CN106754010A - Pure grain oat liquor and preparation method thereof - Google Patents
Pure grain oat liquor and preparation method thereof Download PDFInfo
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- CN106754010A CN106754010A CN201611119068.7A CN201611119068A CN106754010A CN 106754010 A CN106754010 A CN 106754010A CN 201611119068 A CN201611119068 A CN 201611119068A CN 106754010 A CN106754010 A CN 106754010A
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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 belongs to brewing technical field, to solve to be difficult to industrialized production high-quality oat wine product at present, existing oat liquor quality odor type is single, it is impossible to the problems such as adapting to the taste demand of consumer, there is provided a kind of pure grain oat liquor and preparation method thereof.With oat as major ingredient, red sorghum, barley and wheat are that auxiliary material brew is formed, and method is：Distiller's yeast is prepared, Feedstock treating, fermentation, distillation takes wine, and the fumet wine for being obtained is placed in cellar and is stored sth. in a cellar.Pure grain oat liquor water white transparency, no suspended substance, without precipitation, delicate fragrance is pure, with strong ethyl acetate fragrance and the fragrant slightly wheat of the special grain of oat is fragrant, grain is fragrant comfortable；The sweet refreshing net, alcohol of taste upper inlet and, Hui Tian.Rich in various sugar liquid derived from oat fructose, beneficial to the utilization that is absorbed by the body, with the effect that gently blood sugar rises after meal, blood sugar is controlled beneficial to diabetic；Digestive function can be improved, promote enterogastric peristalsis, improve constipation situation.Reduce blood cholesterol level, enhance immunity.
Description
Technical field
The invention belongs to brewing technical field, and in particular to a kind of pure grain oat liquor and preparation method thereof.
Background technology
Oat（Avena sativa L.）, also known as naked oats, it is that grass family Pooideae Avena annual herb is planted
Thing, can be feeding, edible.The nutrition of oat is very high with value medical health care, and beta glucan, phenolic acid, anthracene acid amides, class are yellow in seed
The content very abundant of the compounds such as ketone, vitamin E, this causes oat and its product has multiple biological activities, such as reducing blood lipid, drop
Blood sugar, anti-oxidant, Immune-enhancing effect etc..According to abundant vitamin and several mineral materials are contained in analysis oat, per in 100g oats
Containing the μ g of vitamin B1 590, the μ g of vitamin B2 150, the μ g of vitamin B6 160, the μ g of niacin 1000, the μ g of mineral matter 1000, folic acid
25 μ g, calcium 55mg, potassium 335mg, iron 5mg, manganese 5mg, zinc 4mg, particularly vitamin B1 content are occupied first of cereal.In oat
The content of beta glucan reaches 3%-6%, and domestic and international medical field research confirms that beta glucan has to be improved digestive function, promote stomach compacted
The physiological actions such as dynamic, improvement constipation, regulation blood sugar, reduction cholesterol, enhance immunity, in modern clinic for diabetes, the heart
The diseases such as blood vessel, hypertension, hepatitis have significant curative effect.
Oat can be divided into Avena stivai and the class of bore hole oat two according to bran proterties, and the nutritive value of naked oats compares Avena stivai
Height, plants naked oats China more.Oat is mainly breakfast cereal form and eats in the world, and most domestic oat is used for powder processed
To make naked oats traditional food, in recent years containing or use cereal beverage, soya-bean milk, Yoghourt that oat makes as primary raw material etc.
Drink is also occurred.But the research in terms of being directed to oat as raw material production white wine is reported seldom, currently on the market at home
The oat liquor of sale mostlys come from that manual tunner its yield is small of poor quality and the high-quality oat liquor of real industrialized production
Product basic or blank on Spirits market at home.
The content of the invention
The present invention is in order to solve to be difficult to industrialized production high-quality oat wine product at present, and existing oat liquor quality odor type list
One, it is impossible to the problems such as adapting to the taste demand of consumer, there is provided a kind of pure grain oat liquor and preparation method thereof.
