CN105820937A - Brewing formula and brewing process of heavy-flavor baijiu - Google Patents
Brewing formula and brewing process of heavy-flavor baijiu Download PDFInfo
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- CN105820937A CN105820937A CN201610322048.3A CN201610322048A CN105820937A CN 105820937 A CN105820937 A CN 105820937A CN 201610322048 A CN201610322048 A CN 201610322048A CN 105820937 A CN105820937 A CN 105820937A
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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 provides a brewing formula and brewing process of heavy-flavor baijiu. The brewing formula comprises, by weight, 30-50 parts of sorghum, 10-20 parts of mung beans, 10-20 parts of rice, 5-15 parts of wheat, 3-8 parts of buckwheat, 5-14 parts of sticky rice and 3-8 parts of corn. The brewing process includes the steps of material preparation according to the formula, pretreatment for crushing, mixing and decocting raw materials, diastatic fermentation of steamed raw materials and distillation conducted on fermented grains and baijiu taking. The brewing process is simple, brewing time is short, all brewing parameters are easy to control, and operability is high. The brewed baijiu is heavy in fragrance, soft and sweet and coordinate in fragrance; after the baijiu is drunk, the stomach is not impaired, headache is not caused, and a drinker is not prone to drunkenness.
Description
Technical field
The present invention relates to wine brewing field, the wine brewing in particular to a kind of aromatic Chinese spirit is joined
Side and brewage process thereof.
Background technology
Chinese liquor is China's time-honored Conventional espresso wine, one of big Spirit in the Ye Shi world seven.
Due to fermentation raw material and the difference of technique, define the Chinese liquor kind of each tool special favor.Wherein,
Aromatic Chinese spirit is the Conventional espresso Chinese liquor with Lu Zhou Lao Jiao Te Qu as Typical Representative, belongs to Daqu (massive raw stater for alcholic liquor)
Drinks.The fragrance of aromatic Chinese spirit strong, continuous soft sweet cold, smell coordination, tail remainder length are limpid
Transparent, deeply liked by consumers in general.And it is current, with Lu Zhou Lao Jiao Te Qu as generation on market
The aromatic Chinese spirit of table, consumption price is high, allows a lot of consumer hang back.
Summary of the invention
The first object of the present invention is to provide the wine brewing formula of a kind of aromatic Chinese spirit, this wine
Wine formula use pure grain composition, the proportion of grain in wine brewing formula make the cellar for storing things of wine aromatic strongly fragrant,
Sweet thick and heavy, tail is the most tasty and the most refreshing, organoleptic indicator good.
The second object of the present invention is to provide the brewage process of a kind of aromatic Chinese spirit, the method
Using above-mentioned wine brewing formula, wine-making technology is simple, and the wine brewing time is short, and every wine brewing parameter is held
Easy to control, workable.
In order to realize the above-mentioned purpose of the present invention, spy by the following technical solutions:
The wine brewing formula of a kind of aromatic Chinese spirit, wine brewing formula number meter includes: Sorghum vulgare Pers.
30-50 part, Semen phaseoli radiati 10-20 part, rice 10-20 part, Semen Tritici aestivi 5-15 part, Semen Fagopyri Esculenti 3-8 part,
Oryza glutinosa 5-14 part and Semen Maydis 3-8 part.
A kind of brewage process of aromatic Chinese spirit, comprising:
Material preparation step: weigh raw material by weight, raw material includes Sorghum vulgare Pers. 30-50 part, Semen phaseoli radiati 10-20
Part, rice 10-20 part, Semen Tritici aestivi 5-15 part, Semen Fagopyri Esculenti 3-8 part, Oryza glutinosa 5-14 part and
Semen Maydis 3-8 part；
Pre-treatment step: by Sorghum vulgare Pers., Semen phaseoli radiati, rice, Semen Tritici aestivi, Semen Fagopyri Esculenti, Oryza glutinosa, Yi Jiyu
After meter Jin Hang is pulverized and mixed, in boiling container after steaming and decocting 0.8h-1.5h, the raw material that will cook
Carry out cooling process.
