CN105754786A - Wheat-added corn liquor brewing method - Google Patents
Wheat-added corn liquor brewing method Download PDFInfo
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- CN105754786A CN105754786A CN201510469775.8A CN201510469775A CN105754786A CN 105754786 A CN105754786 A CN 105754786A CN 201510469775 A CN201510469775 A CN 201510469775A CN 105754786 A CN105754786 A CN 105754786A
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Abstract
The invention discloses a wheat-added corn liquor brewing method.A wheat-added corn liquor comprises, by weight, 50-60 parts of sweet corn, 5-10 parts of wheat, 10-20 parts of chaff, 5-10 parts of koji and 80-100 parts of water.The wheat-added corn liquor brewing method includes the steps of (A), grinding sweet corn kernels and wheat to reach grinding fineness that more than 60% of the ground sweet corn kernels and the ground wheat pass through a 20-mesh screen; (B), adding the water about 0.5 time as heavy as the ground sweet corn kernels and the ground wheat with stirring; (C), steaming and boiling to form paste prior to cooling, namely using steaming and boiling to enable starch pasting so as to be beneficial to amylase effect and kill contaminating microorganisms, and rapidly cooling the steamed raw materials by a spreading or airing method to reach suitable growth temperature of microorganisms; (D), adding residual clear water and the koji into a cooled product sequentially prior to pit entry for fermentation; (E), steaming liquor, namely steaming by high fire at the beginning, keeping slow fire in an intermediate process and distilling for 15 minutes by high fire so as to obtain the wheat-added corn liquor.
Description
Technical field:
The present invention relates to a kind of corn wine brewing method adding Semen Tritici aestivi, belong to corn wine and brewage field.
Background technology:
Corn wine, also referred to as Semen Maydis wine, liquor is also in some place, Guizhou, and it is low that the number of degrees of corn wine have height to have, wine degree 25-40 degree not etc., on Characters of Chinese Alcoholic Drink Culture domain, corn wine be concentrated mainly on southwest column.Because the staple food grain in these places is exactly Semen Maydis, corn wine becomes the leading wine brand of southwest already.In Semen Tritici aestivi, amylopectin ratios is higher than rice, and in wine brewing, gelatinizing is more thorough, easy saccharifying, and vinosity is pure sweet, and rich fragrance wine adds certain proportion in producing can make wine body silk floss soft, strengthens comfort.The main component of Semen Tritici aestivi is the compositions such as carbohydrate, fat, protein, crude fibre, calcium, phosphorus, potassium, vitamin B1, vitamin B2 and nicotinic acid, also has the composition of a kind of allantoin.Additionally, also rich in dietary fiber and vitamin E in Fructus Tritici aestivi, a small amount of arginine of heart, amylase, sitosterol, lecithin and protease.
The invention provides a kind of corn wine brewing method adding Semen Tritici aestivi, except having the vinosity sweet-smelling of the corn wine adding Semen Tritici aestivi, sweet flavor, beyond nutritious, vinosity is pure sweet, special taste, nutritious, all-ages, therefore the present invention's is necessary.
Summary of the invention:
The present invention seeks to supplement prior art, and a kind of corn wine brewing method adding Semen Tritici aestivi is provided.
To achieve these goals, technical scheme is as follows:
A kind of corn wine brewing method adding Semen Tritici aestivi, in parts by weight, is grouped into by the one-tenth of following weight ratio: sweet corn 50-60 part, Semen Tritici aestivi 5-10 part, rice husk 10-20 part, distillers yeast 5-10 part, water 80-100 part.
Described distillers yeast is purification koji.
Add the corn wine brewing method of Semen Tritici aestivi, comprise the following steps: (A) raw material pulverizing: by sweet corn kernel, wheat crushing so that smashing fineness accounts for more than 60% by 20 hole sifters；(B) to pulverizing the water adding about 0.5 times of weight in raw material, it is stirred；(C) steaming and decocting gelatinizing cooling down: utilize steaming and decocting to make starch gelatinization, is conducive to diastatic effect, can also kill miscellaneous bacteria simultaneously, and the raw material cooked with raising slag or the method for the slag that dries in the air, makes material cool down rapidly, makes up to the temperature of microorganism suitable growth；(D) in refrigerant, add remaining clear water, add distillers yeast, pit entry fermentation；(E) steaming wine: start to want very hot oven to steam, middle maintenance slow fire, finally very hot oven distills 15 minutes again, allows the material handled well all steam wine.
Beneficial effects of the present invention is as follows:
Corn wine clear of the present invention, free from admixture foreign body, special taste, nutritious, all-ages.
Detailed description of the invention:
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, below in conjunction with specific embodiment, the present invention is expanded on further.
Embodiment 1:
In the present embodiment, a kind of corn wine brewing method adding Semen Tritici aestivi, in parts by weight, the one-tenth of following weight ratio it is grouped into: sweet corn 60 parts, Semen Tritici aestivi 8 parts, 15 parts of rice husk, 10 parts of distillers yeast, 80 parts of water.
