CN104694365B - Six grains drive liquid and brewage process thereof - Google Patents
Six grains drive liquid and brewage process thereof Download PDFInfo
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- CN104694365B CN104694365B CN201510065547.4A CN201510065547A CN104694365B CN 104694365 B CN104694365 B CN 104694365B CN 201510065547 A CN201510065547 A CN 201510065547A CN 104694365 B CN104694365 B CN 104694365B
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention discloses six grains and drive liquid and brewage process thereof, the preparation method of this wine includes: with a certain proportion of Semen Tritici aestivi, Sorghum vulgare Pers., Oryza glutinosa, Semen Maydis, rice, Semen Pisi sativi, rice husk, pulverize, cook, spreading for cooling, add koji powder mix uniform, lower pond pit mud sealing and fermenting more than 4 months, distillation is started after 4 months, monthly 2 distillations, the wine distilled out first passes through supersound process, more together loads porcelain jar storage with the tourmaline of constant weight ratio, Muyu-Stone, Maifanitum, placing more than 6 months, ageing completes.This wine overcomes the deficiencies in the prior art, easy and simple to handle, with short production cycle, becomes wine yield height, quality better.Liquid driven by six grains produced is a kind of many grain aromatic Chinese spirit, and steady quality is not brought back to life, mellow, long times of aftertaste, is difficult to liquor-saturated, relieving alcoholic intoxication fast, not headache after drinking, without harmful substance compositions such as methanol, can alleviate after drinking to hepatic and/or renal pressure, effectively alleviate the injury to health.
Description
Technical field
The present invention relates to Chinese liquor, a kind of pure taste, be difficult to liquor-saturated many grain aromatic Chinese spirit and brewage process thereof.
Background technology
At present, market there are multiple aromatic Chinese spirit, this kind of wine to be only limitted to Sorghum vulgare Pers., rice, Semen Maydis, glutinous the most always
Rice, the brewageing of these five kinds of grains of Semen Tritici aestivi, although use 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 Chinese liquor great majority have been drunk top and have been exceedingly fast, the most liquor-saturated, wake up slowly, and after drink, side effect is very big, easily occurs
Xerostomia, heartburn etc. is felt, long-term drink or excess drink the Health cost to people relatively greatly, does not the most adapt to popular to vinosity and wine
The demand of taste.In order to solve this problem, in prior art, people have made multiple trial, and CN 1055761A is by adding in wine
Enter Fructus Capsici extract, and the method reducing alcoholic strength prepare a kind of unintoxicating wine, but this wine does not only have the local flavor of wine,
And mouthfeel is the most bad；The CN 1834219A Chinese herbal medicine trifoliate orange that relieves the effect of alcohol, Radix Puerariae are raw material alcoholic, but the fragrance of this wine and
Alcoholic strength is all not so good as common white spirit；CN101818111A adds the one in defat Semen Sesami, defatted peanut, defat Semen Glycines or
Several, increase the albumen in wine and the content of polypeptide, and it is many to add Radix Polygoni Multiflori, Radix Ginseng Rubra, Radix Angelicae Sinensis etc. in the incubation of ferment mud
Plant Chinese medicine, make wine be difficult to liquor-saturated, but this preparation technology is owing to having mixed medicine, change the microorganism ratio in distillers yeast, make
The local flavor of final wine receives certain impact, and has dissolved certain effective ingredient in wine, may to some alcohol user
Have a bad effect, and it is more to add composition, complex process, relatively costly；CN 101851568A have employed grain broken
Rice steamer on material high pressure, fermentation time 4～9 months, then connect the preparation method of wine at elevated pressures, but the method needs high pressure to set
Standby, fermentation time is long, production cost is higher, and due under high pressure ethanol volatilizing loss relatively big, the yield of the method also ratio is often
Rule method is low, and the method base liquor stores the time at least not less than 2 years, and the production cycle is long.