Fermentation step: when the temperature of raw material is at 20 DEG C-35 DEG C, adds Daqu (massive raw stater for alcholic liquor), adding of Daqu (massive raw stater for alcholic liquor)
Dosage is the 15%-25% of the quality of raw material, after mix homogeneously, carries out the 50-70 that ferments in pit
My god, obtain fermented grain.
Distillation takes wine step: fermented grain is placed in boiling container, distills, obtains Luzhou-flavor
The base liquor of Chinese liquor, carries out storing, blending.
Compared with prior art, the invention have the benefit that
Semen phaseoli radiati has effect of heat clearing away, and modern pharmacological research shows that Semen phaseoli radiati has blood fat reducing, fall gallbladder
Sterin, antiallergic, antibacterial, antitumor, appetite strengthening, protect the liver the effect protecting kidney；Meanwhile,
Semen Fagopyri Esculenti sugariness is cool, has the wide intestinal of appetizing, effect of therapeutic method to keep the adverse QI flowing downwards removing food stagnancy.Owing to Semen phaseoli radiati and Semen Fagopyri Esculenti contain
Multivitamin and mineral, be of high nutritive value and have effect of health care so that add this two
The Chinese liquor quality planting composition improves a lot.Additionally, in the wine brewing formula of this aromatic Chinese spirit
The proportioning of each component so that the cellar for storing things of wine aromatic strongly fragrant, sweet mellow, tail is the most tasty and the most refreshing, and after drink not
Injure one's stomach, do not have a headache, be difficult to drunk.
The brewage process of the aromatic Chinese spirit in the present invention, uses above-mentioned wine brewing formula, in tradition
Improve on the basis of wine-making technology, with crops such as grains as raw material, utilize Daqu (massive raw stater for alcholic liquor) conduct
Saccharifying ferment, carries out the fermented distilled wine that takes, and wine-making technology is simple, and the wine brewing time is short, and respectively
Item wine brewing parameter is easily controlled, workable.Use the brewage process of this aromatic Chinese spirit
The Chinese liquor brewageed, stores aromatic strongly fragrant, excellent taste.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but ability
Field technique personnel are it will be appreciated that the following example is merely to illustrate the present invention, and are not construed as limit
The scope of the present invention processed.Unreceipted actual conditions person in embodiment, according to normal condition or manufacture
The condition of business's suggestion is carried out.Agents useful for same or instrument unreceipted production firm person, be and can lead to
Cross the commercially available conventional products bought and obtain.
Present embodiment provides the wine brewing formula of a kind of aromatic Chinese spirit, formula of making wine
Number meter includes: Sorghum vulgare Pers. 30-50 part, Semen phaseoli radiati 10-20 part, rice 10-20 part, Semen Tritici aestivi 5-15
Part, Semen Fagopyri Esculenti 3-8 part, Oryza glutinosa 5-14 part and Semen Maydis 3-8 part.Preferably, wine brewing formula
Meter by weight includes: Sorghum vulgare Pers. is 38-43 part, and Semen phaseoli radiati is 13-18 part, and rice is 13-18
Part, Semen Tritici aestivi is 7-13 part, and Semen Fagopyri Esculenti is 4-7 part, and Oryza glutinosa is 7-12 part, and Semen Maydis is 4-7
Part.
Semen phaseoli radiati has effect of heat clearing away, and modern pharmacological research shows that Semen phaseoli radiati has blood fat reducing, fall gallbladder
Sterin, antiallergic, antibacterial, antitumor, appetite strengthening, protect the liver the effect protecting kidney；Meanwhile,
Semen Fagopyri Esculenti sugariness is cool, has the wide intestinal of appetizing, effect of therapeutic method to keep the adverse QI flowing downwards removing food stagnancy.Owing to Semen phaseoli radiati and Semen Fagopyri Esculenti contain
Multivitamin and mineral, be of high nutritive value and have effect of health care so that add this two
The Chinese liquor quality planting composition improves a lot.Additionally, in the wine brewing formula of this aromatic Chinese spirit
The proportioning of each component so that the cellar for storing things of wine is aromatic strongly fragrant, and organoleptic indicator is good, and entrance is sweet mellow, and
Do not injure one's stomach after drink, do not have a headache, be difficult to drunk.After using preferred proportioning, the mouthfeel of wine and perfume (or spice)
Taste is more preferably.In preferred embodiment of the present invention, wine brewing formula number meter also includes:
Semen Coicis 10-20 part, fructus zizaniae caduciflorae 5-15 part and Semen avenae nudae 3-8 part.Preferably, wine brewing formula is by weight
Amount number meter also includes: Semen Coicis is 13-17 part, and fructus zizaniae caduciflorae is 7-13 part, and Semen avenae nudae is 4-7
Part.
