CN105400644A

CN105400644A - Method for brewing fen-flavor daqu liquor by adopting millet

Info

Publication number: CN105400644A
Application number: CN201510886613.4A
Authority: CN
Inventors: 杨海锋
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-12-07
Filing date: 2015-12-07
Publication date: 2016-03-16

Abstract

The invention belongs to the technical field of wine brewing, and provides a method for brewing fen-flavor daqu liquor by adopting millet, for solving the problem that the existing fen-flavor white spirit is brewed by sorghum but not millet, so that the content of nutritional ingredients in the white spirit is low, and a health-caring effect can not be achieved. The method comprises the following steps: finely selecting and processing raw materials, moistening grains and steaming the grains, adding water into the grains, pouring out of a steamer, placing the grains into a pond for fermentation, discharging the fermentation product out of the pond, adding auxiliary materials into the fermentation product, carrying out distillation, intercepting the foreshot and removing the tailings to obtain original pulp liquor, discharging the original pulp liquor out of the steamer, and carrying out secondary fermentation on fermented grains. The brewing method is simple, and does not use complicated equipment, so that the method is suitable for promotion; the fen-flavor daqu liquor is clear and transparent in color, and pure in flavor, has the obvious fragrance of millet grain, is sweet and clear in mouthfeel, and long in after taste; with moderate drinking of the fen-flavor daqu liquor, the circulatory system of the human body generates the excitement efficacy, so that sleep is benefited, gastric secretion and salivary secretion are stimulated, and the stomach-invigorating effect is achieved. The fen-flavor daqu liquor has the effects of resisting oxidation and boosting immunity, can prevent diseases including diabetes, cataract and cardiovascular and cerebrovascular diseases, and has the efficacies of relieving and expelling toxins, as well as protecting liver.

Description

The method of scent type yeast wine brewageed by millet

Technical field

The invention belongs to brewing technical field, be specifically related to the method for the scent type yeast wine that a kind of millet is brewageed.

Background technology

Millet is that grain (Setariaitalica) shells the grain made, because it is little, and diameter 1 millimeter, therefore named.Originate in the north of China Huanghe valley, the staple food crop of ancient Chinese, so Xia dynasty and Shang dynasty belong to " grain culture ".Grain growth is drought-enduring, various in style, is commonly called as " grain has the five colours ", has the millet of white, red, yellow, black, orange, purple shades of colour, also toughness millet.China's wine the earliest is also brewageed with millet.Grain is adapted at arid and lacks the area growth of irrigation.Its stem, leaf are harder, can make feed, generally only have the draught animals such as oxen and horses sheep to digest.Grain is commonly called as millet at north of China, and south then claims rice to be millet.Through the selection of artificial weeding for many years, the weeds appearance extraordinary image millet in millet ground, especially seedling period, be called " green bristlegrass ", Chinese idiom " very different " is then produce thus.Maize, taste is sweet, salty, cool in nature.Benefit gas, tonifying spleen, and stomach, sleeping.Suitable weakness of the spleen and the stomach, gastric disorder causing nausea, vomit, have loose bowels, or the people of dyspeptic abdominal flatulence eats; Suitable insomnia, or the empty low-heat person of body eats.Should cook congee edible.Bright LI Shi-Zhen claims: " maize is cooked congee food benefiting pubic region, and tonifying deficiency, opens stomach." maize cooks, says in " dietitian's heart mirror ": " control dry of quenching one's thirst, maize is cooked a meal meal, and that eats is good." Compendium of Material Medica: " the maize taste degree of saltiness, gas cold purgation is oozed, and also, ephrosis should eat it to the paddy of kidney, and abnormal heat is quenched one's thirst and let out dysentery, and all ephrosis is also, oozes diuresis, so let out kidney heresy also, falls and burns with anger, therefore the disease of taste should eat it." " occupying diet spectrum with breath ": " maize function and Xian, round-grained rice two meters of summaries with, and property is cooler, and what patient ate is advisable ".According to forefathers' experience, maize is avoided with almond with eating.The nutritive ingredient of maize comprises fat, protein (having the multiclass such as gluten, prolamine, sphaeroprotein), ash content, starch, reducing sugar etc.

