CN105802823A - Kaoliang spirit and making method thereof - Google Patents
Kaoliang spirit and making method thereof Download PDFInfo
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- CN105802823A CN105802823A CN201610302414.9A CN201610302414A CN105802823A CN 105802823 A CN105802823 A CN 105802823A CN 201610302414 A CN201610302414 A CN 201610302414A CN 105802823 A CN105802823 A CN 105802823A
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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
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Abstract
The invention relates to the technical field of wine making, and in particular relates to kaoliang spirit and a making method thereof. The making method comprises the following steps: (1) making fermented glutinous rice, namely, mixing red yeast rice with water, putting into a wine pond, and performing sealing treatment so as to generate yeast; (2) performing first fermentation, namely, adding yeast, water and corn sugar into the mixture obtained in the step (1), and sealing to ferment for 8-15 days; (3) treating kaoliang, namely, soaking kaoliang with clean water, removing impurities, and putting into a steaming pot for well steaming; (4) performing second fermentation, namely, adding the kaoliang treated in the step (3) and black yeast into the mixture obtained in the step (2), and sealing to ferment for 25-40 days; (5) discharging kaoliang spirit, namely, making the kaoliang spirit from the mixture obtained in the step (4) by using a distilling method. By adopting the making method, kaoliang spirit of a soy sauce flavor type, a highly flavored type and a hybrid flavor type can be produced, and moreover the kaoliang spirit is short in production period, high in wine yield and high in nutrient value.
Description
Technical field
The present invention relates to brewing technical field, particularly a kind of jowar wine and preparation method thereof.
Background technology
Jowar wine is with Sorghum vulgare Pers. as raw material, uses many fungus strains natural packing solid-state yeast production, and multidimensional microorganism solid fermentation is brewageed and made with high temperature distillation technique.Distillers yeast during the fermentation, produces the material of many favourable healths, and such as lovastatin (MonacolinK) is exactly the metabolite of Monascus anka Nakazawa et sato, and it can suppress the synthesis of cholesterol, has good therapeutic effect to cardiovascular diseases.
The making of jowar wine at present, is to be simply added into a small amount of distillers yeast (adding 5-7 jin distillers yeast in every 100 jin of Sorghum vulgare Pers.) in the middle of Sorghum vulgare Pers., ferments, brew jowar wine, but this method requires more than the time of 140 days and carries out brew of fermenting, and fabrication cycle is long；The jowar wine of every 100 jin of Sorghum vulgare Pers. outputs is usually 40-50 jin, and distillation yield is low；And because the distillers yeast contained is fewer, so nutritional labeling is the highest.
Summary of the invention
The present invention is directed to existing jowar wine fermentation technique production cycle length, distillation yield low, the problem that the jowar wine of output is of low nutritive value, it is provided that a kind of with short production cycle, distillation yield is high, the jowar wine preparation method that is of high nutritive value.
The technical solution used in the present invention completes in the following way: the preparation method of a kind of jowar wine, comprises the following steps:
(1) make: take Monas cuspurpureus Went and water mixing, put into Jiu Chizhong and carry out encapsulation process so that it is produce yeast；
(2) fermentation for the first time: add Daqu (massive raw stater for alcholic liquor), water and primverose, then sealing and fermenting 8-15 days in the mixture that step (1) obtains；
(3) sorghum treatment: Sorghum vulgare Pers. clear water is soaked, goes the removal of impurity, be then placed in steamer cooking；
(4) second time fermentation: add the Sorghum vulgare Pers. and black fermented preparation, then sealing and fermenting 25-40 days processed through step (3) in the mixture that step (2) obtains；
(5) go out wine: from the mixture that step (4) obtains, use the way of distillation to prepare jowar wine.
In the preparation method of described a kind of jowar wine, in described step (1), the quality of Monas cuspurpureus Went is 1 part, and the quality of water is 1-2 part；In step (2), the quality of Daqu (massive raw stater for alcholic liquor) is 10-12 part, and the quality of water is 9-12 part, and the quality of primverose is 3-4 part；In step (3), the quality of Sorghum vulgare Pers. before treatment is 9-11 part；In step (4), the quality of black fermented preparation is 0.9-1.1 part；Wherein, optimum production program is: in step (1), the quality of Monas cuspurpureus Went is 1 part, and the quality of water is 1 part；In step (2), the quality of Daqu (massive raw stater for alcholic liquor) is 10 parts, and the quality of water is 10 parts, and the quality of sugar is 3 parts；In step (3), the quality of Sorghum vulgare Pers. before treatment is 10 parts；In step (4), the quality of black fermented preparation is 1 part.
During alcoholic, should keep generation and the continuing fermentation of certain temperature, beneficially yeast, should maintain the ambient temperature of 25-30 degree Celsius usual summer, now the fermentability of yeast is the most vigorous；Winter, brewery with good conditionsi, also should maintain the ambient temperature of 25-30 degree Celsius, if condition is not enough, and the ambient temperature of 20-25 degree Celsius to be maintained, it is ensured that the activity of yeast, but now fermentation time needs proper extension.
