CN105505688A - Brewing technology and drinking method of corn-wheat wine - Google Patents
Brewing technology and drinking method of corn-wheat wine Download PDFInfo
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- CN105505688A CN105505688A CN201610076231.XA CN201610076231A CN105505688A CN 105505688 A CN105505688 A CN 105505688A CN 201610076231 A CN201610076231 A CN 201610076231A CN 105505688 A CN105505688 A CN 105505688A
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- wine
- corn
- wheat
- unstrained spirits
- fermentation
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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
Abstract
The invention discloses a brewing technology and a drinking method of corn-wheat wine, and relates to the technical field of wine brewing. The corn-wheat wine comprises 20 percent of dry corn, 3 percent of dry wheat, 4.4 percent of raw sorghum, 0.04 percent of distiller's yeast, 70 percent of spring water, 1.1 percent of Chinese jujube, and 1.46 percent of lycium chinense, wherein the dry corn, the dry wheat and the raw sorghum serve as main raw materials; the distiller's yeast, the spring water, the Chinese jujube and the lycium chinense serve as auxiliary materials. The following utensils are required during preparation: a plurality of wood vats, a plurality of earthenware tanks, a plurality of large-opening bowls, a plurality of copper shovels with long wood handles, and a plurality of porose bamboo sticks. The brewing technology comprises the following steps: taking fine raw materials, frying the raw materials separately, and carrying out stirring, mixing, steaming, primary fermentation, secondary fermentation, formation of fermented grains, and drinking. The drinking method comprises the following steps: taking a proper amount of the finished fermented grain product, adding 2 to 3 times of drinking water to obtain a mixture, putting the mixture into a wine warming device for 20 to 30 minutes' soaking, adding demerara or rock candy, carrying out heating for boiling, pouring out wine liquid, and drinking the wine liquid. The brewing technology and the drinking method have the benefits that the brewing method is unique; the raw materials are fine; the main raw materials are fried separately, and the fried raw materials are mixed for fermentation; the taste is good; the effct is more comprehensive.
Description
Technical field:
The present invention relates to brewing yellow rice wine technical field, be specifically related to brewing process and the eating method of particle yellow rice wine.
Background technology:
Yellow rice wine is the national special product of China, also referred to as rice wine, belongs to brewing wine, in the large brewing wine (yellow rice wine, grape wine and beer) in the world three, occupy an important seat.Brewing technology is taken the course of its own, and becomes Typical Representative and model that boundary is brewageed in east.
Yellow rice wine is with rice, milled glutinous broomcorn millet etc. for raw material, and general ethanol content is 14%-20%, belongs to low brewing wine.Yellow rice wine contains abundant nutrition, and containing 21 seed amino acids, comprising there being several unknown amino acids, and human body self can not synthesize 8 of ingestion of food kinds of indispensable amino acid yellow rice wine must be relied on all to possess, therefore is described as " liquid cake ".
Existing yellow rice wine adds auxiliary material fermentation mainly with a kind of main raw material greatly and forms, though there is abundant nutrition, mouthfeel is still more single, and composition is more single, adds the important food materials effects such as a little date, matrimony vine more comprehensively.
Summary of the invention:
The object of the invention is to the defect for prior art and deficiency, provide a kind of brewing process and eating method of particle yellow rice wine reasonable in design, it adopts unique method for making; selected starting material; several main raw material is mixed together fermentation after separating frying, and mouthfeel is good, and effect more comprehensively.
In order to solve the problem existing for background technology, the technical solution used in the present invention is: it comprises main raw material and auxiliary material, main raw material is dry corn 20%, dry wheat 3%, raw Chinese sorghum 4.4%, auxiliary material is distiller's yeast 0.04%, mountain spring water 70%, date 1.1%, matrimony vine 1.46%, and the utensil needed during preparation is: wooden drum is some, some, the large mouth bowl of soil pottery is some, long wooden rod copper some, the porose bamboo pole of shovel some (going bamboo pole inner core ring, rod body to hole).
