CN105331503A - Fen-flavor liquor as well as preparation method and device thereof - Google Patents
Fen-flavor liquor as well as preparation method and device thereof Download PDFInfo
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- CN105331503A CN105331503A CN201510788532.0A CN201510788532A CN105331503A CN 105331503 A CN105331503 A CN 105331503A CN 201510788532 A CN201510788532 A CN 201510788532A CN 105331503 A CN105331503 A CN 105331503A
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Abstract
The invention discloses fen-flavor liquor as well as a preparation method and device thereof and belongs to the technical field of liquor. The fen-flavor liquor comprises raw materials in parts by weight as follows: 40-50 parts of rice, 3-8 parts of sorghum, 3-8 parts of glutinous rice, 3-8 parts of maize, 3-8 parts of millet, 3-8 parts of sago, 3-8 parts of oat, 3-8 parts of chickpeas, 3-8 parts of lotus seeds, 3-8 parts of lily bulbs, 3-8 parts of buckwheat, 180-320 parts of mountain spring water and 0.2-1 part of distiller's yeast. The invention further discloses the preparation method and device of the fen-flavor liquor. The fen-flavor liquor is prepared from 11 kinds of grain as basic raw materials, is fully transparent, milk white, soft and fragrant, has effects of cooling and moisturizing the throat, clearing the lung, realizing sweet aftertaste for a long time and the like and cannot cause headaches if a person drinks too much of the liquor; besides, the preparation method and device are simple, have the broad market prospect and are suitable for large-scale production.
Description
Technical field
The present invention relates to a kind of fen-flavor type white spirit, preparation method and device thereof, belong to white wine technical field.
Background technology
White wine is for main raw material with Cereals such as Chinese sorghums, with Daqu, little song or bent distiller's yeast etc. for saccharifying ferment through distillation, saccharification, fermentation, distillation, ageing, blend and the liquor made, be divided into Maotai-flavor liquor, aromatic Chinese spirit, fen-flavor type white spirit, fen-flavor type white spirit and other aromatic white spirit.
Mostly traditional fen-flavor type white spirit is with rice is that single grain is brewageed, and its fragrance is more dull, and wine body is thiner.And during distillation, adopt the stainless steel tube of 1.8 meters long as distiller, adopt 4 cold i.e. pipes to discharge the hot water of distillation generation, the time required for cooling is long, easily produces the different gas of peculiar smell.In addition, traditional fermentation time mostly is 15 ~ 25 days, and fermentation time is short, and peppery larynx easily appears in the wine spawned, the phenomenon of nose of choking, bitter tail.Given this, be necessary to research and develop a kind of new fen-flavor type white spirit, can solve the problem.
Summary of the invention
The object of the invention is to solve the deficiencies in the prior art, a kind of fen-flavor type white spirit, preparation method and device thereof are provided.Fen-flavor type white spirit of the present invention, with 11 kinds of grains for basic raw material, is all-transparent oyster white, continuous soft delicate fragrance, long-time sweet aftertaste.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of fen-flavor type white spirit, comprises the raw material of following parts by weight: 40 ~ 50 parts, rice, Chinese sorghum 3 ~ 8 parts, 3 ~ 8 parts, glutinous rice, maize 3 ~ 8 parts, millet 3 ~ 8 parts, sago 3 ~ 8 parts, oat 3 ~ 8 parts, garbanzo 3 ~ 8 parts, 3 ~ 8 parts, lotus seeds, lily 3 ~ 8 parts, 3 ~ 8 parts, buckwheat, mountain spring water 180 ~ 320 parts and 0.2 ~ 1 part, distiller's yeast.
On the basis of technique scheme, the present invention can also do following improvement.
Further, the parts by weight of described raw material are: 45 parts, rice, Chinese sorghum 5 parts, 5 parts, glutinous rice, maize 5 parts, millet 5 parts, sago 5 parts, oat 5 parts, garbanzo 5 parts, 5 parts, lotus seeds, lily 5 parts, 5 parts, buckwheat, mountain spring water 250 parts and 0.6 part, distiller's yeast.