In the preparation method of described a kind of jowar wine, the yeast in described step (1) produces process, in the ambient temperature of 25-30 degree Celsius, need to continue 3-4 hour, in the ambient temperature of 20-25 degree Celsius, need to continue 22-26 hour.
In the preparation method of described a kind of jowar wine, the described sweat in step (2), in the ambient temperature of 25-30 degree Celsius, 8-10 days need to be continued, in the ambient temperature of 20-25 degree Celsius, 10-15 days need to be continued.
In the preparation method of described a kind of jowar wine, the described sweat in step (4), in the ambient temperature of 25-30 degree Celsius, 25-30 days need to be continued, in the ambient temperature of 20-25 degree Celsius, 30-40 days need to be continued.
In the preparation method of described a kind of jowar wine, the described primverose in step (2), the corn starch of the weight such as available replaces.
In the preparation method of described a kind of jowar wine, the described Daqu (massive raw stater for alcholic liquor) in step (2), use the Maotai-flavor Daqu (massive raw stater for alcholic liquor) of black quality, the jowar wine of output is Maotai-flavor；Daqu (massive raw stater for alcholic liquor) in described step (2) uses the fragrant yeast of white texture, and the jowar wine of output is Luzhou-flavor；Daqu (massive raw stater for alcholic liquor) in described step (2) uses the Maotai-flavor Daqu (massive raw stater for alcholic liquor) of 1:1 and fragrant yeast to mix, and the jowar wine of output is mixing odor type.
The jowar wine prepared by above method, its production cycle the most only needs 2 months, every 100 jin of Sorghum vulgare Pers. can produce 100-110 jin Maotai-flavor jowar wine or 120-150 jin Luzhou-flavor jowar wine, and wherein contain the abundant nutrient substance produced by the fermentation of various distillers yeast, lasting fragrance, entrance is sweet, and its nutritive value is much higher than general jowar wine.
Detailed description of the invention
Below by embodiment, the invention will be further described.
Embodiment one,
Environmental condition: summer, wine cellar temperature stabilization is 25-30 degree Celsius.
The preparation method of a kind of jowar wine, comprises the following steps:
(1) make: take the Monas cuspurpureus Went of 1 part of quality and the water mixing of 1 part of quality, put into Jiu Chizhong and carry out sealing preservation 4 hours so that it is produce yeast；
(2) fermentation for the first time: add the Maotai-flavor Daqu (massive raw stater for alcholic liquor) of black quality, the water of 10 parts of quality and the primverose of 3 parts of quality of 10 parts of quality, then sealing and fermenting 8 days in the mixture that step (1) obtains；
(3) sorghum treatment: the Sorghum vulgare Pers. of 10 parts of quality clear water is soaked, goes the removal of impurity, be then placed in steamer cooking；
(4) second time fermentation: add the Sorghum vulgare Pers. and the black fermented preparation of 1 part of quality, then sealing and fermenting 25 days processed through step (3) in the mixture that step (2) obtains；
(5) go out wine: from the mixture that step (4) obtains, use the way of distillation to prepare jowar wine.
Using the jowar wine that above method makes, fabrication cycle is 34 days, and every 100 jin of Sorghum vulgare Pers. can make 105 jin of Maotai-flavor jowar wines.
Embodiment two,
Environmental condition: winter, wine cellar temperature stabilization is 20-25 degree Celsius.
The preparation method of a kind of jowar wine, comprises the following steps:
(1) make: take the Monas cuspurpureus Went of 1 part of quality and the water mixing of 2 parts of quality, put into Jiu Chizhong and carry out sealing preservation 24 hours so that it is produce yeast；
(2) fermentation for the first time: add the fragrant yeast of white texture of 12 parts of quality, the water of 11 parts of quality and the primverose of 4 parts of quality, then sealing and fermenting 12 days in the mixture that step (1) obtains；
(3) sorghum treatment: the Sorghum vulgare Pers. of 10 parts of quality clear water is soaked, goes the removal of impurity, be then placed in steamer cooking；
(4) second time fermentation: add the Sorghum vulgare Pers. and the black fermented preparation of 1.1 parts of quality, then sealing and fermenting 40 days processed through step (3) in the mixture that step (2) obtains；
(5) go out wine: from the mixture that step (4) obtains, use the way of distillation to prepare Luzhou-flavor jowar wine.
Using the jowar wine that above method makes, fabrication cycle is 53 days, and every 100 jin of Sorghum vulgare Pers. can make 140 jin of Luzhou-flavor jowar wines.
Embodiment three,
Environmental condition: summer, wine cellar temperature stabilization is 25-30 degree Celsius.
