CN105154292B - A kind of black tartary buckwheat health care wine and its brewing method - Google Patents
A kind of black tartary buckwheat health care wine and its brewing method Download PDFInfo
- Publication number
- CN105154292B CN105154292B CN201410245818.XA CN201410245818A CN105154292B CN 105154292 B CN105154292 B CN 105154292B CN 201410245818 A CN201410245818 A CN 201410245818A CN 105154292 B CN105154292 B CN 105154292B
- Authority
- CN
- China
- Prior art keywords
- tartary buckwheat
- wine
- black tartary
- buckwheat
- black
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Alcoholic Beverages (AREA)
Abstract
A kind of black tartary buckwheat health care wine and its brewing method, including Qu techniques processed and zymotechnique, wherein Qu techniques processed specifically include:Using aspergillus oryzae, aspergillus niger as strain, culture medium is prepared with bitter buckwheat juice;Pure tartary buckwheat noodle adds vinasse in culture medium, is inoculated with through high pressure sterilization, constant temperature incubation 48 hours;Koji inoculation is carried out on culture medium after sterilizing and is cultivated to maturation;Zymotechnique specifically includes:Carry out steaming wine step first, after the steaming wine step, further include it is secondary blend step, it is described secondary to blend step concrete operations and be:The former wine wine liquid that the steaming wine step is produced is impregnated to flower, leaf, stem and the seed of black tartary buckwheat.Black tartary buckwheat brewing method provided by the invention, innovatively use the secondary technology blent, improve the nutritive and health protection components content such as flavone compound, selenium in black tartary buckwheat raw material, it realizes and ensures the purpose with high level black tartary buckwheat nutritional ingredient in black tartary buckwheat wine, meanwhile promoting black tartary buckwheat wine exclusive " buckwheat fragrance ".
Description
Technical field
The present invention relates to a kind of brewing methods, and in particular to a kind of black tartary buckwheat health care wine and its brewing method.
Background technology
Bitter buckwheat scientific name hull buckwheat (F.tataricum), is divided into common bitter buckwheat and black tartary buckwheat.Common bitter buckwheat shell is yellowish-white
Color;Black tartary buckwheat, that is, pearl black tartary buckwheat, there is a title of " black pearl ", and shell is in aterrimus, and nutritive value is high, be known as " five cereals it
King ".In black tartary buckwheat not only be rich in other cereal crops in almost without bioflavonoid (main ingredient is rutin, You Mingwei
Raw element P) and selenium element (se), while also containing 18 kinds of amino acid, 9 kinds of aliphatic acid (VF), abundant dietary fiber, chlorophyll,
Crude protein, carbohydrate, minerals and trace element, content is reasonable, and without sugar and cholesterol.Its nutrition is even more
The far superior to common foods such as rice, wheat, corn and soybean and meat are also abundant containing abundant vitamin and minerals
Dietary fiber, belong to pure natural precious nutraceutical.Bioflavonoid primary efficacy is:Soften blood vessel, improves microcirculation, heat-clearing
Removing toxic substances, has hypoglycemic, glucose in urine, blood fat, QI invigorating to refresh oneself, reinforces insulin peripheral action promoting blood circulation and removing blood stasis, removing toxic substances and promoting tissue regeneration, is referred to as
" king of anticancer ".There is selenium element anti-oxidant, anti-aging, protection to repair, activating cell, improve immunity, prevention three is high, in advance
Preventing tumor and other effects.
International and domestic bitter buckwheat wine exploration project report is numerous at present, mainly has traditional fermentation, biological brewed, yellow rice wine to return sand etc.