The Chinese liquor taste newly distilled is pungent, needs miscellaneous taste just to be made to disappear through certain time storage (i.e. ageing stage)
Lose.Natural aging has the problems such as the investment of production cycle length, bunkerage is big, and Chinese liquor is naturally aged it is generally required to the 2-3 year, this
Leverage the yield of high quality liquor.Therefore, how various artificial repening side can be explored on the premise of ensureing Chinese liquor quality
Method reaches the technique of Chinese liquor accelerated ageing becomes study hotspot.But but current existing Chinese liquor accelerated ageing technique has one
Fixed defect, have impact on the use of existing Chinese liquor accelerated ageing technique.As high-voltage pulse electric field, magnetic field catalysis, infrared ray are urged
Change etc. urge old after wine easily " returning life ", and supertension, microwave catalysis need special equipment, and wayward urge old journey
Degree.Add the method such as potassium permanganate, metal ion method, due to the restriction of food safety, reality is difficult to use.Therefore white in reality
The old technique of urging of wine still needs to explore.
At present, still do not have a kind of easy and simple to handle, with short production cycle, become wine yield height, the preparation of quality better to be difficult to liquor-saturated
The method of many grain aromatic Chinese spirit.
Technology contents
The invention provides a kind of easy and simple to handle, with short production cycle, become wine yield height, the preparation of quality better to be difficult to liquor-saturated many
The method of grain aromatic Chinese spirit.
The present invention solves technical problem and the technical scheme is that
Liquid driven by six grains, and the proportioning of raw material is by weight: rice 10-30 part, Semen Tritici aestivi 5-15 part, Sorghum vulgare Pers. 20-40 part, Oryza glutinosa
10-30 part, Semen Maydis 5-15 part, Semen Pisi sativi 5-15 part, rice husk 15-35 part, water 40-100 part, Daqu (massive raw stater for alcholic liquor) 4-12 part.
Preferably, the proportioning of raw material is by weight: rice 15-25 part, Semen Tritici aestivi 8-12 part, Sorghum vulgare Pers. 15-25 part, Oryza glutinosa
15-25 part, Semen Maydis 8-12 part, Semen Pisi sativi 8-12 part, rice husk 20-30 part, water 50-80 part, Daqu (massive raw stater for alcholic liquor) 6-10 part.
It is highly preferred that the proportioning of raw material is by weight: 20 parts of rice, Semen Tritici aestivi 10 parts, Sorghum vulgare Pers. 30 parts, 20 parts of Oryza glutinosa, jade
10 parts of rice, Semen Pisi sativi 10 parts, 25 parts of rice husk, 65 parts of water, 8 parts of Daqu (massive raw stater for alcholic liquor).
The brewage process of liquid driven by six grains, it is characterised in that technique comprises the steps:
(1) rice, Semen Tritici aestivi, Sorghum vulgare Pers., Oryza glutinosa, Semen Maydis, Semen Pisi sativi, rice husk, water, Daqu (massive raw stater for alcholic liquor) are weighed by above-mentioned weight proportion, standby,
(2) sorghum flour is broken into pintongs or six lobes, and Semen Maydis powder is broken into Semen Maydis flour, Semen Tritici aestivi, Semen Pisi sativi grinds, and Oryza glutinosa, rice are broken
One-tenth is cracked rice, and adds rice husk, adds water and carry out material moistening 24 hours after stirring, and loads rice steamer pot and cooks, and steams thoroughly, goes out without the raw heart
Rice steamer, is spread out in an air blast limit, top of drying in the air and turns, spreading for cooling,
(3) after material temperature reaches 18-20 DEG C, add the Daqu (massive raw stater for alcholic liquor) of pulverizing, lower pond, under each every layer 30, steady and sure, successively lower 9
Secondary, then by the pit mud sealing and fermenting more than 4 months of 12 thickness,
Starting distillation, monthly 2 distillations after (4) 4 months, the wine distilled out first passes through supersound process 20-40min, ultrasonic
The frequency of ripple is 30-50kHz, and power is 40-60W,
(5) Spirit after supersound process is the tourmaline of 3-5:3-5:3-5 with weight proportion again: Muyu-Stone: Maifanitum
Together loading porcelain jar storage, wherein the gross weight of tourmaline, Muyu-Stone and Maifanitum is the 0.5-5% of wine weight, places 6 months
Above,
(6) by the wine of gained after ageing, first pass through heat treatment, then through cold treatment, to obtain final product.
The wine wherein distilled out in step (4) first passes through supersound process 30min, and the frequency of ultrasound wave is 40kHz, and power is
50W；Tourmaline in step (5): Muyu-Stone: Maifanitum weight proportion is preferably 1:1:1, wherein tourmaline, Muyu-Stone and wheat meal
The gross weight of stone is the 3% of wine weight；In step (6), the condition of heat treatment is 50 60 DEG C of insulations 1-3 days, the condition of cold treatment
It is incubated 1-3 days for-20 DEG C.