What the present invention was realized by following technical scheme：A kind of pure grain oat liquor, with oat as major ingredient, red sorghum and wheat are
Auxiliary material is brewed and formed, and specific preparation method is：
（1）Prepare distiller's yeast：It is 6 according to mass ratio by oat, red sorghum, wheat:4:200-300 mesh is ground into after 2 mixing, is added
The water of mixed powder quality 37%-38%, is stirred, and is then pressed into round knee-piece with film laminator, and the logical inoculation hole in centre is prepared
Knee-piece feeding deep closet carry out that open natural inoculated and cultured 28-30 days is ripe, the knee-piece of maturation is placed in the Qu Ku of air circulation
It is standby；
（2）Feedstock treating：Oat is soaked 3-6 days after cleaning up, and a water is changed in centre, and oat then is placed in into pressure cooker
Or boiling 1.3-1.7h is carried out in continuously stewing machine, cooking pressure is 0.15MPa, and it is cold that well-done raw material shakeouts rear water drenching
But, the stirring in cooling；
（3）Fermentation：Add the distiller's yeast for preparing, distiller's yeast that the starter powder of 200 mesh, addition are first ground into when adding in the raw material handled well
The 15%-17% for material quality is measured, is stirred after adding distiller's yeast, entered in fermentation tank, the sealing of plastic covering cloth is turned over after 1-2 days
Wine with dregs 1 time, continues to seal, and it is 25 DEG C -30 DEG C to control wine with dregs temperature；Fermentation terminates for 14-20 days；
（4）Distillation takes wine：After the completion of fermentation, take out distiller's wort and be placed in boiler and distilled, it is 78.3 DEG C -99 to control temperature
DEG C, fumet wine is collected as after steam income condensation in-tube condensation, remaining schlempe proceeds second plus koji fermentation, the 3rd
Secondary plus koji fermentation, then continues distillation and takes wine after secondary fermentation and three fermentations；
（5）The fumet wine for being obtained is placed in cellar and is stored sth. in a cellar, and controls to store sth. in a cellar temperature for 18 DEG C -22 DEG C, stores sth. in a cellar 1-2.
The oat cleans up rear summer immersion 3-5 days, and winter soaks 4-6 days.Water when the raw material water drenching is cooled down
Measure the 63%-69% for raw material.The fermentation time summer is 14-16 days, 16-20 days winter.
It is sub 6% of schlempe that starter powder amount is added during the secondary fermentation, and it is sub schlempe that starter powder amount is added when third time is fermented
5%, secondary fermentation and three fermentation times are 15 days.
The a diameter of 23-27cm of round knee-piece, thickness is 8-10cm, every piece of knee-piece weight 4.8-5.2kg, the inoculation in the middle of knee-piece
Bore dia is 0.8-1.2cm.
The present invention is primary raw material from the glutinous red sorghum of nuisanceless oat and Luzhou of Northwest Shanxi high and cold mountain area certification, is adopted
With traditional handicraft, mountain spring is stitched as water source with rock, to produce wine life pastil, paintpot formula pit is round to high temperature Koji, continues grain
Dispensing, clear burning of steaming in clear soup, solid-state discriminates bucket distillation, and amount quality picking wine, cellar storage is molded with wine rectification meticulously, and wine body is brilliant with color is seen
Jade-like stone is exquisitely carved, hears fragrant gracefulness comfortably, and taste is fine and smooth submissive, and wine liquid lubrication is sticky, and uniformly, empty cup lasting persistently, retains wine pearl extension cup
The typical feature of the own former nutrition elite of oat.
Pure grain oat liquor water white transparency, no suspended substance prepared by the present invention, without precipitation, delicate fragrance is pure, with strong
Ethyl acetate fragrance and the fragrant slightly wheat of the special grain of oat are fragrant, poor fragrant comfortable；The sweet refreshing net, alcohol of taste upper inlet and, Hui Tian.This hair
Various sugar liquid derived from oat fructose are rich in bright pure grain oat liquor, beneficial to the utilization that is absorbed by the body, rich in high-quality
Dietary fiber, the fiber total amount in wine reaches 2.0mg/L, with the effect that gently blood sugar rises after meal, beneficial to diabetic
Control blood sugar；Also contain substantial amounts of beta glucan in fiber, digestive function can be improved, promote enterogastric peristalsis, improve constipation feelings
Shape.Water-soluble fibre reduces cholesterol in intestinal absorption beneficial to absorbing the bile acid containing cholesterol and discharging it in vitro
Chance, so that blood cholesterol level is reduced, enhance immunity.
