CN107446743A - A kind of liquor made from sorghum and its brewing method of Chinese toon flavor - Google Patents
A kind of liquor made from sorghum and its brewing method of Chinese toon flavor Download PDFInfo
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- CN107446743A CN107446743A CN201710797658.3A CN201710797658A CN107446743A CN 107446743 A CN107446743 A CN 107446743A CN 201710797658 A CN201710797658 A CN 201710797658A CN 107446743 A CN107446743 A CN 107446743A
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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
- 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
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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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
Abstract
The present invention relates to a kind of nourishment wine and its brewing method, and specifically a kind of the liquor made from sorghum and its brewing method of Chinese toon flavor, the percentage by weight of the raw material components of the liquor made from sorghum for brewageing described Chinese toon flavor are：50~60 parts of sorghum, 50~60 parts of Chinese toon bud, 3~10 parts of wheat koji, 2~6 parts of pea song, 0.3~2 part of cus-cus, 0.5~2.8 part of Pogostemon cablin, 0.1~0.8 part of ferrum-rich saccharomyces cerevisiae, 20~40 parts of pure water；The weight ratio of wherein described sorghum and Chinese toon bud is 1:1；The wheat koji is 1 with the bent weight ratio of pea:0.5~0.8, the liquor made from sorghum of Chinese toon flavor provided by the invention is nutritious, and nutrient coordinated, more conducively absorption of human body；Aroma is mellow, and Chinese toon is with rich flavor and unique, opens new approach for the deep processing of Chinese toon bud, improves the added value of Chinese toon bud.
Description
Technical field
The present invention relates to a kind of nourishment wine and its brewing method, specifically a kind of liquor made from sorghum of Chinese toon flavor and its brewage
Method.
Background technology
Chinese toon is the perennial deciduous tree of Meliaceae Chinese toon tree, the young shoot of Chinese toon tree, also known as Chinese toon head, bitter, puckery, mild-natured,
Enter liver, stomach, kidney channel, not only there is unique fragrance, and vegetal pole horn of plenty.According to analysis, every 100 grams contain protein
9.8g, fatty 0.8g, carbohydrate 7.2g, crude fibre 2.78g, calcium 142mg, vitamin C 115mg, carrotene 1.36mg, phosphorus
135mg, also containing a small amount of iron, vitamin B1, B2 and carbohydrate etc..Chinese toon head is again with the domestic Shahe in Anhui Province Taihe County
Littoral 7 kilometers of regions abound with optimal, and the past is gone to the capital as emperor's tribute, is had won fame both at home and abroad.Traditional Chinese medicine thinks that Chinese toon head has
The effect of appetizing, ventilation, heat-clearing, removing toxic substances.Modern medicine study, which has been found that, contains various active composition, such as flavones in Chinese toon
Deng, in Chinese toon browse the content of total flavones be 3.37%, than same period ginko leaves flavone class compound content (2.4%~
2.8%) it is many higher.It is well known that flavone compound has significant medical value, such as antibacterial, anti-inflammatory, anti-oxidant, anti-
Allergy, antiviral, elimination oxygen radical, regulation blood fat, softening blood vessel and enhancing antiotasis and other effects.Modern medicine is also demonstrate,proved
Real, Chinese toon head decoction plays the role of suppression to staphylococcus aureus, Escherichia coli etc., killed.It is fragrant before and after annual grain rains in spring
The tender shoots of Chinese toon hair can make various dish, and it is not only nutritious, and has higher medical value, and at present, Chinese toon is except quilt
Edible outer as vegetables, it is in the food such as boiled dumpling, sauce, congee to be also processed, and also gradual as the nourishment wine that raw material leads to using Chinese toon
Developed by people, as Chinese patent CN 103865724 discloses a kind of brewing method of Chinese toon tea wine, with Chinese toon bud, green
Tea powder is raw material, is brewageed and formed by series of steps such as the harvesting of tender shoots, fixings.