Controlling fermentation raw material water content in step (2) is 20-80 in 50-60%, tourmaline, Muyu-Stone, Maifanitum, size
Mesh, often uses 3 months, after cleaning, after distilled water immersion 8 hours, cleans, dries, can Reusability again.
The invention has the beneficial effects as follows:
(1) the soft pure wine of taste to be obtained brewageed by many grains, and reasonable raw material proportioning is most important, and the present invention not only chooses
Suitable grain, and after passing through time test, just obtained above-mentioned rational proportioning raw materials.The Chinese liquor of the present invention,
Using 6 kinds of grains to brewage and obtain, so ethyl acetate content is higher, Alcohols,fusel content is relatively low, and its delicate fragrance local flavor is dense, sweet alcohol
Thick aftertaste is more preferably；Have transparent, no suspended substance colourless, limpid, entrance pure without precipitation, delicate fragrance micro-sweet, fragrance is long, fall
The features such as xerostomia is refreshing.The characteristic of described raw material is as follows.
Sorghum vulgare Pers.: middle amylose content is high, easily hydrolysis and saccharification, be conducive to fermentation, distillation yield is high, the tannin in Sorghum vulgare Pers. with
Other phenolic compound can be converted into heterocycle compound matter syringic acid, syringic aldehyde etc., and contained phosphorus, ferrum, nicotinic acid etc. are to life
Thing enzyme has activation, and contained protein becomes aminoacid through proteases for decomposing, promotes the breeding of yeast, and generates the fragrance of Chinese liquor
Material-higher alcohol.
Semen Maydis: the content of starch of Semen Maydis is higher than Sorghum vulgare Pers., and amylose ratio is great, fat content is high, phosphorous abundanter,
It is beneficial to the propagation growth of yeast, more containing phytic acid in Semen Maydis, it is broken down into inositol and phosphoric acid during the fermentation, inositol increases wine
Mellow sense, phosphoric acid can promote the generation of glycerol in wine.
Semen Tritici aestivi: the protein content of Semen Tritici aestivi is higher, containing more ferulic acid in wheat bran, certain temperature, acidity and
Under the oxygenolysis of microorganism, fragrance matter 4-hydroxyl-3-methoxylbenxaldehyde, vanillic acid, Rhizoma et radix valerianae acid esters etc. can be produced, generate phenolic compound
4-ethyl more wound art phenol, 4-methyl guaiacol and 4,4-ethylene more wound art phenol etc..
Rice: microelements of calcium in rice, ferrum, magnesium, vitamin e, nicotinic acid are the abundantest, and protein, fat content are relatively
Few, fermentation calefaction is slow, and the vinosity of pure big rice wine is peace and quiet.
Fructus Hordei Vulgaris: Fructus Hordei Vulgaris contains more aminoacid, glucose, glucosan, is the excellent culture medium of microorganism.
Semen Pisi sativi: pea protein content is high, is used alone wine brewing taste punching, and fragrance is the softest, but joins in meeting of the present invention
When under ratio, the cellar for storing things adding finished wine is fragrant, and it decomposes the small peptide produced and has certain antialcoholism action.
(2) many grains are brewageed also the science production technology adapted, and just can brew the base liquor that mouthfeel is harmonious.This
The Chinese liquor preparation technology of invention, rationally processes every kind of raw material, is beneficial to fully ferment, employing supersound process, tourmaline: wooden fish
Stone: Maifanitum jointly urge old after, more thermally treated, the wine of cold treatment, nature can be reached in short 6 months and urge old 2-3's
The mouthfeel of wine and quality, be greatly saved the production time, reduces production cost.
(3) Chinese liquor prepared through preparation method of the present invention, the weights such as compared with the wine of traditional handicraft, alcohol content is constant, lead
The level such as metal, methanol, Alcohols,fusel reduces, and esters aromatic substance content improves, peppery, the punching that reduces, abnormal flavour, increases continuous soft
Sense, comfortable taste is higher.And commensurability unison Chinese liquor, the present invention drunk slowly, wake up soon, uncomfortable degree of reaction low；And pass
After the wine of system technique often makes people drink, physical discomfort is strong, and liquor-saturated after can not recover for a long time.