Specific embodiment
Embodiment 1：A kind of pure grain oat liquor, with oat as major ingredient, red sorghum and wheat are that auxiliary material brew is formed, specific system
Preparation Method is：
（1）Prepare distiller's yeast：It is 6 according to mass ratio by oat, red sorghum, wheat:4:200 mesh are ground into after 2 mixing, mixing is added
The water of powder quality 37%, stirs, and is then pressed into round knee-piece with film laminator, and the logical inoculation hole in centre, the knee-piece for preparing send
Entering deep closet carries out 28 days maturations of open natural inoculated and cultured, and the bent storehouse that ripe knee-piece is placed in air circulation is standby；Wheat exists
Effect in song is to coordinate to supplement the nutrients, beneficial to the flourish of microorganism.Contain abundant micro- life in the distiller's yeast of preparation
Thing, such as mould, saccharomycete, lactic acid bacteria, in mould again have the probioticses such as aspergillus, head mold, Mucor, there is provided wine brewing it is various
The carrier of enzyme.With comprehensive grey, with distinctive frowst, the plane of disruption is in canescence, the few person of dark colored portion to prepared knee-piece
For optimal.
（2）Feedstock treating：Oat is soaked 3 days after cleaning up, and a water is changed in centre, and oat then is placed in into pressure cooking
Boiling 1.3h is carried out in machine or continuously stewing machine, cooking pressure is 0.15MPa, well-done raw material shakeouts rear water drenching cooling,
Water consumption is the 63% of raw material, the stirring in cooling；
（3）Fermentation：Add the distiller's yeast for preparing, distiller's yeast that the starter powder of 200 mesh, addition are first ground into when adding in the raw material handled well
It is the 15% of material quality to measure, and is stirred after adding distiller's yeast, is entered in fermentation tank, and wine with dregs 1 is turned in the sealing of plastic covering cloth after 1-2 days
It is secondary, continue to seal, it is 25 DEG C to control wine with dregs temperature；Fermentation terminates for 14 days；
（4）Distillation takes wine：After the completion of fermentation, take out distiller's wort and be placed in boiler and distilled, it is 80 DEG C to control temperature, and steam is received
Fumet wine is collected as after entering to condense in-tube condensation, remaining schlempe proceeds second plus koji fermentation, third time plus curly hair
Ferment, then secondary fermentation and three times fermentation after continue distillation take wine；It is sub 6% of schlempe, the 3rd that starter powder amount is added during secondary fermentation
It is sub 5% of schlempe that starter powder amount is added during secondary fermentation, and secondary fermentation and three fermentation times are 15 days；
（5）The fumet wine for being obtained is placed in cellar and is stored sth. in a cellar, and controls to store sth. in a cellar temperature for 18 DEG C, stores sth. in a cellar 1 year.
The a diameter of 23cm of round knee-piece, thickness is 8cm, and every piece of knee-piece weight 4.8kg, the inoculation hole in the middle of knee-piece is a diameter of
0.8cm。
Embodiment 2：A kind of pure grain oat liquor, with oat as major ingredient, red sorghum and wheat are that auxiliary material brew is formed, specific system
Preparation Method is：
（1）Prepare distiller's yeast：It is 6 according to mass ratio by oat, red sorghum, wheat:4:250 mesh are ground into after 2 mixing, mixing is added
The water of powder quality 37.5%, stirs, and is then pressed into round knee-piece, the logical inoculation hole in centre, the knee-piece for preparing with film laminator
Feeding deep closet carries out 29 days maturations of open natural inoculated and cultured, and the bent storehouse that ripe knee-piece is placed in air circulation is standby；
（2）Feedstock treating：Oat clean up after soak 5 days, a water is changed in centre, then by oat be placed in pressure cooker or
Boiling 1.5h is carried out in continuously stewing machine, cooking pressure is 0.15MPa, well-done raw material shakeouts rear water drenching cooling, uses water
It is the 65% of raw material to measure, the stirring in cooling；
（3）Fermentation：Add the distiller's yeast for preparing, distiller's yeast that the starter powder of 200 mesh, addition are first ground into when adding in the raw material handled well
It is the 16% of material quality to measure, and is stirred after adding distiller's yeast, is entered in fermentation tank, and wine with dregs 1 is turned in the sealing of plastic covering cloth after 1-2 days
It is secondary, continue to seal, it is 28 DEG C to control wine with dregs temperature；Fermentation terminates for 16 days；
（4）Distillation takes wine：After the completion of fermentation, take out distiller's wort and be placed in boiler and distilled, it is 78.3 DEG C, steam to control temperature
Fumet wine is collected as after income condensation in-tube condensation, remaining schlempe proceeds second plus koji fermentation, third time plus song
Fermentation, then secondary fermentation and three times fermentation after continue distillation take wine；It is sub 6% of schlempe that starter powder amount is added during secondary fermentation, the
It is sub 5% of schlempe that starter powder amount is added during three fermentations, and secondary fermentation and three fermentation times are 15 days；
（5）The fumet wine for being obtained is placed in cellar and is stored sth. in a cellar, and controls to store sth. in a cellar temperature for 20 DEG C, stores sth. in a cellar 1.5 years.
