CN105062795A - Brewage method of non-glutinous sorghum ecological Xiaoqu liquor - Google Patents
Brewage method of non-glutinous sorghum ecological Xiaoqu liquor Download PDFInfo
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- CN105062795A CN105062795A CN201510569346.8A CN201510569346A CN105062795A CN 105062795 A CN105062795 A CN 105062795A CN 201510569346 A CN201510569346 A CN 201510569346A CN 105062795 A CN105062795 A CN 105062795A
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Abstract
The invention relates to a brewage method of non-glutinous sorghum ecological Xiaoqu liquor, which comprises the following steps: material preparation, primary wetting, immersion steaming, stewing, re-steaming, saccharification, fermentation, liquor steaming, cellar storage and finished product preparation. The primary wetting is performed before the formal immersion, so that the cytomembrane can be ruptured more easily, thereby facilitating sufficient gelatinization. Non-glutinous sorghum seedling water is used during immersion, thereby better keeping and enhancing the non-glutinous sorghum flavor. Repeated immersion and wetting can enable the expansion and rupture to be more sufficient. The ambient temperature can be directly lowered during saccharification and fermentation, and the saccharification and fermentation time can be prolonged, so that the saccharification and fermentation can be more sufficient, thereby enhancing the starch utilization ratio and distillation yield; and the liquor has softer taste, higher sweetness and thicker aroma. A purpose-made pottery jar selenium-carbon cover plate is adopted during cellar storage, so that the liquor can be better aged.
Description
Technical field
The present invention relates to the processing technique field of Liquor Products, particularly the brewing method of the ecological Xiaoqu wine of a kind of non glutinous sorghum.
Background technology
Xiaoqu wine is one of main wine kind of China white wine, and annual production accounts for 35% of white wine ultimate production.In south China, southwest throughout town and country, with Chinese sorghum, wheat, corn etc. for raw material, adopt whole grain material cooking, box solid-state culture saccharification, join unstrained spirits fermentation, the solid state process distilled liquor of solid state distillation, is extensively distributed in the provinces such as Sichuan, Yunnan, Guizhou, Hunan, Jiangxi, and especially with Sichuan Xiaoqu Liquor be the representative of China's solid state process distilled liquor, Sichuan Xiaoqu Liquor is with a long history, and output is large, has complete process system, fragrance ingredient has the quantity relative ratio relationship of self, and has independently style.Be characterized in less investment, instant effect, handiness is high.
Xiaoqu wine is for raw material with whole grain grain, use the liquor that little song is brewageed for saccharifying ferment, the manufacture craft of the bent wine of existing little Bai is generally: raw material, bubble grain, loaded steamer, just steam, stewing water, multiple steamings, taking out from retort and cooling, turn over grain, add bent enzyme-added, inlet and be incubated, join grain, outlet, spreading for cooling, mix, enter pond, fermentation, distill, store sth. in a cellar.
The object of wherein steeping grain is that the gap in starch small grain is full of water in order to make feed particles fully absorb moisture, increases the water content of grain grain, starch small grain is expanded gradually, to make cytolemma easily break, reaches the object of better gelatinization.Saccharification is the head mold, the yeast growth and breeding under adapt circumstance that make to be in dormant state, to make Starch Conversion be sugar, then makes sugar be converted into wine.
In existing non glutinous sorghum Xiaoqu wine brewing process, its bubble grain generally adopts clear water, and is directly steep grain when tentatively not swelling, and makes cytolemma when starch small grain expands in feed particles also steep so simultaneously and sends out, be unfavorable for membranolysis, make gelatinization insufficient.In addition, when saccharification, because internal and external temperature is relatively more consistent, makes saccharification excessive velocities, saccharification can be made insufficient, so both can affect the yield of liquor, also can affect the quality of wine.
Summary of the invention
Technical problem to be solved by this invention is for above-mentioned technical problem, formally steeps grain again, and in low temperature environment, carry out saccharification to extend saccharification time, to improve the yield of liquor and the mouthfeel of non glutinous sorghum Xiaoqu wine after providing one to carry out first profit.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is the brewing method of the ecological Xiaoqu wine of a kind of non glutinous sorghum, comprise get the raw materials ready, just moisten, soak, steaming, stewing material, multiple steaming, saccharification, fermentation, steaming wine, store sth. in a cellar, finished product totally ten two large steps, it is characterized in that concrete steps and method as follows:
(1) get the raw materials ready: the non glutinous sorghum of getting the full grains that height above sea level more than 800 meters regions in Wuling mountain area produce.
(2) just moisten: first non glutinous sorghum raw material normal temperature clear water is rinsed, remove surface dirt; Again with the high temperature clear water of 80-90 DEG C upset cleaning 5-7min, then eluriate to water clear with normal temperature clear water, then take out drop hydrostatic and divide and leave standstill 20-30min simultaneously.