Detailed description of the invention
Embodiment 1
Rice 20kg, Semen Tritici aestivi 10kg, Sorghum vulgare Pers. 30kg, Oryza glutinosa 20kg, Semen Maydis 10kg, Semen Pisi sativi 10kg, rice husk 25kg, water 65kg
Standby.Sorghum flour is broken into pintongs or six lobes, and Semen Maydis powder is broken into Semen Maydis flour, Semen Tritici aestivi, Semen Pisi sativi grinds, and Oryza glutinosa, rice are broken into broken
Rice, adds rice husk, adds water and carry out material moistening 24 hours after stirring, and loads rice steamer pot and cooks, and steams thoroughly, goes out rice steamer without the raw heart, stand
Drying in the air, an air blast limit, top turns, spreading for cooling.Adding the Daqu (massive raw stater for alcholic liquor) 8kg of pulverizing after material temperature reaches 20 DEG C, lower pond, under each every layer 30
, steady and sure, the most lower 9 times, then by the pit mud sealing and fermenting more than 4 months of 12 thickness, start after 4 months to distill, monthly 2 times
Distillation, the wine distilled out first passes through supersound process 30min, and the frequency of ultrasound wave is 40kHz, and power is 50W, after supersound process
Spirit with weight proportion is again: the tourmaline of 1:1:1: Muyu-Stone: Maifanitum together load porcelain jar storage, wherein tourmaline,
The gross weight of Muyu-Stone and Maifanitum is the 3% of wine weight, places more than 6 months.It is by the wine of gained after ageing, the most thermally treated,
Condition is 60 DEG C and is incubated 2 days；Again through cold treatment, condition is-20 DEG C and is incubated 2 days, to obtain final product.Prepared wine after storage 1 year,
There is not " returning life " phenomenon.
Embodiment 2
Rice 25kg, Semen Tritici aestivi 10kg, Sorghum vulgare Pers. 35kg, Oryza glutinosa 15kg, Semen Maydis 12kg, Semen Pisi sativi 12kg, rice husk 30kg, water 80kg
Standby.Sorghum flour is broken into pintongs or six lobes, and Semen Maydis powder is broken into Semen Maydis flour, Semen Tritici aestivi, Semen Pisi sativi grinds, and Oryza glutinosa, rice are broken into broken
Rice, adds rice husk, adds water and carry out material moistening 24 hours after stirring, and loads rice steamer pot and cooks, and steams thoroughly, goes out rice steamer without the raw heart, stand
Drying in the air, an air blast limit, top turns, spreading for cooling.Adding the Daqu (massive raw stater for alcholic liquor) 10kg of pulverizing after material temperature reaches 18 DEG C, lower pond, under each every layer
30, steady and sure, the most lower 9 times, then by the pit mud sealing and fermenting more than 4 months of 12 thickness, start after 4 months to distill, monthly 2
Secondary distillation, the wine distilled out first passes through supersound process 40min, and the frequency of ultrasound wave is 50kHz, and power is 40W, after supersound process
Spirit with weight proportion be again: the tourmaline of 3:3:5: Muyu-Stone: Maifanitum together load porcelain jar storage, wherein hold in the palm agate
The gross weight of beautiful jade, Muyu-Stone and Maifanitum is the 5% of wine weight, places more than 6 months.By the wine of gained after ageing, first at heat
Reason, condition is 55 DEG C and is incubated 2 days；Again through cold treatment, condition is-20 DEG C and is incubated 1-3 days, to obtain final product.Prepared wine is through storage 1
, there is not " returning life " phenomenon in Nian Hou.