Semen Coicis has effect of spleen invigorating, diuresis, heat clearing away, antitussive, and nutritive value is the highest, is praised
For " king of world grass ".Fructus zizaniae caduciflorae has good nourishing effects, rich in many hatching egg
White matter, nutritious.Containing rich in protein, fat, starch, vitamin B in Semen avenae nudae,
There is spleen reinforcing nourishing the stomach, effect of strong muscle benefit power.In above-mentioned wine brewing formula, add these three group
Point so that the Chinese liquor brewageed with this formula has tonification effect, it is possible to as a kind of health promoting wine
Use, and vinosity sweet-smelling, quality is high.After using preferred proportioning, the quality of wine has obtained more
Big lifting.
Present embodiment also provides for the brewage process of a kind of aromatic Chinese spirit, comprising:
1. material preparation step: weigh raw material by weight, raw material includes Sorghum vulgare Pers. 30-50 part, Semen phaseoli radiati
10-20 part, rice 10-20 part, Semen Tritici aestivi 5-15 part, Semen Fagopyri Esculenti 3-8 part, Oryza glutinosa 5-14 part,
And Semen Maydis 3-8 part.Preferably, raw material includes that Sorghum vulgare Pers. is 38-43 part, and Semen phaseoli radiati is 13-18
Part, rice is 13-18 part, and Semen Tritici aestivi is 7-13 part, and Semen Fagopyri Esculenti is 4-7 part, and Oryza glutinosa is 7-12
Part, and Semen Maydis is 4-7 part.
In preferred embodiment of the present invention, counting by weight, raw material also includes: Semen Coicis
10-20 part, fructus zizaniae caduciflorae 5-15 part and Semen avenae nudae 3-8 part.Preferably, raw material is counted by weight
Also including: Semen Coicis is 13-17 part, fructus zizaniae caduciflorae is 7-13 part, and Semen avenae nudae is 4-7 part.
2. pre-treatment step: by Sorghum vulgare Pers., Semen phaseoli radiati, rice, Semen Tritici aestivi, Semen Fagopyri Esculenti, Oryza glutinosa and
After Semen Maydis is pulverized and mixed, in boiling container after steaming and decocting 0.8h-1.5h, former by cook
Material carries out cooling process.
Each component in raw material can remix after pulverizing the most respectively, it is also possible to first mixes again
Pulverize.Additionally, due to raw material needs through repeatedly fermenting, so raw material pulverizing must compare
Slightly.In order to ensure the pure of vinosity, in the brewage process engineering producing this aromatic Chinese spirit
Being not added with adjuvant, the thickness pulverized mainly by sorghum material regulates the fluffing action of wine, it is preferred that
The particle diameter of the Sorghum vulgare Pers. granule after pulverizing is 6-10 mesh, preferably 8 mesh.
The end time of material cooking, till cooking with raw material.The raw material placement to be spread out cooked
In ventilating and cooling place, it is to avoid be exposed to the sun or stack, make the raw material cooked lower the temperature rapidly, reduce grain
Food and air contact time, reduce miscellaneous bacteria and infect probability.
3. fermentation step: when the temperature of raw material is at 20 DEG C-35 DEG C, adds Daqu (massive raw stater for alcholic liquor), Daqu (massive raw stater for alcholic liquor)
Addition is the 15%-25% of the quality of raw material, after mix homogeneously, ferments in pit
50-70 days, obtain fermented grain.