(3) soak: the non glutinous sorghum seedling water soaking then using 65-75 DEG C, first the non glutinous sorghum seedling water boiled is poured in soaking barrel during immersion, pour into when dropping to below 75 DEG C eluriating the non glutinous sorghum raw material after leaving standstill until water temperature, then to the bucket heart, non glutinous sorghum is turned once along barrel rim with wooden cutter, raw material surface is struck off, hot water is made to flood raw material surface 30-35cm, heating keeps water temperature more than 65 DEG C and adds a cover insulation, check after 2h-3h once, raw material is not made to surface, the also drop hydrostatic that discharges water after soaking 6h-8h divides, then 12h is left standstill, and then with normal temperature non glutinous sorghum seedling water saturates 50-70min, take out drop hydrostatic again to divide, described non glutinous sorghum seedling water is cleaned by the non glutinous sorghum seedling herb just growing 2-4 sheet leaf to dry, make dry product, get 1-6 part non glutinous sorghum seedling dry product according to weight part in use to put in 100 parts of clear water and soak 1-3h, then big fire boils, little baked wheaten cake boils 10-20min again, then filters the water obtained.
(4) steaming: put into by the non glutinous sorghum raw material after soaking into and discriminate gently even spreading, completes and takes off flat, with large decatize material 20-30min, then cool.
(5) stewing material: the non glutinous sorghum seedling water then adding 65-73 DEG C, water drum will be boiled in a covered pot over a slow fire insert raw material until at the bottom of rice steamer from the rice steamer heart, again non glutinous sorghum seedling water is poured into from stewing water drum, make water submergence raw material from the bottom to top, until the water surface flooded raw material surface 35-50cm, then take out stewing water drum, strike off raw material surface, again with the little fire of little vapour by poach within the scope of 85-93 DEG C, then stewing material 45-55min, until raw material has the breach of more than 90%; Then bleed off hot water, after drip-dry moisture, raw material in rice steamer is taken off flat, repave and spill the thick husk of 2-3cm.
(6) steam again: the raw material boil in a covered pot over a slow fire is left standstill 2-3h, then surrounding edge upper cover, first by the little decatize of little fire to justifying vapour, then with the large decatize 40-50min of big fire, then take off and cover uncovered, the large decatize 30-40min of continuation big fire, obtains unstrained spirits material.
(7) saccharification: unstrained spirits material is taken out, put on the stand seat of the freezer compartment of 5-10 DEG C, take off flat blast-cold, aeration-cooling, divide three lower distiller's yeasts, when the temperature of unstrained spirits material is down to 43-47 DEG C, lower bent according to 1 ‰ first times of raw material weight, when the temperature of unstrained spirits material is down to 39-41 DEG C, lower bent according to 2 ‰ second time of raw material weight, then mixing thoroughly, when mixing heap group thoroughly according to bent under 0.5 ‰ third times of raw material weight, then putting into 30 DEG C of constant incubator saccharification 27-35h.
(8) ferment: unstrained spirits material is after saccharification, and outlet airing cooling down, still puts into fermentation vat by unstrained spirits material in the freezer compartment of 5-10 DEG C, press seal ferments, and keeps leavening temperature between 21-25 DEG C, and fermentation 11-15 days, obtains wine unstrained spirits.
(9) steam wine: by quiet for the moisture drop in wine unstrained spirits, then put into and steam wine rice steamer and carry out distillation and get wine, first remove the initial wine liquid having color and burnt gas, when wine liquid is as clear as crystal, start a point 1-5 section get wine, obtain the non glutinous sorghum wine base of 1 section, 2 sections, 3 sections, 4 sections, 5 sections wine respectively.
(10) store sth. in a cellar: each section of non glutinous sorghum wine base time segment is stored sth. in a cellar 1-3.
(11) finished product: each section of wine base after storing sth. in a cellar is taken out, measures alcoholic strength, then carry out blending adjustment according to the specification number of degrees, then store sth. in a cellar and get product for 3-5 month.
Further, when brewageing the ecological Xiaoqu wine of non glutinous sorghum, described in store sth. in a cellar be adopt terrine dress wine to store sth. in a cellar, the cover plate of this terrine is selenium charcoal cover plate, and described selenium charcoal cover plate is prepared from by selenium-rich mine earth, bamboo charcoal, kaolin and water; The wherein rich strontium water of Changshou village, Qiao Zi township of hydromining Peng River county, pulverized 80-200 mesh sieve and obtained selenium soil powder, bamboo charcoal was pulverized 80-200 mesh sieve and obtain bamboo charcoal powder, and kaolin was shone dry grinding and cross 80-200 mesh sieve and obtain kaolin powder by selenium-rich mine earth; Get 8-10 part selenium soil powder, 8-10 part bamboo charcoal powder, 1-3 part kaolin powder, 5-7 part water according to weight part, be fully uniformly mixed, then put into cover plate mould, after Cheng Mo, take out natural air drying, obtain selenium charcoal cover plate; When storing sth. in a cellar, wine is put into terrine, then by selenium charcoal cover plate in terrine lid, then kaolin powder is added water into thick mud, with mud, terrine mouth is sealed completely together with selenium charcoal cover plate, then terrine is stayed envelope in cellar for storing things and hide.