The standard of fen-flavor type white spirit feature is: delicate fragrance is pure, pure and sweet soft, natural harmony, and pleasant impression is refreshing clean.Delicate fragrance is pure is exactly that main body fragrant ethyl acetate and ethyl lactate are arranged in pairs or groups harmony, and the content of succsinic acid is also very high, no impurity taste, ester perfume (or spice) also can be claimed well-balanced, efficiently.In a word, fen-flavor type white spirit may be summarized to be: clearly, just, sweet, clean, long five words, right overhead, clean word is on earth for clear word.

Fen-flavor type white spirit with cereal such as jowar for raw material, the daqu of middle temperature made with barley and pea is saccharifying ferment, adopt steamed clear poor making method, the fermentation of solid-state ground cylinder, steamed stream wine, emphasize " steamed impurities removal, sanitation and hygiene ", namely all make an effort on " clearly " word, " one clear on earth ", do not have giving off a strong fragrance or sauce is fragrant and an unusually sweet smell and heresy are mixed smell.

The production technique of scent type yeast wine take Fenyang wine as representative, adopt steamed secondary clear, cylinder, solid-state separate fermentation method.So-called steamed, namely the raw material (Chinese sorghum and auxiliary material) of wine unstrained spirits all will carry out steamed process, and put into ceramic cylinder by after the Chinese sorghum mixed song (low temperature Daqu) after boiling, cylinder is buried in the earth, and ferments 28 days, takes out distillation.Wine unstrained spirits after distillation no longer allocates virgin material into, only adds the fermentation of Qu Jinhang second time, still ferments 28 days, take out and steam second time wine, for throwing away grain after its unstrained spirits steams.Distilling to obtain wine for twice, blending into Fenyang wine through storing.As can be seen here, raw material and wine unstrained spirits are all independent distillations, no longer add virgin material in wine unstrained spirits, and to continue slag (as Daqu giving off a strong fragrance) technique significantly different from mixed steaming, and the main body fragrant of Fenyang wine is ethyl acetate and ethyl lactate, and ethyl hexanoate and ethyl butyrate are substantially without vestige.Because it have employed scarfing cinder method, fermentation equipment is pottery ground cylinder, sealing slabstone, and place, dry in the air hall brick or concrete floor, scrubs very totally, this guarantees Fenyang wine delicate fragrance, pure distinguishing feature.The large production of Fenyang wine annual vertical row at the beginning of from late August or 9 months feed intake, and to July next year, last row chooses grain, goes through the production cycle of 10 ~ 11 months.

Obvious existing fen-flavor type white spirit main raw material is that Chinese sorghum carries out brew, and existing millet brew wine belongs to Luzhou-flavor but not fen-flavor type white spirit, cause fen-flavor type white spirit nutrient composition content low, to health without health-care effect.

Summary of the invention

The present invention, in order to solve existing fen-flavor type white spirit with Chinese sorghum but not millet carries out brew, causes white wine nutritive ingredient low, can not play the problem of health-care effect, provide the method for the scent type yeast wine that a kind of millet is brewageed.

The present invention is realized by following technical scheme: the method for the scent type yeast wine that a kind of millet is brewageed, comprise selected process raw material, profit grain steams grain, add water after go out rice steamer and pit entry fermentation, go out pond add auxiliary material and distill, butt goes wine tail to obtain original plasm wine, go out wine unstrained spirits Secondary Fermentation after rice steamer, specifically comprise the steps:

(1) selected process raw material: select full seed without going mouldy, the millet shelling of free from insect pests, removal of impurities;

