CN108165430A - A kind of bitter buckwheat paste flavor wine brewage technology - Google Patents
A kind of bitter buckwheat paste flavor wine brewage technology Download PDFInfo
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- CN108165430A CN108165430A CN201611117430.7A CN201611117430A CN108165430A CN 108165430 A CN108165430 A CN 108165430A CN 201611117430 A CN201611117430 A CN 201611117430A CN 108165430 A CN108165430 A CN 108165430A
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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
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/70—Polygonaceae (Buckwheat family), e.g. spineflower or dock
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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 discloses a kind of bitter buckwheat paste flavor wine brewage technology, including select buckwheat, wash buckwheat, choose fermentation wine, the mixed fermentation of wine buckwheat, leaching, alcoholization, hook tune finished product and etc. obtain bitter buckwheat paste flavor wine.The effect of bitter buckwheat paste flavor wine that spawns of bitter buckwheat paste flavor wine brewage technology of the present invention is had both in terms of the healths such as the reducing blood lipid of the glycol and bitter buckwheat of sauce incense liquor, blood pressure lowering, hypoglycemic.
Description
Technical field
The present invention relates to the brewage field of wine, more particularly to a kind of bitter buckwheat paste flavor wine brewage technology.
Background technology
Bitter buckwheat is medicine-food two-purpose crop very few in nature, according to《Compendium of Materia Medica》It records：Bitter buckwheat bitter, cold, energy
Real stomach, benefiting energy continue spirit, and it is dirty to refine the five internal organs slag for sharp knowledge；《Qianjin Yao Fang》、《Dictionary of medicinal plant》And in pertinent literature
It is all on the books to bitter buckwheat：Can calm the nerves, lively atmosphere blood, the wide intestines of sending down abnormally ascending, heat-clearing swell stagnant wind pain, productization of dispelling, gut purge, ease constipation, defaecation, stop
Cough, relieving asthma, be anti-inflammatory, antiallergy, cardiac stimulant, weight-reducing, beauty and other effects.
Bitter buckwheat, seven major nutrient roll into one completely, are not medicines, are not health products, are that can work as the food that meal is eaten, but have
Remarkable healthy nutritive value and outstanding dietotherapy effect.It does not belong to grass family, and belongs to polygonaceae, with " what head familiar to people
Crow, rheum officinale " etc. belongs to polygonaceae, is typical the embodying of China's integration of drinking and medicinal herbs culture.Bitter buckwheat is known as " kings of five cereals ", three drop food
(blood pressure lowering, hypoglycemic, reducing blood lipid).Bitter buckwheat possesses unique, comprehensive, abundant nutrition, and medicinal characteristic is good, there is human body
Necessary a variety of nutritions.Bitter buckwheat has the effect of catharsis and toxin expelling, civil and be called " net intestines grass ".Bitter buckwheat can be with frying
After make tea-drinking, drink has auxiliary therapeutic action daily to the three high patients.
Root is it was found that most of substance, particularly bitter buckwheat flavone will could gasify at 120 DEG C in bitter buckwheat seven major nutrient.
It is well known that under normal circumstances fresh water be heated to 100 DEG C it is just boiled and gasify, be even more that 98 DEG C are just boiled in southwest plateau area
And gasify.Vapo(u)rizing temperature cannot reach 120 DEG C under general condition, and bitter buckwheat flavone being also difficult in extraction vinasse etc. is most of to be had
Imitate ingredient.So general distillating method " the bitter buckwheat wine " that is brewed is into yellowish or colorless and transparent.It is genuine bitter buckwheat wine,
Although there is strong " bitter buckwheat is fragrant " taste, it is fewer containing active ingredients such as bitter buckwheat flavones.Because most of bitter buckwheat flavone etc. has
Effect ingredient, which does not extract, to be fused inside wine body, so as to also can not just play the health work(of " bitter buckwheat seven major nutrient " well
Effect.Plant flavone is most typical will to count GINKGO BILOBA EXTRACT, be the important for the treatment of cardiovascular and cerebrovascular diseases medicament into " golden yellow crystalline lens "
Raw material.If bitter buckwheat flavone reaches corresponding proportion in wine body, " golden yellow transparent " shape can be also presented in wine body.