The dedicated steaming wine rice steamer that rice steamer in above steps can adopt applicant to invent, the end pot of this steaming wine rice steamer is made up of S shape ring-type pot limit and the inversion shape the bottom of a pan, and can keep away non-burnt frying-pan and be sticking, this steaming wine rice steamer is applied for a patent, and number of patent application is 201520687679.6.
Step (5) in the stewing water drum special stewing water drum that applicant can be adopted to invent, the bottom of this stewing water drum is centrum shape, be provided with some intensive pores, water directly can be passed at the bottom of rice steamer, water is outwards stretched from bottom, submergence raw material gradually, this stewing water drum is applied for a patent, and number of patent application is 201520687358.6.
The invention has the beneficial effects as follows and carry out first profit before formal immersion, more easily can break by cytolemma, be convenient to abundant gelatinization; Adopt non glutinous sorghum seedling water during immersion, can keep better and strengthen non glutinous sorghum local flavor; Repeatedly soaking infiltration can make swelling fracture more abundant; Envrionment temperature directly turned down when saccharification and fermentation, can extend saccharification and fermentation time, make saccharification and fermentation more abundant, not only can improve starch utilization ratio and the yield of liquor, vinosity can also be made softer, pure and sweet, fragrance is denseer more lasting; Adopting special terrine selenium charcoal cover plate when storing sth. in a cellar, wine can be made to obtain ageing better.
Embodiment
Below in conjunction with embodiment, the invention will be further described, and following examples are intended to the present invention instead of limitation of the invention further are described, should not limit the scope of the invention with this.
Embodiment 1.
Brewage the ecological Xiaoqu wine of a kind of non glutinous sorghum, comprise get the raw materials ready, just moisten, soak, steaming, stewing material, answer steaming, saccharification, fermentation, steaming wine, store sth. in a cellar, the step such as finished product, concrete grammar is as follows:
(1) get the raw materials ready: the non glutinous sorghum 500kg getting the full grains that height above sea level more than 800 meters regions in Wuling mountain area produce.
(2) just moisten: first non glutinous sorghum raw material normal temperature clear water is rinsed, remove surface dirt; Again with the high temperature clear water of 80-90 DEG C upset cleaning 5min, then eluriate to water clear with normal temperature clear water, then take out drop hydrostatic and divide and leave standstill 20min simultaneously.
(3) soak: the non glutinous sorghum seedling water soaking then using 65-75 DEG C, first the non glutinous sorghum seedling water boiled is poured in soaking barrel during immersion, pour into when dropping to below 75 DEG C eluriating the non glutinous sorghum raw material after leaving standstill until water temperature, then to the bucket heart, non glutinous sorghum is turned once along barrel rim with wooden cutter, raw material surface is struck off, hot water is made to flood raw material surface 30-35cm, heating keeps water temperature more than 65 DEG C and adds a cover insulation, check after 2h once, raw material is not made to surface, the also drop hydrostatic that discharges water after soaking 6h divides, leave standstill 12h, and then with normal temperature non glutinous sorghum seedling water saturates 50min, take out drop hydrostatic again to divide, obtain the non glutinous sorghum raw material 845.7kg after soaking into, described non glutinous sorghum seedling water is cleaned by the non glutinous sorghum seedling herb just growing 2-4 sheet leaf to dry, make dry product, get 50kg non glutinous sorghum seedling dry product in use and put in 5000kg clear water and soak 1h, then big fire boils, little baked wheaten cake boils 20min again, then filters the water obtained.
(4) steaming: put into by the non glutinous sorghum raw material after soaking into and discriminate gently even spreading, completes and takes off flat, with large decatize material 20min, then cool.
(5) stewing material: the non glutinous sorghum seedling water then adding 65-73 DEG C, water drum will be boiled in a covered pot over a slow fire insert raw material until at the bottom of rice steamer from the rice steamer heart, again non glutinous sorghum seedling water is poured into from stewing water drum, make water submergence raw material from the bottom to top, until the water surface flooded raw material surface 35-50cm, then take out stewing water drum, strike off raw material surface, again with the little fire of little vapour by poach within the scope of 85-93 DEG C, then stewing material 45min, until raw material has the breach of more than 90%; Then bleed off hot water, after drip-dry moisture, raw material in rice steamer is taken off flat, repave and spill the thick husk of 2-3cm.
