CN105462774A - Chinese chestnut and sticky rice distilled liquor and brewing method thereof - Google Patents
Chinese chestnut and sticky rice distilled liquor and brewing method thereof Download PDFInfo
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- CN105462774A CN105462774A CN201610086003.0A CN201610086003A CN105462774A CN 105462774 A CN105462774 A CN 105462774A CN 201610086003 A CN201610086003 A CN 201610086003A CN 105462774 A CN105462774 A CN 105462774A
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- chinese chestnut
- liquor
- glutinous rice
- paddy
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention provides Chinese chestnut and sticky rice distilled liquor. With sticky rice being a main material and Chinese chestnuts being an auxiliary material, rough rice and sorghum are added, the usage quantities of all raw material components are adjusted and optimized, and then the Chinese chestnut and sticky rice distilled liquor is obtained through further brewing; in this way, on the basis of original sticky rice liquor, the flavor of the original sticky rice liquor can be adjusted, nutrient substances in the sticky rice liquor are further increased, and the health-care effect of the liquor is improved. Meanwhile, the invention provides a brewing method of the Chinese chestnut and sticky rice distilled liquor. In the method, through using the composition being the raw material, the Chinese chestnut and sticky rice distilled liquor having good flavor and nutritive value can be brewed. The Chinese chestnut and sticky rice distilled liquor has good flavor and is balanced and rich in nutrient.
Description
Technical field
The present invention relates to wine brewing field, in particular to a kind of Chinese chestnut glutinous rice liquor and brewing method thereof.
Background technology
Alcoholic beverage is one of beverage comparatively common in daily life, and China is the native place of wine, is also the source region of spirits culture, is one of country of making wine in the world the earliest.Brewageing of wine, has quite long history in China.In China's development of civilization history of thousands of years, the development of wine and culture is synchronously carried out substantially.
Glutinous rice contains the compositions such as protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B complex and starch, and its taste is sweet, warm in nature, can take a tonic or nourishing food to build up one's health human righteousness, can generate heat on the whole body after edible, plays the effect of resisting cold, nourishing.Being brewageed as raw material by glutinous rice, and obtain sticky rice wine, is also a kind of common alcoholic beverage.
Chinese chestnut is the king of generally acknowledged fruit, containing abundant nutritive ingredient, comprises carbohydrate, protein, fat, multivitamin and inorganic salt.Sugary and the starch 62 ~ 70 grams of every 100 grams of Chinese chestnuts, 5.1 ~ 10.7 grams, protein, 2 ~ 7.4 grams, fat, 40 ~ 45 grams, carbohydrate.The content of uncooked chestnut VITAMIN can up to 40 ~ 60 milligrams, the content of ripe Chinese chestnut VITAMIN about 25 milligrams.Another containing inorganic salt and the Multiple components such as carotene, vitamin B group such as calcium, phosphorus, iron, potassium in Chinese chestnut.Contained abundant unsaturated fatty acids and VITAMIN, mineral substance in Chinese chestnut, can prevent and treat essential hypertension, coronary heart disease, arteriosclerosis, osteoporosis diseases, be excellent tonic product that is anti-ageing, that promote longevity.Chinese chestnut is also the dry fruit kind that carbohydrate content is higher, can supply the heat energy that human body is more, and can help metabolism of fat, has and replenishes qi to invigorate the spleen, the effect of Mangnolia officinalis stomach and intestine.
Therefore, Chinese chestnut that is abundant, green health balanced in nutrition being brewageed Chinese chestnut glutinous rice liquor as auxiliary material, thus obtain local flavor and all good novel alcoholic beverage of nutrition, is a kind of alcoholic beverage Research idea with development prospect.
In prior art, for the alcohol raw material being raw material with glutinous rice and Chinese chestnut etc., there has also been certain research.
Such as prior art (CN101580785A, publication date: on November 18th, 2009) discloses a kind of chestnut fruit wine, and it is brewageed by following component raw material and forms: chestnut fruit 70-78%, corn or Chinese sorghum 2-5%, wheat 2-5%, glutinous rice 2-5%, sweet sugarcane bar, distiller's yeast 2-3%.
But, the alcoholic beverage of this chestnut fruit wine mainly based on Chinese chestnut in prior art, because the alcoholic beverage mouthfeel taking Chinese chestnut as main raw material is excessively sweet, aftertaste is poor, thus very not suitable for drinking; Meanwhile, because the equilibrium of Chinese chestnut Middle nutrition is abundant, be thus also containing nutritive substances such as too much minerals and vitamins, people also can be made to get angry even if take on a small quantity, be unfavorable for health in the alcoholic beverage brewageed of main raw material with Chinese chestnut.
