the raw heart go out rice steamer, be spread out in an air blast limit, top of drying in the air and turn, spreading for cooling.The Daqu 4kg of pulverizing is added after material temperature reaches 19 DEG C, lower pond, 30 ㎝ under every layer at every turn, steady and sure, lower 9 times successively, then the cellar for storing things mud sealing and fermenting more than 4 months using 12 ㎝ thick, distillation is started after 4 months, monthly 2 distillations, the wine distilled out is first through supersound process 20min, and hyperacoustic frequency is 30kHz, power is 60W, liquor after supersound process with weight proportion is again: the Tourmaline of 4:3:5: MUSYUSHI: medical stone together loads porcelain jar and preserves, and wherein the gross weight of Tourmaline, MUSYUSHI and medical stone is 1% of wine weight, places more than 6 months.By the wine of gained after ageing, first through thermal treatment, condition is 50 DEG C of insulations 3 days; Again through deepfreeze, condition is-20 DEG C of insulations 3 days, to obtain final product.After storing 1 year, there is not " returning life " phenomenon in prepared wine.
Embodiment 4
Rice 20kg, wheat 10kg, Chinese sorghum 30kg, glutinous rice 20kg, corn 10kg, pea 10kg, rice husk 25kg, water 65kg is for subsequent use.Sorghum flour is broken into pintongs or six lobes, Semen Maydis powder is broken into Semen Maydis powder, wheat, pea grinds, and glutinous rice, rice are broken into cracks rice, add rice husk, add water after stirring and carry out material moistening 24 hours, load rice steamer pot and cook, steam and thoroughly, without the raw heart go out rice steamer, be spread out in an air blast limit, top of drying in the air and turn, spreading for cooling.The Daqu 8kg of pulverizing is added, lower pond, at every turn 30 ㎝ under every layer after material temperature reaches 20 DEG C, steady and sure, lower 9 times successively, the cellar for storing things mud sealing and fermenting more than 4 months then using 12 ㎝ thick, starts distillation after 4 months, monthly 2 distillations, the wine distilled out is first through supersound process 30min, and hyperacoustic frequency is 40kHz, and power is 50W, liquor after supersound process loads porcelain jar storage, places more than 6 months.By the wine of gained after ageing, first through thermal treatment, condition is 60 DEG C of insulations 2 days; Again through deepfreeze, condition is-20 DEG C of insulations 2 days, to obtain final product.After storing 1 year, there is the phenomenon of " returning life " in prepared wine.
Embodiment 5
Tourmaline by the 1:1:1 in embodiment 1: MUSYUSHI: medical stone all replaces to the Tourmaline of equivalent, all the other techniques are identical.After storing 1 year, there is not the phenomenon of " returning life " in prepared wine.
Embodiment 6
Tourmaline by the 1:1:1 in embodiment 1: MUSYUSHI: medical stone all replaces to the MUSYUSHI of equivalent, all the other techniques are identical.After storing 1 year, there is the phenomenon of " returning life " in prepared wine.
Embodiment 7
Tourmaline by the 1:1:1 in embodiment 1: MUSYUSHI: medical stone all replaces to the medical stone of equivalent, all the other techniques are identical.After storing 1 year, there is the phenomenon of " returning life " in prepared wine.
Embodiment 8
Rice 20kg, wheat 10kg, Chinese sorghum 30kg, glutinous rice 20kg, corn 10kg, pea 10kg, rice husk 25kg, water 65kg is for subsequent use.Sorghum flour is broken into pintongs or six lobes, Semen Maydis powder is broken into Semen Maydis powder, wheat, pea grinds, and glutinous rice, rice are broken into cracks rice, add rice husk, add water after stirring and carry out material moistening 24 hours, load rice steamer pot and cook, steam and thoroughly, without the raw heart go out rice steamer, be spread out in an air blast limit, top of drying in the air and turn, spreading for cooling.The Daqu 8kg of pulverizing is added after material temperature reaches 20 DEG C, lower pond, 30 ㎝ under every layer at every turn, steady and sure, lower 9 times successively, then the cellar for storing things mud sealing and fermenting more than 4 months using 12 ㎝ thick, start distillation after 4 months, monthly 2 distillations, the wine distilled out and weight proportion are: the Tourmaline of 1:1:1: MUSYUSHI: medical stone together loads porcelain jar and preserves, wherein the gross weight of Tourmaline, MUSYUSHI and medical stone is 3% of wine weight, places more than 6 months.By the wine of gained after ageing, first through thermal treatment, condition is 60 DEG C of insulations 2 days; Again through deepfreeze, condition is-20 DEG C of insulations 2 days, to obtain final product.After storing 1 year, there is not " returning life " phenomenon in prepared wine.