Although filter press technique takes wine that can take out the active ingredients such as considerable part bitter buckwheat flavone, still can remain quite big by one
Part greatly reduces the utilization rate of " bitter buckwheat seven major nutrient " in vinasse.Because in the mixture of vinasse and wine, vinasse account for
Ratio it is quite big.Filter press technique is difficult to obtain that vinasse is allowed to release bitter buckwheat ingredient to the maximum extent.In addition the number of degrees of wine
It is not high, bitter buckwheat active ingredient can not be highly dissolved as far as possible.And because of wine degree problem, to solubility, mouthfeel, eating effect all
It can have a greatly reduced quality.
The white wine of China is divided into following 7 kinds of odor types：Maotai-flavor, Luzhou-flavor, delicate fragrance type, rice-fragrant type, medicine odor type, odor type,
Other odor types.Maotai-flavor is also known as thatch odor type, with the Maotai of Guizhou Province Renhuai City, Wang Yitai, Lang Jiu, bosom village wine, thatch sauce of setting sail
For Typical Representative.The white wine of this odor type, using jowar as raw material, with high-temperature daqu made of wheat high temperature or vertical bent and production ester ferment
Mother is saccharifying ferment.Using high temperature stack-up, in 1 year period, secondary batching, eight fermentations support grain, seven times high temperature is baked with wine
Wine repeatedly takes wine, and the brewage process of long-term old storage is brewed.Its main body fragrance ingredient there is no final conclusion so far, it was initially believed that being
One group of high boiling substance.Vinosity feature is colourless or yellowish, and transparent bright, paste flavor protrudes, and elegant and delicate, empty cup stays
Perfume (or spice), prolonged not dissipate, quiet and tastefully laid out lasting, mellow, plentiful, long times of aftertaste.
Since white wine is to add carbohydrase, distiller's yeast with plant starch contained therein, through be saccharified, ferment generation wine molecule and lead to,
So the quality of starch directly affects the quality of wine body.Thus just there is the difference of maize wine, rice wine, kaoliang spirit, low-grade goes back
There are potato white wine, sugarcane alcohol, edible alcohol etc..For bitter buckwheat because being coarse food grain, starch belongs to Crude starch, is eaten directly as grain
With being good to stomach.But it can not show a candle to sorghum as liquor-making raw material, particularly small red glutinous sorghum is national wine " Maotai "
Main production raw material, other any raw materials are all incomparable, more irreplaceable.So for from vinosity, bitter buckwheat, which spawns, to be come
Vinosity can not show a candle to small red glutinous sorghum spawn come " national wine " vinosity.
" the bitter buckwheat wine " of existing method brewing has the following problems and shortcoming：
(1) vinosity is not as good as the Maotai Zhen paste flavor wine vinosity of small red glutinous sorghum brewing.
(2) " bitter buckwheat seven major nutrient " is not fully used, and does not play its health maintenance effect to greatest extent.Especially
Bitter buckwheat flavone, it is more because being lost in, it is difficult to fully use its " lower hyperlipidemia, hypertension, hyperglycemia " effect.
(3) in terms of sense organ：A, mouthfeel：" the bitter buckwheat wine " of prior art brewing is all " buckwheat is fragrant " type, needs to improve with carrying
It is high.B, color and luster：" the bitter buckwheat wine " of prior art brewing, color and luster is light, needs the " golden yellow " and " clear damp saturating of bitter buckwheat flavone
It is bright " characteristics exhibit comes out.
(4), in terms of the utilization of resources：High mountain black tartary buckwheat is Southwestern China area natural resources specialty, and sauce incense liquor makes work
Skill is Chinese nonmaterial culture resource specialty.Both resources not yet realize perfect adaptation.
