CN105754788A - Method for brewing sorghum baijiu - Google Patents
Method for brewing sorghum baijiu Download PDFInfo
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- CN105754788A CN105754788A CN201510470089.2A CN201510470089A CN105754788A CN 105754788 A CN105754788 A CN 105754788A CN 201510470089 A CN201510470089 A CN 201510470089A CN 105754788 A CN105754788 A CN 105754788A
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- sorghum
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Abstract
The invention discloses a method for brewing sorghum baijiu.The sorghum baijiu comprises, by weight, 35-50 parts of sorghum, 5-10 parts of glutinous rice, 5-10 parts of wheat, 15-25 parts of distiller's yeast, 10-15 parts of baijiu yeast and 150-200 parts of water.The method for brewing the sorghum baijiu includes steps of (A), smashing the sorghum, the glutinous rice and the wheat so that more than 60% of the smashed sorghum with certain smashing fineness, the smashed glutinous rice with certain smashing fineness and the smashed wheat with certain smashing fineness can pass 20-mesh sieves; (B), mixing materials to obtain mixtures with appropriate starch concentration, appropriate fermented grain acidity and appropriate looseness; (C), cooking, pasting and cooling the mixtures so as to paste starch; (D), adding the distiller's yeast and the baijiu yeast into the mixtures, feeding the mixtures in pits and fermenting the mixtures; (E), steaming baijiu, to be more specific, evaporating effective components such as alcohol, water, high alcohol and acid in fermented grains to obtain steam by means of steaming the baijiu, and then cooling the steam to obtain the sorghum baijiu.The method has the advantages that the method is favorable for effects of amylase, contaminating microorganisms further can be killed, and cooked raw materials can be quickly cooled by the aid of processes for spreading or airing residues, so that the temperature of the materials is suitable for growth of microorganisms; the sorghum baijiu is low in cost and has unique taste, and aroma and the taste of the sorghum baijiu are harmonious and balanced.
Description
Technical field:
The present invention relates to a kind of sorghum wine brewing method, belong to brewed spirit field.
Background technology:
Jowar wine adopts high-quality sugar grass to be brewing materials, wherein refined Tianjin sugar grass is best, through old old cellar for storing things fermentation, aging all the year round, the technique brew stored through a whole set of science, uniqueness, complete, rigorous soaking cooking, diastatic fermentation, distillation forms, having wine body sparkling and crystal-clear mellow, fragrance is long, and taste is mellow, fragrant in taste is long, each taste harmony, just right, the comprehensive individual style of vinosity.
The invention provides a kind of sorghum wine brewing method, except the fragrant in taste with sorghum wine, less costly, brewage process simple, therefore the present invention's is necessary.
Summary of the invention:
The present invention seeks to supplement prior art, and a kind of sorghum wine brewing method is provided.
To achieve these goals, technical scheme is as follows:
A kind of sorghum wine brewing method, in parts by weight, is grouped into by the one-tenth of following weight ratio: Sorghum vulgare Pers. 35-50 part, Oryza glutinosa 5-10 part, Semen Tritici aestivi 5-10 part, distillers yeast 15-25 part, yeast wine 10-15 part, water 150-200 part.
Described distillers yeast is Fuqu, and described yeast wine is vat yeast wine.
Sorghum wine brewing method, comprises the following steps: (A) raw material pulverizing: by Sorghum vulgare Pers., Oryza glutinosa, wheat crushing so that smashing fineness accounts for more than 60% by 20 hole sifters；(B) dispensing, makes starch concentration, the acidity of unstrained spirits material and porousness be suitable for；(C) steaming and decocting gelatinizing cooling down: utilize steaming and decocting to make starch gelatinization.Be conducive to diastatic effect, miscellaneous bacteria can also be killed simultaneously, the raw material cooked, with raising slag or the method for the slag that dries in the air, make material cool down rapidly, make up to the temperature of microorganism suitable growth；(D) distillers yeast and yeast wine, pit entry fermentation are added:；(E) wine is steamed: by steaming wine, the effective ingredient such as the ethanol in unstrained spirits, water, higher alcohol, acids are evaporated to steam, Chinese liquor can be obtained then through cooling.
Beneficial effects of the present invention is as follows:
The present invention is less costly, brewage process is simple, has wine body sparkling and crystal-clear mellow, and fragrance is long, and taste is mellow, and fragrant in taste is long, each taste harmony, just right, the comprehensive individual style of vinosity.
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 sorghum wine brewing method, in parts by weight, the one-tenth of following weight ratio it is grouped into: Sorghum vulgare Pers. 40 parts, 5 parts of Oryza glutinosa, Semen Tritici aestivi 5 parts, 15 parts of distillers yeast, yeast wine 10 parts, 160 parts of water.
Described distillers yeast is Fuqu, and described yeast wine is vat yeast wine.
Sorghum wine brewing method, comprises the following steps: (A) raw material pulverizing: by Sorghum vulgare Pers., Oryza glutinosa, wheat crushing so that smashing fineness accounts for more than 60% by 20 hole sifters；(B) dispensing, makes starch concentration, the acidity of unstrained spirits material and porousness be suitable for；(C) steaming and decocting gelatinizing cooling down: utilize steaming and decocting to make starch gelatinization.Be conducive to diastatic effect, miscellaneous bacteria can also be killed simultaneously, the raw material cooked, with raising slag or the method for the slag that dries in the air, make material cool down rapidly, make up to the temperature of microorganism suitable growth；(D) adding distillers yeast and yeast wine, pit entry fermentation, fermentation time is 72h；(E) wine is steamed: by steaming wine, the effective ingredient such as the ethanol in unstrained spirits, water, higher alcohol, acids are evaporated to steam, Chinese liquor can be obtained then through cooling.