(6) steam again: the raw material boil in a covered pot over a slow fire is left standstill 2h, then surrounding edge upper cover, first by the little decatize of little fire to justifying vapour, then with the large decatize 40-50min of big fire, then take off and cover uncovered, the large decatize 30min of continuation big fire, obtains unstrained spirits material.
(7) saccharification: unstrained spirits material is taken out, put on the stand seat of the freezer compartment of 5 DEG C, take off flat blast-cold, aeration-cooling, divide three lower distiller's yeasts, when the temperature of unstrained spirits material is down to 43-47 DEG C, get 0.5kg distiller's yeast and carry out first time lower song, when the temperature of unstrained spirits material is down to 39-41 DEG C, getting 1kg distiller's yeast carries out under second time bent, then mix thoroughly, get 0.25kg distiller's yeast when mixing heap group thoroughly and carry out song under third time, then put into 29 DEG C of constant incubator saccharification 35h.
(8) ferment: unstrained spirits material is after saccharification, and outlet airing cooling down, still puts into fermentation vat by unstrained spirits material in the freezer compartment of 5 DEG C, press seal ferments, and keeps leavening temperature between 21-25 DEG C, ferments 15 days, obtain wine unstrained spirits.
(9) steam wine: by quiet for the moisture drop in wine unstrained spirits, then put into and steam wine rice steamer and carry out distillation and get wine, first remove the initial wine liquid having color and burnt gas, when wine liquid is as clear as crystal, start a point 1-5 section get wine, obtain the non glutinous sorghum wine base of 1 section, 2 sections, 3 sections, 4 sections, 5 sections wine respectively.
(10) store sth. in a cellar: each section of non glutinous sorghum wine base time segment is stored sth. in a cellar 1 year.
(11) finished product: each section of wine base after storing sth. in a cellar is taken out, measures alcoholic strength, then carry out blending adjustment according to the specification number of degrees, then store sth. in a cellar the non glutinous sorghum ecological Xiaoqu wine finished product 256.5kg namely obtaining 52 ° for 3 months, the yield of liquor reaches 51.3%.The vinosity sense spawned like this is soft, mouthfeel is pure and sweet, fragrance is elegant, and sweet-smelling is lasting, and color and luster is limpid transparent, and the yield of liquor is high.
When brewageing non glutinous sorghum ecology Xiaoqu wine, wherein storing sth. in a cellar is adopt terrine dress wine to store sth. in a cellar, and the cover plate of this terrine is selenium charcoal cover plate, and described selenium charcoal cover plate is prepared from by selenium-rich mine earth, bamboo charcoal, kaolin and water; The wherein rich strontium water of Changshou village, Qiao Zi township of hydromining Peng River county, pulverized 80 mesh sieves and obtained selenium soil powder, bamboo charcoal was pulverized 80 mesh sieves and obtain bamboo charcoal powder, and kaolin was shone dry grinding and cross 80 mesh sieves and obtain kaolin powder by selenium-rich mine earth; Get 8kg selenium soil powder, 8kg bamboo charcoal powder, 1kg kaolin powder, 5kg water, be fully uniformly mixed, then put into cover plate mould, after Cheng Mo, take out natural air drying, obtain selenium charcoal cover plate; When storing sth. in a cellar, wine is put into terrine, then by selenium charcoal cover plate in terrine lid, then kaolin powder is added water into thick mud, with mud, terrine mouth is sealed completely together with selenium charcoal cover plate, then terrine is stayed envelope in cellar for storing things and hide.
Embodiment 2.
Brewage the ecological Xiaoqu wine of a kind of non glutinous sorghum, comprise get the raw materials ready, just moisten, soak, steaming, stewing material, answer steaming, saccharification, fermentation, steaming wine, store sth. in a cellar, the step such as finished product, concrete grammar is as follows:
(1) get the raw materials ready: the non glutinous sorghum 600kg getting the full grains that height above sea level more than 800 meters regions in Wuling mountain area produce.
(2) just moisten: first non glutinous sorghum raw material normal temperature clear water is rinsed, remove surface dirt; Again with the high temperature clear water of 80-90 DEG C upset cleaning 6min, then eluriate to water clear with normal temperature clear water, then take out drop hydrostatic and divide and leave standstill 25min simultaneously.