Daqu (massive raw stater for alcholic liquor) is a kind of saccharifying ferment, rich in having multiple-microorganism fungus strain and various wine brewing enzyme
System.Microorganism in Daqu (massive raw stater for alcholic liquor) mainly has: mycete, yeast, antibacterial and the big class of actinomycetes four.Greatly
Mycete in song mainly has: aspergillus niger, Aspergillus flavus, aspergillus oryzae and aspergillus terricola.Main wine
Brewer yeast has distillery yeast, produces fat yeast and candida mycoderma etc..Put into material temperature during Daqu (massive raw stater for alcholic liquor)
Need to control in the range of 20 DEG C-35 DEG C, preferably 20 DEG C-35 DEG C.In this temperature range,
The growth of suitable yeast and carry out metabolic response.Additionally, the process of saccharifying needs oxygen, above-mentioned
Grain can be made during spreading for cooling to fully absorb oxygen, it is ensured that saccharifying is carried out rapidly and thoroughly.
Daqu (massive raw stater for alcholic liquor) process raw material as Semen Tritici aestivi and Semen Pisi sativi, the product temperature of Daqu (massive raw stater for alcholic liquor) is 60-65 DEG C.Daqu (massive raw stater for alcholic liquor) is former
Material is Semen Tritici aestivi and Semen Pisi sativi, and the mass ratio of Semen Tritici aestivi and Semen Pisi sativi is 9:1, uses high temperature yeast production method to obtain
It is the Daqu (massive raw stater for alcholic liquor) of 60-65 DEG C to product temperature.Using the wine that this Daqu (massive raw stater for alcholic liquor) is brewageed, paste flavor highlights, quiet and tastefully laid out
Exquisiteness, wine body is mellow, and empty cup lasting is lasting.The addition of Daqu (massive raw stater for alcholic liquor) is the 20% of the quality of raw material,
This ratio makes the microbe species in raw material and quantity reach to make wine desired microorganisms
Good state, is further ensured that the quality of wine.
Further be preferably, in pit, be placed with pit mud, in pit mud containing the most of a great variety,
The useful fermentative microorganism that function is unique, the fermentation for grain provides suitable environment, make into
Grain raw material in pit obtains sufficient diastatic fermentation, improves the quality of wine.
4. distillation takes wine step: fermented grain is placed in boiling container, distills, obtains giving off a strong fragrance
The base liquor of type Chinese liquor, carries out storing, blending.
Generally, base liquor is placed in wine jar storage, after storing a period of time, takes in every altar wine jar
The taste of wine out has deviation, is carrying out before fill sells, need according to different taste,
The requirements such as the number of degrees, blend wine so that the taste of wine is unified.
Embodiment 1
The brewage process using following aromatic Chinese spirit is brewageed:
1. material preparation step: weigh each component specified in embodiment 1 in table 1 by weight.
2. pre-treatment step: respectively by Sorghum vulgare Pers., Semen phaseoli radiati, rice, Semen Tritici aestivi, Semen Fagopyri Esculenti, Oryza glutinosa,
And Semen Maydis pulverize after mix, wherein, after pulverizing, the particle diameter of Sorghum vulgare Pers. is 10 mesh.Fully
After mixing, the raw material crushed is placed on food steamer steaming 0.8h, subsequently steamed raw material is carried out
Cooling processes and makes it quickly cool off.
3. fermentation step: when the temperature of raw material is down to 20 DEG C, the product temperature of putting into is the height of 60 DEG C
Temperature Daqu (massive raw stater for alcholic liquor), the addition of high-temperature daqu is the 15% of the quality of raw material, and high-temperature daqu mixes with raw material
After closing uniformly, carry out fermenting in pit 70 days, obtain fermented grain.
4. distillation takes wine step: fermented grain is placed in boiling container, distills, obtains giving off a strong fragrance
The base liquor of type Chinese liquor, is sub-packed in wine jar storage by base liquor, is carrying out before fill sells, is needing
According to the requirement such as different taste, the number of degrees, wine is blent so that the taste of wine is unified.
Embodiment 2
The brewage process using following aromatic Chinese spirit is brewageed:
1. material preparation step: weigh each component specified in embodiment 2 in table 1 by weight.