Therefore a kind of innovation and creation are needed, by existing sauce incense liquor with the grafting of both resources of bitter buckwheat together, brewed
Go out unique " bitter buckwheat paste flavor wine ", allow " high mountain black tartary buckwheat " this peculiar resource, in the healths such as reducing blood lipid, blood pressure lowering, hypoglycemic
Aspect plays its due effect.
Invention content
The technical problem to be solved in the present invention is to provide a kind of bitter buckwheat paste flavor wine brewage technology, the technique is by existing paste flavor
With " high mountain black tartary buckwheat ", this peculiar resource is combined white wine, spawns glycol and hardship that the bitter buckwheat paste flavor wine come has both sauce incense liquor
The effect of in terms of the healths such as the reducing blood lipid of buckwheat, blood pressure lowering, hypoglycemic.
In order to solve the above-mentioned technical problem, the technical scheme is that：A kind of bitter buckwheat paste flavor wine brewage technology, including with
Lower step：
Step 1: select buckwheat, select the Zhaotong County, Yunnan of China, Sichuan Liangshan District, Weining District of Guizhou Province, china high mountain black tartary buckwheat, by institute
It states after high mountain black tartary buckwheat dries, selects full grains, dry bitter buckwheat is obtained with for use without the high mountain black tartary buckwheat gone mouldy；
Step 2: buckwheat is washed, including：
1) wind is washed, and being winnowed with a dustpan with wind will separate in the dry bitter buckwheat without impurity such as the flat shell of rice bitter buckwheat, sands, obtain high-quality
Bitter buckwheat；
2) it washes, drinking water is placed in the molten device with strainer after being heated to 30-40 DEG C and obtains warm water, by the high-quality hardship
Buckwheat be put into the warm water impregnate, rinse 15-20 minutes after pick up be filtered dry rapidly；
3) it dries, the high-quality bitter buckwheat after described be filtered dry is dried to obtain and dries high-quality bitter buckwheat, the high-quality hardship of drying
The water content of buckwheat is no more than 5%；
Step 3: choosing fermentation wine, Mao Guizhou platforms town is chosen using small red glutinous sorghum as raw material, using sauce incense liquor technique
Make be stored separately in the quinone wine that forms year and a day third and fourth, the mixing of five round wine it is spare as fermentation wine；
Step 4: wine buckwheat mixed fermentation, including：
1) buckwheat is soaked, the high-quality bitter buckwheat of drying is put into Tu Tanzhong, and add in the fermentation wine and do not had the baking just
High-quality bitter buckwheat is done, obtains impregnating high-quality bitter buckwheat after being sealed immersion later 72-96 hours after removing filter dry with spare, it is surplus
It is spare that remaining drinks mixed liquor keeps lower step well；
2) buckwheat is steamed, wine Zhen progress boiling on high-quality bitter buckwheat is impregnated by described, using the drinks mixed liquor as steam water
Source takes out after boiling 2-5 minutes air-dry at high temperature, obtains four ripe bitter buckwheats；
3) it ferments, described four ripe bitter buckwheats are admixed after the leavening of 5%-10% to be fitted into altar or tank is sealed by fermentation 1-2
A month, control fermentation temperature was 16 DEG C -21 DEG C, pol 1%-2%, alcoholic strength 1%-2%；
4) buckwheat processed, including obtaining the liquor-saturated buckwheat dry sand of semi-finished product after steaming, frying buckwheat, broken, shelling, five techniques of Man Bei soon；
Step 5: leach, make with Guizhou Maotai Zhen by raw material of small red glutinous sorghum the quinone wine formed be modulated into partly into
Product paste flavor wine obtained bitter buckwheat semi-finished product wine in buckwheat dry sand 3-9 liquor-saturated described in the ratio digestion of 5%-30% months；
Step 6: alcoholization, the bitter buckwheat semi-finished product wine is fitted into after being sealed in native jar and is put into progress nature alcohol in the library of cellar for storing things
Change nine months or more；
Step 7: hook tune finished product, including：
1) the bitter buckwheat semi-finished product wine that natural alcoholization reaches nine months or more is broken a seal, before it must not add any fragrance matter
Mouthfeel, color and luster, the flavor hook tune put as required goes out bitter buckwheat paste flavor semi-finished product wine；
2) the bitter buckwheat paste flavor semi-finished product wine filled into altar sealing again, enter cellar for storing things and carry out secondary natural alcoholization and again reach nine months
To bitter buckwheat paste flavor wine liquid；
3) by the bitter buckwheat paste flavor wine liquid with microporous membrane filtration machine filter, by the fine particulates in liquid and it is extra not
After fermentation starch filters out, bitter buckwheat paste flavor wine is obtained.