(3) soak: the non glutinous sorghum seedling water soaking then using 65-75 DEG C, first the non glutinous sorghum seedling water boiled is poured in soaking barrel during immersion, pour into when dropping to below 75 DEG C eluriating the non glutinous sorghum raw material after leaving standstill until water temperature, then to the bucket heart, non glutinous sorghum is turned once along barrel rim with wooden cutter, raw material surface is struck off, hot water is made to flood raw material surface 30-35cm, heating keeps water temperature more than 65 DEG C and adds a cover insulation, check after 2.5h once, raw material is not made to surface, the also drop hydrostatic that discharges water after soaking 7h divides, leave standstill 12h, and then with normal temperature non glutinous sorghum seedling water saturates 60min, take out drop hydrostatic again to divide, obtain the non glutinous sorghum raw material 1025.5kg after soaking into, described non glutinous sorghum seedling water is cleaned by the non glutinous sorghum seedling herb just growing 2-4 sheet leaf to dry, make dry product, get 175kg non glutinous sorghum seedling dry product in use and put in 5000kg clear water and soak 2h, then big fire boils, little baked wheaten cake boils 15min again, then filters the water obtained.
(4) steaming: put into by the non glutinous sorghum raw material after soaking into and discriminate gently even spreading, completes and takes off flat, with large decatize material 25min, then cool.
(5) stewing material: the non glutinous sorghum seedling water then adding 65-73 DEG C, water drum will be boiled in a covered pot over a slow fire insert raw material until at the bottom of rice steamer from the rice steamer heart, again non glutinous sorghum seedling water is poured into from stewing water drum, make water submergence raw material from the bottom to top, until the water surface flooded raw material surface 35-50cm, then take out stewing water drum, strike off raw material surface, again with the little fire of little vapour by poach within the scope of 85-93 DEG C, then stewing material 50min, until raw material has the breach of more than 90%; Then bleed off hot water, after drip-dry moisture, raw material in rice steamer is taken off flat, repave and spill the thick husk of 2-3cm.
(6) steam again: the raw material boil in a covered pot over a slow fire is left standstill 2.5h, then surrounding edge upper cover, first by the little decatize of little fire to justifying vapour, then with the large decatize 45min of big fire, then take off and cover uncovered, the large decatize 35min of continuation big fire, obtains unstrained spirits material.
(7) saccharification: unstrained spirits material is taken out, put on the stand seat of the freezer compartment of 7.5 DEG C, take off flat blast-cold, aeration-cooling, divide three lower distiller's yeasts, when the temperature of unstrained spirits material is down to 43-47 DEG C, get 0.6kg distiller's yeast and carry out first time lower song, when the temperature of unstrained spirits material is down to 39-41 DEG C, getting 1.2kg distiller's yeast carries out under second time bent, then mix thoroughly, get 0.3kg distiller's yeast when mixing heap group thoroughly and carry out song under third time, then put into 29 DEG C of constant incubator saccharification 31h.
(8) ferment: unstrained spirits material is after saccharification, and outlet airing cooling down, still puts into fermentation vat by unstrained spirits material in the freezer compartment of 7.5 DEG C, press seal ferments, and keeps leavening temperature between 21-25 DEG C, ferments 13 days, obtain wine unstrained spirits.
(9) steam wine: by quiet for the moisture drop in wine unstrained spirits, then put into and steam wine rice steamer and carry out distillation and get wine, first remove the initial wine liquid having color and burnt gas, when wine liquid is as clear as crystal, start a point 1-5 section get wine, obtain the non glutinous sorghum wine base of 1 section, 2 sections, 3 sections, 4 sections, 5 sections wine respectively.
(10) store sth. in a cellar: each section of non glutinous sorghum wine base time segment is stored sth. in a cellar 2 years.
(11) finished product: each section of wine base after storing sth. in a cellar is taken out, measures alcoholic strength, then carry out blending adjustment according to the specification number of degrees, then store sth. in a cellar the non glutinous sorghum ecological Xiaoqu wine finished product 310.2kg namely obtaining 52 ° for 4 months, the yield of liquor reaches 51.7%.The vinosity sense spawned like this is soft, mouthfeel is pure and sweet, fragrance is elegant, and sweet-smelling is lasting, and color and luster is limpid transparent, and the yield of liquor is high.
When brewageing non glutinous sorghum ecology Xiaoqu wine, wherein storing sth. in a cellar is adopt terrine dress wine to store sth. in a cellar, and the cover plate of this terrine is selenium charcoal cover plate, and described selenium charcoal cover plate is prepared from by selenium-rich mine earth, bamboo charcoal, kaolin and water; The wherein rich strontium water of Changshou village, Qiao Zi township of hydromining Peng River county, pulverized 150 mesh sieves and obtained selenium soil powder, bamboo charcoal was pulverized 150 mesh sieves and obtain bamboo charcoal powder, and kaolin was shone dry grinding and cross 150 mesh sieves and obtain kaolin powder by selenium-rich mine earth; Get 9kg selenium soil powder, 9kg bamboo charcoal powder, 2kg kaolin powder, 6kg water, be fully uniformly mixed, then put into cover plate mould, after Cheng Mo, take out natural air drying, obtain selenium charcoal cover plate; When storing sth. in a cellar, wine is put into terrine, then by selenium charcoal cover plate in terrine lid, then kaolin powder is added water into thick mud, with mud, terrine mouth is sealed completely together with selenium charcoal cover plate, then terrine is stayed envelope in cellar for storing things and hide.
