CN110229725A - A kind of six grain liquid of Luzhou-flavor and its manufacture craft - Google Patents
A kind of six grain liquid of Luzhou-flavor and its manufacture craft Download PDFInfo
- Publication number
- CN110229725A CN110229725A CN201910496841.9A CN201910496841A CN110229725A CN 110229725 A CN110229725 A CN 110229725A CN 201910496841 A CN201910496841 A CN 201910496841A CN 110229725 A CN110229725 A CN 110229725A
- Authority
- CN
- China
- Prior art keywords
- raw material
- fermentation
- luzhou
- liquid
- grain
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of manufacture crafts of six grain liquid of Luzhou-flavor, including prepare liquor-making raw material, immersion, boiling processing, spreading for cooling, mix distiller's yeast, enter eight cylinder diastatic fermentation, secondary fermentation, distillation steps；Six grain liquid aromatic flavour prepared by the present invention, mellow in taste is aromatic, sweet strength is refreshing, long times of aftertaste, comprehensive various nutritional ingredients, with unique brewing method, fermented conversion generates basic flavor substance abundant, has brewed China white wine industry taste layer six grain liquid wine the most abundant, Chinese style Luzhou-flavor liquo marrow is performed to ultimate attainment, giving off a strong fragrance assails the nostrils, and makes us enjoying endless aftertastes, and advantageously accounts for each single grain and produces the defect that aroma is single, wine body owes mellow coordination present in wine.
Description
Technical field
The invention belongs to brewing technical fields, and in particular to a kind of six grain liquid of Luzhou-flavor and its manufacture craft.
Background technique
Finger-millet (Eleusine coracana) also known as alkali paddy, chicken feet grain, duck foot grain, ragimillet etc. are grass family genus
Annual herb plant.Finger-millet is mainly distributed on arid and semiarid tropical area originating from Africa, is short-day high photosynthetic efficiency four
Carbon plant group, barren-resistant soil.Finger-millet is a kind of storage tolerance, valuable edible, feeding, medicinal plant, whole world kind
Plant about 266.7 ten thousand hm of area2。
Finger-millet is as a kind of very important crop, and in Southwestern China each province, plantation is more, such as Yunnan, Guizhou, Sichuan, separately
Outside, the provinces such as Hunan, Hubei, Anhui, Henan are distributed, nutriment rich in and higher dietary fiber, more
Phenol, minerals and sulfur-containing amino acid, the calcium and potassium content of Te other Shi Finger-millet is highest in all cereal.Bing Qie Finger-millet is also
The physiological functions such as anti-oxidant and anti-aging, anticancer, prevention diabetes, cardioprotection and lipidemia.In external , Finger-millet in addition to quilt
Outside the traditional foods such as Jia Gong Cheng Finger-millet powder, crushed grain Bing, Finger-millet bulbec, Bei Cheng Finger-millet malt and fermented food etc. are gone back.However, China
Considerably less to the research of Finger-millet, the product of Guan Yu Finger-millet is also few, seriously restricts the development of my state's Finger-millet industry.
Cai Yongs Finger-millet as the raw material of wine brewing, and not only wine obtained is nutritious, has stronger healthcare function, and provide
The production ways of Yi Tiao Finger-millet byproduct, the development of Jia Su Finger-millet industry.But the mouthfeel list made wine using Dan Du Finger-millet
One, trophic structure is not also enriched, so the present invention is made wine using more grains, more grain wine, especially six grain wine are mellow plentiful, quiet and tastefully laid out
Exquisiteness, mouthfeel is better than single grain wine, but cost of material is higher, and distillation yield is lower, and cost is higher than single grain wine.Influence wine brewing goes out wine
Rate because being known as: 1, the quality of koji for uncooked material；2, the content of liquor-making raw material starch and Icing Sugar；3, fermenting raw materials are not exclusively thorough；
4, the influence of distillation equipment.