(2) moisten grain and steam grain: selected millet is added 70-90 DEG C of hot water and infiltrate, amount of water is the 50-60% of raw material, raw material piles up 16-20h after suctioning moisture, turning 2-3 time in banking process, when becoming powder with hand rubbing millet, steaming grain can be carried out without hard-core in centre, the grain moistened is turned again and once then prepares upper rice steamer, first on rice steamer, spread the thick rice husk of 2-3cm, then fill one deck grain, after even on steam, refill one deck grain, after above paying the grain tax, add the water of grain weight 3%, sprinkle on bed of material surface, then steam 60-80min;

(3) add water out rice steamer pit entry fermentation: after the grain cooked goes out rice steamer, add the water of raw material millet weight 20-40%, smash grain caking to pieces, add song and stir when naturally cooling to 10-20 DEG C, adding bent amount is 9% of raw material millet, song is scent type daqu of middle temperature, then the material pit entry fermentation will mixed, in material upper cover layer of plastic film, then adds a cover thick cotton-wadded quilt compacting, control leavening temperature is 10-35 DEG C, ferments 23 days;

(4) go out pond add auxiliary material and distill: the wine unstrained spirits fermented is transported to rice steamer limit, the rice husk cooked in advance of wine unstrained spirits weight 15-25% is evenly added in wine unstrained spirits, by the mixture of ripe wine unstrained spirits and rice husk according to the method loaded steamer visiting rice steamer on gas, rice steamer curtain first spreads the thick rice husk of 2-3cm, then the mixture of ripe wine unstrained spirits and rice husk is sprinkled, when steam is overflowed, Shang Qi limit, limit material loading, loaded steamer is complete, covers rapidly Zeng Gai and steams wine; Loaded steamer distillation time: fill a rice steamer used time 35-40min, stream wine 25-35min, stream wine temperature is 22-30 DEG C; After steaming wine, uncovered acid discharge 5-10min, then butt goes wine tail to obtain millet original plasm wine;

(5) enter pond after going out rice steamer to ferment again: the wine unstrained spirits that distillation obtains after millet original plasm wine is high nutrient fodder, this wine unstrained spirits is added again the raw grain millet of the 25-35% of wine unstrained spirits weight, again fermented distilled.

Brew method of the present invention is simple, uses equipment not numerous and diverse, and be convenient to promote, the scent type yeast wine color and luster of described millet brew is limpid transparent, and delicate fragrance is pure, has obvious millet grain fragrance.Mouthfeel entrance band is sweet, and refreshing clean, aftertaste is longer.Its main component is second alcohol and water, also has a small amount of amino acid, VITAMIN, mineral substance protein etc., and be dissolved in organic compound acid wherein, ester, alcohol, an aromatic plant metioned in ancient books etc. are a kind of taste compounds.Existing regarding assay proves, the heat supplement liver digestible energy of white wine 1/3, the heat of 2/3 is by nutrient energy metabolism such as the outer protein carbohydrates of liver, the chemical energy of ethanol 70% is immediately used by the body, 1 gram of ethanol, for heat energy 5 kilocalories, is drunk the scent type yeast wine that millet of the present invention brewages in right amount and can be made human recycle system that excited usefulness occurs, be conducive to sleep, and gastric secretion and salivation can be stimulated, play digestion promoting function.

Nicotinic acid in millet is that minority is present in metastable VITAMIN in grain, it has: the health of promoting digestion system, alleviate gastrointestinal disorders, prevention and the malaise symptoms alleviated migraine, stimulate circulation, make blood pressure drops, alleviating diarrhoea, alleviate Meniere disease, reduce the effect such as cholesterol and triglyceride content.Millet is selenium-enriched food, is referred to as " anticancer king " in body trace element by scientist, has effect that is anti-oxidant, strengthening immunity, prevents diabetes, cataract, cardiovascular and cerebrovascular diseases, the effect of removing toxic substances, toxin expelling, anti-protecting liver.