Making method step is as follows:
1, selected main auxiliary material: by the separately cleaning of the nuisanceless corn of full grains, bright, wheat, decon, foreign material and flat grain ghost, and selected, sorting again, be equipped with red sorghum (not taking off skin), date, matrimony vine, mountain spring water and distiller's yeast special;
2, sub-material frying: first all pour selected rear corn into iron pan, coal fire constant temperature (duration and degree of heating be consistent) in stove, corn long wooden rod copper in pot shovels the 20-30 minute that stir-fries, particle is slightly sallow, do not take off skin state can take the dish out of the pot, be poured on and be covered with on the operator's console of summer sleeping mat, again by selected wheat frying, the 15-20 minute that stir-fries is shoveled with long wooden rod copper, treat that wheat grain is slightly sallow, opening can take the dish out of the pot, be poured on operator's console and (note, necessary separate operation during frying), corn, wheat frying treat next step well;
3, boiling is uniformly mixed: corn good for frying, wheat are mixed raw Chinese sorghum, strict foundation ratio is mixed into pot, and adding mountain spring water 80% consumption got ready, warm fiery constant temperature infusion, after 10 minutes, is stirred even with long wooden rod copper shovel, avoid sticky pot, in the process of stirring, add residue mountain spring water 20% consumption, used time 15-20 minute, boiling and the grain mixture medium well, the entrance that stir soft glutinous time, prepare to take the dish out of the pot;
4, first run fermentation: above-mentioned grain mixture is poured on and is covered with on the operator's console of summer sleeping mat, the date got ready in proportion, matrimony vine are added, mix thoroughly with corn, wheat, Chinese sorghum and dry in the air to about 20 DEG C, be spilled into distiller's yeast again to mix thoroughly, barrelling, the compound loading wooden barrel will seal immediately, places storage room, carry out first run fermentation, room temp controls at 18 DEG C-20 DEG C, places after 3-4 days, has wine flavour to fill the air, prepare hyperphoric native pithos, carry out next step;
5, two fermentation is taken turns: the wine unstrained spirits after first run fermentation in wooden barrel, be poured on be covered with summer sleeping mat operator's console on spreading for cooling to 10 DEG C-15 DEG C, be transferred in native pithos, several porose bamboo poles are inserted in wine unstrained spirits, be convenient to wine unstrained spirits breathe freely during the fermentation, place a large mouth bowl filling 100g scoliid honey in wine unstrained spirits surface and (in bowl, have honey, must place steadily, honey is not toppled over out), then seal cylinder mouth, put into storage room, room temperature controls to carry out two at 18 DEG C-20 DEG C and takes turns fermentation, seal more than 45 days up for safekeeping, wine unstrained spirits fermented soy completes;
6, wine unstrained spirits is shaping and edible: a, taking-up wine unstrained spirits, and the eating method according to particle yellow rice wine is drunk; Point assembling production lines on b, taking-up wine unstrained spirits, load finished packaging container, when need eat, open packaging, the eating method according to particle yellow rice wine is drunk.
Eating method is as follows: get finished wine unstrained spirits and add 2-3 times of tap water in right amount, put into device for boiling wine and soak 20-30 minute, adds brown sugar or rock sugar (considering interpolation according to individual taste), heats and boil, and pours out wine liquid and drinkable.
Beneficial effect of the present invention is: it adopts unique method for making, and selected starting material, several main raw material is mixed together fermentation after separating frying, and mouthfeel is good, and effect more comprehensively.
Embodiment:
Below in conjunction with embodiment, the present invention is further illustrated.
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
This embodiment adopts following technical scheme: it comprises main raw material and auxiliary material, main raw material is dry corn 75KG, dry wheat 10KG, raw Chinese sorghum 15KG, auxiliary material is distiller's yeast 150g, mountain spring water 250kg, date 3.5kg, matrimony vine 5kg, and the utensil needed during preparation is: wooden drum is some, some, the large mouth bowl of soil pottery is some, long wooden rod copper some, the porose bamboo pole of shovel some (going bamboo pole inner core ring, rod body to hole).