Preferably, in the step 2, the water-washing process impregnates, the time of flushing is 18 minutes.
Preferably, in the step 3, the alcoholic strength control of the fermentation wine is in the range of 55 degree of -60 degree.
Preferably, in the step 4, the time for impregnating the high-quality bitter buckwheat of drying is 78 hours.
Preferably, in the step 4, the temperature for steaming buckwheat is 100 DEG C -120 DEG C, pressure 1.5-2Pa.
Preferably, in the step 4, the leavening in the fermentation adds carbohydrase, distiller's yeast to press using the fermentation with wine
1:2:3 ratio is allocated.
Preferably, in the step 5, the temperature that the semi-finished product paste flavor steeping in wine boils the liquor-saturated buckwheat dry sand is 16 DEG C -21
DEG C, it also needs to be stirred in digestion.
Compared with prior art, beneficial effects of the present invention are：
The present invention is due to using specific sauce incense liquor cooperation " high mountain black tartary buckwheat " this peculiar resource in given area, using
Low temperature, alcoholic strength low, the fermentation of low sugar degree, and using seven big nutritional ingredients inside supercritical solvent, supercritical extract bitter buckwheat, make
The bitter buckwheat paste flavor drinking utensils that must be brewed has the following advantages：
1st, odor type is unique：The bitter buckwheat paste flavor wine is different from existing buckwheat flavor white spirit and sauce incense liquor, more characteristic.
2nd, vinosity is superior：Wine liquid main body is small red (glutinous) sorghum paste flavor quinone wine, is different from existing bitter buckwheat and brews wine, mouthfeel
More preferably.
3rd, it is full of nutrition：Bitter buckwheat seven major nutrient, more conducively health are dissolved in wine body to greatest extent.
4th, golden yellow color：The raising of bitter buckwheat flavone content, more conducively lower hyperlipidemia, hypertension, hyperglycemia (hyperlipidemia, hypertension, hyperglycemia) effect
It plays.
5th, wine body is penetrating：Using microporous membrane filtration technology, fine particulates in wine are filtered out so that wine body more entire body is saturating
It is bright.
Specific embodiment
The specific embodiment of the present invention is described further below.It should be noted that for these implementations
The explanation of mode is used to help understand the present invention, but do not form limitation of the invention.In addition, invention described below
Involved technical characteristic can be combined with each other as long as they do not conflict with each other in embodiment.
A kind of bitter buckwheat paste flavor wine brewage technology, includes the following steps：
Step 1: select buckwheat, select the Zhaotong County, Yunnan of China, Sichuan Liangshan District, Weining District of Guizhou Province, china high mountain black tartary buckwheat, will be high
After mountain black tartary buckwheat is dried, full grains are selected, obtain dry bitter buckwheat without the high mountain black tartary buckwheat gone mouldy with for use, this step selects buckwheat certain
Select dry with bitter buckwheat, it is impossible to raw bitter buckwheat, and full grains are required, without " the high mountain black tartary buckwheat " gone mouldy.