Technology, but all because raw material quality is poor, the beneficiating ingredient flavones in brewage process, the technological deficiency of the contour loss of selenium, and make bitter buckwheat
Wine industry is in lag condition, causes a collection of enterprise all because research and development ability is limited, and brewing technique lacks innovation, brand type list
One, successive halt production is finally eliminated by market.The Chinese patent of Publication No. CN101544935A disclose it is a kind of utilize high temperature
The method of bent and Chinese yeast mixed fermentation production bitter buckwheat wine, wherein take 1000 jin of duck wheat, add 420 jin, 90 DEG C of hot water material moistening 4-5 it is small
When, 50 jin of female grains are added, mixes thoroughly after uploading in rice steamer cooks and spreads out, temperature add when being 30 DEG C -50 DEG C 10 jin of high-temperature daqus, 30 jin of yellow rice wine,
100 jin of hot water mix heap thoroughly, heap 1 ± 0.2m of height, and after heaping 48 hours, top temperature reaches 42 DEG C, spreads out, heats 5 jin of Chinese yeasts
Powder is made the case nest of 0.3m high at 30 DEG C or so, and 500 jin of female grains, pit entry fermentation is added to steam wine after 2 months after 24 hours again.It is real
Trample find it is above-mentioned it is published it is a kind of utilize high temperature song and Chinese yeast mixed fermentation production bitter buckwheat wine method in black tartary buckwheat nutrition
The content of ingredient is not still high, can't fully meet market needs.
In conclusion how to ensure the black tartary buckwheat nutritional ingredient with high level in black tartary buckwheat wine, become this field
Technical staff's urgent problem to be solved.
Invention content
In order to solve the above technical problem, the present invention provides a kind of black tartary buckwheat health care wine and its brewing methods.This
It is as follows to invent the technical solution used:
A kind of black tartary buckwheat health care wine and its brewing method, including Qu techniques processed and zymotechnique, wherein:
Qu techniques processed specifically include:Using aspergillus oryzae, aspergillus niger as strain, culture medium is prepared with bitter buckwheat juice;In culture medium
Pure tartary buckwheat noodle adds vinasse, is inoculated with through high pressure sterilization, constant temperature incubation 48 hours;Koji is carried out on culture medium after sterilizing
It is inoculated with and cultivates to maturation;
Zymotechnique specifically includes:It carries out steaming wine step first, further includes secondary blending step after the steaming wine step
Suddenly, described secondary to blend step concrete operations and be:The flower for the former wine wine liquid immersion black tartary buckwheat that the steaming wine step is produced,
Leaf, stem and seed.
A kind of black tartary buckwheat health care wine and its brewing method, the brewing method specifically comprise the following steps (with parts by weight
Number meter):
(1) it after the full black tartary buckwheat fruit impurity elimination of selected fruit, smashes to 1 centimetre or so of each particle;Take black tartary buckwheat wheat
1000 parts, adds 500 parts of mountain spring waters until cooked black tartary buckwheat wheat, pull black tartary buckwheat wheat out and spread 24 hours;
(2) plus 500 parts of mountain spring waters are steamed and are risen until boiling again, are pulled well-done black tartary buckwheat wheat out and are spread out, and temperature is 25 DEG C -50
DEG C when add 3-4 parts of high-temperature daqus, ratio 28: 1000 mixes pit entry fermentation after inlet sealing saccharification 24 hours thoroughly;
(3) under conditions of -32 DEG C of degree of 26 DEG C of pit temperature, continuing fermentation is after 2 months, take out pit top two/
One is distilled, and black tartary buckwheat original plasm wine is obtained, and store 2-3 months it is spare;
(4) fermentation raw material of the remaining half in pit bottom carries out secondary fermentation, in 26 DEG C -32 DEG C of pit temperature
Under conditions of degree, ferments 3 months phases, obtain two-wheel magma wine juice, it is spare as blending liquor;
(5) black tartary buckwheat flower, leaf, stem and seed are smashed to after 0.5 centimetre or so, and the black tartary buckwheat obtained with step (3) is former
It starches wine and carries out brewed, ratio 1: 10;And every the rutin that three days stir in once allowing black tartary buckwheat flower, leaf, stem and seed
It is parsed with Quercetin;It is filtered after brewed three months, removes impurity, obtained wine juice is known as soaked liquor;
It (6) can filling, sale after above-mentioned blending liquor and soaked liquor being carried out hook tune according to taste.