2. pre-treatment step: respectively by Sorghum vulgare Pers., Semen phaseoli radiati, rice, Semen Tritici aestivi, Semen Fagopyri Esculenti, Oryza glutinosa,
And Semen Maydis pulverize after mix, wherein, after pulverizing, the particle diameter of Sorghum vulgare Pers. is 4 mesh.The most mixed
After conjunction, the raw material crushed is placed on food steamer steaming 1.5h, subsequently steamed raw material is carried out cold
But processing makes it quickly cool off.
3. fermentation step: when the temperature of raw material is down to 35 DEG C, the product temperature of putting into is the height of 65 DEG C
Temperature Daqu (massive raw stater for alcholic liquor), the addition of high-temperature daqu is the 25% of the quality of raw material, and high-temperature daqu mixes with raw material
After closing uniformly, carry out fermenting in pit 50 days, obtain fermented grain.
4. distillation takes wine step: fermented grain is placed in boiling container, distills, obtains giving off a strong fragrance
The base liquor of type Chinese liquor, is sub-packed in wine jar storage by base liquor, is carrying out before fill sells, is needing
According to the requirement such as different taste, the number of degrees, wine is blent so that the taste of wine is unified.
Embodiment 3
The brewage process using following aromatic Chinese spirit is brewageed:
1. material preparation step: weigh each component specified in embodiment 3 in table 1 by weight.
2. pre-treatment step: respectively by Sorghum vulgare Pers., Semen phaseoli radiati, rice, Semen Tritici aestivi, Semen Fagopyri Esculenti, Oryza glutinosa,
And Semen Maydis pulverize after mix, wherein, after pulverizing, the particle diameter of Sorghum vulgare Pers. is 8 mesh.The most mixed
After conjunction, the raw material crushed is placed on food steamer steaming 1h, subsequently steamed raw material is carried out cold
But processing makes it quickly cool off.
3. fermentation step: when the temperature of raw material is down to 28 DEG C, the product temperature of putting into is the height of 63 DEG C
Temperature Daqu (massive raw stater for alcholic liquor), the addition of high-temperature daqu is the 20% of the quality of raw material, and high-temperature daqu mixes with raw material
After closing uniformly, carry out fermenting in pit 60 days, obtain fermented grain.
4. distillation takes wine step: fermented grain is placed in boiling container, distills, obtains giving off a strong fragrance
The base liquor of type Chinese liquor, is sub-packed in wine jar storage by base liquor, is carrying out before fill sells, is needing
According to the requirement such as different taste, the number of degrees, wine is blent so that the taste of wine is unified.
Embodiment 4
By the content of each component that embodiment 4 in table 1 is specified, repeat the method in embodiment 3.
Embodiment 5
By the content of each component that embodiment 5 in table 1 is specified, repeat the method in embodiment 3.
Embodiment 6
The brewage process using following aromatic Chinese spirit is brewageed:
1. material preparation step: weigh each component specified in embodiment 6 in table 2 by weight.
2. pre-treatment step: respectively by Sorghum vulgare Pers., Semen phaseoli radiati, rice, Semen Tritici aestivi, Semen Fagopyri Esculenti, Oryza glutinosa,
Semen Maydis, Semen Coicis, fructus zizaniae caduciflorae and Semen avenae nudae mix after pulverizing, wherein, and the grain of Sorghum vulgare Pers. after pulverizing
Footpath is 8 mesh.After being sufficiently mixed, the raw material crushed is placed on food steamer steaming 1h, subsequently will
Steamed raw material carries out cooling process makes it quickly cool off.
3. fermentation step: when the temperature of raw material is down to 28 DEG C, the product temperature of putting into is the height of 63 DEG C
Temperature Daqu (massive raw stater for alcholic liquor), the addition of high-temperature daqu is the 20% of the quality of raw material, and high-temperature daqu mixes with raw material
After closing uniformly, carry out fermenting in pit 60 days, obtain fermented grain.
4. distillation takes wine step: fermented grain is placed in boiling container, distills, obtains giving off a strong fragrance
The base liquor of type Chinese liquor, is sub-packed in wine jar storage by base liquor, is carrying out before fill sells, is needing
According to the requirement such as different taste, the number of degrees, wine is blent so that the taste of wine is unified.