Embodiment

Embodiment 1: the method for the scent type yeast wine that a kind of millet is brewageed, comprise selected process raw material, profit grain steams grain, add water after go out rice steamer and pit entry fermentation, go out pond add auxiliary material and distill, butt goes wine tail to obtain original plasm wine, go out wine unstrained spirits Secondary Fermentation after rice steamer, specifically comprise the steps:

(2) moisten grain and steam grain: selected millet is added 70-90 DEG C of hot water and infiltrate, amount of water is the 50-60% of raw material, raw material is made to suction moisture content, raw material piles up 16h after suctioning moisture, turning 2 times in banking process, when becoming powder with hand rubbing millet, steaming grain can be carried out without hard-core in centre, otherwise adding appropriate 70-90 DEG C of hot water infiltration, extending the vexed heap time, being convenient to gelatinization and cooking; The grain moistened is turned again and once then prepares upper rice steamer, first on rice steamer, spread the thick rice husk of 2-3cm, then fill one deck grain, after even on steam, refill one deck grain, after above paying the grain tax, add the water of grain weight 3%, sprinkle on bed of material surface, then steam 60min;

(3) add water out rice steamer pit entry fermentation: after the grain cooked goes out rice steamer, add the water of raw material millet weight 20-40%, smash grain caking to pieces, add song and stir when naturally cooling to 10 DEG C, adding bent amount is 9% of raw material millet, song is scent type daqu of middle temperature, then the material pit entry fermentation will mixed, in material upper cover layer of plastic film, then adds a cover thick cotton-wadded quilt compacting, control leavening temperature is 10-35 DEG C, ferments 23 days;

(4) go out pond add auxiliary material and distill: the wine unstrained spirits fermented is transported to rice steamer limit, the rice husk cooked in advance of wine unstrained spirits weight 15% is evenly added in wine unstrained spirits, rice husk just plays the effect of a loose wine unstrained spirits in its process, by the mixture of ripe wine unstrained spirits and rice husk according to the method loaded steamer visiting rice steamer on gas, rice steamer curtain first spreads the thick rice husk of 2-3cm, then the mixture of ripe wine unstrained spirits and rice husk is sprinkled, when steam is overflowed, Shang Qi limit, limit material loading, loaded steamer is complete, covers rapidly Zeng Gai and steams wine; Loaded steamer distillation time: fill a rice steamer used time 35-40min, stream wine 25-35min, stream wine temperature is 22-30 DEG C; After steaming wine, uncovered acid discharge 5-10min, then butt goes wine tail to obtain millet original plasm wine;

(5) enter pond after going out rice steamer to ferment again: the wine unstrained spirits after distillation obtains millet original plasm wine can use as high nutrient fodder, also this wine unstrained spirits can be added again the raw grain millet of 25% of wine unstrained spirits weight, again fermented distilled.

After testing, the physical and chemical index of the millet original plasm wine of acquisition is: alcoholic strength is 42--70g/L, total acid (with acetometer) >=0.5, total ester (in ethyl acetate) >=0.8; Mouthfeel product are chosen as: color and luster is limpid transparent, and delicate fragrance is pure, have obvious millet grain fragrance.Mouthfeel entrance band is sweet, and refreshing clean, aftertaste is longer.

Routine analysis result is (mg/100ml): acetic acid 100; Lactic acid 30; Ethyl acetate 300; Ethyl lactate 260; N-propyl alcohol 8; Isopropylcarbinol 10; Primary isoamyl alcohol 45; Acetaldehyde 15.