The content of the invention
An object of the present invention is to provide a kind of liquor made from sorghum of Chinese toon flavor, has that nutritious, mouthfeel is strong, wine
The advantages of aromatic thick, while new approach also is provided for the deep processing of Chinese toon, improve the added value of Chinese toon.
To achieve these goals, the present invention is achieved using following technical scheme：A kind of liquor made from sorghum of Chinese toon flavor,
The percentage by weight of raw material components for brewageing described liquor made from sorghum is：50~60 parts of sorghum, 50~60 parts of Chinese toon bud, wheat koji
3~10 parts, 2~6 parts of pea song, 0.3~2 part of cus-cus, 0.5~2.8 part of Pogostemon cablin, 0.1~0.8 part of ferrum-rich saccharomyces cerevisiae is pure
20~40 parts of water；
The weight ratio of wherein described sorghum and Chinese toon bud is 1:1；The wheat koji is 1 with the bent weight ratio of pea:0.5~
0.8。
Chinese toon bud is added in the raw material of sorghum-brewed wine, can not only brew the sorghum with unique Chinese toon flavor
Wine, and in the presence of alcohol, blood circulation of human body is accelerated, and the nutriment enriched in Chinese toon bud can also be to greatest extent
It is absorbed by the body；Also contain cus-cus and Pogostemon cablin in described raw material components, effectively Chinese toon flavor can be fixed,
Delay the volatilization of essential oil, the Chinese toon delicate fragrance of liquor made from sorghum is diffused persistently；It is rich in ferro element and Chinese toon bud in ferrum-rich saccharomyces cerevisiae
Vitamin C together absorb, greatly improve the absorption to ferro element.
Wheat cementability as distiller's yeast is poor, and cot is more, and independent koji-making effect is poor, coordinates preferable with cementability
Pea song is used cooperatively, and has more preferable bent fragrance and fragrant.
Further, the liquor made from sorghum of heretofore described Chinese toon flavor, for brewageing the raw material group of described liquor made from sorghum
Point percentage by weight be：55~60 parts of sorghum, 55~60 parts of Chinese toon bud, 6~10 parts of wheat koji, 3~6 parts of pea song, cus-cus
0.5~1 part, 1~2 part of Pogostemon cablin, 0.2~0.5 part of ferrum-rich saccharomyces cerevisiae, 20~40 parts of pure water；
The weight ratio of wherein described sorghum and Chinese toon bud is 1:1；The wheat koji is 1 with the bent weight ratio of pea:0.6~
0.8。
Preferably, the percentage by weight of the raw material components for brewageing described liquor made from sorghum is：58 parts of sorghum, Chinese toon bud 58
Part, 9 parts of wheat koji, pea is bent 6 parts, 0.7 part of cus-cus, 1.5 parts of Pogostemon cablin, 0.4 part of ferrum-rich saccharomyces cerevisiae, 30 parts of pure water.
According to the present invention, what the requirement in the present invention for water was well known to those skilled in the art, such as require water quality without
Color is transparent, limpid not turbid, and no suspended substance and evil taste, alkali-free is not salty, and slightly sweet taste is optimal, and quality is softer, is not overflow after boiling, does not give birth to
Scale, deposit-free etc..
According to the present invention, the content of ferro element is 8~20mg/g in described ferrum-rich saccharomyces cerevisiae.