Making method step is as follows:
1, selected main auxiliary material: by the separately cleaning of the nuisanceless corn of full grains, bright, wheat, decon, foreign material and flat grain ghost, and selected, sorting again, be equipped with red sorghum (not taking off skin), date, matrimony vine, mountain spring water and distiller's yeast special;
2, sub-material frying: first all pour selected rear corn into iron pan, coal fire constant temperature (duration and degree of heating be consistent) in stove, corn long wooden rod copper shovel in pot stir-fries 20 minutes, particle is slightly sallow, do not take off skin state can take the dish out of the pot, be poured on and be covered with on the operator's console of summer sleeping mat, again by selected wheat frying, stir-fry 15 minutes with long wooden rod copper shovel, treat that wheat grain is slightly sallow, opening can take the dish out of the pot, be poured on operator's console and (note, necessary separate operation during frying), corn, wheat frying treat next step well;
3, boiling is uniformly mixed: corn good for frying, wheat are mixed raw Chinese sorghum, strict foundation ratio is mixed into pot, and adding mountain spring water 80% consumption got ready, warm fiery constant temperature infusion, after 10 minutes, is stirred even with long wooden rod copper shovel, avoid sticky pot, in the process of stirring, add residue mountain spring water 20% consumption, 15 minutes used times, boiling and the grain mixture medium well, the entrance that stir soft glutinous time, prepare to take the dish out of the pot;
4, first run fermentation: above-mentioned grain mixture is poured on and is covered with on the operator's console of summer sleeping mat, the date got ready in proportion, matrimony vine are added, mix thoroughly with corn, wheat, Chinese sorghum and dry in the air to 20 DEG C, be spilled into distiller's yeast 150g again to mix thoroughly, barrelling, the compound loading wooden barrel will seal immediately, places storage room, carry out first run fermentation, room temp controls at 18 DEG C, places after 3 days, has wine flavour to fill the air, prepare hyperphoric native pithos, carry out next step;
5, two fermentation is taken turns: the wine unstrained spirits after first run fermentation in wooden barrel, be poured on be covered with summer sleeping mat operator's console on spreading for cooling to 10 DEG C, be transferred in native pithos, several porose bamboo poles are inserted in wine unstrained spirits, be convenient to wine unstrained spirits breathe freely during the fermentation, place a large mouth bowl filling 100g scoliid honey in wine unstrained spirits surface and (in bowl, have honey, must place steadily, honey is not toppled over out), then seal cylinder mouth, put into storage room, room temperature controls to carry out two at 18 DEG C and takes turns fermentation, seal 45 days up for safekeeping, wine unstrained spirits fermented soy completes;
6, wine unstrained spirits is shaping and edible: a, taking-up wine unstrained spirits, and the eating method according to particle yellow rice wine is drunk; Point assembling production lines on b, taking-up wine unstrained spirits, load finished packaging container, when need eat, open packaging, the eating method according to particle yellow rice wine is drunk.
Eating method is as follows: get finished wine unstrained spirits and add 2 times of tap water in right amount, puts into device for boiling wine and soaks 20 minutes, add brown sugar or rock sugar (considering interpolation according to individual taste), heat and boil, pour out wine liquid and drinkable.
This embodiment adopts unique method for making, and selected optimum starting material, several main raw material is mixed together fermentation after separating frying, and mouthfeel is good, and effect more comprehensively.
The above, only in order to technical scheme of the present invention to be described and unrestricted, other amendment that those of ordinary skill in the art make technical scheme of the present invention or equivalently to replace, only otherwise depart from the spirit and scope of technical solution of the present invention, all should be encompassed in the middle of right of the present invention.
Claims (3)
1. the brewing process of particle yellow rice wine and eating method; it is characterized in that comprising main raw material and auxiliary material; main raw material is dry corn 20%, dry wheat 3%, raw Chinese sorghum 4.4%; auxiliary material is distiller's yeast 0.04%, mountain spring water 70%, date 1.1%, matrimony vine 1.46%, and the utensil needed during preparation is: multiple, the large mouth bowl of multiple, the native pithos of wooden drum is multiple, long wooden rod copper multiple, the porose bamboo pole of shovel multiple (going bamboo pole inner core ring, rod body to hole).
