CN106867822A - A kind of liquor made from sorghum and its brewing method rich in glycopeptide - Google Patents
A kind of liquor made from sorghum and its brewing method rich in glycopeptide Download PDFInfo
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- CN106867822A CN106867822A CN201710225951.2A CN201710225951A CN106867822A CN 106867822 A CN106867822 A CN 106867822A CN 201710225951 A CN201710225951 A CN 201710225951A CN 106867822 A CN106867822 A CN 106867822A
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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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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
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a kind of liquor made from sorghum and its brewing method rich in glycopeptide, the brewing method is comprised the following steps：（1）Kaoliang stalk is ground into graininess, is cooked, obtain clinker；（2）Distiller's yeast is added in clinker, 18~25 DEG C ferment 12~24 hours；（3）Orange peel is added, 30~35 DEG C ferment 30~40 hours, filtering takes filtrate；（4）It is 1 by mass ratio：The coconut aqueous extract and southern part of the country pears core extract solution of 2.5 leaf lettuce are added in filtrate, and 90~95 DEG C are reacted 20~30 minutes, natural cooling, ageing, filtering, and sterilizing is obtained final product.The present invention is in brewing process, add orange peel and coconut water, orange peel provides nutrition for distiller's yeast growth metabolism, and substantial amounts of amino acid is contained in coconut water, and Maillard reaction occurs during wine brewing to produce more glycopeptides using recuding sugars and amino-compound.The present invention additionally uses stepwise fermentation, first in 18~25 DEG C of fermentations, then in 30~35 DEG C of fermentations, while as far as possible many glycopeptides are retained, effectively extends the shelf-life of liquor made from sorghum.
Description
Technical field
The present invention relates to a kind of liquor made from sorghum, and in particular to a kind of liquor made from sorghum and its brewing method rich in glycopeptide.Belong to wine
Technology and brewing technology.
Background technology
It is brewing materials that liquor made from sorghum uses sorghum, is the time-honored traditional famous brand of wine of China.With people's living standard
Improve, traditional liquor made from sorghum does not simultaneously meet requirement of the current people to health care.
Glycopeptide is usually to be coupled together by covalent bond by an oligopeptides chain and one or more carbohydrate structures
Composite structure.In recent years research shows, glycopeptide has bioactivity higher, has in immunological regulation and the aspect such as antitumor
Obvious effect.In fact constantly cell wall polysaccharides discharge in liquor made from sorghum brewing process, these polysaccharide are exactly glycopeptide knot
Structure, but, with the carrying out of brewing process, the consumption of glycopeptide last decomposition, glycopeptide content is very low in the liquor made from sorghum finally brewageed.
The content of the invention
The purpose of the present invention is to overcome above-mentioned the deficiencies in the prior art, there is provided a kind of liquor made from sorghum and its wine rich in glycopeptide
Make method.
To achieve the above object, the present invention uses following technical proposals：
A kind of brewing method of the liquor made from sorghum rich in glycopeptide, comprises the following steps：
(1) kaoliang stalk is ground into graininess, is cooked, obtain clinker；
(2) distiller's yeast is added in clinker, 18~25 DEG C ferment 12~24 hours；
(3) orange peel is added, 30~35 DEG C ferment 30~40 hours, filtering takes filtrate；
(4) it is 1 by mass ratio：The coconut aqueous extract and southern part of the country pears core extract solution of 2.5 leaf lettuce are added in filtrate, and 90
~95 DEG C are reacted 20~30 minutes, natural cooling, ageing, filtering, and sterilizing is obtained final product.
Preferably, in step (1), kaoliang stalk is the solid kaoliang stalk with diameter greater than 2.5cm after removing the peel.
Preferably, in step (1), kaoliang stalk is ground into the particle of 1.5~3mm.
Preferably, in step (1), cooking persistently is steamed 20~30 minutes using vapor.
Preferably, in step (2), the addition of distiller's yeast is the 0.12~0.15% of clinker weight.
Preferably, in step (3), orange peel is fresh clean oranges and tangerines, divests oranges and tangerines meat, after crushing.
Preferably, in step (3), the addition of orange peel is the 1~2% of clinker weight.
Preferably, in step (4), the coconut aqueous extract of leaf lettuce and total addition of southern part of the country pears core extract solution are filtrate
The 0.8~1% of weight.