The high-temperature daqu uses Qu techniques to specifically include:Using aspergillus oryzae, aspergillus niger as strain, culture medium is with bitter buckwheat
Juice prepares culture medium;Pure tartary buckwheat noodle adds vinasse in culture medium, is inoculated with through high pressure sterilization, constant temperature incubation 48 hours;In
Koji inoculation is carried out on culture medium after sterilizing and is cultivated to maturation.
Black tartary buckwheat brewing method provided by the invention innovatively uses the secondary technology blent, and improves in black tartary buckwheat raw material
The nutritive and health protection components content such as flavone compound, selenium realizes and ensures there is high level black tartary buckwheat nutrition in black tartary buckwheat wine
The purpose of ingredient, meanwhile, promote black tartary buckwheat wine exclusive " buckwheat fragrance ".
Description of the drawings
Fig. 1 is the process flow chart of black tartary buckwheat brewing method in an embodiment of the present invention;
Fig. 2 is the process flow chart of black tartary buckwheat brewing method in another embodiment of the invention.
Specific implementation mode
The brewing method of current international and domestic bitter buckwheat wine is mainly the following major technique:
Traditional ancient method brewing technology:According to the special bitter buckwheat wine distiller's yeast of traditional handicraft novel configuration.It is excellent with aspergillus oryzae, black aspergillus
Good strain;Culture medium prepares special culture media with bitter buckwheat juice;Triangular flask culture medium adds the vinasse of doses with pure tartary buckwheat noodle,
It is inoculated with through high pressure sterilization, 48 hours maturations of constant temperature incubation;Koji culture through dispensing, Triangle-botde koji inoculation, on winnow with a dustpan culture, mycelia
It is formed, bent maturation;From Tube propagation base is prepared to ripe fermented grain, all derived from bitter buckwheat material composition, and through bitter buckwheat raw material
The culture of nutritional ingredient expands, and until domestication, so that product is not generated aflatoxin, relies primarily on pure culture microbial fermentation
The ripe distiller's yeast of preparation ensure that the stabilization of distiller's yeast quality and fresh, to solve the smelly, bitter of bitter buckwheat wine, astringent taste and other
Different miscellaneous taste;Distiller's yeast is applied in actual production, keeps product pure, mellow, pure and sweet, is had in mouthfeel compared with past product fresh
Bright difference.
Modern biotechnology:With artificial culture pit mud technology, pit mud functional bacteria liquid returns cellar for storing things fermentation technique, stores outgoing
Ferment life fragrant technology and other microbial techniques etc.;Microorganism Culture-independent method and white wine Ecological regulation agent method are introduced to female in cellar for storing things
The adjusting of the fragrant factor of poor system life accelerates the generation accumulation of main body fragrance matter ethyl hexanoate, and also sync plus white is micro is in
The generation of fragrant taste compound accumulates.
The present invention innovatively uses the secondary technology blent, and improves the nutrition such as flavone compound, selenium in black tartary buckwheat raw material
Health-care components content realizes and ensures the purpose with high level black tartary buckwheat nutritional ingredient in black tartary buckwheat wine, meanwhile, it is promoted black
Bitter buckwheat wine exclusive " buckwheat fragrance ".
The present invention provides a kind of black tartary buckwheat health care wine and its brewing method, technical process such as Fig. 1 and Fig. 2
It is shown, include mainly Qu techniques processed and zymotechnique, zymotechnique includes steaming wine step also to wrap after steaming wine step
Include it is secondary blend step, it is secondary to blend step concrete operations and be:The former wine wine liquid that wine step is produced will be steamed and impregnate black tartary buckwheat
Flower, leaf, stem and seed.
The present invention key technology be:
1, quality raw materials are checked on, Optimization Planting technology.Selenium is applied in right amount to planting soil, improves each device of bitter buckwheat to the maximum extent
Official's selenium, general flavone and rutin content and cumulant.In soil spraying selenium 0.5-2.0mg/kg ranges, (40d) is big in seedling stage for bitter buckwheat root
Amount absorbs and accumulates selenium, and the time of infertility each organ Se content pole significantly improves;The middle and late growth stage (60-80d) selenium accumulation most
Soon, cumulant is most.