2. the brewing process of particle yellow rice wine according to claim 1 and eating method, is characterized in that making method step is as follows:
(1), selected main auxiliary material: by the separately cleaning of the nuisanceless corn of full grains, bright, wheat, decon, foreign material and flat grain ghost, and selected, sorting again, be equipped with red sorghum (not taking off skin), date, matrimony vine, mountain spring water and distiller's yeast special;
(2), sub-material frying: first all pour selected rear corn into iron pan, coal fire constant temperature (duration and degree of heating be consistent) in stove, corn long wooden rod copper in pot shovels the 20-30 minute that stir-fries, particle is slightly sallow, do not take off skin state can take the dish out of the pot, be poured on and be covered with on the operator's console of summer sleeping mat, again by selected wheat frying, the 15-20 minute that stir-fries is shoveled with long wooden rod copper, treat that wheat grain is slightly sallow, opening can take the dish out of the pot, be poured on operator's console and (note, necessary separate operation during frying), corn, wheat frying treat next step well;
(3), boiling is uniformly mixed: corn good for frying, wheat are mixed raw Chinese sorghum, strict foundation ratio is mixed into pot, and adding mountain spring water 80% consumption got ready, warm fiery constant temperature infusion, after 10 minutes, is stirred even with long wooden rod copper shovel, avoid sticky pot, in the process of stirring, add residue mountain spring water 20% consumption, used time 15-20 minute, boiling and the grain mixture medium well, the entrance that stir soft glutinous time, prepare to take the dish out of the pot;
(4), first run fermentation: above-mentioned grain mixture is poured on and is covered with on the operator's console of summer sleeping mat, the date got ready in proportion, matrimony vine are added, mix thoroughly with corn, wheat, Chinese sorghum and dry in the air to 20 DEG C, be spilled into distiller's yeast again to mix thoroughly, barrelling, the compound loading wooden barrel will seal immediately, places storage room, carry out first run fermentation, room temp controls at 18 DEG C-20 DEG C, places after 3-4 days, has wine flavour to fill the air, prepare hyperphoric native pithos, carry out next step;
(5), two fermentation is taken turns: the wine unstrained spirits after first run fermentation in wooden barrel, be poured on be covered with summer sleeping mat operator's console on spreading for cooling to 10 DEG C-15 DEG C, be transferred in native pithos, several porose bamboo poles are inserted in wine unstrained spirits, be convenient to wine unstrained spirits breathe freely during the fermentation, place a large mouth bowl filling 100g scoliid honey in wine unstrained spirits surface and (in bowl, have honey, must place steadily, honey is not toppled over out), then seal cylinder mouth, put into storage room, room temperature controls to carry out two at 18 DEG C-20 DEG C and takes turns fermentation, seal more than 45 days up for safekeeping, wine unstrained spirits fermented soy completes;
(6), wine unstrained spirits is shaping and edible: a, take out wine unstrained spirits, and the eating method according to particle yellow rice wine is drunk; Point assembling production lines on b, taking-up wine unstrained spirits, load finished packaging container, when need eat, open packaging, the eating method according to particle yellow rice wine is drunk.
3. the brewing process of particle yellow rice wine according to claim 1 and eating method; it is characterized in that eating method is as follows: get finished wine unstrained spirits and add 2-3 times of tap water in right amount; put into device for boiling wine and soak 20-30 minute; add brown sugar or rock sugar (considering interpolation according to individual taste); heat and boil, pour out wine liquid and drinkable.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610076231.XA CN105505688A (en) | 2016-02-02 | 2016-02-02 | Brewing technology and drinking method of corn-wheat wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610076231.XA CN105505688A (en) | 2016-02-02 | 2016-02-02 | Brewing technology and drinking method of corn-wheat wine |
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| CN105505688A true CN105505688A (en) | 2016-04-20 |
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| CN201610076231.XA Pending CN105505688A (en) | 2016-02-02 | 2016-02-02 | Brewing technology and drinking method of corn-wheat wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111544481A (en) * | 2020-06-29 | 2020-08-18 | 谢汝石 | Herbal antibacterial liquid |
| CN111676106A (en) * | 2020-07-24 | 2020-09-18 | 梁海媚 | Liupu tea wine and brewing method thereof |
| CN114672382A (en) * | 2022-04-08 | 2022-06-28 | 海天醋业集团有限公司 | Method for preparing wheat koji with high ammonia nitrogen and special fragrance |
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Patent Citations (2)
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| CN101768534A (en) * | 2008-12-31 | 2010-07-07 | 志丹县鹏翔食品有限责任公司 | Production method of yellow rice or millet wine |
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Non-Patent Citations (4)
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111544481A (en) * | 2020-06-29 | 2020-08-18 | 谢汝石 | Herbal antibacterial liquid |
| CN111676106A (en) * | 2020-07-24 | 2020-09-18 | 梁海媚 | Liupu tea wine and brewing method thereof |
| CN114672382A (en) * | 2022-04-08 | 2022-06-28 | 海天醋业集团有限公司 | Method for preparing wheat koji with high ammonia nitrogen and special fragrance |
| CN114672382B (en) * | 2022-04-08 | 2024-01-30 | 海天醋业集团有限公司 | Preparation method of wheat starter with high ammonia nitrogen and special aroma |
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Application publication date: 20160420 |