Step 2: washing buckwheat, specifically include：
1) wind is washed, and being winnowed with a dustpan with wind will separate in dry bitter buckwheat without impurity such as the flat shell of rice bitter buckwheat, sands, obtain high-quality hardship
Buckwheat.
2) it washes, drinking water is placed in the molten device with strainer after being heated to 30-40 DEG C and obtains warm water, high-quality bitter buckwheat is put
Enter in warm water to impregnate, rinse 15-20 minutes after pick up be filtered dry rapidly.Impregnate herein, to rinse high-quality bitter buckwheat unsuitable long, when best
Between for 18 minutes, otherwise, high-quality bitter buckwheat drinking water is excessive, influences late stage process and quality.
3) it dries, the high-quality bitter buckwheat after being filtered dry, which is dried to obtain, dries high-quality bitter buckwheat, dries the aqueous of high-quality bitter buckwheat
Amount is no more than 5%.It must assure that environment is clean, sanitary, it is impossible to by any pollution, including pollutions such as dust, water, bacteriums.
Step 3: choosing fermentation wine, Guizhou Maotai Zhen is chosen using small red glutinous sorghum as raw material, using sauce incense liquor technique
Make be stored separately in the quinone wine that forms year and a day third and fourth, five round wine mixing for standby use, it is defined as fermentation and is used
Wine.The ratio of fermentation wine contrasts Maotai rectification ratio, and wine degree must be spent for 55 degree -60, to ensure solubility.This step cannot be used other
Wine substitute, otherwise, influence final products odor type and mouthfeel.
Step 4: wine buckwheat mixed fermentation, including：
1) buckwheat is soaked, Tu Tan is cleaned, is sterilized, is sterilized, after airing, high-quality bitter buckwheat will be dried and be put into Tu Tanzhong, and add in hair
Ferment wine did not had the high-quality bitter buckwheat of drying just, it is desirable that add in fermentation with after drinking, total amount be no more than native altar capacity three/
Two, prevention expansion is overflowed.After being removed filter dry after being sealed immersion later 72-96 hours, obtain impregnating high-quality bitter buckwheat with spare,
Remaining drinks mixed liquor not outwelled, and it is spare to keep lower step well.In this step, the Best Times for impregnating the high-quality bitter buckwheat of drying are small for 78
When.
2) buckwheat is steamed, wine on high-quality bitter buckwheat will be impregnated and discriminate progress boiling, using drinks mixed liquor as steam water source to impregnating
High-quality bitter buckwheat carries out boiling, and the boiling under 100 DEG C -120 DEG C, 97-99kPa when boiling will start exhaust, closes fire immediately
Source, heat-insulation pressure keeping 2-5 minutes under 100 DEG C -120 DEG C, 97-99kPa, then news speed, which is taken out, air-dries, and can use high-power electric fan pair
And blow, first, cool down rapidly, avoid it is overdone, second is that taking advantage of high temperature blows away moisture content, absolutely unavailable cold water cooling.After air-drying, obtain
Four ripe bitter buckwheats.This step can not boiling overdo, otherwise into cooked-rice made of buck wheat.
3) it ferments, four ripe bitter buckwheats is admixed after the leavening of 5%-10% and are fitted into sealing and fermenting 1-2 months in altar or tank,
Control fermentation temperature is 16 DEG C -21 DEG C, pol 1%-2%, alcoholic strength 1%-2%.Fermentation herein does not have to sauce incense liquor
High-heat fermentation process, but use 16 DEG C -21 DEG C of the low temperature of original creation, low sugar degree 1%-2%, alcoholic strength low 1%-2%, i.e. institute instead
It calls " three low supercritical extractions ".Because wine body does not have to the sugar of bitter buckwheat amylofermentation generation, wine molecule, it is impossible to it be allowed fully to send out
Ferment can only pass through seven big nutritional ingredients inside three low fermentation, extraction bitter buckwheats.Wine body composition Maotai Zhen three inside finished wine
Term high-quality small red (glutinous) sorghum quinone wine is taken on." moon " mentioned here, not nature month, and refer to a physiology week
Phase, i.e., 28 days.Leavening adds carbohydrase, distiller's yeast in mass ratio 1 using fermentation wine:2:3 ratio is allocated.