2, multiple-microorganism black tartary buckwheat distiller's yeast replaces alcoholic bent.
3, long-term aging storage.
3, secondary hook tune is carried out, the health nutrient ingredient in black tartary buckwheat wine is improved.
As shown in Figure 1, 2, detailed process of the invention is:
Cellar for storing things hair is accumulated → enters after black tartary buckwheat seed (screening meticulously) → cleaning → material moistening → dispensing → boiling → lower song → stirring
Ferment → dispensing → steaming wine → preparation → storage → hook tune → filling → finished product
The present invention is checked on quality raw materials as elder generation first, is optimized black tartary buckwheat growing environment, is ensured the high-quality of raw material;It utilizes
Multiple-microorganism black tartary buckwheat distiller's yeast is replaced alcoholic bent by microorganism new technology, and to not only save black tartary buckwheat raw material, reduction is bent
Amount effectively shortens fermentation period, improves distillation yield, also makes flavones intrinsic in black tartary buckwheat raw material, selemium nutrition ingredient maximum journey
The reservation of degree;The nutritional ingredient in black tartary buckwheat flower, leaf, stem, seed is impregnated again using the high-quality black tartary buckwheat former wine gone out after drinking,
It carries out secondary hook tune and solves the problems, such as zero loss.
Specifically , Qu techniques specifically include:Using aspergillus oryzae, aspergillus niger as strain;Culture medium is prepared with bitter buckwheat juice and is cultivated
Base;Pure tartary buckwheat noodle adds vinasse in culture medium, is inoculated with through high pressure sterilization, constant temperature incubation 48 hours;Training after sterilizing
It supports and carries out koji inoculation on base and cultivate to maturation.
Fermentation, come the bitter buckwheat 60 to 90 days of fermenting, is then distilled using pit mud, distillation slag along with the progress of white ground enzyme
It is distilled after secondary seal fermentation, is invaded with the bitter buckwheat wine made and steep bitter buckwheat grain and bitter buckwheat floral leaf 3 months to 5 months, then filtered
Except color.For compensation black tartary buckwheat wine brewing, in distillation process the endemic elements such as flavones, selenium loss, rely on black tartary buckwheat flower, leaf,
The high principle of nutrient composition content in stem and fruit, is impregnated with black tartary buckwheat former wine again, and nutrition is extracted with secondary hook tune
Ingredient achievees the purpose that purifying " buckwheat is fragrant ".
The bitter buckwheat liquor raw material that the present invention uses for containing bioflavonoid (main ingredient is rutin also known as citrin) and
Selenium element (Se), while also containing 18 kinds of amino acid, 9 kinds of aliphatic acid (VF), abundant dietary fiber, chlorophyll, crude protein, carbon
Hydrate, minerals and trace element, content is reasonable, and the black tartary buckwheat without sugar and cholesterol.