The place of production of raw material of the present invention and effect:
Rice, is high-quality winterbourne rice, originates from LONGSHENG IN GUANGXI county, Ziyuan County, Gong Cheng county, Pingyue County, and the ground such as Hunan Province, Sichuan Province, Yunnan Province, Guizhou Province.The rice in the above-mentioned place of production, height above sea level, day and night temperature are large, the sunshine duration is long, and growth cycle is long, and the four seasons only produce one batch, relative to the rice in other place of production, seed is more closely knit, full transparent, starch content is high, and protein content is high, aminoacids content is high, and micronutrient levels is high, lipid content is low.Adopt the rice in the above-mentioned place of production to do raw material, can either the yield of liquor be improved, also help subsequent fermentation program and slowly carry out, make the vinosity of the finished wine distilled purer.
Chinese sorghum, originates from Guizhou.In China, take Chinese sorghum as the history that raw material distilling liquor has more than 700 year.Except containing except the much starch needed for wine brewing, appropriate protein and mineral substance in sorghum seed, more importantly contain a certain amount of tannin in sorghum seed.Appropriate tannin has certain restraining effect to the harmful microorganism in fermenting process, can improve the yield of liquor.The fragrance matters such as the syringic acid that tannin produces and syringic aldehyde, can increase again the fragrant local flavor of white wine.And originate from the Chinese sorghum in Guizhou, have that particle is little, skin depth, solid, full, amylopectin and the high feature of tannin content.
Glutinous rice, originates from the virgin forest mountain area of Daxin County, Guangxi.Than the glutinous rice in other place of production, mouthfeel is more soft glutinous fragrant and sweet.In addition, as maize, millet, sago, oat, its starch content is high, rich in sugar, all can improve the yield of liquor.
Garbanzo, belongs to high nutrition bean, is rich in various plants albumen and the composition such as multiple amino acids, VITAMIN, robust fibre and calcium, magnesium, iron.In addition also VITAMIN B4, choline, inositol, starch, sucrose, glucose etc. are contained in seed.
Lotus seeds, be the fruits and seeds of nymphaeaceae plant lotus, taste is sweet, puckery, and property is put down, the thoughts of returning home, spleen, kidney, stomach, liver, urinary bladder channel.Lily, bitter, cold nature, the thoughts of returning home, lung channel, have effect of refrigerant, yin-nourishing, moistening lung.With lotus seeds and lily for raw material, white wine finished product both can have been made to have the faint scent of lotus seeds and lily, and entrance is mellow, cool larynx, wet one's whistle, clearing lung-heat, Hui Tian, there is again effect of clearing away the heart fire and tranquillizing, invigorating the spleen to arrest diarrhea, supplementing the kidney to control the nocturnal.
Buckwheat; for nonirrigated farmland buckwheat; its fat, protein, VITAMIN, micronutrient levels are high; and containing abundant Methionin composition in buckwheat protein; the trace element such as iron, manganese, zinc enriches than general cereal, and containing abundant vitamin-E and soluble dietary fibre, simultaneously also containing nicotinic acid and rutin (phytomelin); existing good health protection effect, also has the effect reducing human body blood fat and cholesterol, vessel softening, vision protection and prevention cerebrovascular hemorrhage.
Water is the main component in wine, and the quality of water quality directly has influence on the quality of wine, and suitable joining wine water if do not have, is be difficult to produce superior in quality wine.The present invention adopts mountain spring water.As far back as the Tang Dynasty, in " the tea warp " of the founder (of a school of learning) Lu Yu that samples tea, just there is detailed card to the water boiling tea: " its water, with on scenery with hills and waters, in river, under well water." indication " scenery with hills and waters " i.e. mountain spring water.Mountain spring water is rich in the mineral composition useful to human body such as potassium, calcium, magnesium, silicon, lithium, and than common tap water, nutritive value is higher, and the wine spawned, also more cool sweetness.