Preferably, in step (4), the preparation method of the coconut aqueous extract of leaf lettuce is as follows：By clean leaf lettuce powder
Added after broken in 5~8 times of coconut waters of weight, mixing mashing obtains slurries, stands naturally and (plays natural fermented in 2~3 hours
Effect), filtering, take filtrate, obtain final product.
Preferably, in step (4), the preparation method of southern part of the country pears core extract solution is as follows：Take out the core of ripe southern part of the country pears, powder
It is broken, add in 5~8 times of water of weight, it is heated to 40~50 DEG C and processes 2~3 hours, centrifuging and taking supernatant.
Preferably, in step (4), the ageing time is 60~80 days.
Preferably, in step (4), it is pasteurization to sterilize.
A kind of liquor made from sorghum rich in glycopeptide, is obtained by above-mentioned brewing method.
Beneficial effects of the present invention：
The present invention adds coconut aqueous extract, the southern part of the country pears core extract solution of orange peel and leaf lettuce in brewing process,
Orange peel provides nutrition for distiller's yeast growth metabolism, and substantial amounts of amino acid is contained in coconut water, using recuding sugars and amino chemical combination
There is Maillard reaction to produce more glycopeptides in thing, leaf lettuce is with coconut water by natural hair in advance during wine brewing
Ferment, with reference to the collective effect of southern part of the country pears core, collaboration promotes the carrying out of generation glycopeptide reaction, and effectively inhibits dividing for glycopeptide
Solution.The present invention additionally uses stepwise fermentation, as far as possible many retaining then in 30~35 DEG C of fermentations first in 18~25 DEG C of fermentations
While glycopeptide, the shelf-life of liquor made from sorghum is effectively extended.
Specific embodiment
With reference to embodiment, the present invention will be further elaborated, it should explanation, the description below merely to
The present invention is explained, its content is not defined.
Embodiment 1：
A kind of brewing method of the liquor made from sorghum rich in glycopeptide, comprises the following steps：
(1) kaoliang stalk is ground into graininess, is cooked, obtain clinker；
(2) distiller's yeast is added in clinker, 18 DEG C ferment 12 hours；
(3) orange peel is added, 30 DEG C ferment 30 hours, filtering takes filtrate；
(4) it is 1 by mass ratio：The coconut aqueous extract and southern part of the country pears core extract solution of 2.5 leaf lettuce are added in filtrate, and 90
DEG C reaction 20 minutes, natural cooling, ageing, filtering, pasteurization obtains final product.
Wherein, in step (1), the solid kaoliang stalk after peeling with diameter greater than 2.5cm is ground into the particle of 1.5mm, so
Persistently steamed using vapor 20 minutes afterwards.
In step (2), the addition of distiller's yeast is the 0.12% of clinker weight.
In step (3), orange peel is fresh clean oranges and tangerines, divests oranges and tangerines meat, after crushing.The addition of orange peel
It is the 1% of clinker weight.
In step (4), the coconut aqueous extract of leaf lettuce and total addition of southern part of the country pears core extract solution are filtrate weight
0.8%.The ageing time is 60 days.The preparation method of the coconut aqueous extract of leaf lettuce is as follows：After clean leaf lettuce is crushed
Add in 5 times of coconut waters of weight, mixing mashing obtains slurries, and 2 hours (playing natural fermented effect), mistake are stood naturally
Filter, takes filtrate, obtains final product.The preparation method of southern part of the country pears core extract solution is as follows：The core of ripe southern part of the country pears is taken out, is crushed, add 5 times of weights
In the water of amount, it is heated to 40 DEG C and processes 2 hours, centrifuging and taking supernatant.
A kind of liquor made from sorghum rich in glycopeptide, is obtained by above-mentioned brewing method.
Embodiment 2：
A kind of brewing method of the liquor made from sorghum rich in glycopeptide, comprises the following steps：
(1) kaoliang stalk is ground into graininess, is cooked, obtain clinker；
(2) distiller's yeast is added in clinker, 25 DEG C ferment 24 hours；
(3) orange peel is added, 35 DEG C ferment 40 hours, filtering takes filtrate；
(4) it is 1 by mass ratio：The coconut aqueous extract and southern part of the country pears core extract solution of 2.5 leaf lettuce are added in filtrate, and 95
DEG C reaction 30 minutes, natural cooling, ageing, filtering, pasteurization obtains final product.
Wherein, in step (1), the solid kaoliang stalk after peeling with diameter greater than 2.5cm is ground into the particle of 3mm, then
Persistently steamed using vapor 30 minutes.