Embodiment 7
By the content of each component that embodiment 7 in table 2 is specified, repeat the method in embodiment 6.
Embodiment 8
By the content of each component that embodiment 8 in table 2 is specified, repeat the method in embodiment 6.
Embodiment 9
By the content of each component that embodiment 9 in table 2 is specified, repeat the method in embodiment 6.
Embodiment 10
By the content of each component that embodiment 10 in table 2 is specified, repeat the side in embodiment 6
Method.
Reference examples 1
The brewage process using following aromatic Chinese spirit is brewageed:
1. material preparation step: weigh each component specified in reference examples 1 in table 1 by weight.
2. pre-treatment step: respectively by Sorghum vulgare Pers., Semen phaseoli radiati, rice, Semen Tritici aestivi, Semen Fagopyri Esculenti, Oryza glutinosa,
Mixing after pulverizing with Semen Maydis, wherein, after pulverizing, the particle diameter of Sorghum vulgare Pers. is 2 mesh.It is sufficiently mixed
After, the raw material crushed is placed on food steamer steaming 0.7h, subsequently steamed raw material is cooled down
Process makes it quickly cool off.
3. fermentation step: when the temperature of raw material is down to 15 DEG C, the product temperature of putting into is in 55 DEG C
Daqu (massive raw stater for alcholic liquor), the addition of daqu of middle temperature is the 12% of the quality of raw material, and high-temperature daqu mixes with raw material
After Jun Yun, carry out fermenting in pit 75 days, obtain fermented grain.
4. distillation takes wine step: fermented grain is placed in boiling container, distills, obtains giving off a strong fragrance
The base liquor of type Chinese liquor, is sub-packed in wine jar storage by base liquor, is carrying out before fill sells, is needing
According to the requirement such as different taste, the number of degrees, wine is blent so that the taste of wine is unified.
Reference examples 2
The brewage process using following aromatic Chinese spirit is brewageed:
1. material preparation step: weigh each component specified in reference examples 2 in table 1 by weight.
2. pre-treatment step: respectively by Sorghum vulgare Pers., Semen phaseoli radiati, rice, Semen Tritici aestivi, Semen Fagopyri Esculenti, Oryza glutinosa and
Semen Maydis mixes after pulverizing, and wherein, after pulverizing, the particle diameter of Sorghum vulgare Pers. is 12 mesh.It is sufficiently mixed
After, the raw material crushed is placed on food steamer steaming 1.7h, subsequently steamed raw material is cooled down
Process makes it quickly cool off.
3. fermentation step: when the temperature of raw material is down to 40 DEG C, the product temperature of putting into is the height of 68 DEG C
Song, the addition of high-temperature daqu is the 30% of the quality of raw material, and high-temperature daqu mixes all with raw material
After even, carry out fermenting in pit 45 days, obtain fermented grain.
4. distillation takes wine step: fermented grain is placed in boiling container, distills, obtains giving off a strong fragrance
The base liquor of type Chinese liquor, is sub-packed in wine jar storage by base liquor, is carrying out before fill sells, is needing
According to the requirement such as different taste, the number of degrees, wine is blent so that the taste of wine is unified.
Reference examples 3
By the content of each component that reference examples 3 in table 1 is specified, repeat the method in embodiment 3.
Reference examples 4
By the content of each component that reference examples 4 in table 2 is specified, repeat the method in reference examples 1.
Reference examples 5
By the content of each component that reference examples 5 in table 2 is specified, repeat the method in reference examples 2.
Reference examples 6
By the content of each component that reference examples 6 in table 2 is specified, repeat the method in embodiment 6.
Table 1 embodiment 1～5 and reference examples 1～3 in make wine the component of formula and content
Table 2 embodiment 6～10 and reference examples 4～6 in make wine the component of formula and content
Experimental example 1
With reference to " GB/T 15549-1995 sensory testing methods ", through screening, train and examine
Core is chosen 20 sharp-nosed tasters and is formed Chinese liquor organoleptic analysis and evaluate group.Little composition
Member the age 23-27 year between, healthy, without bad habit.According to international drinks " wind
Taste is taken turns " fragrance belongs to using priciple and method, it is intended that and the fragrance of sensory evaluation describes language.