The preparation method of a kind of jowar wine, comprises the following steps:
(1) make: take the Monas cuspurpureus Went of 1 part of quality and the water mixing of 1 part of quality, put into Jiu Chizhong and carry out sealing preservation 3 hours so that it is produce yeast；
(2) fermentation for the first time: add the fragrant yeast of white texture of 5 parts of quality, the Maotai-flavor Daqu (massive raw stater for alcholic liquor) of black quality, the water of 10 parts of quality and the corn starch of 3 parts of quality of 5 parts of quality, then sealing and fermenting 10 days in the mixture that step (1) obtains；
(3) sorghum treatment: the Sorghum vulgare Pers. of 10 parts of quality clear water is soaked, goes the removal of impurity, be then placed in steamer cooking；
(4) second time fermentation: add the Sorghum vulgare Pers. and the black fermented preparation of 1 part of quality, then sealing and fermenting 30 days processed through step (3) in the mixture that step (2) obtains；
(5) go out wine: from the mixture that step (4) obtains, use the way of distillation to prepare mixing odor type jowar wine.
Using the jowar wine that above method makes, fabrication cycle is 41 days, and every 100 jin of Sorghum vulgare Pers. can make 120 jin of mixing odor type jowar wines.
Claims (9)
1. a preparation method for jowar wine, comprises the steps:
(1) make: take Monas cuspurpureus Went and water mixing, put into Jiu Chizhong and carry out encapsulation process so that it is produce yeast；
(2) fermentation for the first time: add Daqu (massive raw stater for alcholic liquor), water and primverose in the mixture that step (1) obtains, then seal
Ferment 8-15 days；
(3) sorghum treatment: Sorghum vulgare Pers. clear water is soaked, goes the removal of impurity, be then placed in steamer cooking；
(4) second time fermentation: add the Sorghum vulgare Pers. and 1 processed through step (3) in the mixture that step (2) obtains
The black fermented preparation of part quality, then sealing and fermenting 25-40 days；
(5) go out wine: from the mixture that step (4) obtains, use the way of distillation to prepare jowar wine.
The preparation method of a kind of jowar wine the most according to claim 1, it is characterised in that the quality of Monas cuspurpureus Went in step (1)
Being 1 part, the quality of water is 1-2 part；In step (2), the quality of Daqu (massive raw stater for alcholic liquor) is 10-12 part, and the quality of water is 9-12
Part, the quality of primverose is 3-4 part；In step (3), the quality of Sorghum vulgare Pers. before treatment is 9-11 part；Step (4)
The quality of middle black fermented preparation is 0.9-1.1 part.
The preparation method of a kind of jowar wine the most according to claim 1, it is characterised in that the quality of Monas cuspurpureus Went in step (1)
Being 1 part, the quality of water is 1 part；In step (2), the quality of Daqu (massive raw stater for alcholic liquor) is 10 parts, and the quality of water is 10 parts, beautiful
The quality of rice sugar is 3 parts；In step (3), the quality of Sorghum vulgare Pers. before treatment is 10 parts；Black fermented preparation in step (4)
Quality is 1 part.
The preparation method of a kind of jowar wine the most according to claim 1, it is characterised in that the yeast in step (1) produces
Process, in the ambient temperature of 25-30 degree Celsius, need to continue 3-4 hour, in the ambient temperature of 20-25 degree Celsius, need
Continue 22-26 hour.
The preparation method of a kind of jowar wine the most according to claim 1, it is characterised in that the sweat in step (2),
In the ambient temperature of 25-30 degree Celsius, 8-10 days need to be continued, in the ambient temperature of 20-25 degree Celsius, 10-15 need to be continued
My god.
The preparation method of a kind of jowar wine the most according to claim 1, it is characterised in that the sweat in step (4),
In the ambient temperature of 25-30 degree Celsius, 25-30 days need to be continued, in the ambient temperature of 20-25 degree Celsius, 30-40 need to be continued
My god.
The preparation method of a kind of jowar wine the most according to claim 1, it is characterised in that the described jade in step (2)
Rice sugar, the corn starch of the quality such as use replaces.
The preparation method of a kind of jowar wine the most according to claim 1, it is characterised in that big in described step (2)
Song, uses Maotai-flavor Daqu (massive raw stater for alcholic liquor), or fragrant yeast, or Maotai-flavor Daqu (massive raw stater for alcholic liquor) and fragrant yeast that mass ratio is 1:1 mix
Form.
9. a jowar wine, it is characterised in that: brewageed by the method described in any one of claim 1-8 and obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610302414.9A CN105802823A (en) | 2016-05-10 | 2016-05-10 | Kaoliang spirit and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610302414.9A CN105802823A (en) | 2016-05-10 | 2016-05-10 | Kaoliang spirit and making method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106497724A (en) * | 2016-11-08 | 2017-03-15 | 梁平县金钥匙科技有限公司 | A kind of new brewing method |
| CN108841553A (en) * | 2018-07-30 | 2018-11-20 | 大连国利企业服务有限公司 | A kind of preparation method of health preserving wine |
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2016
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106497724A (en) * | 2016-11-08 | 2017-03-15 | 梁平县金钥匙科技有限公司 | A kind of new brewing method |
| CN108841553A (en) * | 2018-07-30 | 2018-11-20 | 大连国利企业服务有限公司 | A kind of preparation method of health preserving wine |
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Application publication date: 20160727 |