Embodiment 2: the method for the scent type yeast wine that a kind of millet is brewageed, comprise selected process raw material, profit grain steams grain, add water after go out rice steamer and pit entry fermentation, go out pond add auxiliary material and distill, butt goes wine tail to obtain original plasm wine, go out wine unstrained spirits Secondary Fermentation after rice steamer, specifically comprise the steps:

(2) moisten grain and steam grain: selected millet is added 70-90 DEG C of hot water and infiltrate, amount of water is the 50-60% of raw material, raw material is made to suction moisture content, raw material piles up 18h after suctioning moisture, turning 3 times in banking process, when becoming powder with hand rubbing millet, steaming grain can be carried out without hard-core in centre, otherwise adding appropriate 70-90 DEG C of hot water infiltration, extending the vexed heap time, being convenient to gelatinization and cooking; The grain moistened is turned again and once then prepares upper rice steamer, first on rice steamer, spread the thick rice husk of 2-3cm, then fill one deck grain, after even on steam, refill one deck grain, after above paying the grain tax, add the water of grain weight 3%, sprinkle on bed of material surface, then steam 70min;

(3) add water out rice steamer pit entry fermentation: after the grain cooked goes out rice steamer, add the water of raw material millet weight 20-40%, smash grain caking to pieces, add song and stir when naturally cooling to 15 DEG C, adding bent amount is 9% of raw material millet, song is scent type daqu of middle temperature, then the material pit entry fermentation will mixed, in material upper cover layer of plastic film, then adds a cover thick cotton-wadded quilt compacting, control leavening temperature is 10-35 DEG C, ferments 23 days;

(5) enter pond after going out rice steamer to ferment again: the wine unstrained spirits after distillation obtains millet original plasm wine can use as high nutrient fodder, also this wine unstrained spirits can be added again the raw grain millet of 35% of wine unstrained spirits weight, again fermented distilled.

Routine analysis result is (mg/100ml): acetic acid 100.2; Lactic acid 29.5; Ethyl acetate 300.3; Ethyl lactate 259.8; N-propyl alcohol 7.9; Isopropylcarbinol 9.9; Primary isoamyl alcohol 44.7; Acetaldehyde 14.6.

Embodiment 3: the method for the scent type yeast wine that a kind of millet is brewageed, comprise selected process raw material, profit grain steams grain, add water after go out rice steamer and pit entry fermentation, go out pond add auxiliary material and distill, butt goes wine tail to obtain original plasm wine, go out wine unstrained spirits Secondary Fermentation after rice steamer, specifically comprise the steps:

(2) moisten grain and steam grain: selected millet is added 70-90 DEG C of hot water and infiltrate, amount of water is the 50-60% of raw material, raw material is made to suction moisture content, raw material piles up 20h after suctioning moisture, turning 2 times in banking process, when becoming powder with hand rubbing millet, steaming grain can be carried out without hard-core in centre, otherwise adding appropriate 70-90 DEG C of hot water infiltration, extending the vexed heap time, being convenient to gelatinization and cooking; The grain moistened is turned again and once then prepares upper rice steamer, first on rice steamer, spread the thick rice husk of 2-3cm, then fill one deck grain, after even on steam, refill one deck grain, after above paying the grain tax, add the water of grain weight 3%, sprinkle on bed of material surface, then steam 80min;

(3) add water out rice steamer pit entry fermentation: after the grain cooked goes out rice steamer, add the water of raw material millet weight 20-40%, smash grain caking to pieces, add song and stir when naturally cooling to 20 DEG C, adding bent amount is 9% of raw material millet, song is scent type daqu of middle temperature, then the material pit entry fermentation will mixed, in material upper cover layer of plastic film, then adds a cover thick cotton-wadded quilt compacting, control leavening temperature is 10-35 DEG C, ferments 23 days;

(5) enter pond after going out rice steamer to ferment again: the wine unstrained spirits after distillation obtains millet original plasm wine can use as high nutrient fodder, also this wine unstrained spirits can be added again the raw grain millet of 30% of wine unstrained spirits weight, again fermented distilled.

Claims

1. the method for scent type yeast wine brewageed of a millet, comprise selected process raw material, profit grain steams grain, add water after go out rice steamer and pit entry fermentation, go out pond add auxiliary material and distill, butt goes wine tail to obtain original plasm wine, go out wine unstrained spirits Secondary Fermentation after rice steamer, it is characterized in that: specifically comprise the steps: