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 PDF

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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
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tartary buckwheat
wine
black tartary
buckwheat
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罗明清
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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

A kind of black tartary buckwheat health care wine and its brewing method
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.
CN201410245818.XA 2014-06-05 2014-06-05 A kind of black tartary buckwheat health care wine and its brewing method Expired - Fee Related CN105154292B (en)

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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

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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

Patent Citations (4)

* Cited by examiner, † Cited by third party
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

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