Therefore, urgently develop a kind of Chinese chestnut glutinous rice liquor of new formulation, thus while maintenance sticky rice wine excellent flavor, and can be balanced it comprise nutritive substance, its health-care effect can also be promoted further.
In view of this, special proposition the present invention.
Summary of the invention
The first object of the present invention is to provide a kind of Chinese chestnut glutinous rice liquor compound composition, in composition of the present invention, glutinous rice (or glutinous paddy) is aided with Chinese chestnut as major ingredient, and be added with paddy and sorghum rice, then brewage further and obtain Chinese chestnut glutinous rice liquor, and then its local flavor can be adjusted on the basis of original sticky rice wine, make its local flavor more mellow; Meanwhile, the interpolation of the cereal such as paddy and sorghum rice, also balances the nutritive substance comprised in wine further, improves the health-care effect of wine.Thus can solve that Chinese chestnut wine local flavor in prior art is poor, the overgenerous technical problem of nutritive substance.
The second object of the present invention is the preparation method providing a kind of described Chinese chestnut glutinous rice liquor, in the inventive method, by using the described composition of invention as raw material, and then can brewage the Chinese chestnut glutinous rice liquor obtaining having excellent flavor and nutritive value; Meanwhile, pass through adjustment and the optimization of brewageing step in the inventive method, what also further increase Chinese chestnut glutinous rice liquor brewages efficiency.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
A kind of Chinese chestnut glutinous rice liquor, according to the weight parts of 100 parts, described Chinese chestnut glutinous rice liquor is made primarily of following raw material: glutinous rice (or glutinous paddy) 30-90 part, Chinese chestnut 3-30 part, paddy 0-40 part, Chinese sorghum 0-30 part.
In the present invention, by glutinous rice (or glutinous paddy) is aided with Chinese chestnut as major ingredient and brewages further and obtain Chinese chestnut glutinous rice liquor, thus its local flavor can be adjusted on the basis of original sticky rice wine, and further increase nutritive substance wherein, improve the health-care effect of wine; Simultaneously in Chinese chestnut glutinous rice liquor composition of the present invention, be also added with paddy and Chinese sorghum, the local flavor of wine can be regulated further and balance the nutritive substance in wine.The nutritive ingredients such as the amino acid be rich in cereal and mineral substance, also can improve the nutritive value of wine.
Optionally, in the present invention, described glutinous rice component can replace with glutinous paddy.Further, when selecting glutinous paddy to replace glutinous rice to do main raw material, in its system component, the ratio of glutinous paddy is higher than glutinous rice by more than 10%, and paddy then need not add.
Optionally, in the present invention, described Chinese chestnut glutinous rice liquor is made up of following raw material: glutinous rice 30-70 part, Chinese chestnut 10-20 part, paddy 10-40 part, Chinese sorghum 10-30 part.
In the present invention, by the further adjustment of raw material dosage and optimization, thus further Chinese chestnut glutinous rice liquor is obtained to zythepsary and local flavor further adjusts and improves.
Meanwhile, present invention also offers the brewing method of described Chinese chestnut glutinous rice liquor, described method comprises the steps:
1) prepare burden: pulverize after being shelled by Chinese chestnut, glutinous rice and paddy soak respectively, sorghum rice is pulverized;
2) steaming: after glutinous rice, Chinese chestnut and sorghum rice are mixed, cook; Simultaneously by independent for paddy steaming;
3) write music for a song: by after the raw material spreading for cooling that cooks respectively, after spreading for cooling, evenly add distiller's yeast in each raw material, then the raw material adding distiller's yeast is mixed, obtain distiller's yeast compound;
4) ferment: by distiller's yeast compound sealing and fermenting, obtain fermentation material;
5) distill: fermentation material is distilled, obtains liquor, be Chinese chestnut glutinous rice liquor.
In the inventive method, by using the described composition of invention as raw material, and then the Chinese chestnut glutinous rice liquor obtaining having excellent flavor and nutritive value can be brewageed.Meanwhile, in the inventive method, by different raw materials being carried out respectively soak and steaming process, thus can ensure, on the basis that each raw material fully cooks, the efficiency of brewing process can also be improved.
Optionally, the inventive method step 1) in, described pulverizing is for crushing or chopping.
Optionally, the inventive method step 1) in, also comprise the step that Chinese chestnut and sorghum rice after pulverizing are screened further.Further, in the inventive method, obtained the raw material Chinese chestnut particle of 1-10mm particle diameter by screening; Meanwhile, in the inventive method, obtained the raw material sorghum rice particle of 1-3mm particle diameter by screening.