Distiller's yeast, also determines the mouthfeel of wine and the quality of quality.Distiller's yeast of the present invention, originates from Guangxi Yulin.Adopt the wine that the distiller's yeast in this place of production spawns, mouthfeel better, steady quality.
The present invention for basic raw material, can draw the elite of grain with 11 kinds of grains, as less in rice, the fatty fiber of glutinous rice, is conducive to slow fermentation, makes wine body mellow; Tannin in Chinese sorghum and classification material higher at its epidermis content, can aromatoising substance be converted into, make wine body aromatic flavour.The present invention for basic raw material, make use of the nutrition complement between grain with 11 kinds of grains just, has enriched the sense of taste.The present invention's also in addition mountain spring water and distiller's yeast, through the fermentation of >=46 days, fermentation time was long, can avoid occurring peppery larynx, the phenomenon of nose of choking, bitter tail.And the raw material adopted, its place of production is authentic, is more conducive to the wine spawned, good mouthfeel, produces distinguished wine effect.Fen-flavor type white spirit of the present invention is all-transparent oyster white, puts in cup, and can speckle with one deck luminescence, dazzling mucus, glossiness is good, continuous soft delicate fragrance, long-time sweet aftertaste.
Fen-flavor type white spirit of the present invention, with 52 ° for radix, total acid is 0.53g/L, and total ester is 1.62g/L.No matter men and women, old and young are all drinkable, do not have peppery larynx, a phenomenon of nose of choking, bitter tail, also can not headache even if having drunk too much, and are applicable to long-term drinking.
A preparation method for fen-flavor type white spirit, comprises the steps:
(1) raw material of following parts by weight is got: 40 ~ 50 parts, rice, Chinese sorghum 3 ~ 8 parts, 3 ~ 8 parts, glutinous rice, maize 3 ~ 8 parts, millet 3 ~ 8 parts, sago 3 ~ 8 parts, oat 3 ~ 8 parts, garbanzo 3 ~ 8 parts, 3 ~ 8 parts, lotus seeds, lily 3 ~ 8 parts, 3 ~ 8 parts, buckwheat, mountain spring water 180 ~ 320 parts and 0.2 ~ 1 part, distiller's yeast;
(2) rice and cooling is steamed: rice step (1) taken, Chinese sorghum, glutinous rice, maize, millet, sago, oat, garbanzo, lotus seeds, lily and buckwheat, after shelling, be placed in iron pan, add the mountain spring water that step (1) takes, after mixing, cook with firewood, after drying, be placed in a watt cylinder again, then above-mentioned watt of cylinder be placed in grotto, ferment >=46 days;
(3) distill: the raw material after step (2) being fermented, take out from watt cylinder, be put in iron pan, heat iron pan with firewood, the fume produced, after boiler is collected, enters in still tube;
(4) the first step cooling: by the fume in step (3) still tube, carry out the first step cooling through above-mentioned cooling tube, cold water enters cooling pool from cold water inlet port, the hot water that cooling produces is discharged from hot water outlet;
(5) second step cooling: again by the cooled wine of step (4) the gained the first step, after opening pertusate bluestone board described in flowing through, then through filtered through gauze, loads in watt cylinder;
(6) step (5) is loaded the wine in watt cylinder, after cooling, obtain described fen-flavor type white spirit.
On the basis of technique scheme, the present invention can also do following improvement.
Further, the parts by weight of step (1) described raw material are: 45 parts, rice, Chinese sorghum 5 parts, 5 parts, glutinous rice, maize 5 parts, millet 5 parts, sago 5 parts, oat 5 parts, garbanzo 5 parts, 5 parts, lotus seeds, lily 5 parts, 5 parts, buckwheat, mountain spring water 250 parts and 0.6 part, distiller's yeast.
Further, the temperature of step (2) described grotto is 14 ~ 16 DEG C.
Further, the number of plies >=9 layer of step (5) described gauze.
Further, the temperature of step (6) described cooling is≤-3 DEG C, the time of cooling is >=15 days, and the alcoholic strength of described white wine is 42 ~ 76 °.