As shown in Figure 1, 2, a kind of technological process of the brewing method of bitter buckwheat wine is following (in terms of parts by weight) in the present invention:
(1) it after the full black tartary buckwheat fruit impurity elimination of selected fruit, smashes to 1 centimetre or so of each particle;Take black tartary buckwheat wheat
1000 parts, adds 500 parts of mountain spring waters until cooked black tartary buckwheat wheat, pull black tartary buckwheat wheat out and spread 24 hours;
(2) plus 500 parts of mountain spring waters are steamed and are risen until boiling again, are pulled well-done black tartary buckwheat wheat out and are spread out, and temperature is 25 DEG C -50
DEG C when add 3-4 parts of high-temperature daqus, ratio 28: 1000 mixes pit entry fermentation after inlet sealing saccharification 24 hours thoroughly;
(3) under conditions of -32 DEG C of degree of 26 DEG C of pit temperature, continuing fermentation is after 2 months, take out pit top two/
One is distilled, and black tartary buckwheat original plasm wine is obtained, and store 2-3 months it is spare;
(4) fermentation raw material of the remaining half in pit bottom carries out secondary fermentation, in 26 DEG C -32 DEG C of pit temperature
Under conditions of degree, ferments 3 months phases, obtain two-wheel magma wine juice, it is spare as blending liquor;
(5) black tartary buckwheat flower, leaf, stem and seed are smashed to after 0.5 centimetre or so, and the black tartary buckwheat obtained with step (3) is former
It starches wine and carries out brewed, ratio 1: 10;And every the rutin that three days stir in once allowing black tartary buckwheat flower, leaf, stem and seed
It is parsed with Quercetin;It is filtered after brewed three months, removes impurity, obtained wine juice is known as soaked liquor;
It (6) can filling, sale after above-mentioned blending liquor and soaked liquor being carried out hook tune according to taste.
The technical indicator of product is:1, flavone compound is the most important bioactive substance of bitter buckwheat, and rutin is bitter buckwheat
The main component of flavones accounts for about the 80% of general flavone.So far, multinomial scientific research both at home and abroad is resistance to the results show that because hardship foster breeding time is short
It is barren, wide adaptability, and be extraction biology rich in flavone compounds such as rutin, Quercetins in its root, stem, leaf, flower and fruit
The best quality raw materials of flavones.2, product flavones content reaches 3mg/100mg, Se content 0.0061mg/ml.3, culture is unique
, original creation characteristic --- " buckwheat fragrance " wine product.Product color is limpid transparent, no suspended substance, no precipitation;With buckwheat it is fragrant it is elegant it
Taste;Mouthfeel is refreshing to grin, is pure, the happy length of aftertaste.It is learnt through the analysis report that Analytical Test Center, Chengdu Branch, Chinese Academy of Sciences provides,
Compared with existing bitter buckwheat wine, the nutritive and health protection components such as flavone compound, selenium contain the bitter buckwheat wine of the brewing method brewing of the present invention
Higher is measured, identifies that taste is cool long, and vinosity mellowness meets public demand through professional taster.
Learn that rutin content can in black tartary buckwheat wine of the invention through Analytical Test Center, Chengdu Branch, Chinese Academy of Sciences's detection
Up to 5.033mg/L, quercetin content is up to 34.933mg/L.
Contain it is well known that wheat bran is bioflavonoid, procyanidine, minerals, vitamin C, vitamin E, B family vitamin
Highest part is measured, rich in activated protein, alkalescent starch, bioflavonoid (mainly rutin, Quercetin, morin, Kan Fei
Alcohol), anthocyanidin, D chiro-inositols, selenium, chromium, manganese, potassium, magnesium, calcium, iron, zinc, B family vitamin, vitamin C, vitamin E, niacin,
The content of the trace element such as bioflavonoid, anthocyanidin, B family vitamin is 4-8 times of bitter buckwheat core powder, is 26-30 times of buckwheat.
Flavone compound, the content highest in leaf, flower, wheat bran is higher more than 8 times than in flour, predominantly rutin, quercitrin
Element, morin, bank phenanthrene alcohol, Hyperoside, Vitexin, catechin, resveratrol.Bitter buckwheat flavone is mainly the following function:
Prevent, treat angiocardiopathy;Reducing blood lipid, blood pressure lowering, hypoglycemic effect;It protects stomach lining, repair cerebral injury, antidepression;Promote
Into insulin secretion, the affinity of insulin receptor is improved.There is inhibiting effect to aldose reductase, it is interior in vain to be conducive to fro diabetic
The treatment of barrier;Bitter buckwheat flavone is referred to as:" natural glucokinin ".