In step (2), the addition of distiller's yeast is the 0.15% of clinker weight.
In step (3), orange peel is fresh clean oranges and tangerines, divests oranges and tangerines meat, after crushing.The addition of orange peel
It is the 2% of clinker weight.
In step (4), the coconut aqueous extract of leaf lettuce and total addition of southern part of the country pears core extract solution are filtrate weight
1%.The ageing time is 80 days.The preparation method of the coconut aqueous extract of leaf lettuce is as follows：Add after clean leaf lettuce is crushed
Enter in 8 times of coconut waters of weight, mixing mashing obtains slurries, and 3 hours (playing natural fermented effect) is stood naturally, filters,
Filtrate is taken, is obtained final product.The preparation method of southern part of the country pears core extract solution is as follows：The core of ripe southern part of the country pears is taken out, is crushed, add 8 times of weight
Water in, be heated to 50 DEG C process 3 hours, centrifuging and taking supernatant.
A kind of liquor made from sorghum rich in glycopeptide, is obtained by above-mentioned brewing method.
Embodiment 3：
A kind of brewing method of the liquor made from sorghum rich in glycopeptide, comprises the following steps：
(1) kaoliang stalk is ground into graininess, is cooked, obtain clinker；
(2) distiller's yeast is added in clinker, 18 DEG C ferment 24 hours；
(3) orange peel is added, 30 DEG C ferment 40 hours, filtering takes filtrate；
(4) it is 1 by mass ratio：The coconut aqueous extract and southern part of the country pears core extract solution of 2.5 leaf lettuce are added in filtrate, and 90
DEG C reaction 30 minutes, natural cooling, ageing, filtering, pasteurization obtains final product.
Wherein, in step (1), the solid kaoliang stalk after peeling with diameter greater than 2.5cm is ground into the particle of 1.5mm, so
Persistently steamed using vapor 30 minutes afterwards.
In step (2), the addition of distiller's yeast is the 0.12% of clinker weight.
In step (3), orange peel is fresh clean oranges and tangerines, divests oranges and tangerines meat, after crushing.The addition of orange peel
It is the 2% of clinker weight.
In step (4), the coconut aqueous extract of leaf lettuce and total addition of southern part of the country pears core extract solution are filtrate weight
0.8%.The ageing time is 80 days.The preparation method of the coconut aqueous extract of leaf lettuce is as follows：After clean leaf lettuce is crushed
Add in 5 times of coconut waters of weight, mixing mashing obtains slurries, and 3 hours (playing natural fermented effect), mistake are stood naturally
Filter, takes filtrate, obtains final product.The preparation method of southern part of the country pears core extract solution is as follows：The core of ripe southern part of the country pears is taken out, is crushed, add 5 times of weights
In the water of amount, it is heated to 50 DEG C and processes 2 hours, centrifuging and taking supernatant.
A kind of liquor made from sorghum rich in glycopeptide, is obtained by above-mentioned brewing method.
Embodiment 4：
A kind of brewing method of the liquor made from sorghum rich in glycopeptide, comprises the following steps：
(1) kaoliang stalk is ground into graininess, is cooked, obtain clinker；
(2) distiller's yeast is added in clinker, 25 DEG C ferment 12 hours；
(3) orange peel is added, 35 DEG C ferment 30 hours, filtering takes filtrate；
(4) it is 1 by mass ratio：The coconut aqueous extract and southern part of the country pears core extract solution of 2.5 leaf lettuce are added in filtrate, and 95
DEG C reaction 20 minutes, natural cooling, ageing, filtering, pasteurization obtains final product.
Wherein, in step (1), the solid kaoliang stalk after peeling with diameter greater than 2.5cm is ground into the particle of 3mm, then
Persistently steamed using vapor 20 minutes.
In step (2), the addition of distiller's yeast is the 0.15% of clinker weight.
In step (3), orange peel is fresh clean oranges and tangerines, divests oranges and tangerines meat, after crushing.The addition of orange peel
It is the 1% of clinker weight.