Present invention also offers a kind of brewing method of the liquor made from sorghum of Chinese toon flavor, comprise the following steps：
(1) raw material prepares：Take fresh and tender Chinese toon bud to pick miscellaneous to clean, pour into boiling water the 1~2min of system that scalds, after pulling flushing cooling out
Drain, at low temperature dry after be broken into it is powdered, sieve 8~30 mesh Chinese toon bud powder；Take the root of cus-cus, Pogostemon cablin
Leaf, stem, clean, cut into length be 1~3cm it is shaft-like, dry standby；
(2) weigh sorghum and rinse well, be put into 25~30 DEG C of water and soak 12~24 hours, steamer is put into after draining
In cook, then airing to normal temperature；
(3) wheat koji weighed, pea song and ferrum-rich saccharomyces cerevisiae are added in the sorghum cooled down into step (2), and is added
Add the Chinese toon bud powder for the half amount got ready in step (1), pit entry fermentation after fermented grains is stirred, keep fermentation temperature 40~55
DEG C, frequency is 20000~25000Hz supersound process, and fermentation can terminate to ferment for 55~70 days；
(4) steaming bucket will be entered after the fermented grains of fermenting-ripening and cus-cus, Pogostemon cablin and the stirring of remaining Chinese toon bud powder, after boiling
Wine can be gone out；
(5) the sorghum dregs after being distilled in step (4) can continue to add bent wheat koji, pea, ferrum-rich saccharomyces cerevisiae and Chinese toon bud powder,
Pit entry fermentation 55~70 days again after uniformly mixing and stirring, are then mixed to enter teaming bucket distillation, boiling after cus-cus, Pogostemon cablin and Chinese toon bud powder
Go out wine.
According to the present invention, nitrate is contained in Chinese toon bud, the content of nitrite is relatively low, is scalded with boiling water using preceding
The content of nitrite and nitrate can be effectively reduced, particularly by the Chinese toon bud of normal temperature storage, boiling water must be used
The system of scalding, to reduce the nitrite of a large amount of nitrate transformations when room temperature is deposited；Dried after the completion of the system of scalding, in the present invention
The drying temperature of described Chinese toon bud is 28~40 DEG C.
Further, in described step (2) to the sorghum of airing with fan auxiliary temperature-reducing, so, it is possible to reduce sorghum
The time of cooling, accelerate speed.
According to the present invention, the temperature of pit entry fermentation is maintained at 40~55 DEG C, and at such a temperature, the anaerobic respiration of saccharomycete enters
Capable is more rapid, and when temperature is too high, most enzymes will lose activity, and yeast will be killed.
According to the present invention, the purpose of supersound process the essential oil in Chinese toon bud is accelerated precipitation, rich in essential oil
Fermented in atmosphere, it is ensured that fermented grain Chinese toon flavor it is strong, in heretofore described step (3) fermentation start after 3~5 days
It is ultrasonically treated, is ultrasonically treated 10~20 hours, then proceedes to fermentation 3~5 days, so circulation is until fermentation ends.
The liquor made from sorghum and its brewing method of Chinese toon flavor provided by the invention have the following technical effect that：
1st, contain cus-cus, Pogostemon cablin in the liquor made from sorghum for brewageing Chinese toon flavor as fragrance fixing agent, improve Chinese toon flavor
Consolidate and stay the time, the Chinese toon delicate fragrance of liquor made from sorghum is persistently diffused；
2nd, the yeast used is ferrum-rich saccharomyces cerevisiae, and ferro element together absorbs with the vitamin C being rich in Chinese toon bud, in alcohol
Effect is lower to accelerate blood circulation of human body, and vitamin C improves uptake of the human body to ferro element, it is ensured that nutrient can it is not only good but also
Fast is absorbed；
3rd, in brewing method, a part of Chinese toon bud powder is fermented with sorghum, and a part enters rice steamer distillation with sorghum, it is ensured that
The strong Chinese toon flavor of liquor made from sorghum, fermentation temperature are maintained at higher 40~55 DEG C, and the fermenting speed of yeast is very fast, interim
It is ultrasonically treated, improves the speed of separating out of essential oil in Chinese toon bud powder.
The liquor made from sorghum of Chinese toon flavor provided by the invention, it is nutritious, and nutrient coordinated, more conducively human body are inhaled
Receive；Aroma is mellow, and Chinese toon is with rich flavor and unique, opens new approach for the deep processing of Chinese toon bud, improves Chinese toon bud
Added value.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific embodiment is closed, the present invention is furture elucidated.
Embodiment 1
The invention provides a kind of liquor made from sorghum of Chinese toon flavor, the weight of the raw material components for brewageing described liquor made from sorghum
Percentage is：58 parts of sorghum, 58 parts of Chinese toon bud, 9 parts of wheat koji, pea is bent 6 parts, 0.7 part of cus-cus, 1.5 parts of Pogostemon cablin, rich iron ferment
It is female 0.4 part, 30 parts of pure water；The content of ferro element is 12mg/g in described ferrum-rich saccharomyces cerevisiae.