In conclusion the key point of the brewing method of black tartary buckwheat wine health care's wine of the present invention is:
1, in growing and cultivation bitter buckwheat, soil spraying selenium is advisable with being no more than 1.0mg/kg, can both be carried to the maximum extent in this way
Each organ selenium of high bitter buckwheat, general flavone and rutin content and cumulant, and the cost using selenium fertilizer can be reduced and reduced to environment
It influences.In each organ of bitter buckwheat, not only biomass is high (accounting for gross dry weight 70% or so) for blade, and its general flavone, rutin content with
Cumulant is also big, is the desirable feedstock of Tartary buckwheat biological active constituent extraction.
2, with Modern microbiological technological innovation Liquor Making Technology, black tartary buckwheat nutritive and health protection components content is improved.By grinding
The micro constitutent and its formation mechanism for studying carefully wine body are acted on using the Ecological regulation of microbial technique to regulate and control raw fragrant fermentation in cellar for storing things,
The high-quality ratio of black tartary buckwheat former wine is put forward to improve wine body micro constitutent, this is the important development side of entire Spirits microbial technique
To.The supplementary material in wine brewing production process is made full use of, is inoculated with purebred caproic acid bacteria or aged pit mud composite bacteria, culture is formed
Pit mud functional bacteria liquid rich in the Determination of Organic Acids such as pit mud functional bacteria and caproic acid, butyric acid, after waiting for that female poor alcoholic fermentation is basic,
The ripe pit mud functional bacteria liquid of culture is returned into cellar for storing things fermentation in a manner of founding, distillation takes wine, significantly improves the high-quality of black tartary buckwheat wine
Ratio.Artificially it is added to the reinforcing bacterium song skill that Koji formation is made in fermentation in curved billet with single one plant or more plants of function bacteriums
Art;Using carbohydrase as saccharifying agent, using active dry yeast as leavening, to red wine dregs or lose grain carry out forced fermentation formation saccharification
One active dry yeast technology of enzyme;It is fermented the aroma-producing yeasts technology to be formed for founding with purebred culture aroma-producing yeasts bacterium;With purebred
Cultivate red koji esterified enzyme technology etc. of the monascus ruber production Esterified Enzyme for founding formation.
For this purpose, the present invention makes full use of microorganism Culture-independent method to set about from resource-type product development angle, not only enrich
The Bacterial diversity population of product, and abundant uncultured microorganisms population is synchronized, and it is enriched with the region money of a great variety
Type micro flavor and fragrance substance in source enters female poor fermentation system with " founding " batching mode, it is fragrant to coordinate the life of fermentation in pits Tiny ecosystem
The factor synchronizes the generation accumulation of abundant flavor and fragrance substance while improving cellar for storing things interior main body fragrance matter ethyl hexanoate generation.
3, to compensate the loss of black tartary buckwheat wine health care wine endemic elements such as flavones, selenium in brewing, distillation process, according to
The high principle of nutrient composition content, is impregnated again with black tartary buckwheat former wine, with two in support black tartary buckwheat flower, leaf, stem and fruit
Secondary hook tune extracts nutritional ingredient, achievees the purpose that purifying " buckwheat is fragrant ".This technology is in the field of business to belong to pioneering, not only economical and practical, and
And it is with obvious effects, black tartary buckwheat is that precious characteristic is fully used from head to foot, and economic benefit is greatly enhanced.
Using in black tartary buckwheat wine made from above-mentioned technological process, flavones content reaches 3mg/100ml, and Se content is up to
0.0061mg/100ml, valuable rare beneficiating ingredient maximumlly completely retains in these black tartary buckwheats, will make the black hardship of Liangshan Mountain soul
Buckwheat wine is greatly enhanced to the health-care effect that human body has.The black tartary buckwheat wine, wine body alcohol and naturally, strong without liquor-saturated
People.Due to the superior weather conditions in black tartary buckwheat wine production base, good water quality ecological environment and purchasing of raw materials base are brought up
Pleasant to the palate, long times of aftertaste drinks the high quality liquor product of not top.
Finally illustrate, the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although with reference to compared with
Good embodiment describes the invention in detail, it will be understood by those of ordinary skill in the art that, it can be to the skill of the present invention
Art scheme is modified or replaced equivalently, and without departing from the objective and range of technical solution of the present invention, should all be covered at this
In the right of invention.