4) buckwheat processed, including steaming, frying buckwheat, broken, shelling, five techniques of Man Bei soon, specially：
A, fast to steam, by the bitter buckwheat fermented, upper wine is discriminated again, also does steam water source with drinks mixture and carries out boiling.Control
Temperature is 100 DEG C -120 DEG C, pressure 97-99kPa, digestion time are 2-3 minutes, and the time than steaming buckwheat is shorter, this boiling
It is ripe to sixty percent, can not boiling overdo, crossed and into cooked-rice made of buck wheat.This step still must be strictly controlled temperature, pressure, time.
B, buckwheat is fried, secondary boiled good bitter buckwheat is put into rapidly frying pan, and (marmite, iron pan or stainless-steel pan can't use aluminium
Pot), moderate heat fried dry (preferably while opening larger air quantity exhaust fan takes water vapour away) controls -90 DEG C of temperature 70 C, humidity (control
Between manufactured goods water content 2-3%, it is impossible to overdrying or overly moist, otherwise under the influence of in road technique buckwheat rice and buckwheat shell separation), can not
Fry, can not be fried, otherwise influence final products taste and mouthfeel.
C, it crushes, the good bitter buckwheat of frying is broken into sand with dens in dente stone mill or dens in dente, middle sieve rice mill, every is broken into 2-4
Valve is preferred, can not be meticulous, excessively broken, more absolutely cannot be into powder.Otherwise, road technique under the influence of.
D, it shells, the bitter buckwheat valve crushed is crossed into wind and is winnowed with a dustpan, bitter buckwheat valve is separated, and weed out thin foam with tartary buckwheat shell.
Shelling bitter buckwheat valve is put into frying pan (or marmite, iron pan or stainless-steel pan, can't use aluminum pot) by e, slow roasting.Text
Fire dries (preferably while opening small air quantity exhaust fan takes moisture content away) by hand, control temperature (70-90 DEG C) and time (usually with
Hour meter).It dries to golden yellow clear-cut, not water content.But it can not be charred.Otherwise, taste is charred into cocktail party, influences mouthfeel.Finally
Obtain the liquor-saturated buckwheat dry sand of semi-finished product.
Step 5: it leaches, the quinone wine that Guizhou Maotai Zhen is used to be formed using small red glutinous sorghum as raw material brewing, through bartender
Semi-finished product paste flavor wine is modulated into, different proportion, different ageing phases are obtained within liquor-saturated buckwheat dry sand 3-9 months in the ratio digestion of 5%-30%
Bitter buckwheat semi-finished product wine, filter out a point altar later and seal.It is respectively labeled as bitter buckwheat semi-finished product wine 1#-N#.
This link must be noted that following problem：1, the ratio of semi-finished product paste flavor wine is 5-30%；2, temperature control
At 16 DEG C -21 DEG C；3, time control was at 3-9 months；4, it also needs to be stirred in digestion, stirring needs to control stirring frequency
Rate, speed, dynamics, time etc.；5, utensil selection absolutely prevents using plastic ware, with prevent finished product containing plasticiser, can not
Using taint of odour utensil, mouthfeel is influenced to prevent finished product from generating peculiar smell)；6, sealing can not gas leakage.
Step 6: alcoholization, will divide the bitter buckwheat semi-finished product wine that altar seals to be stored according to the sequence of 1#-N# and be carried out certainly into Jiao Ku
So alcoholization nine months or more, the longer the better for this time, pays attention to sealing, it is impossible to gas leakage.