In step (4), the coconut aqueous extract of leaf lettuce and total addition of southern part of the country pears core extract solution are filtrate weight
1%.The ageing time is 60 days.The preparation method of the coconut aqueous extract of leaf lettuce is as follows：Add after clean leaf lettuce is crushed
Enter in 8 times of coconut waters of weight, mixing mashing obtains slurries, and 2 hours (playing natural fermented effect) is stood naturally, filters,
Filtrate is taken, is obtained final product.The preparation method of southern part of the country pears core extract solution is as follows：The core of ripe southern part of the country pears is taken out, is crushed, add 8 times of weight
Water in, be heated to 40 DEG C process 3 hours, centrifuging and taking supernatant.
A kind of liquor made from sorghum rich in glycopeptide, is obtained by above-mentioned brewing method.
Embodiment 5：
A kind of brewing method of the liquor made from sorghum rich in glycopeptide, comprises the following steps：
(1) kaoliang stalk is ground into graininess, is cooked, obtain clinker；
(2) distiller's yeast is added in clinker, 20 DEG C ferment 18 hours；
(3) orange peel is added, 32 DEG C ferment 35 hours, filtering takes filtrate；
(4) it is 1 by mass ratio：The coconut aqueous extract and southern part of the country pears core extract solution of 2.5 leaf lettuce are added in filtrate, and 92
DEG C reaction 25 minutes, natural cooling, ageing, filtering, pasteurization obtains final product.
Wherein, in step (1), the solid kaoliang stalk after peeling with diameter greater than 2.5cm is ground into the particle of 2mm, then
Persistently steamed using vapor 25 minutes.
In step (2), the addition of distiller's yeast is the 0.13% of clinker weight.
In step (3), orange peel is fresh clean oranges and tangerines, divests oranges and tangerines meat, after crushing.The addition of orange peel
It is the 1.5% of clinker weight.
In step (4), the coconut aqueous extract of leaf lettuce and total addition of southern part of the country pears core extract solution are filtrate weight
0.9%.The ageing time is 70 days.The preparation method of the coconut aqueous extract of leaf lettuce is as follows：After clean leaf lettuce is crushed
Add in 7 times of coconut waters of weight, mixing mashing obtains slurries, and 2.5 hours (playing natural fermented effect) is stood naturally,
Filtering, takes filtrate, obtains final product.The preparation method of southern part of the country pears core extract solution is as follows：The core of ripe southern part of the country pears is taken out, is crushed, add 7 times
In the water of weight, it is heated to 45 DEG C and processes 2.5 hours, centrifuging and taking supernatant.
A kind of liquor made from sorghum rich in glycopeptide, is obtained by above-mentioned brewing method.
Comparative example 1
A kind of brewing method of liquor made from sorghum, comprises the following steps：
(1) kaoliang stalk is ground into graininess, is cooked, obtain clinker；
(2) distiller's yeast is added in clinker, 20 DEG C ferment 18 hours, filtering takes filtrate；
(3) it is 1 by mass ratio：The coconut aqueous extract and southern part of the country pears core extract solution of 2.5 leaf lettuce are added in filtrate, and 92
DEG C reaction 25 minutes, natural cooling, ageing, filtering, pasteurization obtains final product.
Wherein, in step (1), the solid kaoliang stalk after peeling with diameter greater than 2.5cm is ground into the particle of 2mm, then
Persistently steamed using vapor 25 minutes.
In step (2), the addition of distiller's yeast is the 0.13% of clinker weight.
In step (3), the coconut aqueous extract of leaf lettuce and total addition of southern part of the country pears core extract solution are filtrate weight
0.9%.The ageing time is 70 days.The preparation method of the coconut aqueous extract of leaf lettuce is as follows：After clean leaf lettuce is crushed
Add in 7 times of coconut waters of weight, mixing mashing obtains slurries, and 2.5 hours (playing natural fermented effect) is stood naturally,
Filtering, takes filtrate, obtains final product.The preparation method of southern part of the country pears core extract solution is as follows：The core of ripe southern part of the country pears is taken out, is crushed, add 7 times
In the water of weight, it is heated to 45 DEG C and processes 2.5 hours, centrifuging and taking supernatant.
A kind of liquor made from sorghum rich in glycopeptide, is obtained by above-mentioned brewing method.
Comparative example 2
A kind of brewing method of liquor made from sorghum, comprises the following steps：
(1) kaoliang stalk is ground into graininess, is cooked, obtain clinker；
(2) distiller's yeast is added in clinker, 20 DEG C ferment 18 hours；
(3) orange peel is added, 32 DEG C ferment 35 hours, filtering takes filtrate；
(4) ageing, filtering, pasteurization is obtained final product.