Embodiment 3.
Brewage the ecological Xiaoqu wine of a kind of non glutinous sorghum, comprise get the raw materials ready, just moisten, soak, steaming, stewing material, answer steaming, saccharification, fermentation, steaming wine, store sth. in a cellar, the step such as finished product, concrete grammar is as follows:
(1) get the raw materials ready: the non glutinous sorghum 700kg getting the full grains that height above sea level more than 800 meters regions in Wuling mountain area produce.
(2) just moisten: first non glutinous sorghum raw material normal temperature clear water is rinsed, remove surface dirt; Again with the high temperature clear water of 80-90 DEG C upset cleaning 7min, then eluriate to water clear with normal temperature clear water, then take out drop hydrostatic and divide and leave standstill 30min simultaneously.
(3) soak: the non glutinous sorghum seedling water soaking then using 65-75 DEG C, first the non glutinous sorghum seedling water boiled is poured in soaking barrel during immersion, pour into when dropping to below 75 DEG C eluriating the non glutinous sorghum raw material after leaving standstill until water temperature, then to the bucket heart, non glutinous sorghum is turned once along barrel rim with wooden cutter, raw material surface is struck off, hot water is made to flood raw material surface 30-35cm, heating keeps water temperature more than 65 DEG C and adds a cover insulation, check after 3h once, raw material is not made to surface, the also drop hydrostatic that discharges water after soaking 8h divides, leave standstill 12h, and then with normal temperature non glutinous sorghum seedling water saturates 70min, take out drop hydrostatic again to divide, obtain the non glutinous sorghum raw material 1208.3kg after soaking into, described non glutinous sorghum seedling water is cleaned by the non glutinous sorghum seedling herb just growing 2-4 sheet leaf to dry, make dry product, get 300kg non glutinous sorghum seedling dry product in use and put in 5000 parts of clear water and soak 3h, then big fire boils, little baked wheaten cake boils 10min again, then filters the water obtained.
(4) steaming: put into by the non glutinous sorghum raw material after soaking into and discriminate gently even spreading, completes and takes off flat, with large decatize material 30min, then cool.
(5) stewing material: the non glutinous sorghum seedling water then adding 65-73 DEG C, water drum will be boiled in a covered pot over a slow fire insert raw material until at the bottom of rice steamer from the rice steamer heart, again non glutinous sorghum seedling water is poured into from stewing water drum, make water submergence raw material from the bottom to top, until the water surface flooded raw material surface 35-50cm, then take out stewing water drum, strike off raw material surface, again with the little fire of little vapour by poach within the scope of 85-93 DEG C, then stewing material 50min, until raw material has the breach of more than 90%; Then bleed off hot water, after drip-dry moisture, raw material in rice steamer is taken off flat, repave and spill the thick husk of 2-3cm.
(6) steam again: the raw material boil in a covered pot over a slow fire is left standstill 3h, then surrounding edge upper cover, first by the little decatize of little fire to justifying vapour, then with the large decatize 50min of big fire, then take off and cover uncovered, the large decatize 40min of continuation big fire, obtains unstrained spirits material.
(7) saccharification: unstrained spirits material is taken out, put on the stand seat of the freezer compartment of 10 DEG C, take off flat blast-cold, aeration-cooling, divide three lower distiller's yeasts, when the temperature of unstrained spirits material is down to 43-47 DEG C, get 0.7kg distiller's yeast and carry out first time lower song, when the temperature of unstrained spirits material is down to 39-41 DEG C, getting 1.4kg distiller's yeast carries out under second time bent, then mix thoroughly, get 0.35kg distiller's yeast when mixing heap group thoroughly and carry out song under third time, then put into 30 DEG C of constant incubator saccharification 27h.
(8) ferment: unstrained spirits material is after saccharification, and outlet airing cooling down, still puts into fermentation vat by unstrained spirits material in the freezer compartment of 10 DEG C, press seal ferments, and keeps leavening temperature between 21-25 DEG C, ferments 11 days, obtain wine unstrained spirits.
(9) steam wine: by quiet for the moisture drop in wine unstrained spirits, then put into and steam wine rice steamer and carry out distillation and get wine, first remove the initial wine liquid having color and burnt gas, when wine liquid is as clear as crystal, start a point 1-5 section get wine, obtain the non glutinous sorghum wine base of 1 section, 2 sections, 3 sections, 4 sections, 5 sections wine respectively.