Step 7: hook tune finished product, including：
1) the bitter buckwheat semi-finished product wine that natural alcoholization reaches nine months or more is broken a seal, under the premise of it must not add any fragrance matter
Mouthfeel, color and luster, flavor hook tune as required goes out bitter buckwheat paste flavor semi-finished product wine；
2) bitter buckwheat paste flavor semi-finished product wine filled into altar sealing again, enter cellar for storing things and carry out secondary natural alcoholization and reach nine months again obtaining hardship
Buckwheat paste flavor wine liquid；
3) bitter buckwheat paste flavor wine liquid microporous membrane filtration machine is filtered, extra do not fermented the fine particulates in liquid and
After starch filters out, bitter buckwheat paste flavor wine is obtained.
Through later and selection beautiful design, crystal glass bottle exquisite in workmanship, transparency is high, clean, disinfection, sterilize,
Tank wine after drying, capping (band cork corking, without plastic lid), capping (using heat shrinkage film), vanning bitter buckwheat paste flavor wine.
The present invention is due to using specific sauce incense liquor cooperation " high mountain black tartary buckwheat " this peculiar resource in given area, using
Low temperature, alcoholic strength low, the fermentation of low sugar degree, and using seven big nutritional ingredients inside supercritical solvent, supercritical extract bitter buckwheat, make
The bitter buckwheat paste flavor drinking utensils that must be brewed has the following advantages：
1st, odor type is unique：The bitter buckwheat paste flavor wine is different from existing buckwheat flavor white spirit and sauce incense liquor, more characteristic.
2nd, vinosity is superior：Wine liquid main body is small red glutinous sorghum paste flavor quinone wine, is different from existing bitter buckwheat and brews wine, mouthfeel is more
It is good.
3rd, it is full of nutrition：Bitter buckwheat seven major nutrient, more conducively health are dissolved in wine body to greatest extent.
4th, golden yellow color：The raising of bitter buckwheat flavone content, more conducively lower hyperlipidemia, hypertension, hyperglycemia (hyperlipidemia, hypertension, hyperglycemia) effect
It plays.
5th, wine body is penetrating：Using microporous membrane filtration technology, fine particulates in wine are filtered out so that wine body more entire body is saturating
It is bright.
Embodiments of the present invention are explained in detail above, but the present invention is not limited to described embodiments.It is right
For those skilled in the art, in the case where not departing from the principle of the invention and spirit, these embodiments are carried out more
Kind change, modification, replacement and modification, still fall in protection scope of the present invention.
Claims (7)
1. a kind of bitter buckwheat paste flavor wine brewage technology, it is characterised in that：Include the following steps：
Step 1: select buckwheat, select the Zhaotong County, Yunnan of China, Sichuan Liangshan District, Weining District of Guizhou Province, china high mountain black tartary buckwheat, by the height
After mountain black tartary buckwheat is dried, full grains are selected, dry bitter buckwheat is obtained with for use without the high mountain black tartary buckwheat gone mouldy；
Step 2: buckwheat is washed, including：
1) wind is washed, and being winnowed with a dustpan with wind will separate in the dry bitter buckwheat without impurity such as the flat shell of rice bitter buckwheat, sands, obtain high-quality hardship
Buckwheat；
2) it washes, drinking water is placed in the molten device with strainer after being heated to 30-40 DEG C and obtains warm water, the high-quality bitter buckwheat is put
Enter in the warm water to impregnate, rinse 15-20 minutes after pick up be filtered dry rapidly；
3) it dries, the high-quality bitter buckwheat after described be filtered dry is dried to obtain and dries high-quality bitter buckwheat, the high-quality bitter buckwheat of drying
Water content is no more than 5%；
Step 3: choosing fermentation wine, Mao Guizhou platforms town is chosen using small red glutinous sorghum as raw material, is made using sauce incense liquor technique
Be stored separately in the quinone wine formed year and a day third and fourth, five round wine mixing as fermentation wine it is spare；