Wherein, in step (1), the solid kaoliang stalk after peeling with diameter greater than 2.5cm is ground into the particle of 2mm, then
Persistently steamed using vapor 25 minutes.
In step (2), the addition of distiller's yeast is the 0.13% of clinker weight.
In step (3), orange peel is fresh clean oranges and tangerines, divests oranges and tangerines meat, after crushing.The addition of orange peel
It is the 1.5% of clinker weight.
In step (4), the ageing time is 70 days.
A kind of liquor made from sorghum rich in glycopeptide, is obtained by above-mentioned brewing method.
Comparative example 3
A kind of brewing method of liquor made from sorghum, comprises the following steps：
(1) kaoliang stalk is ground into graininess, is cooked, obtain clinker；
(2) distiller's yeast is added in clinker, 20 DEG C ferment 18 hours；
(3) coconut aqueous extract, the southern part of the country pears core extract solution of orange peel and leaf lettuce are added, 32 DEG C ferment 35 hours, mistake
Filter, takes filtrate, and ageing, filtering, pasteurization is obtained final product.
Wherein, in step (1), the solid kaoliang stalk after peeling with diameter greater than 2.5cm is ground into the particle of 2mm, then
Persistently steamed using vapor 25 minutes.
In step (2), the addition of distiller's yeast is the 0.13% of clinker weight.
In step (3), orange peel is fresh clean oranges and tangerines, divests oranges and tangerines meat, after crushing.The addition of orange peel
It is the 1.5% of clinker weight.The coconut aqueous extract of leaf lettuce and total addition of southern part of the country pears core extract solution are filtrate weight
0.9%.The ageing time is 70 days.The preparation method of the coconut aqueous extract of leaf lettuce is as follows：After clean leaf lettuce is crushed
Add in 7 times of coconut waters of weight, mixing mashing obtains slurries, and 2.5 hours (playing natural fermented effect) is stood naturally,
Filtering, takes filtrate, obtains final product.The preparation method of southern part of the country pears core extract solution is as follows：The core of ripe southern part of the country pears is taken out, is crushed, add 7 times
In the water of weight, it is heated to 45 DEG C and processes 2.5 hours, centrifuging and taking supernatant.
A kind of liquor made from sorghum, is obtained by above-mentioned brewing method.
Comparative example 4
A kind of brewing method of liquor made from sorghum, comprises the following steps：
(1) kaoliang stalk is ground into graininess, is cooked, obtain clinker；
(2) distiller's yeast is added in clinker, 20 DEG C ferment 18 hours；
(3) orange peel is added, 32 DEG C ferment 35 hours, filtering takes filtrate；
(4) it is 1 by mass ratio：The aqueous extract and southern part of the country pears core extract solution of 2.5 leaf lettuce are added in filtrate, and 92 DEG C anti-
Answer 25 minutes, natural cooling, ageing, filter, pasteurization is obtained final product.
Wherein, in step (1), the solid kaoliang stalk after peeling with diameter greater than 2.5cm is ground into the particle of 2mm, then
Persistently steamed using vapor 25 minutes.
In step (2), the addition of distiller's yeast is the 0.13% of clinker weight.
In step (3), orange peel is fresh clean oranges and tangerines, divests oranges and tangerines meat, after crushing.The addition of orange peel
It is the 1.5% of clinker weight.
In step (4), the coconut aqueous extract of leaf lettuce and total addition of southern part of the country pears core extract solution are filtrate weight
0.9%.The ageing time is 70 days.The preparation method of the aqueous extract of leaf lettuce is as follows：7 are added after clean leaf lettuce is crushed
In the water of times weight, mixing mashing obtains slurries, stands 2.5 hours naturally, filters, and takes filtrate, obtains final product.Southern part of the country pears core is extracted
The preparation method of liquid is as follows：The core of ripe southern part of the country pears is taken out, is crushed, added in 7 times of water of weight, be heated to 45 DEG C for the treatment of 2.5
Hour, centrifuging and taking supernatant.
A kind of liquor made from sorghum, is obtained by above-mentioned brewing method.
Test example
The content of glycopeptide, the results are shown in Table 1 in detection embodiment 1~5 and the gained liquor made from sorghum of comparative example 1~3.