Optionally, in the inventive method, step 1) in glutinous rice time of soaking be 0.5-2h; Preferably, in the present invention, the soak time of glutinous rice is 1h.
Optionally, in the inventive method, step 1) described in soak for glutinous rice and paddy are soaked respectively in clear water.
Optionally, in the inventive method, step 3) write music for a song also comprise further by below the raw material spreading for cooling to 40 that cooks respectively DEG C time, more evenly add the step of distiller's yeast.
Optionally, in the present invention, step 4) described in brewage be the 20-35 DEG C of lower seal fermented soy of more than 5 days at temperature on average; Or seal more than 15 days fermented soy when temperature on average is about 15 DEG C, when temperature is lower than 10 DEG C, stop fermentation.
Optionally, in the inventive method, step 5) in when to be distilled to out the wine number of degrees be 25 °, namely stop distillation.
Optionally, in the inventive method, can further include the step of being carried out by liquor blending.
Optionally, in the inventive method, described glutinous rice can be replaced by glutinous paddy further.
Optionally, in the inventive method, comprise the step of liquor being carried out ageing by ultrasonication further.
In the inventive method, by the further ageing to liquor, the entrance alcohol silk floss degree of liquor can be improved, improve the local flavor of wine; Meanwhile, by ageing can also to accelerate in liquor can the low-boiling point material such as the acetaldehyde that comprises of the subject of knowledge and the object of knowledge from the effusion liquor, eliminate pungent peculiar smell of Denging, and reduce the injury that may bring human body.
Optionally, in the inventive method, the frequency of described ultrasonication is 10-50KHZ, and the time of ultrasonication is 10-100h.
In the inventive method, by the frequency of ultrasonication and the further adjustment of time and optimization, thus while realizing the effective ageing of liquor, the efficiency of ageing can also be improved.
Optionally, in the inventive method, comprise the fermentation material after by distillation further and carry out Secondary Fermentation, and gained Secondary Fermentation material after Secondary Fermentation is distilled again, obtain the step of second distillation wine.
In the inventive method, by the fermentation material after distillation is again fermented and distilled, thus raw material can be made fully to ferment, and raw material can be made to make full use of.
Optionally, in the inventive method, Secondary Fermentation material is distilled to out the wine number of degrees when being 25 °, namely stops distillation.
Optionally, in the inventive method, also comprise the step of second distillation wine by ultrasonication ageing further.
Optionally, in the inventive method, also comprise after single flash wine and the ageing of second distillation wine supersound process further, further the sealing of dress altar, and the step of preserving in In Shade or cellar.
Optionally, in the inventive method, step 1) in the soak time of paddy and glutinous paddy be 2-10h.
In the inventive method, by the adjustment of paddy soak time and optimization, thus make paddy can water-swelling fully, and be conducive to further cooking.
Optionally, in the inventive method, method steps 2) in steaming time of paddy and glutinous paddy be 0.5-3h.
In the inventive method, by the adjustment of paddy steaming time and optimization, thus paddy can be made to cook fully, and the efficiency of steaming can be improved.
In the present invention, by adopting composition of the present invention as brewing materials, and adopting brewing method of the present invention, thus can brewage and obtaining excellent flavor, abundant Chinese chestnut glutinous rice liquor balanced in nutrition.
Meanwhile, in the present invention, after one time fermentation distillation, gained white wine has transparent limpid, the advantages such as local flavor is mellow mellow and full, mouthfeel not peppery also nonirritant peculiar smell.
Further, after Secondary Fermentation distillation of the present invention, gained white wine is slightly golden yellow, and local flavor is better compared with white wine after single flash, and aftertaste is aromatic, and taste is splendid.
Compared with prior art, beneficial effect of the present invention is:
(1) in the present composition, glutinous rice (or glutinous paddy) is aided with Chinese chestnut as major ingredient, be added with paddy and Chinese sorghum simultaneously, and each feed composition consumption is adjusted and optimized, then brewage further and obtain Chinese chestnut glutinous rice liquor, thus its local flavor can be adjusted on the basis of original sticky rice wine, and further increase nutritive substance wherein, improve the health-care effect of wine.
(2), in the inventive method, by using the described composition of invention as raw material, and then the Chinese chestnut glutinous rice liquor obtaining having excellent flavor and nutritive value can be brewageed.Meanwhile, in the inventive method, by different raw materials being carried out respectively soak and steaming process, thus can ensure, on the basis that each raw material fully cooks, the efficiency of brewing process can also be improved.