The brewing method of the liquor made from sorghum comprises the following steps：
(1) raw material prepares：Take fresh and tender Chinese toon bud to pick miscellaneous to clean, pour into boiling water the 1min processed that scalds, dripped after pulling flushing cooling out
It is dry, be broken into after drying at a temperature of 35 DEG C it is powdered, sieve 20 mesh Chinese toon bud powder；Take the root of cus-cus, the wide leaves of pulse plants
Leaf, the stem of perfume, it is the shaft-like of 1~3cm to clean, cut into length, is dried standby；
(2) weigh sorghum and rinse well, be put into 26 DEG C of water and soak 24 hours, be put into steamer and cook after draining,
Then airing, with fan auxiliary temperature-reducing to normal temperature,；
(3) wheat koji weighed, pea song and ferrum-rich saccharomyces cerevisiae are added in the sorghum cooled down into step (2), and is added
Add the Chinese toon bud powder for the half amount got ready in step (1), pit entry fermentation after fermented grains is stirred, keep 50 DEG C of fermentation temperature,
Fermentation starts to be ultrasonically treated 12 hours after 3 days, then proceedes to fermentation 3 days, so circulation until supersound process described in fermentation ends
Frequency be 20000Hz, fermentation can terminate to ferment for 60 days；
(4) steaming bucket will be entered after the fermented grains of fermenting-ripening and cus-cus, Pogostemon cablin and the stirring of remaining Chinese toon bud powder, after boiling
Wine can be gone out；
(5) the sorghum dregs after being distilled in step (4) can continue to add bent wheat koji, pea, ferrum-rich saccharomyces cerevisiae and Chinese toon bud powder,
Pit entry fermentation 60 days again after uniformly mixing and stirring, are then mixed to enter teaming bucket distillation after cus-cus, Pogostemon cablin and Chinese toon bud powder, boiling goes out
Wine.
Embodiment 2
The invention provides a kind of liquor made from sorghum of Chinese toon flavor, the weight of the raw material components for brewageing described liquor made from sorghum
Percentage is：55 parts of sorghum, 55 parts of Chinese toon bud, 6 parts of wheat koji, pea is bent 3 parts, 0.5 part of cus-cus, 1 part of Pogostemon cablin, ferrum-rich saccharomyces cerevisiae
0.2 part, 20 parts of pure water；The content of ferro element is 8mg/g in described ferrum-rich saccharomyces cerevisiae.
The brewing method of the liquor made from sorghum comprises the following steps：
(1) raw material prepares：Take fresh and tender Chinese toon bud to pick miscellaneous to clean, pour into boiling water the 80s processed that scalds, dripped after pulling flushing cooling out
It is dry, be broken into after drying at a temperature of 32 DEG C it is powdered, sieve 15 mesh Chinese toon bud powder；Take the root of cus-cus, the wide leaves of pulse plants
Leaf, the stem of perfume, it is the shaft-like of 1~3cm to clean, cut into length, is dried standby；
(2) weigh sorghum and rinse well, be put into 28 DEG C of water and soak 15 hours, be put into steamer and cook after draining,
Then airing, with fan auxiliary temperature-reducing to normal temperature,；
(3) wheat koji weighed, pea song and ferrum-rich saccharomyces cerevisiae are added in the sorghum cooled down into step (2), and is added
Add the Chinese toon bud powder for the half amount got ready in step (1), pit entry fermentation after fermented grains is stirred, keep 45 DEG C of fermentation temperature,
Fermentation starts to be ultrasonically treated 15 hours after 4 days, then proceedes to fermentation 4 days, so circulation until supersound process described in fermentation ends
Frequency be 20000Hz, fermentation can terminate to ferment for 55 days；
(4) steaming bucket will be entered after the fermented grains of fermenting-ripening and cus-cus, Pogostemon cablin and the stirring of remaining Chinese toon bud powder, after boiling
Wine can be gone out；
(5) the sorghum dregs after being distilled in step (4) can continue to add bent wheat koji, pea, ferrum-rich saccharomyces cerevisiae and Chinese toon bud powder,
Pit entry fermentation 55 days again after uniformly mixing and stirring, are then mixed to enter teaming bucket distillation after cus-cus, Pogostemon cablin and Chinese toon bud powder, boiling goes out
Wine.