A kind of device preparing fen-flavor type white spirit described above, comprise iron pan, boiler, still tube, cooling pool, cooling tube, hot water outlet, cold water inlet port and open pertusate bluestone board, described boiler is positioned at the top of described iron pan, for collecting the fume that iron pan produces, described boiler is connected with described still tube, described cooling tube is arranged in cooling pool, the top of described cooling tube is connected with described still tube, described hot water outlet is located at distance 2cm place, cooling pool top, described cold water inlet port is located at 2cm place bottom distance cooling pool, cold water enters described cooling pool from described cold water inlet port, the hot water that cooling produces is discharged from described hot water outlet, it is described that to open pertusate bluestone board be the bluestone board getting cuboid, the hole running through described bluestone board longitudinal direction is had in inside, described hole is connected with the bottom of described cooling tube.
On the basis of technique scheme, the present invention can also do following improvement.
Further, described still tube is the stainless steel tube of 1 Φ 8cm × 6m, described cooling tube is the stainless steel tube of 6 Φ 3cm × 80cm, the vertical extension of bluestone board described in the diameter < of described hole, the lateral length of bluestone board described in the diameter < of described hole, the longitudinal length of the length=described bluestone board of described hole.
Further, described hole is of a size of Φ 40cm × 2.2m.
The invention has the beneficial effects as follows:
(1) the present invention is with 11 kinds of grains for basic raw material, can draw the elite of grain, make use of the nutrition complement between grain, has enriched the sense of taste.
(2) fen-flavor type white spirit of the present invention is all-transparent oyster white, puts in cup, can speckle with one deck luminescence, dazzling mucus, continuous soft delicate fragrance, there is cool larynx, wet one's whistle, clearing lung-heat, Hui Tian, the effects such as long-time sweet aftertaste, have drunk too much and also can not produce headache.
(3) fen-flavor type white spirit of the present invention, no matter men and women, old and young are all drinkable, do not have peppery larynx, a phenomenon of nose of choking, bitter tail, are applicable to long-term drinking,
(4) preparation method of the present invention and device are simply, and wide market, is applicable to large-scale production.
Accompanying drawing explanation
Fig. 1 is the structural representation of fen-flavor type white spirit preparation facilities of the present invention.
Fig. 2 is the three-dimensional structure diagram opening pertusate bluestone board in Fig. 1.
In accompanying drawing, the list of parts representated by each label is as follows:
1, iron pan, 2, boiler, 3, still tube, 4, cooling pool, 5, cooling tube, 6, hot water outlet, 7, cold water inlet port, 8, open pertusate bluestone board, 81, bluestone board, 82, hole.
Embodiment
Be described principle of the present invention and feature below in conjunction with accompanying drawing, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1
A kind of fen-flavor type white spirit, comprises the raw material of following weight: rice 40kg, Chinese sorghum 8kg, glutinous rice 3kg, maize 8kg, millet 3kg, sago 8kg, oat 3kg, garbanzo 8kg, lotus seeds 3kg, lily 8kg, buckwheat 3kg, mountain spring water 320L and distiller's yeast 0.2kg.
A preparation method for fen-flavor type white spirit, comprises the steps:
(1) raw material of following weight is got: rice 40kg, Chinese sorghum 8kg, glutinous rice 3kg, maize 8kg, millet 3kg, sago 8kg, oat 3kg, garbanzo 8kg, lotus seeds 3kg, lily 8kg, buckwheat 3kg, mountain spring water 320L and distiller's yeast 0.2kg;
(2) rice and cooling is steamed: rice step (1) taken, Chinese sorghum, glutinous rice, maize, millet, sago, oat, garbanzo, lotus seeds, lily and buckwheat, after shelling, be placed in iron pan, add the mountain spring water that step (1) takes, after mixing, cook with firewood, after drying, be placed in a watt cylinder again, then above-mentioned watt of cylinder be placed in the grotto of 14 ~ 16 DEG C, ferment >=46 days;
(3) distill: the raw material after step (2) being fermented, take out from watt cylinder, be put in iron pan, heat iron pan with firewood, the fume produced, after boiler is collected, enters in still tube;
(4) the first step cooling: by the fume in step (3) still tube, carry out the first step cooling through above-mentioned cooling tube, cold water enters cooling pool from cold water inlet port, the hot water that cooling produces is discharged from hot water outlet;
(5) second step cooling: again by the cooled wine of step (4) the gained the first step, after opening pertusate bluestone board described in flowing through, then through 9 layers of filtered through gauze, loads in watt cylinder;
(6) step (5) is loaded the wine in watt cylinder, put into refrigerator, at the temperature of-5 DEG C, cool 15 days, obtain described fen-flavor type white spirit, after testing, the alcoholic strength of white wine is 42 ~ 76 °.