Embodiment
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturers suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, be and can buy by commercially available the conventional products obtained.
Embodiment 1
According to parts by weight, take 50 parts, glutinous rice, Chinese chestnut 20 parts, sorghum rice 20 parts, paddy 10 parts.
After pulverizing after being shelled by Chinese chestnut, and screen the Chinese chestnut particle of 1-10mm particle diameter; Meanwhile, after being pulverized by sorghum rice, and the Chinese sorghum fine powder of 1-3mm is screened.Then, glutinous rice is immersed in the water and soaks 1-3h, then pull out after mixing with Chinese chestnut particle and Chinese sorghum fine powder, put into steaming kier and cook.Meanwhile, paddy is soaked 5-7h, and steaming 2-3h, to cooking.
Rear raw material spreading for cooling to 30 ~ 40 DEG C will be cooked, then, after spreading for cooling, evenly add distiller's yeast and rice husk in each raw material, and then mix adding distiller's yeast with the raw material after expecting that loosens, and stir-fry more than 2 times, obtain distiller's yeast compound.Seal in distiller's yeast compound, and in temperature on average about 30 DEG C condition bottom fermentations 7 days, obtain fermentation material.Then, distilled by fermentation material, the head wine number of degrees can reach more than 70 °, when going out the wine number of degrees and reaching 25 °, stop distillation, namely obtain the Chinese chestnut glutinous rice liquor of one time fermentation, gained Chinese chestnut glutinous rice liquor is as clear as crystal, and local flavor is comparatively mellow, and mouthfeel is slightly peppery also slightly pungency peculiar smell.
Then, by the Chinese chestnut wine of one time fermentation ultrasonic aging 30h under 20KHZ condition, and fill altar sealing, then storage 100 days in In Shade or cellar, obtain one time fermentation ageing and store sth. in a cellar wine, gained one time fermentation aging wine local flavor is mellow mellow and full, mouthfeel not peppery also nonirritant peculiar smell.
Next, fermentation material after single flash is put into container seal, and in temperature on average about 30 DEG C condition bottom fermentations 5 days, obtain Secondary Fermentation material, and again distill, stop distillation when going out the wine number of degrees and reaching 25 °, obtain second distillation wine, slightly golden yellow, local flavor is better compared with white wine after single flash, and aftertaste is aromatic.
Then, by glutinous rice Chinese chestnut wine ultrasonic aging 30h under 20KHZ condition that Secondary Fermentation distills, and fill altar sealing, then storage 100 days in In Shade or cellar, obtain Secondary Fermentation ageing and store sth. in a cellar wine, gained Secondary Fermentation aging wine local flavor is mellow mellow and full, mouthfeel not peppery also nonirritant peculiar smell, aftertaste is aromatic, and taste is splendid.
Embodiment 2
According to parts by weight, take 30 parts, glutinous rice, Chinese chestnut 30 parts, sorghum rice 20 parts, paddy 20 parts.
Then, according to method described in embodiment 1 respectively brewing-distilling obtain one time fermentation, one time fermentation purifying and Secondary Fermentation, Secondary Fermentation ageing Chinese chestnut glutinous rice liquor.
Wherein one time fermentation wine is as clear as crystal, and local flavor is slightly light, and mouthfeel is partially sweet greasy, and slightly pungent also has slightly pungency peculiar smell;
Secondary Fermentation wine is slightly golden yellow, and local flavor is slightly good compared with white wine after single flash, but mouthfeel is sweet greasy, also slightly pungent and irritating smell;
One time fermentation aging wine local flavor is mellow, mouthfeel not peppery also nonirritant peculiar smell, but more sweet greasy;
Secondary Fermentation aging wine local flavor is mellow mellow and full, mouthfeel not peppery also nonirritant peculiar smell, but taste is too sweet greasy.
Embodiment 3
According to parts by weight, take 90 parts, glutinous paddy, Chinese chestnut 10 parts, sorghum rice 10 parts.
Then, according to method described in embodiment 1 respectively brewing-distilling obtain one time fermentation, one time fermentation (ageing) and Secondary Fermentation, Secondary Fermentation ageing Chinese chestnut glutinous rice liquor.
One time fermentation aging wine and Secondary Fermentation aging wine local flavor mellow, mouthfeel not peppery also nonirritant peculiar smell.But the white wine mouthfeel of Secondary Fermentation institute output is more continuous soft.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. a Chinese chestnut glutinous rice liquor, is characterized in that, according to the weight parts of 100 parts, described Chinese chestnut glutinous rice liquor is made primarily of following raw material: glutinous rice 30-90 part, Chinese chestnut 3-30 part, paddy 0-40 part, sorghum rice 0-30 part.