Embodiment 3
The invention provides a kind of liquor made from sorghum of Chinese toon flavor, the weight of the raw material components for brewageing described liquor made from sorghum
Percentage is：60 parts of sorghum, 60 parts of Chinese toon bud, 10 parts of wheat koji, pea is bent 6 parts, 1 part of cus-cus, 2 parts of Pogostemon cablin, ferrum-rich saccharomyces cerevisiae
0.5 part, 40 parts of pure water；The content of ferro element is 18mg/g in described ferrum-rich saccharomyces cerevisiae.
The brewing method of the liquor made from sorghum comprises the following steps：
(1) raw material prepares：Take fresh and tender Chinese toon bud to pick miscellaneous to clean, pour into boiling water the 40s processed that scalds, dripped after pulling flushing cooling out
It is dry, be broken into after drying at a temperature of 38 DEG C it is powdered, sieve 25 mesh Chinese toon bud powder；Take the root of cus-cus, the wide leaves of pulse plants
Leaf, the stem of perfume, it is the shaft-like of 1~3cm to clean, cut into length, is dried standby；
(2) weigh sorghum and rinse well, be put into 26 DEG C of water and soak 12 hours, be put into steamer and cook after draining,
Then airing, with fan auxiliary temperature-reducing to normal temperature,；
(3) wheat koji weighed, pea song and ferrum-rich saccharomyces cerevisiae are added in the sorghum cooled down into step (2), and is added
Add the Chinese toon bud powder for the half amount got ready in step (1), pit entry fermentation after fermented grains is stirred, keep 42 DEG C of fermentation temperature,
Fermentation starts to be ultrasonically treated 10 hours after 3 days, then proceedes to fermentation 3 days, so circulation until supersound process described in fermentation ends
Frequency be 25000Hz, fermentation can terminate to ferment for 65 days；
(4) steaming bucket will be entered after the fermented grains of fermenting-ripening and cus-cus, Pogostemon cablin and the stirring of remaining Chinese toon bud powder, after boiling
Wine can be gone out；
(5) the sorghum dregs after being distilled in step (4) can continue to add bent wheat koji, pea, ferrum-rich saccharomyces cerevisiae and Chinese toon bud powder,
Pit entry fermentation 65 days again after uniformly mixing and stirring, are then mixed to enter teaming bucket distillation after cus-cus, Pogostemon cablin and Chinese toon bud powder, boiling goes out
Wine.
Embodiment 4
The invention provides a kind of liquor made from sorghum of Chinese toon flavor, the weight of the raw material components for brewageing described liquor made from sorghum
Percentage is：50 parts of sorghum, 50 parts of Chinese toon bud, 3 parts of wheat koji, pea is bent 2 parts, 0.3 part of cus-cus, 0.5 part of Pogostemon cablin, rich iron ferment
It is female 0.1 part, 20 parts of pure water.