Chinese liquor organoleptic analysis evaluates the member of group in sensory evaluation room smelling embodiment immediately
1～10 and reference examples 1～6 obtained by Wine Sample, every minor tick 3min, according to evaluation group
The impression intensity of drinks " local flavor wheel " fragrance is marked by member: be not felt as 0 point, weak is
1 point, the most weak is 2 points, and average out to 3 points is the most by force 4 points, is by force 5 points, result such as table
Shown in 3.
Table 3 embodiment 1～10 and reference examples 1～6 in the aroma strength evaluation table of Chinese liquor
As shown in Table 3, use the present invention provide wine brewing formula and wine-making technology prepare white
Wine, grain fragrance highlights, and paste flavor taste and fruital taste are obvious, comprises soft rice fragrance, sweet simultaneously
Fragrance and flowery odour, and use the Chinese liquor obtained by reference examples, rice fragrance highlights, sweet fragrance and
Flowery odour is obvious, and paste flavor taste, grain fragrance and fruital taste are the most weak.As can be seen here, this
The wine brewing formula of bright offer and wine-making technology prepare Chinese liquor, aromatic flavor, quality better.
Experimental example 2
According to GB10345.2-1989 Chinese liquor evaluation methodology to embodiment 1～10 and reference examples 1～6
The taste of the aromatic Chinese spirit of preparation is judged.Select 20 qualified sensory evaluation persons,
Each sensory evaluation person keep relatively independent under conditions of, everyone is according to oneself sense to Chinese liquor
Official's mass provides corresponding scoring: not being felt as 0 point, weak is 1 point, and the most weak is 2 points, flat
Being 3 points, be the most by force 4 points, be 5 points by force, result is as shown in table 4:
Table 4 embodiment 1～10 and reference examples 1～6 in the sensory quality assessment table of Chinese liquor
As shown in Table 4, use the present invention provide wine brewing formula and wine-making technology prepare white
Wine, color and luster is splendid, is mainly manifested in that color and luster is pure, transparency is high；Fragrance is mellow, main table
Present fragrance is pure and coordinates；Comfortable taste, be mainly manifested in taste coordinate, aftertaste refreshing clean and
Long.
In sum, the formula of a kind of aromatic Chinese spirit that the present invention provides and brewage process thereof,
Wine-making technology is simple, and the wine brewing time is short, and every wine brewing parameter is easily controlled, workable.
The Chinese liquor brewageed, stores aromatic strongly fragrant.Tasty and refreshing organoleptic indicator to the greatest extent is good for sweet mellow, tail, and does not hinders after drink
Stomach, do not have a headache, be difficult to drunk.
Although illustrate and describing the present invention with specific embodiment, but it will be appreciated that and do not carrying on the back
May be made that in the case of the spirit and scope of the present invention many other change and amendment.Therefore,
This means all these changes including belonging in the scope of the invention in the following claims and repair
Change.
Claims (10)
1. the wine brewing formula of an aromatic Chinese spirit, it is characterised in that described wine brewing formula is pressed
Parts by weight meter includes:
Sorghum vulgare Pers. 30-50 part, Semen phaseoli radiati 10-20 part, rice 10-20 part, Semen Tritici aestivi 5-15 part, buckwheat
Wheat 3-8 part, Oryza glutinosa 5-14 part and Semen Maydis 3-8 part.
The wine brewing formula of aromatic Chinese spirit the most according to claim 1, it is characterised in that
Described Sorghum vulgare Pers. is 38-43 part, and described Semen phaseoli radiati is 13-18 part, and described rice is 13-18 part,
Described Semen Tritici aestivi is 7-13 part, and described Semen Fagopyri Esculenti is 4-7 part, and described Oryza glutinosa is 7-12 part, and institute
Stating Semen Maydis is 4-7 part.
The wine brewing formula of aromatic Chinese spirit the most according to claim 1, it is characterised in that
Described wine brewing formula number meter also includes:
Semen Coicis 10-20 part, fructus zizaniae caduciflorae 5-15 part and Semen avenae nudae 3-8 part.