Embodiment 3
Rice 10kg, Semen Tritici aestivi 5kg, Sorghum vulgare Pers. 16kg, Oryza glutinosa 10kg, Semen Maydis 6kg, Semen Pisi sativi 6kg, rice husk 15kg, water 40kg is standby
With.Sorghum flour is broken into pintongs or six lobes, and Semen Maydis powder is broken into Semen Maydis flour, Semen Tritici aestivi, Semen Pisi sativi grinds, and Oryza glutinosa, 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 and dry in the air
Bed air blast limit, top turns, spreading for cooling.The Daqu (massive raw stater for alcholic liquor) 4kg of pulverizing is added after material temperature reaches 19 DEG C, lower pond, under each every layer 30,
Having peace of mind, the most lower 9 times, then by the pit mud sealing and fermenting more than 4 months of 12 thickness, starts distillation, monthly steams for 2 times after 4 months
Evaporating, the wine distilled out first passes through supersound process 20min, and the frequency of ultrasound wave is 30kHz, and power is 60W, the steaming after supersound process
Evaporating wine with weight proportion is again: the tourmaline of 4:3:5: Muyu-Stone: Maifanitum together loads porcelain jar storage, wherein tourmaline, wood
The gross weight of fish stone and Maifanitum is the 1% of wine weight, places more than 6 months.By the wine of gained after ageing, the most thermally treated, bar
Part is 50 DEG C and is incubated 3 days；Again through cold treatment, condition is-20 DEG C and is incubated 3 days, to obtain final product.Prepared wine is after storage 1 year, not
There is " returning life " phenomenon.
Embodiment 4
Rice 20kg, Semen Tritici aestivi 10kg, Sorghum vulgare Pers. 30kg, Oryza glutinosa 20kg, Semen Maydis 10kg, Semen Pisi sativi 10kg, rice husk 25kg, water 65kg
Standby.Sorghum flour is broken into pintongs or six lobes, and Semen Maydis powder is broken into Semen Maydis flour, Semen Tritici aestivi, Semen Pisi sativi grinds, and Oryza glutinosa, rice are broken into broken
Rice, adds rice husk, adds water and carry out material moistening 24 hours after stirring, and loads rice steamer pot and cooks, and steams thoroughly, goes out rice steamer without the raw heart, stand
Drying in the air, an air blast limit, top turns, spreading for cooling.Adding the Daqu (massive raw stater for alcholic liquor) 8kg of pulverizing after material temperature reaches 20 DEG C, lower pond, under each every layer 30
, steady and sure, the most lower 9 times, then by the pit mud sealing and fermenting more than 4 months of 12 thickness, start after 4 months to distill, monthly 2 times
Distillation, the wine distilled out first passes through supersound process 30min, and the frequency of ultrasound wave is 40kHz, and power is 50W, after supersound process
Spirit loads porcelain jar storage, places more than 6 months.By the wine of gained after ageing, the most thermally treated, condition is 60 DEG C of insulations 2
My god；Again through cold treatment, condition is-20 DEG C and is incubated 2 days, to obtain final product.After storage 1 year, there is showing of " returning life " in prepared wine
As.
Embodiment 5
Tourmaline by the 1:1:1 in embodiment 1: Muyu-Stone: Maifanitum all replaces to the tourmaline of equivalent, remaining work
Skill is identical.After storage 1 year, there is not the phenomenon of " returning life " in prepared wine.
Embodiment 6
Tourmaline by the 1:1:1 in embodiment 1: Muyu-Stone: Maifanitum all replaces to the Muyu-Stone of equivalent, remaining work
Skill is identical.After storage 1 year, there is the phenomenon of " returning life " in prepared wine.
Embodiment 7
Tourmaline by the 1:1:1 in embodiment 1: Muyu-Stone: Maifanitum all replaces to the Maifanitum of equivalent, remaining work
Skill is identical.After storage 1 year, there is the phenomenon of " returning life " in prepared wine.
Embodiment 8
Rice 20kg, Semen Tritici aestivi 10kg, Sorghum vulgare Pers. 30kg, Oryza glutinosa 20kg, Semen Maydis 10kg, Semen Pisi sativi 10kg, rice husk 25kg, water 65kg
Standby.Sorghum flour is broken into pintongs or six lobes, and Semen Maydis powder is broken into Semen Maydis flour, Semen Tritici aestivi, Semen Pisi sativi grinds, and Oryza glutinosa, rice are broken into broken
Rice, adds rice husk, adds water and carry out material moistening 24 hours after stirring, and loads rice steamer pot and cooks, and steams thoroughly, goes out rice steamer without the raw heart, stand
Drying in the air, an air blast limit, top turns, spreading for cooling.Adding the Daqu (massive raw stater for alcholic liquor) 8kg of pulverizing after material temperature reaches 20 DEG C, lower pond, under each every layer 30
, steady and sure, the most lower 9 times, then by the pit mud sealing and fermenting more than 4 months of 12 thickness, start after 4 months to distill, monthly 2 times
Distillation, the wine distilled out with weight proportion is: the tourmaline of 1:1:1: Muyu-Stone: Maifanitum together loads porcelain jar storage, wherein
The gross weight of tourmaline, Muyu-Stone and Maifanitum is the 3% of wine weight, places more than 6 months.By the wine of gained after ageing, first warp
Heat treatment, condition is 60 DEG C and is incubated 2 days；Again through cold treatment, condition is-20 DEG C and is incubated 2 days, to obtain final product.Prepared wine is through storage
After depositing 1 year, there is not " returning life " phenomenon.