Claims (1)
1. a kind of brewing method of black tartary buckwheat health care wine, it is characterised in that:The brewing method specifically comprises the following steps, with
Parts by weight meter:
(1) it after the full black tartary buckwheat fruit impurity elimination of selected fruit, smashes to 1 centimetre or so of each particle;Take black tartary buckwheat wheat 1000
Part and bitter buckwheat cook black tartary buckwheat wheat with mountain spring water with 1000 parts of grain in steam oven;
(2) pull out black tartary buckwheat wheat spread out dispenser radiate cushion on fan for cooling be 40 DEG C when add 3-4 parts of high-temperature daqus, ratio
It is 28: 1000, horse back pit entry fermentation after mixing thoroughly;High-temperature daqu uses Qu techniques to specifically include:With aspergillus oryzae, aspergillus niger
For strain, culture medium prepares culture medium with bitter buckwheat juice;Pure tartary buckwheat noodle adds vinasse in culture medium, is connect through high pressure sterilization
Kind, constant temperature incubation 48 hours;Koji inoculation is carried out on culture medium after sterilizing and is cultivated to maturation;
(3) under conditions of -32 DEG C of degree of 26 DEG C of pit temperature, continuing fermentation is after 2 months, take out the half on pit top into
Row distillation, obtains black tartary buckwheat original plasm wine, and store 2-3 months it is spare;
(4) fermentation raw material of the remaining half in pit bottom carries out secondary fermentation, in 26 DEG C of -32 DEG C of degree of pit temperature
Under the conditions of, it ferments again 3 months phases, obtains two-wheel magma wine juice, it is spare as blending liquor;
(5) black tartary buckwheat flower, leaf, stem and seed are smashed to after 0.5 centimetre or so, the black tartary buckwheat original plasm wine obtained with step (3)
Carry out brewed, ratio 1: 10;And it is primary every stirring in three days, allow black tartary buckwheat flower, leaf, stem and the rutin in seed and Mongolian oak
Pi Su is parsed;It is filtered after brewed three months, removes impurity, obtained wine juice is known as soaked liquor;
It (6) can filling, sale after above-mentioned blending liquor and soaked liquor being carried out hook tune according to taste.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410245818.XA CN105154292B (en) | 2014-06-05 | 2014-06-05 | A kind of black tartary buckwheat health care wine and its brewing method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410245818.XA CN105154292B (en) | 2014-06-05 | 2014-06-05 | A kind of black tartary buckwheat health care wine and its brewing method |
Publications (2)
Publication Number | Publication Date |
---|---|
CN105154292A CN105154292A (en) | 2015-12-16 |
CN105154292B true CN105154292B (en) | 2018-08-10 |
Family
ID=54795346
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410245818.XA Expired - Fee Related CN105154292B (en) | 2014-06-05 | 2014-06-05 | A kind of black tartary buckwheat health care wine and its brewing method |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105154292B (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106190738A (en) * | 2016-07-19 | 2016-12-07 | 西华大学 | A kind of preparation method of fruity Black Radix Et Rhizoma Fagopyri Tatarici wine |
CN106318787A (en) * | 2016-11-18 | 2017-01-11 | 西华大学 | Preparing method of buckwheat wine |
CN115678730A (en) * | 2022-11-23 | 2023-02-03 | 甘洛大凉山荞升酒业有限责任公司 | Black tartary buckwheat, ludwigia prostrata, resveratrol and anthocyanin health-preserving wine and preparation process thereof |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001095511A (en) * | 1999-09-27 | 2001-04-10 | Takara Shuzo Co Ltd | Treated material of buckwheat seeds and method for producing liquor using the same |
CN1377950A (en) * | 2001-03-30 | 2002-11-06 | 邓力斌 | Process for producing bitter buckwheat wine |