The wine brewing formula of aromatic Chinese spirit the most according to claim 3, it is characterised in that
Described Semen Coicis is 13-17 part, and described fructus zizaniae caduciflorae is 7-13 part, and described Semen avenae nudae is 4-7 part.
5. the brewage process of an aromatic Chinese spirit, it is characterised in that comprising:
Material preparation step: weigh raw material by weight, described raw material includes Sorghum vulgare Pers. 30-50 part, green
Bean 10-20 part, rice 10-20 part, Semen Tritici aestivi 5-15 part, Semen Fagopyri Esculenti 3-8 part, Oryza glutinosa 5-14
Part and Semen Maydis 3-8 part；
Pre-treatment step: by described Sorghum vulgare Pers., described Semen phaseoli radiati, described rice, described Semen Tritici aestivi, institute
State after Semen Fagopyri Esculenti, described Oryza glutinosa and described Semen Maydis be pulverized and mixed, steaming and decocting 0.8h-1.5h
To cooking, the described raw material cooked is carried out cooling process；
Fermentation step: when the temperature of described raw material is at 20 DEG C-35 DEG C, adds Daqu (massive raw stater for alcholic liquor), described
The addition of Daqu (massive raw stater for alcholic liquor) is the 15%-25% of the quality of described raw material, after mix homogeneously, in pit
In carry out fermentation 50-70 days, obtain fermented grain；
Distillation takes wine step: described fermented grain is distilled, obtains the base liquor of aromatic Chinese spirit,
Carry out storing, blending.
The brewage process of a kind of aromatic Chinese spirit the most according to claim 5, its feature
Be, described Daqu (massive raw stater for alcholic liquor) process raw material as Semen Tritici aestivi and Semen Pisi sativi, the product temperature of described Daqu (massive raw stater for alcholic liquor) is
60-65℃。
The brewage process of a kind of aromatic Chinese spirit the most according to claim 6, its feature
Being, the addition of described Daqu (massive raw stater for alcholic liquor) is the 20% of the quality of described raw material.
The brewage process of a kind of aromatic Chinese spirit the most according to claim 5, its feature
Being, in described fermentation step, the temperature of raw material during addition Daqu (massive raw stater for alcholic liquor) is 25 DEG C-30 DEG C.
The brewage process of a kind of aromatic Chinese spirit the most according to claim 5, its feature
Being, being placed with pit mud in described pit, described pit mud is layed in the sidewall of described pit.
The brewage process of a kind of aromatic Chinese spirit the most according to claim 5, its feature
Be, described raw material also include weighing by weight Semen Coicis 10-20 part, fructus zizaniae caduciflorae 5-15 part,
And Semen avenae nudae 3-8 part.
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| CN106318792A (en) * | 2016-11-29 | 2017-01-11 | 贵州省仁怀市富伦酒业销售有限公司 | Koji brewing process for increasing liquor yield |
| CN106434188A (en) * | 2016-12-26 | 2017-02-22 | 石城县绿丰客家食品有限公司 | Technology for producing wine made from glutinous semen coicis |
| CN106754179A (en) * | 2016-12-20 | 2017-05-31 | 吴中区穹窿山福顺生物技术研究所 | A kind of fresh and sweet type white wine and its brewing method |
| CN107151593A (en) * | 2017-06-09 | 2017-09-12 | 韦朝胜 | A kind of glutinous aromatic white spirit and preparation method thereof |
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| CN108841496A (en) * | 2018-07-21 | 2018-11-20 | 刘小平 | Brewed wine containing Chinese Milk Vetch Seeds in a kind of raw material |
| CN109082352A (en) * | 2018-08-07 | 2018-12-25 | 前郭尔罗斯蒙古族自治县十粮酒业有限公司 | A kind of pure grain brewing fruit flavoured type spirit and preparation method thereof |
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| CN110229725A (en) * | 2019-06-10 | 2019-09-13 | 永州市异蛇科技实业有限公司 | A kind of six grain liquid of Luzhou-flavor and its manufacture craft |
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