The present invention is less costly, brewage process is simple, has wine body sparkling and crystal-clear mellow, and fragrance is long, and taste is mellow, and fragrant in taste is long, each taste harmony, just right, the comprehensive individual style of vinosity.
Embodiment 2:
In the present embodiment, a kind of sorghum wine brewing method, in parts by weight, the one-tenth of following weight ratio it is grouped into: Sorghum vulgare Pers. 45 parts, 7 parts of Oryza glutinosa, Semen Tritici aestivi 5 parts, 20 parts of distillers yeast, yeast wine 10 parts, 180 parts of water.
Described distillers yeast is Fuqu, and described yeast wine is vat yeast wine.
Sorghum wine brewing method, comprises the following steps: (A) raw material pulverizing: by Sorghum vulgare Pers., Oryza glutinosa, wheat crushing so that smashing fineness accounts for more than 60% by 20 hole sifters；(B) dispensing, makes starch concentration, the acidity of unstrained spirits material and porousness be suitable for；(C) steaming and decocting gelatinizing cooling down: utilize steaming and decocting to make starch gelatinization.Be conducive to diastatic effect, miscellaneous bacteria can also be killed simultaneously, the raw material cooked, with raising slag or the method for the slag that dries in the air, make material cool down rapidly, make up to the temperature of microorganism suitable growth；(D) adding distillers yeast and yeast wine, pit entry fermentation, fermentation time is 72h；(E) wine is steamed: by steaming wine, the effective ingredient such as the ethanol in unstrained spirits, water, higher alcohol, acids are evaporated to steam, Chinese liquor can be obtained then through cooling.
The present invention is less costly, brewage process is simple, has wine body sparkling and crystal-clear mellow, and fragrance is long, and taste is mellow, and fragrant in taste is long, each taste harmony, just right, the comprehensive individual style of vinosity.
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 (4)
1. a sorghum wine brewing method, it is characterised in that in parts by weight, the one-tenth of following weight ratio be grouped into: Sorghum vulgare Pers. 35-50 part, Oryza glutinosa 5-10 part, Semen Tritici aestivi 5-10 part, distillers yeast 15-25 part, yeast wine 10-15 part, water 150-200 part.
2. sorghum wine according to claim 1, it is characterised in that described distillers yeast is Fuqu, described yeast wine is vat yeast wine.
3. sorghum wine brewing method according to claim 1, it is characterised in that comprise the following steps: (A) raw material pulverizing: by Sorghum vulgare Pers., Oryza glutinosa, wheat crushing so that smashing fineness accounts for more than 60% by 20 hole sifters；(B) dispensing, makes starch concentration, the acidity of unstrained spirits material and porousness be suitable for；(C) steaming and decocting gelatinizing cooling down: utilize steaming and decocting to make starch gelatinization.
4. be conducive to diastatic effect, miscellaneous bacteria can also be killed simultaneously, the raw material cooked, with raising slag or the method for the slag that dries in the air, make material cool down rapidly, make up to the temperature of microorganism suitable growth；(D) distillers yeast and yeast wine, pit entry fermentation are added:；(E) wine is steamed: by steaming wine, the effective ingredient such as the ethanol in unstrained spirits, water, higher alcohol, acids are evaporated to steam, Chinese liquor can be obtained then through cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510470089.2A CN105754788A (en) | 2015-08-04 | 2015-08-04 | Method for brewing sorghum baijiu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510470089.2A CN105754788A (en) | 2015-08-04 | 2015-08-04 | Method for brewing sorghum baijiu |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105754788A true CN105754788A (en) | 2016-07-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510470089.2A Pending CN105754788A (en) | 2015-08-04 | 2015-08-04 | Method for brewing sorghum baijiu |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107384718A (en) * | 2017-08-24 | 2017-11-24 | 福建回味鲜食品有限公司 | A kind of liquor made from sorghum and its production technology |
| CN112210455A (en) * | 2020-10-16 | 2021-01-12 | 蒋亥风 | Health-care strong-flavor liquor and preparation method and application thereof |
| CN113462498A (en) * | 2021-04-13 | 2021-10-01 | 李茂� | Dried orange peel wine and preparation method thereof |
| CN113736598A (en) * | 2021-09-30 | 2021-12-03 | 福建双龙戏珠酒业有限公司 | Processing technology for producing liquor based on sauce flavor |
-
2015
- 2015-08-04 CN CN201510470089.2A patent/CN105754788A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107384718A (en) * | 2017-08-24 | 2017-11-24 | 福建回味鲜食品有限公司 | A kind of liquor made from sorghum and its production technology |
| CN112210455A (en) * | 2020-10-16 | 2021-01-12 | 蒋亥风 | Health-care strong-flavor liquor and preparation method and application thereof |
| CN113462498A (en) * | 2021-04-13 | 2021-10-01 | 李茂� | Dried orange peel wine and preparation method thereof |
| CN113736598A (en) * | 2021-09-30 | 2021-12-03 | 福建双龙戏珠酒业有限公司 | Processing technology for producing liquor based on sauce flavor |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160713 |
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| WD01 | Invention patent application deemed withdrawn after publication |