Described distillers yeast is purification koji.
Add the corn wine brewing method of Semen Tritici aestivi, comprise the following steps: (A) raw material pulverizing: by sweet corn kernel, wheat crushing so that smashing fineness accounts for more than 60% by 20 hole sifters；(B) to pulverizing the water adding about 0.5 times of weight in raw material, it is stirred；(C) steaming and decocting gelatinizing cooling down: utilize steaming and decocting to make starch gelatinization, is conducive to diastatic effect, can also kill miscellaneous bacteria simultaneously, and the raw material cooked with raising slag or the method for the slag that dries in the air, makes material cool down rapidly, makes up to the temperature of microorganism suitable growth；(D) in refrigerant, add remaining clear water, add distillers yeast, pit entry fermentation；(E) steaming wine: start to want very hot oven to steam, middle maintenance slow fire, finally very hot oven distills 15 minutes again, allows the material handled well all steam wine.
Corn wine clear of the present invention, free from admixture foreign body, special taste, nutritious, all-ages.
Embodiment 2:
In the present embodiment, a kind of corn wine brewing method adding Semen Tritici aestivi, in parts by weight, the one-tenth of following weight ratio it is grouped into: sweet corn 60 parts, Semen Tritici aestivi 10 parts, 15 parts of rice husk, 10 parts of distillers yeast, 90 parts of water.
Described distillers yeast is purification koji.
(A) raw material pulverizing: by sweet corn kernel, wheat crushing so that smashing fineness accounts for more than 60% by 20 hole sifters；(B) to pulverizing the water adding about 0.5 times of weight in raw material, it is stirred；(C) steaming and decocting gelatinizing cooling down: utilize steaming and decocting to make starch gelatinization, is conducive to diastatic effect, can also kill miscellaneous bacteria simultaneously, and the raw material cooked with raising slag or the method for the slag that dries in the air, makes material cool down rapidly, makes up to the temperature of microorganism suitable growth；(D) in refrigerant, add remaining clear water, add distillers yeast, pit entry fermentation；(E) steaming wine: start to want very hot oven to steam, middle maintenance slow fire, finally very hot oven distills 15 minutes again, allows the material handled well all steam wine.
Corn wine clear of the present invention, free from admixture foreign body, special taste, nutritious, all-ages.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within the claimed scope of the invention.Claimed scope is defined by appending claims and equivalent thereof.
Claims (3)
1. the corn wine brewing method adding Semen Tritici aestivi, it is characterised in that in parts by weight, the one-tenth of following weight ratio be grouped into: sweet corn 50-60 part, Semen Tritici aestivi 5-10 part, rice husk 10-20 part, distillers yeast 5-10 part, water 80-100 part.
2. the corn wine of interpolation Semen Tritici aestivi according to claim 1, it is characterised in that described distillers yeast is purification koji.
3. the corn wine brewing method of interpolation Semen Tritici aestivi according to claim 1, it is characterised in that comprise the following steps: (A) raw material pulverizing: by sweet corn kernel, wheat crushing so that smashing fineness accounts for more than 60% by 20 hole sifters；(B) to pulverizing the water adding about 0.5 times of weight in raw material, it is stirred；(C) steaming and decocting gelatinizing cooling down: utilize steaming and decocting to make starch gelatinization, is conducive to diastatic effect, can also kill miscellaneous bacteria simultaneously, and the raw material cooked with raising slag or the method for the slag that dries in the air, makes material cool down rapidly, makes up to the temperature of microorganism suitable growth；(D) in refrigerant, add remaining clear water, add distillers yeast, pit entry fermentation；(E) steaming wine: start to want very hot oven to steam, middle maintenance slow fire, finally very hot oven distills 15 minutes again, allows the material handled well all steam wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510469775.8A CN105754786A (en) | 2015-08-04 | 2015-08-04 | Wheat-added corn liquor brewing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510469775.8A CN105754786A (en) | 2015-08-04 | 2015-08-04 | Wheat-added corn liquor brewing method |
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| Publication Number | Publication Date |
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| CN105754786A true CN105754786A (en) | 2016-07-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510469775.8A Pending CN105754786A (en) | 2015-08-04 | 2015-08-04 | Wheat-added corn liquor brewing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109055090A (en) * | 2018-08-15 | 2018-12-21 | 新疆御语丝路酒业有限公司 | A kind of manufacture craft of millet wheat wine |
-
2015
- 2015-08-04 CN CN201510469775.8A patent/CN105754786A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109055090A (en) * | 2018-08-15 | 2018-12-21 | 新疆御语丝路酒业有限公司 | A kind of manufacture craft of millet wheat wine |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160713 |
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| WD01 | Invention patent application deemed withdrawn after publication |