(10) store sth. in a cellar: each section of non glutinous sorghum wine base time segment is stored sth. in a cellar 3 years.
(11) finished product: each section of wine base after storing sth. in a cellar is taken out, measures alcoholic strength, then carry out blending adjustment according to the specification number of degrees, then store sth. in a cellar the non glutinous sorghum ecological Xiaoqu wine finished product 356.3kg namely obtaining 52 ° for 5 months, the yield of liquor reaches 50.9%.The vinosity sense spawned like this is soft, mouthfeel is pure and sweet, fragrance is elegant, and sweet-smelling is lasting, and color and luster is limpid transparent, and the yield of liquor is high.
When brewageing non glutinous sorghum ecology Xiaoqu wine, wherein storing sth. in a cellar is adopt terrine dress wine to store sth. in a cellar, and the cover plate of this terrine is selenium charcoal cover plate, and described selenium charcoal cover plate is prepared from by selenium-rich mine earth, bamboo charcoal, kaolin and water; The wherein rich strontium water of Changshou village, Qiao Zi township of hydromining Peng River county, pulverized 200 mesh sieves and obtained selenium soil powder, bamboo charcoal was pulverized 200 mesh sieves and obtain bamboo charcoal powder, and kaolin was shone dry grinding and cross 200 mesh sieves and obtain kaolin powder by selenium-rich mine earth; Get 10kg selenium soil powder, 10kg bamboo charcoal powder, 3kg kaolin powder, 7kg water according to weight part, be fully uniformly mixed, then put into cover plate mould, after Cheng Mo, take out natural air drying, obtain selenium charcoal cover plate; When storing sth. in a cellar, wine is put into terrine, then by selenium charcoal cover plate in terrine lid, then kaolin powder is added water into thick mud, with mud, terrine mouth is sealed completely together with selenium charcoal cover plate, then terrine is stayed envelope in cellar for storing things and hide.
Claims (2)
1. a brewing method for the ecological Xiaoqu wine of non glutinous sorghum, comprise get the raw materials ready, just moisten, soak, steaming, stewing material, answer steaming, saccharification, fermentation, steaming wine, store sth. in a cellar, finished product totally ten two large steps, it is characterized in that concrete steps and method as follows:
(1) get the raw materials ready: the non glutinous sorghum of getting the full grains that height above sea level more than 800 meters regions in Wuling mountain area produce;
(2) just moisten: first non glutinous sorghum raw material normal temperature clear water is rinsed, remove surface dirt; Again with the high temperature clear water of 80-90 DEG C upset cleaning 5-7min, then eluriate to water clear with normal temperature clear water, then take out drop hydrostatic and divide and leave standstill 20-30min simultaneously;
(3) soak: the non glutinous sorghum seedling water soaking then using 65-75 DEG C, first the non glutinous sorghum seedling water boiled is poured in soaking barrel during immersion, until water temperature by when dropping to below 75 DEG C by just profit after non glutinous sorghum raw material pour into, then to the bucket heart, non glutinous sorghum is turned once along barrel rim with wooden cutter, raw material surface is struck off, hot water is made to flood raw material surface 30-35cm, heating keeps water temperature more than 65 DEG C and adds a cover insulation, check after 2h-3h once, raw material is not made to surface, the also drop hydrostatic that discharges water after soaking 6h-8h divides, then 12h is left standstill, and then with normal temperature non glutinous sorghum seedling water saturates 50-70min, take out drop hydrostatic again to divide, described non glutinous sorghum seedling water is cleaned by the non glutinous sorghum seedling herb just growing 2-4 sheet leaf to dry, make dry product, get 1-6 part non glutinous sorghum seedling dry product according to weight part in use to put in 100 parts of clear water and soak 1-3h, then big fire boils, little baked wheaten cake boils 10-20min again, then filters the water obtained,
(4) steaming: put into by the non glutinous sorghum raw material after soaking into and discriminate gently even spreading, completes and takes off flat, with large decatize material 20-30min, then cool;
(5) stewing material: the non glutinous sorghum seedling water then adding 65-73 DEG C, water drum will be boiled in a covered pot over a slow fire insert raw material until at the bottom of rice steamer from the rice steamer heart, again non glutinous sorghum seedling water is poured into from stewing water drum, make water submergence raw material from the bottom to top, until the water surface flooded raw material surface 35-50cm, then take out stewing water drum, strike off raw material surface, again with the little fire of little vapour by poach within the scope of 85-93 DEG C, then stewing material 45-55min, until raw material has the breach of more than 90%; Then bleed off hot water, after drip-dry moisture, raw material in rice steamer is taken off flat, repave and spill the thick husk of 2-3cm;