Embodiment 9
Rice 20kg, Semen Tritici aestivi 10kg, Sorghum vulgare Pers. 30kg, Oryza glutinosa 20kg, Semen Maydis 10kg, Semen Pisi sativi 10kg, rice husk 25kg, water 65kg
Standby.Sorghum flour is broken into pintongs or six lobes, and Semen Maydis powder is broken into Semen Maydis flour, Semen Tritici aestivi, Semen Pisi sativi grinds, and Oryza glutinosa, rice are broken into broken
Rice, adds rice husk, adds water and carry out material moistening 24 hours after stirring, and loads rice steamer pot and cooks, and steams thoroughly, goes out rice steamer without the raw heart, stand
Drying in the air, an air blast limit, top turns, spreading for cooling.Adding the Daqu (massive raw stater for alcholic liquor) 8kg of pulverizing after material temperature reaches 20 DEG C, lower pond, under each every layer 30
, steady and sure, the most lower 9 times, then by the pit mud sealing and fermenting more than 4 months of 12 thickness, start after 4 months to distill, monthly 2 times
Distillation, the wine distilled out with weight proportion is first: the tourmaline of 1:1:1: Muyu-Stone: Maifanitum together loads porcelain jar storage, its
The gross weight of middle tourmaline, Muyu-Stone and Maifanitum is the 3% of wine weight, places more than 6 months.By the wine of gained after ageing, first
Through supersound process 30min, the frequency of ultrasound wave is 40kHz, and power is 50W, and the Spirit after supersound process is the most thermally treated,
Condition is 60 DEG C and is incubated 2 days；Again through cold treatment, condition is-20 DEG C and is incubated 2 days, to obtain final product.Prepared wine after storage 1 year,
There is " returning life " phenomenon.
Experience is drunk in the examination of comparative experimental example 1 human body
For the impression of drinking after storing 1 year of the many grain Chinese liquors prepared by comparing embodiment 1,4,5,6,7,8,9, will
45 volunteers, each 15 of men and women, 25-55 year, be randomly divided into 9 groups, often group 5, everyone tries out 3 times.Everyone appropriateness excess drink
Wine, notes experiencing and reacts after drinking.Owing to people are when drunk, typically will after clear-headed, shallow liquor-saturated, the most liquor-saturated, liquor-saturated waking up, waking up health
Several progressive processes such as impression.Contrasting through normal individual trial, everybody substantially feels after storage 1 year, embodiment 1,2,3,5,8 mouthfuls
Sense is continuous soft plentiful, not top after drink；And embodiment 4,6,7,9 drinks the most pungent violence of rear mouthfeel, easy top；But embodiment
1,2,3,8 be difficult to liquor-saturated, liquor-saturated comfortable, drunk after liquor-saturated to sleep the time short, the mental status after relieving alcoholic intoxication is good；But after embodiment 5 is drunk
Liquor-saturated to sleep the time long, the mental status after relieving alcoholic intoxication is poor.
Contrast experiment's example 2
The detection data of the made Chinese liquor of the embodiment of the present invention 1,2,3,8 are shown in Table 1, from experimental data it can be seen that embodiment
1,2,3 compared with Example 8, and in obtained wine, miscellaneous oleyl alcohol content is lower, and ethyl acetate content is higher, and the quality of wine is more preferable.