A kind of device preparing fen-flavor type white spirit described above, as shown in Figure 1, comprise iron pan 1, boiler 2, still tube 3, cooling pool 4, cooling tube 5, hot water outlet 6, cold water inlet port 7 and open pertusate bluestone board 8, described boiler 2 is positioned at the top of described iron pan 1, for collecting the fume that iron pan 1 produces, described boiler 2 is connected with described still tube 3, described cooling tube 5 is arranged in cooling pool 4, the top of described cooling tube 5 is connected with described still tube 3, described hot water outlet 6 is located at distance 2cm place, cooling pool 4 top, described cold water inlet port 7 is located at 2cm place bottom distance cooling pool 4, cold water enters described cooling pool 4 from described cold water inlet port 7, the hot water that cooling produces is discharged from described hot water outlet 6, it is described that to open pertusate bluestone board 8 are the bluestone boards 81 getting cuboid, the hole 82 (as shown in Figure 2) running through described bluestone board 81 longitudinal direction is had in inside, described hole 82 is connected with the bottom of described cooling tube 5.
Described still tube 3 is the stainless steel tube of 1 Φ 8cm × 6m, described cooling tube 5 is the stainless steel tube of 6 Φ 3cm × 80cm, the vertical extension of bluestone board 81 described in the diameter < of described hole 82, the lateral length of bluestone board 81 described in the diameter < of described hole 82, the longitudinal length of the length=described bluestone board 81 of described hole 82.
Described hole 82 is of a size of Φ 40cm × 2.2m.
Embodiment 2
A kind of fen-flavor type white spirit, comprises the raw material of following weight: rice 45kg, Chinese sorghum 5kg, glutinous rice 5kg, maize 5kg, millet 5kg, sago 5kg, oat 5kg, garbanzo 5kg, lotus seeds 5kg, lily 5kg, buckwheat 5kg, mountain spring water 250L and distiller's yeast 0.6kg.
A preparation method for fen-flavor type white spirit, comprises the steps:
(1) raw material of following weight is got: rice 45kg, Chinese sorghum 5kg, glutinous rice 5kg, maize 5kg, millet 5kg, sago 5kg, oat 5kg, garbanzo 5kg, lotus seeds 5kg, lily 5kg, buckwheat 5kg, mountain spring water 250L and distiller's yeast 0.6kg;
(2) rice and cooling is steamed: rice step (1) taken, Chinese sorghum, glutinous rice, maize, millet, sago, oat, garbanzo, lotus seeds, lily and buckwheat, after shelling, be placed in iron pan, add the mountain spring water that step (1) takes, after mixing, cook with firewood, after drying, be placed in a watt cylinder again, then above-mentioned watt of cylinder be placed in the grotto of 14 ~ 16 DEG C, ferment >=46 days;
(3) distill: the raw material after step (2) being fermented, take out from watt cylinder, be put in iron pan, heat iron pan with firewood, the fume produced, after boiler is collected, enters in still tube;
(4) the first step cooling: by the fume in step (3) still tube, carry out the first step cooling through above-mentioned cooling tube, cold water enters cooling pool from cold water inlet port, the hot water that cooling produces is discharged from hot water outlet;
(5) second step cooling: again by the cooled wine of step (4) the gained the first step, after opening pertusate bluestone board described in flowing through, then through 9 layers of filtered through gauze, loads in watt cylinder;
(6) step (5) is loaded the wine in watt cylinder, put into refrigerator, at the temperature of-4 DEG C, cool 15 days, obtain described fen-flavor type white spirit, after testing, the alcoholic strength of white wine is 42 ~ 76 °.