2. Chinese chestnut glutinous rice liquor according to claim 1, is characterized in that, described Chinese chestnut glutinous rice liquor is made up of following raw material: glutinous rice 30-70 part, Chinese chestnut 10-20 part, paddy 10-40 part, sorghum rice 10-30 part.
3. Chinese chestnut glutinous rice liquor according to claim 2, is characterized in that, described Chinese chestnut glutinous rice liquor is made up of following raw material: 50 parts, glutinous rice, Chinese chestnut 20 parts, sorghum rice 20 parts, paddy 10 parts.
4. the brewing method of Chinese chestnut glutinous rice liquor according to any one of claim 1-3, it is characterized in that, described method comprises the steps:
1) prepare burden: pulverize after being shelled by Chinese chestnut, glutinous rice and paddy soak respectively, sorghum rice is pulverized;
2) steaming: after glutinous rice, Chinese chestnut and sorghum rice are mixed, cook; Simultaneously by independent for paddy steaming;
3) write music for a song: by after the raw material spreading for cooling that cooks respectively, after spreading for cooling, evenly add distiller's yeast in each raw material, then mixing adding the raw material after distiller's yeast, obtaining distiller's yeast compound;
4) ferment: by distiller's yeast compound sealing and fermenting, obtain fermentation material;
5) distill: fermentation material is distilled, obtains liquor, be Chinese chestnut glutinous rice liquor.
5. method according to claim 4, is characterized in that, described method comprises the step of liquor being carried out ageing by ultrasonication further.
6. method according to claim 5, is characterized in that, the frequency of described ultrasonication is 10-50KHZ, and the time of ultrasonication is 10-100h.
7. method according to claim 4, is characterized in that, described method comprises the fermentation material after by distillation further and carries out Secondary Fermentation, and is again distilled by gained Secondary Fermentation material after Secondary Fermentation, obtains the step of second distillation wine.
8. method according to claim 4, is characterized in that, described method steps 1) in the soak time of paddy be 2-10h.
9. method according to claim 4, is characterized in that, described method steps 2) in steaming time of paddy be 0.5-3h.
10. method according to claim 7, is characterized in that, described method comprises further by the step of second distillation wine by ultrasonication ageing.
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| CN201610086003.0A CN105462774A (en) | 2016-02-15 | 2016-02-15 | Chinese chestnut and sticky rice distilled liquor and brewing method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105802807A (en) * | 2016-06-08 | 2016-07-27 | 洛阳理工学院 | Strong-flavor functional liquor and preparation method thereof |
| CN108795655A (en) * | 2018-08-09 | 2018-11-13 | 贵州光秀生态食品有限责任公司 | A kind of brewing method of chestnut dinner party with singsong girls in attendance |
| CN110760408A (en) * | 2019-11-19 | 2020-02-07 | 赫章县醉翁养身砸酒厂 | Chinese chestnut wine and preparation method thereof |
| CN110846169A (en) * | 2019-11-25 | 2020-02-28 | 迁西景忠山酒业有限责任公司 | Chinese chestnut wine and brewing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102234602A (en) * | 2010-04-27 | 2011-11-09 | 胡发富 | Wild chestnut wine and preparation method thereof |
| CN105296281A (en) * | 2015-11-18 | 2016-02-03 | 河北科技师范学院 | Chinese chestnut rice wine and preparation method thereof |
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2016
- 2016-02-15 CN CN201610086003.0A patent/CN105462774A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102234602A (en) * | 2010-04-27 | 2011-11-09 | 胡发富 | Wild chestnut wine and preparation method thereof |
| CN105296281A (en) * | 2015-11-18 | 2016-02-03 | 河北科技师范学院 | Chinese chestnut rice wine and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105802807A (en) * | 2016-06-08 | 2016-07-27 | 洛阳理工学院 | Strong-flavor functional liquor and preparation method thereof |
| CN108795655A (en) * | 2018-08-09 | 2018-11-13 | 贵州光秀生态食品有限责任公司 | A kind of brewing method of chestnut dinner party with singsong girls in attendance |
| CN110760408A (en) * | 2019-11-19 | 2020-02-07 | 赫章县醉翁养身砸酒厂 | Chinese chestnut wine and preparation method thereof |
| CN110846169A (en) * | 2019-11-25 | 2020-02-28 | 迁西景忠山酒业有限责任公司 | Chinese chestnut wine and brewing method thereof |
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