The detection data of the made Chinese liquor of table 1 various embodiments of the present invention
| Detection project | 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 |
| Methanol (g/100ml) | 0.008 | 0.007 | 0.009 | 0.016 |
| Miscellaneous oleyl alcohol (g/100ml) | 0.012 | 0.015 | 0.019 | 0.032 |
| Lead (mg/l) | ＜ 0.05 | ＜ 0.05 | ＜ 0.05 | ＜ 0.05 |
| Manganese (mg/l) | ＜ 0.1 | ＜ 0.1 | ＜ 0.1 | ＜ 0.1 |
Claims (6)
1. the brewage process of liquid driven by six grains, it is characterised in that six grains are driven the proportioning of the raw material of liquid and are by weight: rice 10-30
Part, Semen Tritici aestivi 5-15 part, Sorghum vulgare Pers. 20-40 part, Oryza glutinosa 10-30 part, Semen Maydis 5-15 part, Semen Pisi sativi 5-15 part, rice husk 15-35 part, water 40-
100 parts, Daqu (massive raw stater for alcholic liquor) 4-12 part；Its technique comprises the steps:
(1) rice, Semen Tritici aestivi, Sorghum vulgare Pers., Oryza glutinosa, Semen Maydis, Semen Pisi sativi, rice husk, water, Daqu (massive raw stater for alcholic liquor) are weighed by weight ratio, standby,
(2) sorghum flour is broken into pintongs or six lobes, and Semen Maydis powder is broken into Semen Maydis flour, Semen Tritici aestivi, Semen Pisi sativi grinds, and Oryza glutinosa, rice are broken into broken
Rice, adds rice husk, adds water and carry out material moistening 24 hours after stirring, and loads rice steamer pot and cooks, and steams thoroughly, goes out rice steamer without the raw heart, stand
Drying in the air, an air blast limit, top turns, spreading for cooling,
(3) after material temperature reaches 18-20 DEG C, add the Daqu (massive raw stater for alcholic liquor) of pulverizing, lower pond, under each every layer 30, steady and sure, the most lower 9 times,
Then by the pit mud sealing and fermenting more than 4 months of 12 thickness,
Starting distillation, monthly 2 distillations after (4) 4 months, the wine distilled out first passes through supersound process 20-40min, ultrasound wave
Frequency is 30-50kHz, and power is 40-60W,
(5) Spirit after supersound process is the tourmaline of 3-5:3-5:3-5 with weight proportion again: Muyu-Stone: Maifanitum is together
Load porcelain jar storage, wherein the gross weight of tourmaline, Muyu-Stone and Maifanitum is the 0.5-5% of wine weight, place 6 months with
On,
(6) by the wine of gained after ageing, first pass through heat treatment, then through cold treatment, to obtain final product.
2. the brewage process of liquid driven by six grains described in claim 1, it is characterised in that the proportioning of its raw material is by weight: rice
15-25 part, Semen Tritici aestivi 8-12 part, Sorghum vulgare Pers. 25-35 part, Oryza glutinosa 15-25 part, Semen Maydis 8-12 part, Semen Pisi sativi 8-12 part, rice husk 20-30 part,
Water 50-80 part, Daqu (massive raw stater for alcholic liquor) 6-10 part.
3. the brewage process of liquid driven by six grains described in claim 1, it is characterised in that the proportioning of its raw material is by weight: rice
20 parts, Semen Tritici aestivi 10 parts, Sorghum vulgare Pers. 30 parts, 20 parts of Oryza glutinosa, Semen Maydis 10 parts, Semen Pisi sativi 10 parts, 25 parts of rice husk, 65 parts of water, 8 parts of Daqu (massive raw stater for alcholic liquor).
4. the brewage process of liquid driven by six grains described in any one of claim 1-3, it is characterised in that:
The wine distilled out in step (4) first passes through supersound process 30min, and the frequency of ultrasound wave is 40kHz, and power is 50W.
5. the brewage process of liquid driven by six grains described in any one of claim 1-3, it is characterised in that:
Agate beautiful jade in step (5): Muyu-Stone: the weight proportion of Maifanitum is 1:1:1, wherein tourmaline, Muyu-Stone and Maifanitum
Gross weight is the 3% of wine weight.
6. the brewage process of liquid driven by six grains described in any one of claim 1-3, it is characterised in that:
In step (6), the condition of heat treatment is 50 60 DEG C of insulations 1-3 days, and the condition of cold treatment is-20 DEG C and is incubated 1-3 days.
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| 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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| CN103789134B (en) * | 2014-01-17 | 2015-11-25 | 青岛琅琊台集团股份有限公司 | A kind of production technique of high-quality strong aromatic flavoring liquor |
| CN103805397B (en) * | 2014-02-25 | 2015-01-07 | 济南裕龙酒业有限公司 | Production process for Chinese yam wine |
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