A kind of device preparing fen-flavor type white spirit described above, as shown in Figure 1, comprise iron pan 1, boiler 2, still tube 3, cooling pool 4, cooling tube 5, hot water outlet 6, cold water inlet port 7 and open pertusate bluestone board 8, described boiler 2 is positioned at the top of described iron pan 1, for collecting the fume that iron pan 1 produces, described boiler 2 is connected with described still tube 3, described cooling tube 5 is arranged in cooling pool 4, the top of described cooling tube 5 is connected with described still tube 3, described hot water outlet 6 is located at distance 2cm place, cooling pool 4 top, described cold water inlet port 7 is located at 2cm place bottom distance cooling pool 4, cold water enters described cooling pool 4 from described cold water inlet port 7, the hot water that cooling produces is discharged from described hot water outlet 6, it is described that to open pertusate bluestone board 8 are the bluestone boards 81 getting cuboid, the hole 82 (as shown in Figure 2) running through described bluestone board 81 longitudinal direction is had in inside, described hole 82 is connected with the bottom of described cooling tube 5.
Described still tube 3 is the stainless steel tube of 1 Φ 8cm × 6m, described cooling tube 5 is the stainless steel tube of 6 Φ 3cm × 80cm, the vertical extension of bluestone board 81 described in the diameter < of described hole 82, the lateral length of bluestone board 81 described in the diameter < of described hole 82, the longitudinal length of the length=described bluestone board 81 of described hole 82.
Described hole 82 is of a size of Φ 40cm × 2.2m.
Embodiment 3
A kind of fen-flavor type white spirit, comprises the raw material of following weight: rice 50kg, Chinese sorghum 3kg, glutinous rice 8kg, maize 3kg, millet 8kg, sago 3kg, oat 8kg, garbanzo 3kg, lotus seeds 8kg, lily 3kg, buckwheat 8kg, mountain spring water 180L and distiller's yeast 1kg.
A preparation method for fen-flavor type white spirit, comprises the steps:
(1) raw material of following weight is got: rice 50kg, Chinese sorghum 3kg, glutinous rice 8kg, maize 3kg, millet 8kg, sago 3kg, oat 8kg, garbanzo 3kg, lotus seeds 8kg, lily 3kg, buckwheat 8kg, mountain spring water 180L and distiller's yeast 1kg;
(2) rice and cooling is steamed: rice step (1) taken, Chinese sorghum, glutinous rice, maize, millet, sago, oat, garbanzo, lotus seeds, lily and buckwheat, after shelling, be placed in iron pan, add the mountain spring water that step (1) takes, after mixing, cook with firewood, after drying, be placed in a watt cylinder again, then above-mentioned watt of cylinder be placed in the grotto of 14 ~ 16 DEG C, ferment >=46 days;
(3) distill: the raw material after step (2) being fermented, take out from watt cylinder, be put in iron pan, heat iron pan with firewood, the fume produced, after boiler is collected, enters in still tube;
(4) the first step cooling: by the fume in step (3) still tube, carry out the first step cooling through above-mentioned cooling tube, cold water enters cooling pool from cold water inlet port, the hot water that cooling produces is discharged from hot water outlet;
(5) second step cooling: again by the cooled wine of step (4) the gained the first step, after opening pertusate bluestone board described in flowing through, then through 9 layers of filtered through gauze, loads in watt cylinder;
(6) step (5) is loaded the wine in watt cylinder, put into icebox, at the temperature of-3 DEG C, cool 15 days, obtain described fen-flavor type white spirit, after testing, the alcoholic strength of white wine is 42 ~ 76 °.