Embodiment 9
Rice 20kg, wheat 10kg, Chinese sorghum 30kg, glutinous rice 20kg, corn 10kg, pea 10kg, rice husk 25kg, water 65kg is for subsequent use.Sorghum flour is broken into pintongs or six lobes, Semen Maydis powder is broken into Semen Maydis powder, wheat, pea grinds, and glutinous rice, rice are broken into cracks rice, add rice husk, add water after stirring and carry out material moistening 24 hours, load rice steamer pot and cook, steam and thoroughly, without the raw heart go out rice steamer, be spread out in an air blast limit, top of drying in the air and turn, spreading for cooling.The Daqu 8kg of pulverizing is added after material temperature reaches 20 DEG C, lower pond, 30 ㎝ under every layer at every turn, steady and sure, lower 9 times successively, then the cellar for storing things mud sealing and fermenting more than 4 months using 12 ㎝ thick, start distillation after 4 months, monthly 2 distillations, the wine distilled out with weight proportion is first: the Tourmaline of 1:1:1: MUSYUSHI: medical stone together loads porcelain jar and preserves, wherein the gross weight of Tourmaline, MUSYUSHI and medical stone is 3% of wine weight, places more than 6 months.By the wine of gained after ageing, first through supersound process 30min, hyperacoustic frequency is 40kHz, and power is 50W, and the liquor after supersound process is again through thermal treatment, and condition is 60 DEG C of insulations 2 days; Again through deepfreeze, condition is-20 DEG C of insulations 2 days, to obtain final product.After storing 1 year, there is " returning life " phenomenon in prepared wine.
Experience is drunk in the examination of comparative experimental example 1 human body
In order to the many grain Chinese liquors prepared by comparing embodiment 1,4,5,6,7,8,9 are through storing the impression of drinking after 1 year, by 45 volunteers, each 15 of men and women, 25-55 year, be divided into 9 groups at random, often organize 5, everyone is 3 times on probation.Everyone drinks at appropriate excess, notes experiencing and reacts after drinking.Because people are when drunk, generally all will after clear-headed, shallowly liquor-saturatedly, deeply liquor-saturated, liquor-saturated waking up, waking up several progressive process such as body-feeling.Through normal individual trial contrast, obviously sensation is in storage after 1 year for everybody, and embodiment 1,2,3,5,8 mouthfeel is continuous soft plentiful, not top after drink; And embodiment 4,6,7,9 drinks the comparatively pungent violence of rear mouthfeel, easy top; But embodiment 1,2,3,8 is not easily liquor-saturated, comfortablely liquor-saturated, the liquor-saturated time of sleeping after drunk is short, and the mental status after sobering up is good; But the liquor-saturated time of sleeping after embodiment 5 is drunk is long, and the mental status after sobering up is poor.
Contrast experiment's example 2
The detection data of the made white wine of the embodiment of the present invention 1,2,3,8 are in table 1, and as can be seen from experimental data, embodiment 1,2,3 is compared with embodiment 8, and in obtained wine, assorted oleyl alcohol content is lower, and ethyl acetate content is higher, and the quality of wine is better.
The detection data of the made white wine of table 1 various embodiments of the present invention
| Test item | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 8 |
| Total acid (g/L) | 0.49 | 0.55 | 0.68 | 0.89 |
| Total ester (g/l) | 3.55 | 3. 71 | 3.29 | 2.94 |
| Ethyl acetate (g/l) | 2.62 | 2.78 | 2.54 | 2.06 |
| Methyl alcohol (g/100ml) | 0.008 | 0.007 | 0.009 | 0.016 |
| Assorted oleyl alcohol (g/100ml) | 0.012 | 0.015 | 0.019 | 0.032 |
| Plumbous (mg/l) | ＜0.05 | ＜0.05 | ＜0.05 | ＜0.05 |
| Manganese (mg/l) | ＜0.1 | ＜0.1 | ＜0.1 | ＜0.1 |
Claims (7)
1. liquid driven by six grains, it is characterized in that the proportioning of its raw material is by weight: rice 10-30 part, wheat 5-15 part, Chinese sorghum 20-40 part, glutinous rice 10-30 part, corn 5-15 part, pea 5-15 part, rice husk 15-35 part, water 40-100 part, Daqu 4-12 part.
2. liquid driven by six grains according to claim 1, it is characterized in that the proportioning of its raw material is by weight: rice 15-25 part, wheat 8-12 part, Chinese sorghum 25-35 part, glutinous rice 15-25 part, corn 8-12 part, pea 8-12 part, rice husk 20-30 part, water 50-80 part, Daqu 6-10 part.
3. liquid driven by six grains according to claim 1, it is characterized in that: 20 parts, rice, wheat 10 parts, Chinese sorghum 30 parts, 20 parts, glutinous rice, corn 10 parts, pea 10 parts, 25 parts, rice husk, 65 parts, water, 8 parts, Daqu.