(6) steam again: the raw material boil in a covered pot over a slow fire is left standstill 2-3h, then surrounding edge upper cover, first by the little decatize of little fire to justifying vapour, then with the large decatize 40-50min of big fire, then take off and cover uncovered, the large decatize 30-40min of continuation big fire, obtains unstrained spirits material;
(7) saccharification: unstrained spirits material is taken out, put on the stand seat of the freezer compartment of 5-10 DEG C, take off flat blast-cold, aeration-cooling, divide three lower distiller's yeasts, when the temperature of unstrained spirits material is down to 43-47 DEG C, lower bent according to 1 ‰ first times of raw material weight, when the temperature of unstrained spirits material is down to 39-41 DEG C, lower bent according to 2 ‰ second time of raw material weight, then mixing thoroughly, when mixing heap group thoroughly according to bent under 0.5 ‰ third times of raw material weight, then putting into 29 DEG C of constant incubator saccharification 27-35h;
(8) ferment: unstrained spirits material is after saccharification, and outlet airing cooling down, still puts into fermentation vat by unstrained spirits material in the freezer compartment of 5-10 DEG C, press seal ferments, and keeps leavening temperature between 21-25 DEG C, and fermentation 11-15 days, obtains wine unstrained spirits;
(9) steam wine: by quiet for the moisture drop in wine unstrained spirits, then put into and steam wine rice steamer and carry out distillation and get wine, first remove the initial wine liquid having color and burnt gas, when wine liquid is as clear as crystal, start a point 1-5 section get wine, obtain the non glutinous sorghum wine base of 1 section, 2 sections, 3 sections, 4 sections, 5 sections wine respectively;
(10) store sth. in a cellar: each section of non glutinous sorghum wine base time segment is stored sth. in a cellar 1-3;
(11) finished product: each section of wine base after storing sth. in a cellar is taken out, measures alcoholic strength, then carry out blending adjustment according to the specification number of degrees, then store sth. in a cellar and get product for 3-5 month.
2. the brew method of the ecological Xiaoqu wine of non glutinous sorghum according to claim 1, store sth. in a cellar described in it is characterized in that is adopt terrine dress wine to store sth. in a cellar, the cover plate of this terrine is selenium charcoal cover plate, and described selenium charcoal cover plate is prepared from by selenium-rich mine earth, bamboo charcoal, kaolin and water; The wherein rich strontium water of Changshou village, Qiao Zi township of hydromining Peng River county, pulverized 80-200 mesh sieve and obtained selenium soil powder, bamboo charcoal was pulverized 80-200 mesh sieve and obtain bamboo charcoal powder, and kaolin was shone dry grinding and cross 80-200 mesh sieve and obtain kaolin powder by selenium-rich mine earth; Get 8-10 part selenium soil powder, 8-10 part bamboo charcoal powder, 1-3 part kaolin powder, 5-7 part water according to weight part, be fully uniformly mixed, then put into cover plate mould, after Cheng Mo, take out natural air drying, obtain selenium charcoal cover plate; When storing sth. in a cellar, wine is put into terrine, then by selenium charcoal cover plate in terrine lid, then kaolin powder is added water into thick mud, with mud, terrine mouth is sealed completely together with selenium charcoal cover plate, then terrine is stayed envelope in cellar for storing things and hide.
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| CN105754792A (en) * | 2016-04-15 | 2016-07-13 | 参仙源酒业有限公司 | Starter making process and wine brewing process |
| CN105802818A (en) * | 2016-06-09 | 2016-07-27 | 黄志明 | Process for producing Sanyuanhong kaoliang spirit |
| CN110004006A (en) * | 2019-05-23 | 2019-07-12 | 王静 | A kind of small paste flavor wine-making technology |
| CN111676104A (en) * | 2020-06-10 | 2020-09-18 | 山西省农业科学院生物技术研究中心 | Faint scent type multi-grain wine and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105695278A (en) * | 2016-04-06 | 2016-06-22 | 祥云源海酒业有限公司 | Pure sorghum distilled fen-flavor liquor and manufacturing method thereof |
| CN105754792A (en) * | 2016-04-15 | 2016-07-13 | 参仙源酒业有限公司 | Starter making process and wine brewing process |
| CN105802818A (en) * | 2016-06-09 | 2016-07-27 | 黄志明 | Process for producing Sanyuanhong kaoliang spirit |
| CN110004006A (en) * | 2019-05-23 | 2019-07-12 | 王静 | A kind of small paste flavor wine-making technology |
| CN111676104A (en) * | 2020-06-10 | 2020-09-18 | 山西省农业科学院生物技术研究中心 | Faint scent type multi-grain wine and preparation method thereof |
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Application publication date: 20151118 |