The a diameter of 25cm of round knee-piece, thickness is 9cm, and every piece of knee-piece weight 5.0kg, the inoculation hole in the middle of knee-piece is a diameter of
1.0cm。
Embodiment 3：A kind of pure grain oat liquor, with oat as major ingredient, red sorghum and wheat are that auxiliary material brew is formed, specific system
Preparation Method is：
（1）Prepare distiller's yeast：It is 6 according to mass ratio by oat, red sorghum, barley, wheat:4:300 mesh are ground into after 2 mixing, plus
Enter the water of mixed powder quality 38%, stir, be then pressed into round knee-piece with film laminator, the logical inoculation hole in centre is prepared
Knee-piece feeding deep closet carries out 30 days maturations of open natural inoculated and cultured, and the bent storehouse that ripe knee-piece is placed in air circulation is standby；
（2）Feedstock treating：Oat clean up after soak 6 days, a water is changed in centre, then by oat be placed in pressure cooker or
Boiling 1.7h is carried out in continuously stewing machine, cooking pressure is 0.15MPa, well-done raw material shakeouts rear water drenching cooling, uses water
It is the 69% of raw material to measure, the stirring in cooling；
（3）Fermentation：Add the distiller's yeast for preparing, distiller's yeast that the starter powder of 200 mesh, addition are first ground into when adding in the raw material handled well
It is the 17% of material quality to measure, and is stirred after adding distiller's yeast, is entered in fermentation tank, and wine with dregs 1 is turned in the sealing of plastic covering cloth after 1-2 days
It is secondary, continue to seal, it is 30 DEG C to control wine with dregs temperature；Fermentation terminates for 20 days；
（4）Distillation takes wine：After the completion of fermentation, take out distiller's wort and be placed in boiler and distilled, it is 99 DEG C to control temperature, and steam is received
Fumet wine is collected as after entering to condense in-tube condensation, remaining schlempe proceeds second plus koji fermentation, third time plus curly hair
Ferment, then secondary fermentation and three times fermentation after continue distillation take wine；It is sub 6% of schlempe, the 3rd that starter powder amount is added during secondary fermentation
It is sub 5% of schlempe that starter powder amount is added during secondary fermentation, and secondary fermentation and three fermentation times are 15 days；
（5）The fumet wine for being obtained is placed in cellar and is stored sth. in a cellar, and controls to store sth. in a cellar temperature for 22 DEG C, stores sth. in a cellar 2 years.
The a diameter of 27cm of round knee-piece, thickness is 9cm, and every piece of knee-piece weight 5.2kg, the inoculation hole in the middle of knee-piece is a diameter of
1.2cm。
Prepared pure grain oat liquor detected, the results are shown in Table 1.From the nuisanceless of Northwest Shanxi high and cold mountain area certification
The glutinous red sorghum of oat and Luzhou is primary raw material, using traditional handicraft, mountain spring is stitched as water source with rock, and high temperature Koji is given birth to produce wine
Pastil, paintpot formula pit is round, continues grain dispensing, steams in clear soup and burn clearly, and solid-state discriminates bucket distillation, and amount quality picking wine, cellar storage is smart
The heart is molded with wine rectification, and wine body is glittering and translucent with color is seen, and news perfume is graceful comfortably, and taste exquisiteness is submissive, wine liquid sticky, the wine of lubrication
Pearl hangs cup uniformly, and empty cup lasting persistently, remains the typical feature of the own former nutrition elite of oat.Wine body water white transparency, nothing
Suspension, without precipitation, delicate fragrance is pure, with strong ethyl acetate fragrance and the fragrant slightly wheat of the special grain of oat is fragrant, grain is fragrant comfortable；
The sweet refreshing net, alcohol of taste upper inlet and, Hui Tian.