Summary of the invention
Aiming at the problems existing in the prior art, the purpose of the present invention is to provide a kind of six grain liquid of Luzhou-flavor and its production
Technique.Six grain liquid aromatic flavours of technique preparation, mellow in taste is aromatic, sweet strength is refreshing, long times of aftertaste, comprehensive various nutrition at
Point.
In order to achieve the above object, the technical solution adopted by the present invention is that:
A kind of manufacture craft of six grain liquid of Luzhou-flavor, comprising the following steps:
Step 1, prepare liquor-making raw material: by the raw material that following mass fraction matches get ready 20-35 parts of: Finger-millet, 10-20 parts of rice,
15-30 parts of glutinous rice, 20-25 parts of wheat, 10-15 parts of sorghum, 15-20 parts of buckwheat；
Step 2 is impregnated: whole liquor-making raw materials are poured into stainless steel steam rice cooker with cold water soak, soaking time are as follows: summer and autumn
20-30min or winter in spring 30-40min；
Step 3, boiling processing: the material liquid for completing to obtain after impregnating is discharged and is fitted into vial, then raw material surface is scraped
The furnace that boils after flat carries out boiling, then carries out first time spraying cold water, uniformly breaks up raw material, covers, decatize 20-30min, then into
Second of spraying cold water of row uniformly breaks up raw material, and capping, decatize 20-30min, obtained raw material is thoroughly well cooked but not mushy, no raw heart；
Step 4, spreading for cooling: by boiling, treated that raw material shovels out, rubbed on clean hygiene stainless steel table top break up it is cool, in addition steaming
Good raw material shovels out 20-25% and is put into after the cooling of large bamboo or wicker basket cold water is filtered dry, then pours on table top and mix thoroughly, accelerates raw material cooling, shortens
Cooling time；
Step 5 mixes distiller's yeast: after raw material is cooling, the distiller's yeast smashed being uniformly sprinkled upon on raw material, is mixed thoroughly by hand, allow distiller's yeast and original
Material sufficiently fusion；
Step 6 enters cylinder diastatic fermentation: the raw material for having mixed distiller's yeast being put into the pithos of clean no moisture, raw material accounts for the one of pithos
Half, flat surface is scraped, opens dimple in centre, the raw thickness of surrounding is uniform, abundant diastatic fermentation is allowed to, in winter-spring season gunnysack lid
Firmly cylinder mouth is around kept the temperature with straw, and summer and autumn, diastatic fermentation 24-28h, fermentation temperature was maintained at dustpan cover in cylinder mouth
28-32℃；
Step 7, secondary fermentation: after diastatic fermentation, the material liquid in step 3 vial is added, after impregnating 60-70min, uses strockle
It beats easily and is put into small altar, cannot stir, gimmick is light, does not allow raw material to scatter as far as possible, seals and carries out after altar covers lotus leaf
Second of slow fermentation obtains fermentation material；
Step 8, distillation: the fermentation material that step 7 is obtained, which is put into stainless steel boiler, to be distilled, and is first high fire distillation, is added
Lid switchs to moderate heat after having wine liquid outflow, until distillation finishes to obtain six grain liquid and vinasse.
Further, digestion time in the step 3 are as follows: summer and autumn 10-20min or winter in spring 20-30min.
Further, temperature is cooled in the step 4 are as follows: 18-28 DEG C of spring and summer or 22-28 DEG C of autumn or winter
40-43℃。
Further, in the step 5 distiller's yeast preparation step: Finger-millet rice is ground into Finger-millet rice flour, with wheat bran press 3-
The mass ratio of 5:1 mixes, and adds water and stirs and bent embryo is uniformly made, and bent embryo water content is 30-35%, and Rhizopus oryzae bacterium solution is then added
It is inoculated with the mixing of aspergillus niger bacterium solution, the bent embryo after inoculation is put into the deep closet of sealing and is cultivated, temperature is 15-20 DEG C, warp
Room solarization song can be gone out within 3-4 days and obtain white chunks distiller's yeast, finally smashing into powder is spare.
Further, the mass ratio of raw material and distiller's yeast is 100:1-4 in the step 5.