CN101440339A (en) * | 2008-12-19 | 2009-05-27 | 孙小燕 | Method for formulating distiller's yeast special for tartary buckwheat wine |
CN102787061A (en) * | 2012-08-24 | 2012-11-21 | 四川省甘洛县糖酒有限责任公司 | Preparation method of tartary buckwheat rutin scented liquor |
-
2014
- 2014-06-05 CN CN201410245818.XA patent/CN105154292B/en not_active Expired - Fee Related
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001095511A (en) * | 1999-09-27 | 2001-04-10 | Takara Shuzo Co Ltd | Treated material of buckwheat seeds and method for producing liquor using the same |
CN1377950A (en) * | 2001-03-30 | 2002-11-06 | 邓力斌 | Process for producing bitter buckwheat wine |
CN101440339A (en) * | 2008-12-19 | 2009-05-27 | 孙小燕 | Method for formulating distiller's yeast special for tartary buckwheat wine |
CN102787061A (en) * | 2012-08-24 | 2012-11-21 | 四川省甘洛县糖酒有限责任公司 | Preparation method of tartary buckwheat rutin scented liquor |
Also Published As
Publication number | Publication date |
---|---|
CN105154292A (en) | 2015-12-16 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101717710B (en) | Tibetan-flavor liquor and brewing process thereof | |
CN104651199B (en) | Bamboo class is carried out the method for liquor-making by solid fermentation as puff | |
CN104017689B (en) | Purple sweet potato liquor and preparation method thereof | |
CN103907987B (en) | A kind of multi-cultur es mixing is continuously fermented and is prepared the method for Haw Apple Vinegar Drink | |
CN103865747B (en) | Production method of monascus vinegar rich in lovastatin | |
CN101857833A (en) | Standardized and industrialized production process for Shanxi mature vinegar | |
CN104694371A (en) | Citrus fruit vinegar prepared by composite strain mixed fermentation and preparation method thereof | |
CN112760182B (en) | Brewing method of fermented glutinous rice rich in nutrition and good in taste | |
CN101696392B (en) | Saccharomyces cerevisiae strain and application in preparation of purple yarn yellow wine | |
CN101875908A (en) | Method for composite acetic acid bacterium culture and solid-state acetic acid fermentation | |
CN106675989A (en) | Process method for brewing Shanxi mature vinegar from multigrain multi-microbe full-distiller's-yeast raw materials | |
CN104164352A (en) | Sea-buckthorn fruit vinegar and preparation method thereof | |
CN101407756A (en) | solid-state brewing technique for peach fruit vinegar | |
CN105154292B (en) | A kind of black tartary buckwheat health care wine and its brewing method | |
CN108441367A (en) | A kind of Chinese chestnut beer brewage process | |
CN106190676A (en) | A kind of preparation method of Yam Beer | |
CN100489078C (en) | Process for brewing Japanese sake | |
CN106754010A (en) | Pure grain oat liquor and preparation method thereof | |
CN113604315A (en) | Fermented rice wine and brewing method thereof | |
CN104629983A (en) | Method for preparing fortified jujube wine | |
CN104327988A (en) | Technology for brewing solid-state-fermentation and solid-state-distillation lotus seed wine | |
CN1995313A (en) | Salt-free seasoned vinegar brewage process | |
CN113831973B (en) | Preparation process of grape seed and passion fruit beer | |
CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
KR101142318B1 (en) | Method for producing Shitake mushroom alcoholic drink using rice cultured with Shitake mushroom |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant | ||
CP02 | Change in the address of a patent holder |
Address after: 616855 Three Groups of State Buckwheat Wine Company in Dongmen Village, Haitang Town, Ganluo County, Liangshan Yi Autonomous Prefecture, Sichuan Province Patentee after: Luo Mingqing Address before: 610041 Chengdu High-tech Zone, Sichuan Province, 189 Zhonghe Avenue Section 3, Building 1, Unit 1004 Patentee before: Luo Mingqing |
|
CP02 | Change in the address of a patent holder | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20180810 |
|
CF01 | Termination of patent right due to non-payment of annual fee |