The brewing method of the liquor made from sorghum comprises the following steps：
(1) raw material prepares：Take fresh and tender Chinese toon bud to pick miscellaneous to clean, pour into boiling water the 90s processed that scalds, dripped after pulling flushing cooling out
It is dry, be broken into after drying at a temperature of 30 DEG C it is powdered, sieve 26 mesh Chinese toon bud powder；Take the root of cus-cus, the wide leaves of pulse plants
Leaf, the stem of perfume, it is the shaft-like of 1~3cm to clean, cut into length, is dried standby；
(2) weigh sorghum and rinse well, be put into 28 DEG C of water and soak 20 hours, be put into steamer and cook after draining,
Then airing, with fan auxiliary temperature-reducing to normal temperature,；
(3) wheat koji weighed, pea song and ferrum-rich saccharomyces cerevisiae are added in the sorghum cooled down into step (2), and is added
Add the Chinese toon bud powder for the half amount got ready in step (1), pit entry fermentation after fermented grains is stirred, keep 52 DEG C of fermentation temperature,
Fermentation starts to be ultrasonically treated 18 hours after 4 days, then proceedes to fermentation 4 days, so circulation until supersound process described in fermentation ends
Frequency be 25000Hz, fermentation can terminate to ferment for 68 days；
(4) steaming bucket will be entered after the fermented grains of fermenting-ripening and cus-cus, Pogostemon cablin and the stirring of remaining Chinese toon bud powder, after boiling
Wine can be gone out；
(5) the sorghum dregs after being distilled in step (4) can continue to add bent wheat koji, pea, ferrum-rich saccharomyces cerevisiae and Chinese toon bud powder,
Pit entry fermentation 68 days again after uniformly mixing and stirring, are then mixed to enter teaming bucket distillation after cus-cus, Pogostemon cablin and Chinese toon bud powder, boiling goes out
Wine.
Embodiment 5
The invention provides a kind of liquor made from sorghum of Chinese toon flavor, the weight of the raw material components for brewageing described liquor made from sorghum
Percentage is：52 parts of sorghum, 52 parts of Chinese toon bud, 10 parts of wheat koji, pea is bent 6 parts, 2 parts of cus-cus, 2.8 parts of Pogostemon cablin, rich iron ferment
It is female 0.8 part, 40 parts of pure water.
The brewing method of the liquor made from sorghum comprises the following steps：
(1) raw material prepares：Take fresh and tender Chinese toon bud to pick miscellaneous to clean, pour into boiling water the 2min processed that scalds, dripped after pulling flushing cooling out
It is dry, be broken into after drying at a temperature of 40 DEG C it is powdered, sieve 30 mesh Chinese toon bud powder；Take the root of cus-cus, the wide leaves of pulse plants
Leaf, the stem of perfume, it is the shaft-like of 1~3cm to clean, cut into length, is dried standby；
(2) weigh sorghum and rinse well, be put into 30 DEG C of water and soak 24 hours, be put into steamer and cook after draining,
Then airing, with fan auxiliary temperature-reducing to normal temperature,；
(3) wheat koji weighed, pea song and ferrum-rich saccharomyces cerevisiae are added in the sorghum cooled down into step (2), and is added
Add the Chinese toon bud powder for the half amount got ready in step (1), pit entry fermentation after fermented grains is stirred, keep 55 DEG C of fermentation temperature,
Fermentation starts to be ultrasonically treated 20 hours after 5 days, then proceedes to fermentation 5 days, so circulation until supersound process described in fermentation ends
Frequency be 25000Hz, fermentation can terminate to ferment for 70 days；
(4) steaming bucket will be entered after the fermented grains of fermenting-ripening and cus-cus, Pogostemon cablin and the stirring of remaining Chinese toon bud powder, after boiling
Wine can be gone out；
(5) the sorghum dregs after being distilled in step (4) can continue to add bent wheat koji, pea, ferrum-rich saccharomyces cerevisiae and Chinese toon bud powder,
Pit entry fermentation 70 days again after uniformly mixing and stirring, are then mixed to enter teaming bucket distillation after cus-cus, Pogostemon cablin and Chinese toon bud powder, boiling goes out
Wine.
General principle, principal character and the features of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement is both fallen within the range of claimed invention.The scope of protection of present invention is by appended claims
And its equivalent thereof.
Claims (8)
- A kind of 1. liquor made from sorghum of Chinese toon flavor, it is characterised in that：For the weight hundred for the raw material components for brewageing described liquor made from sorghum Point ratio is：50~60 parts of sorghum, 50~60 parts of Chinese toon bud, 3~10 parts of wheat koji, 2~6 parts of pea song, 0.3~2 part of cus-cus, extensively 0.5~2.8 part of wrinkled giant hyssop, 0.1~0.8 part of ferrum-rich saccharomyces cerevisiae, 20~40 parts of pure water；The weight ratio of wherein described sorghum and Chinese toon bud is 1:1；The wheat koji is 1 with the bent weight ratio of pea:0.5~0.8.