A kind of device preparing fen-flavor type white spirit described above, as shown in Figure 1, comprise iron pan 1, boiler 2, still tube 3, cooling pool 4, cooling tube 5, hot water outlet 6, cold water inlet port 7 and open pertusate bluestone board 8, described boiler 2 is positioned at the top of described iron pan 1, for collecting the fume that iron pan 1 produces, described boiler 2 is connected with described still tube 3, described cooling tube 5 is arranged in cooling pool 4, the top of described cooling tube 5 is connected with described still tube 3, described hot water outlet 6 is located at distance 2cm place, cooling pool 4 top, described cold water inlet port 7 is located at 2cm place bottom distance cooling pool 4, cold water enters described cooling pool 4 from described cold water inlet port 7, the hot water that cooling produces is discharged from described hot water outlet 6, it is described that to open pertusate bluestone board 8 are the bluestone boards 81 getting cuboid, the hole 82 (as shown in Figure 2) running through described bluestone board 81 longitudinal direction is had in inside, described hole 82 is connected with the bottom of described cooling tube 5.
Described still tube 3 is the stainless steel tube of 1 Φ 8cm × 6m, described cooling tube 5 is the stainless steel tube of 6 Φ 3cm × 80cm, the vertical extension of bluestone board 81 described in the diameter < of described hole 82, the lateral length of bluestone board 81 described in the diameter < of described hole 82, the longitudinal length of the length=described bluestone board 81 of described hole 82.
Described hole 82 is of a size of Φ 40cm × 2.2m.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. a fen-flavor type white spirit, it is characterized in that, comprise the raw material of following parts by weight: 40 ~ 50 parts, rice, Chinese sorghum 3 ~ 8 parts, 3 ~ 8 parts, glutinous rice, maize 3 ~ 8 parts, millet 3 ~ 8 parts, sago 3 ~ 8 parts, oat 3 ~ 8 parts, garbanzo 3 ~ 8 parts, 3 ~ 8 parts, lotus seeds, lily 3 ~ 8 parts, 3 ~ 8 parts, buckwheat, mountain spring water 180 ~ 320 parts and 0.2 ~ 1 part, distiller's yeast.
2. a kind of fen-flavor type white spirit according to claim 1, it is characterized in that, the parts by weight of described raw material are: 45 parts, rice, Chinese sorghum 5 parts, 5 parts, glutinous rice, maize 5 parts, millet 5 parts, sago 5 parts, oat 5 parts, garbanzo 5 parts, 5 parts, lotus seeds, lily 5 parts, 5 parts, buckwheat, mountain spring water 250 parts and 0.6 part, distiller's yeast.
3. a preparation method for fen-flavor type white spirit, is characterized in that, comprises the steps:
(1) raw material of following parts by weight is got: 40 ~ 50 parts, rice, Chinese sorghum 3 ~ 8 parts, 3 ~ 8 parts, glutinous rice, maize 3 ~ 8 parts, millet 3 ~ 8 parts, sago 3 ~ 8 parts, oat 3 ~ 8 parts, garbanzo 3 ~ 8 parts, 3 ~ 8 parts, lotus seeds, lily 3 ~ 8 parts, 3 ~ 8 parts, buckwheat, mountain spring water 180 ~ 320 parts and 0.2 ~ 1 part, distiller's yeast;
(2) rice and cooling is steamed: rice step (1) taken, Chinese sorghum, glutinous rice, maize, millet, sago, oat, garbanzo, lotus seeds, lily and buckwheat, after shelling, be placed in iron pan, add the mountain spring water that step (1) takes, after mixing, cook with firewood, after drying, be placed in a watt cylinder again, then above-mentioned watt of cylinder be placed in grotto, ferment >=46 days;
(3) distill: the raw material after step (2) being fermented, take out from watt cylinder, be put in iron pan, heat iron pan with firewood, the fume produced, after boiler is collected, enters in still tube;
(4) the first step cooling: by the fume in step (3) still tube, carry out the first step cooling through above-mentioned cooling tube, cold water enters cooling pool from cold water inlet port, the hot water that cooling produces is discharged from hot water outlet;
(5) second step cooling: again by the cooled wine of step (4) the gained the first step, after opening pertusate bluestone board described in flowing through, then through filtered through gauze, loads in watt cylinder;
(6) step (5) is loaded the wine in watt cylinder, after cooling, obtain described fen-flavor type white spirit.