4. the making method of liquid driven by six grains, it is characterized in that technique comprises the steps:
(1) rice, wheat, Chinese sorghum, glutinous rice, corn, pea, rice husk, water, Daqu is taken by the weight proportion of claim 1 or 2 or 3, for subsequent use,
(2) sorghum flour is broken into pintongs or six lobes, and Semen Maydis powder is broken into Semen Maydis powder, wheat, pea grinds, and glutinous rice, rice are broken into cracks rice, add rice husk, add water after stirring and carry out material moistening 24 hours, load rice steamer pot and cook, steam thoroughly, go out rice steamer without the raw heart, be spread out in an air blast limit, top of drying in the air to turn, spreading for cooling
(3) after material temperature reaches 18-20 DEG C, the Daqu of pulverizing is added, lower pond, at every turn 30 ㎝ under every layer, steady and sure, lower 9 times successively, the cellar for storing things mud sealing and fermenting more than 4 months then using 12 ㎝ thick,
Start distillation after (4) 4 months, monthly 2 distillations, the wine distilled out is first through supersound process 20-40min, and hyperacoustic frequency is 30-50kHz, and power is 40-60W,
(5) liquor after supersound process is the Tourmaline of 3-5:3-5:3-5 with weight proportion again: MUSYUSHI: medical stone together loads porcelain jar and preserves, and wherein the gross weight of Tourmaline, MUSYUSHI and medical stone is the 0.5-5% of wine weight, places more than 6 months,
(6) by the wine of gained after ageing, first through Overheating Treatment, then through deepfreeze, to obtain final product.
5. the making method of liquid driven by six grains according to claim 4, it is characterized in that:
The wine distilled out in step (4) is first through supersound process 30min, and hyperacoustic frequency is 40kHz, and power is 50W.
6. the making method of liquid driven by six grains according to claim 4, it is characterized in that:
Agate beautiful jade in step (5): MUSYUSHI: the weight proportion of medical stone is 1:1:1, and wherein the gross weight of Tourmaline, MUSYUSHI and medical stone is 3% of wine weight.
7. the making method of liquid driven by six grains according to claim 4, it is characterized in that:
In step (6), heat treated condition is 50-60 DEG C of insulation 1-3 days, and the condition of deepfreeze is-20 DEG C of insulation 1-3 days.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106336987A (en) * | 2015-07-07 | 2017-01-18 | 汉阴县颐品庄园农业科技有限公司 | Hovenia acerba health care baijiu and preparation method thereof |
| CN106337010A (en) * | 2016-08-22 | 2017-01-18 | 兰河 | Brewing technology of fen-flavor liquor |
| CN106350382A (en) * | 2016-11-12 | 2017-01-25 | 苏红阳 | Method for processing arrack from desert rice |
| CN107365654A (en) * | 2017-07-17 | 2017-11-21 | 湖南冠植丰生物科技有限公司 | A kind of wine brewing composition and its brewing method using quantizing resonance high-frequency energy water as raw material |
| CN108251249A (en) * | 2018-03-27 | 2018-07-06 | 黄达兵 | A kind of five grain Chinese liquors and preparation method thereof |
| CN108795639A (en) * | 2018-07-02 | 2018-11-13 | 吴猛 | A kind of liquor and preparation method thereof |
| CN108865605A (en) * | 2017-10-10 | 2018-11-23 | 张全兴 | A kind of aerolite energy health promotion wine and preparation method thereof |
| CN109401891A (en) * | 2018-12-28 | 2019-03-01 | 海宁佬咖食品科技有限公司 | Luzhou-flavor liquo and its processing method |
| CN113528274A (en) * | 2021-08-24 | 2021-10-22 | 陶亚 | Six-grain original pulp wine and brewing processing technology |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106336987A (en) * | 2015-07-07 | 2017-01-18 | 汉阴县颐品庄园农业科技有限公司 | Hovenia acerba health care baijiu and preparation method thereof |
| CN106337010A (en) * | 2016-08-22 | 2017-01-18 | 兰河 | Brewing technology of fen-flavor liquor |
| CN106350382A (en) * | 2016-11-12 | 2017-01-25 | 苏红阳 | Method for processing arrack from desert rice |
| CN107365654A (en) * | 2017-07-17 | 2017-11-21 | 湖南冠植丰生物科技有限公司 | A kind of wine brewing composition and its brewing method using quantizing resonance high-frequency energy water as raw material |
| CN108865605A (en) * | 2017-10-10 | 2018-11-23 | 张全兴 | A kind of aerolite energy health promotion wine and preparation method thereof |
| CN108251249A (en) * | 2018-03-27 | 2018-07-06 | 黄达兵 | A kind of five grain Chinese liquors and preparation method thereof |
| CN108795639A (en) * | 2018-07-02 | 2018-11-13 | 吴猛 | A kind of liquor and preparation method thereof |
| CN109401891A (en) * | 2018-12-28 | 2019-03-01 | 海宁佬咖食品科技有限公司 | Luzhou-flavor liquo and its processing method |
| CN113528274A (en) * | 2021-08-24 | 2021-10-22 | 陶亚 | Six-grain original pulp wine and brewing processing technology |
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