Step 4: wine buckwheat mixed fermentation, including：
1) soak buckwheat, the high-quality bitter buckwheat of the drying be put into Tu Tanzhong, and add in the fermentation wine not have just it is described dry it is excellent
Matter bitter buckwheat obtains impregnating high-quality bitter buckwheat with spare after being removed filter dry after being sealed immersion later 72-96 hours, remaining
It is spare that drinks mixed liquor keeps lower step well；
2) steam buckwheat, by it is described impregnate wine on high-quality bitter buckwheat and discriminate carry out boiling, using the drinks mixed liquor as steam water source,
It takes out and air-dries after boiling 2-5 minutes under high temperature, obtain four ripe bitter buckwheats；
3) it ferments, described four ripe bitter buckwheats is admixed after the leavening of 5%-10% and are fitted into sealing and fermenting 1-2 months in altar or tank,
Control fermentation temperature is 16 DEG C -21 DEG C, pol 1%-2%, alcoholic strength 1%-2%；
4) buckwheat processed, including obtaining the liquor-saturated buckwheat dry sand of semi-finished product after steaming, frying buckwheat, broken, shelling, five techniques of Man Bei soon；
Step 5: leaching, the quinone wine formed is made by raw material of small red glutinous sorghum with Guizhou Maotai Zhen and is modulated into semi-finished product sauce
Cordiale obtained bitter buckwheat semi-finished product wine in buckwheat dry sand 3-9 liquor-saturated described in the ratio digestion of 5%-30% months；
Step 6: alcoholization, the bitter buckwheat semi-finished product wine is fitted into after being sealed in native jar and is put into progress natural alcoholization nine in the library of cellar for storing things
A month or more；
Step 7: hook tune finished product, including：
1) the bitter buckwheat semi-finished product wine that natural alcoholization reaches nine months or more is broken a seal, under the premise of it must not add any fragrance matter
Mouthfeel, color and luster, flavor hook tune as required goes out bitter buckwheat paste flavor semi-finished product wine；
2) the bitter buckwheat paste flavor semi-finished product wine filled into altar sealing again, enter cellar for storing things and carry out secondary natural alcoholization and reach nine months again obtaining hardship
Buckwheat paste flavor wine liquid；
3) bitter buckwheat paste flavor wine liquid microporous membrane filtration machine is filtered, extra do not fermented the fine particulates in liquid and
After starch filters out, bitter buckwheat paste flavor wine is obtained.
2. bitter buckwheat paste flavor wine brewage technology according to claim 1, it is characterised in that：In the step 2, the washing
Process is impregnated, the time of flushing is 18 minutes.
3. bitter buckwheat paste flavor wine brewage technology according to claim 1, it is characterised in that：In the step 3, the fermentation
With the alcoholic strength control of wine in the range of 55 degree of -60 degree.
4. bitter buckwheat paste flavor wine brewage technology according to claim 1, it is characterised in that：In the step 4, described in immersion
The time for drying high-quality bitter buckwheat is 78 hours.
5. bitter buckwheat paste flavor wine brewage technology according to claim 1, it is characterised in that：In the step 4, the steaming buckwheat
Temperature for 100 DEG C -120 DEG C, pressure 97-99kPa.
6. bitter buckwheat paste flavor wine brewage technology according to claim 1, it is characterised in that：In the step 4, the fermentation
In leavening add carbohydrase, distiller's yeast by 1 using the fermentation wine:2:3 ratio is allocated.
7. bitter buckwheat paste flavor wine brewage technology according to claim 1, it is characterised in that：In the step 5, described half into
The temperature that product paste flavor steeping in wine boils the liquor-saturated buckwheat dry sand is 16 DEG C -21 DEG C, also needs to be stirred in digestion.
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| CN112011421A (en) * | 2020-09-14 | 2020-12-01 | 劲牌有限公司 | Three-spice compound tartary buckwheat wine and production method thereof |
| CN112940890A (en) * | 2021-01-28 | 2021-06-11 | 王保祥 | Preparation process of Maotai-flavor liquor |
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| CN112940890A (en) * | 2021-01-28 | 2021-06-11 | 王保祥 | Preparation process of Maotai-flavor liquor |
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