The glycopeptide content balance of table 1.
| Glycopeptide (g/L) | |
| Embodiment 1 | 1.32 |
| Embodiment 2 | 1.33 |
| Embodiment 3 | 1.34 |
| Embodiment 4 | 1.34 |
| Embodiment 5 | 1.35 |
| Comparative example 1 | 0.23 |
| Comparative example 2 | 0.08 |
| Comparative example 3 | 0.58 |
| Comparative example 4 | 0.13 |
As shown in Table 1, liquor made from sorghum of the invention has glycopeptide content higher, and comparative example 1 is without orange peel, comparative example
2 without leaf lettuce coconut aqueous extract and southern part of the country pears core extract solution, comparative example 3 directly ferments at the same temperature, contrasts
The coconut aqueous extract of leaf lettuce is replaced with aqueous extract by example 4, and glycopeptide content has substantially reduction.
The gained liquor made from sorghum of embodiment 1~5 is stored at shady and cool drying, taste bright without precipitation, color after placing 36 months
It is not changed in, illustrates that the liquor made from sorghum shelf-life of the invention is at least up to 36 months.The gained liquor made from sorghum of comparative example 1~4 is stored in the moon
, there is precipitation in the dry place of airing after placing 12 months, color is substantially deepened, and the shelf-life is short.
Although above-mentioned be described to specific embodiment of the invention, not to the limit of the scope of the present invention
System, on the basis of technical scheme, it is each that those skilled in the art make by need not paying creative work
Plant modification or deform still within protection scope of the present invention.
Claims (10)
1. a kind of brewing method of the liquor made from sorghum rich in glycopeptide, it is characterised in that comprise the following steps：
（1）Kaoliang stalk is ground into graininess, is cooked, obtain clinker；
（2）Distiller's yeast is added in clinker, 18~25 DEG C ferment 12~24 hours；
（3）Orange peel is added, 30~35 DEG C ferment 30~40 hours, filtering takes filtrate；
（4）It is 1 by mass ratio：The coconut aqueous extract and southern part of the country pears core extract solution of 2.5 leaf lettuce are added in filtrate, and 90~95
DEG C reaction 20~30 minutes, natural cooling, ageing, filtering, sterilizing, obtain final product.
2. brewing method according to claim 1, it is characterised in that step（1）In, kaoliang stalk for peeling after with diameter greater than
The solid kaoliang stalk of 2.5cm.
3. brewing method according to claim 1, it is characterised in that step（1）In, kaoliang stalk is ground into 1.5~3mm
Particle.
4. brewing method according to claim 1, it is characterised in that step（1）In, cooking persistently is steamed using vapor
20~30 minutes.
5. brewing method according to claim 1, it is characterised in that step（2）In, the addition of distiller's yeast is clinker weight
0.12~0.15%.
6. brewing method according to claim 1, it is characterised in that step（3）In, orange peel is fresh clean mandarin orange
Tangerine, divests oranges and tangerines meat, after crushing.
7. brewing method according to claim 1, it is characterised in that step（3）In, the addition of orange peel is clinker weight
The 1~2% of amount.
8. brewing method according to claim 1, it is characterised in that step（4）In, the coconut aqueous extract of leaf lettuce and
Total addition of southern part of the country pears core extract solution is the 0.8~1% of filtrate weight.
9. brewing method according to claim 1, it is characterised in that step（4）In, the ageing time is 60~80 days.
10. a kind of liquor made from sorghum rich in glycopeptide, is obtained by the brewing method any one of claim 1~9.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107189908A (en) * | 2017-07-25 | 2017-09-22 | 刘清山 | A kind of liquor made from sorghum and its brewing method |
| CN108004087A (en) * | 2017-12-27 | 2018-05-08 | 孝感麻糖米酒有限责任公司 | A kind of low concentration expansion type rice wine and preparation method thereof |
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| CN103642646A (en) * | 2013-12-26 | 2014-03-19 | 冉啟付 | Preparation method of kaoliang spirit |
| CN104651158A (en) * | 2015-03-18 | 2015-05-27 | 熊仁义 | Sorghum wine and preparation method thereof |
| CN104711144A (en) * | 2015-03-30 | 2015-06-17 | 江南大学 | Functional yellow wine enriched in glycopeptide and production method thereof |
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| CN107189908A (en) * | 2017-07-25 | 2017-09-22 | 刘清山 | A kind of liquor made from sorghum and its brewing method |
| CN108004087A (en) * | 2017-12-27 | 2018-05-08 | 孝感麻糖米酒有限责任公司 | A kind of low concentration expansion type rice wine and preparation method thereof |
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