- 2. the liquor made from sorghum of Chinese toon flavor according to claim 1, it is characterised in that：For brewageing the original of described liquor made from sorghum Material component percentage by weight be：55~60 parts of sorghum, 55~60 parts of Chinese toon bud, 6~10 parts of wheat koji, 3~6 parts of pea song, rock 0.5~1 part of fragrant thoroughwort, 1~2 part of Pogostemon cablin, 0.2~0.5 part of ferrum-rich saccharomyces cerevisiae, 20~40 parts of pure water；The weight ratio of wherein described sorghum and Chinese toon bud is 1:1；The wheat koji is 1 with the bent weight ratio of pea:0.6~0.8.
- 3. the liquor made from sorghum of Chinese toon flavor according to claim 1, it is characterised in that：For brewageing the original of described liquor made from sorghum Material component percentage by weight be：58 parts of sorghum, 58 parts of Chinese toon bud, 9 parts of wheat koji, pea is bent 6 parts, 0.7 part of cus-cus, Pogostemon cablin 1.5 parts, 0.4 part of ferrum-rich saccharomyces cerevisiae, 30 parts of pure water.
- 4. the liquor made from sorghum of Chinese toon flavor according to claim 1, it is characterised in that：Ferro element in described ferrum-rich saccharomyces cerevisiae Content is 8~20mg/g.
- A kind of 5. brewing method of the liquor made from sorghum of Chinese toon flavor as described in Claims 1 to 4, it is characterised in that：Including following Step：(1) raw material prepares：Take fresh and tender Chinese toon bud to pick miscellaneous to clean, pour into boiling water the 1~2min of system that scalds, dripped after pulling flushing cooling out It is dry, be broken into after drying at low temperature it is powdered, sieve 8~30 mesh Chinese toon bud powder；The root of cus-cus is taken, Pogostemon cablin Leaf, stem, it is the shaft-like of 1~3cm to clean, cut into length, is dried standby；(2) weigh sorghum and rinse well, be put into 25~30 DEG C of water and soak 12~24 hours, be put into steamer and steam after draining It is ripe, then airing to normal temperature；(3) wheat koji weighed, pea song and ferrum-rich saccharomyces cerevisiae are added in the sorghum cooled down into step (2), and adds step Suddenly the Chinese toon bud powder for the half amount got ready in (1), pit entry fermentation after fermented grains is stirred, 40~55 DEG C of fermentation temperature is kept, Frequency is 20000~25000Hz supersound process, and fermentation can terminate to ferment for 55~70 days；(4) steaming bucket will be entered after the fermented grains of fermenting-ripening and cus-cus, Pogostemon cablin and the stirring of remaining Chinese toon bud powder, after boiling Go out wine；(5) the sorghum dregs after being distilled in step (4) can continue to add bent wheat koji, pea, ferrum-rich saccharomyces cerevisiae and Chinese toon bud powder, uniformly Pit entry fermentation 55~70 days again after mixing and stirring, are then mixed to enter teaming bucket distillation after cus-cus, Pogostemon cablin and Chinese toon bud powder, boiling goes out Wine.
- 6. the brewing method of the liquor made from sorghum of Chinese toon flavor according to claim 4, it is characterised in that：Described step (1) The drying temperature of middle Chinese toon bud is 28~40 DEG C.
- 7. the brewing method of the liquor made from sorghum of Chinese toon flavor according to claim 4, it is characterised in that：Described step (2) In to the sorghum of airing with fan auxiliary temperature-reducing.
- 8. the brewing method of the liquor made from sorghum of Chinese toon flavor according to claim 4, it is characterised in that：Described step (3) It is middle fermentation 3~5 days after start to be ultrasonically treated, be ultrasonically treated 10~20 hours, then proceed to fermentation 3~5 days, so circulation until Fermentation ends.
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Cited By (1)
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