4. the preparation method of a kind of fen-flavor type white spirit according to claim 3, it is characterized in that, the parts by weight of step (1) described raw material are: 45 parts, rice, Chinese sorghum 5 parts, 5 parts, glutinous rice, maize 5 parts, millet 5 parts, sago 5 parts, oat 5 parts, garbanzo 5 parts, 5 parts, lotus seeds, lily 5 parts, 5 parts, buckwheat, mountain spring water 250 parts and 0.6 part, distiller's yeast.
5. the preparation method of a kind of fen-flavor type white spirit according to claim 3, it is characterized in that, the temperature of step (2) described grotto is 14 ~ 16 DEG C.
6. the preparation method of a kind of fen-flavor type white spirit according to claim 3, is characterized in that, the number of plies >=9 layer of step (5) described gauze.
7. the preparation method of a kind of fen-flavor type white spirit according to claim 3, is characterized in that, the temperature of step (6) described cooling is≤and-3 DEG C, the time of cooling is >=15 days, and the alcoholic strength of described white wine is 42 ~ 76 °.
8. prepare the device of fen-flavor type white spirit described in claim 1 or 2 for one kind, it is characterized in that, comprise iron pan (1), boiler (2), still tube (3), cooling pool (4), cooling tube (5), hot water outlet (6), cold water inlet port (7) and open pertusate bluestone board (8), described boiler (2) is positioned at the top of described iron pan (1), for collecting the fume that iron pan (1) produces, described boiler (2) is connected with described still tube (3), described cooling tube (5) is arranged in cooling pool (4), the top of described cooling tube (5) is connected with described still tube (3), described hot water outlet (6) is located at distance 2cm place, cooling pool (4) top, described cold water inlet port (7) is located at 2cm place, distance cooling pool (4) bottom, cold water enters described cooling pool (4) from described cold water inlet port (7), the hot water that cooling produces is discharged from described hot water outlet (6), described pertusate bluestone board (8) of opening is the bluestone board (81) getting cuboid, the hole (82) running through described bluestone board (81) longitudinal direction is had in inside, described hole (82) is connected with the bottom of described cooling tube (5).
9. the device preparing fen-flavor type white spirit according to claim 8, it is characterized in that, described still tube (3) is the stainless steel tube of 1 Φ 8cm × 6m, described cooling tube (5) is the stainless steel tube of 6 Φ 3cm × 80cm, the vertical extension of bluestone board (81) described in the diameter < of described hole (82), the lateral length of bluestone board (81) described in the diameter < of described hole (82), the longitudinal length of the length=described bluestone board (81) of described hole (82).
10. the device preparing fen-flavor type white spirit according to claim 9, is characterized in that, described hole (82) is of a size of Φ 40cm × 2.2m.
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| CN201510788532.0A CN105331503A (en) | 2015-11-17 | 2015-11-17 | Fen-flavor liquor as well as preparation method and device thereof |
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| CN106337010A (en) * | 2016-08-22 | 2017-01-18 | 兰河 | Brewing technology of fen-flavor liquor |
| CN106398969A (en) * | 2016-11-10 | 2017-02-15 | 陆春梅 | Production process of Fen-flavor baijiu |
| CN106929373A (en) * | 2017-03-20 | 2017-07-07 | 黄朝容 | Buckwheat lily white wine and preparation method thereof |
| CN107619747A (en) * | 2017-10-30 | 2018-01-23 | 贵州金液郎酒业有限公司 | Fen-flavor type white spirit processing technology |
| WO2022173764A1 (en) * | 2021-02-10 | 2022-08-18 | Winks Brands Inc. | Nutritional plant-based foods and beverages, methods of manufacture, and methods of treatment |
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