Table 1：Testing result
Claims (6)
1. a kind of pure grain oat liquor, it is characterised in that：With oat as major ingredient, red sorghum and wheat are that auxiliary material brew is formed, specifically
Preparation method is：
（1）Prepare distiller's yeast：It is 6 according to mass ratio by oat, red sorghum, wheat:4:200-300 mesh is ground into after 2 mixing, is added
The water of mixed powder quality 37%-38%, is stirred, and is then pressed into round knee-piece with film laminator, and the logical inoculation hole in centre is prepared
Knee-piece feeding deep closet carry out that open natural inoculated and cultured 28-30 days is ripe, the knee-piece of maturation is placed in the Qu Ku of air circulation
It is standby；
（2）Feedstock treating：Oat is soaked 3-6 days after cleaning up, and a water is changed in centre, and oat then is placed in into pressure cooker
Or boiling 1.3-1.7h is carried out in continuously stewing machine, cooking pressure is 0.15MPa, and it is cold that well-done raw material shakeouts rear water drenching
But, the stirring in cooling；
（3）Fermentation：Add the distiller's yeast for preparing, distiller's yeast that the starter powder of 200 mesh, addition are first ground into when adding in the raw material handled well
The 15%-17% for material quality is measured, is stirred after adding distiller's yeast, entered in fermentation tank, the sealing of plastic covering cloth is turned over after 1-2 days
Wine with dregs 1 time, continues to seal, and it is 25 DEG C -30 DEG C to control wine with dregs temperature；Fermentation terminates for 14-20 days；
（4）Distillation takes wine：After the completion of fermentation, take out distiller's wort and be placed in boiler and distilled, it is 78.3 DEG C -99 to control temperature
DEG C, fumet wine is collected as after steam income condensation in-tube condensation, remaining schlempe proceeds second plus koji fermentation, the 3rd
Secondary plus koji fermentation, then continues distillation and takes wine after secondary fermentation and three fermentations；
（5）The fumet wine for being obtained is placed in cellar and is stored sth. in a cellar, and controls to store sth. in a cellar temperature for 18 DEG C -22 DEG C, stores sth. in a cellar 1-2.
2. a kind of pure grain oat liquor according to claim 1, it is characterised in that：The oat cleans up rear summer immersion
3-5 days, winter soaked 4-6 days.
3. a kind of pure grain oat liquor according to claim 1, it is characterised in that：The raw material water drenching cools down hourly water consumption
The 63%-69% of raw material.
4. a kind of pure grain oat liquor according to claim 1, it is characterised in that：The fermentation time summer is 14-16 days,
16-20 days winter.
5. a kind of pure grain oat liquor according to claim 1, it is characterised in that：Addition starter powder amount is during the secondary fermentation
The 6% of schlempe, it is the 5% of schlempe that starter powder amount is added when third time is fermented, and secondary fermentation and three fermentation times are 15 days.
6. a kind of pure grain oat liquor according to claim 1, it is characterised in that：The a diameter of 23-27cm of round knee-piece is thick
It is 8-10cm, every piece of knee-piece weight 4.8-5.2kg, a diameter of 0.8-1.2cm of inoculation hole in the middle of knee-piece.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611119068.7A CN106754010A (en) | 2016-12-08 | 2016-12-08 | Pure grain oat liquor and preparation method thereof |
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|---|---|---|---|
| CN201611119068.7A CN106754010A (en) | 2016-12-08 | 2016-12-08 | Pure grain oat liquor and preparation method thereof |
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| CN106754010A true CN106754010A (en) | 2017-05-31 |
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ID=58882390
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107723192A (en) * | 2017-11-21 | 2018-02-23 | 青海省畜牧兽医科学院 | A kind of new method for preparing oat liquor |
| CN107794163A (en) * | 2017-11-15 | 2018-03-13 | 四川三点水生物科技有限公司 | A kind of brewing method of oat liquor |
| CN110511846A (en) * | 2019-10-12 | 2019-11-29 | 乌兰察布市集宁纳尔松酿业有限公司 | A method of improving delicate fragrance type oat liquor flavor content of material |
| CN113273666A (en) * | 2021-06-07 | 2021-08-20 | 江南大学 | Recombinant rice capable of reducing cholesterol and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107794163A (en) * | 2017-11-15 | 2018-03-13 | 四川三点水生物科技有限公司 | A kind of brewing method of oat liquor |
| CN107723192A (en) * | 2017-11-21 | 2018-02-23 | 青海省畜牧兽医科学院 | A kind of new method for preparing oat liquor |
| CN110511846A (en) * | 2019-10-12 | 2019-11-29 | 乌兰察布市集宁纳尔松酿业有限公司 | A method of improving delicate fragrance type oat liquor flavor content of material |
| CN113273666A (en) * | 2021-06-07 | 2021-08-20 | 江南大学 | Recombinant rice capable of reducing cholesterol and preparation method thereof |
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