Further, the mass ratio of the material liquid and raw material that are added in the step 7 is 2:3.
Further, the time of secondary fermentation is 15-18 days in the step 7, and temperature is maintained at 28-32 DEG C.
Further, vinasse are separated using vinasse separator in the step 8, wherein grain can do animal feed or environmental protection
Fertilizer, waste water enter qualified discharge after environmentally friendly pond processing.
The beneficial effects of the present invention are: (1) six grain liquid aromatic flavour prepared by the present invention, mellow in taste is aromatic, sweet strength is refreshing, returns
Taste is long, comprehensive various nutritional ingredients, and with unique brewing method, fermented conversion generates basic flavor substance abundant, makes
China white wine industry taste layer six grain liquid wine the most abundant has been produced, Chinese style Luzhou-flavor liquo marrow is performed into ultimate attainment, giving off a strong fragrance
It assails the nostrils, makes us enjoying endless aftertastes, advantageously account for each single grain and produce that aroma present in wine is single, wine body owes lacking for mellow coordination
It falls into, and the raw material that preparation method uses all is pure natural, environmentally friendly, pollution-free without any additive, realization resource circulation utilization；
(2) present invention during the preparation process, material liquid is added in secondary fermentation, is the distillation yield in order to improve six grain liquid,
During raw material soaking, nutritional ingredient such as vitamin, starch in raw material, protein can be lost much into material liquid, be led
Cause the degree of distiller's yeast fermentation far from enough, distillation yield will decline；It is in secondary fermentation that the nutritional ingredient in material liquid is thorough
It is converted into sugar, then sugar is fermented for alcohol, substantially increase the distillation yield of wine brewing；During the preparation process, the temperature condition of use
It is to be formulated according to Various Seasonal, this makes temperature when fermentation be more in line with zymogenic requirement, improves attenuation degree, is allowed to send out
Ferment is more thorough；
(3) this invention Cai Yong Finger-millet and wheat bran as distiller's yeast raw material , Finger-millet nutritive value it is very high, micro member rich in
Plain, a variety of amino acid and vitamin can be directly rhizopus, Aspergillus, budding fungus microorganism growth sufficient nitrogen source is provided
And nutrient, while may also suppress miscellaneous bacteria breeding；It can not only branch in hydrolysis material when the distiller's yeast fermentation of Han You Finger-millet raw material
Chain starch, moreover it is possible to the amylose in hydrolysis material, or even the cellulose in raw material can also be hydrolyzed and be fermented as alcohol, more
Limits improve the distillation yield made wine of the present invention so that cost reduces, be conducive to six grain liquid promote in the market and
Economically obtain more efficient benefit；Billion-dollar grass wine song generates various fermenting microbes during the preparation process, especially generates one kind
Different Hansenula yeast bacterium converts ethyl acetate for the fermentation raw material Zhong Finger-millet acid bitter substance contained, no during the fermentation
The content for only improving ethyl acetate in wine, keeps vinosity more preferable, vinosity is more fragrant denseer, and bitter when Chu Qu Finger-millet grain wine
Matter avoids wine brewing from failing.
Specific embodiment
For a better understanding of the present invention, embodiment of the present invention is described in detail below with reference to embodiment, but
It is it will be understood to those of skill in the art that the following example is merely to illustrate the present invention, and is not construed as limiting model of the invention
It encloses.
Embodiment 1:
A kind of manufacture craft of six grain liquid of Luzhou-flavor, comprising the following steps:
Step 1 prepares liquor-making raw material: getting the raw material that following mass fraction matches ready 20 parts of: Finger-millet, 20 parts of rice, glutinous rice 25
Part, 20 parts of wheat, 15 parts of sorghum, 15 parts of buckwheat；
Step 2 is impregnated: whole liquor-making raw materials are poured into stainless steel steam rice cooker with cold water soak, soaking time are as follows: summer
20min；
Step 3, boiling processing: the material liquid for completing to obtain after impregnating is discharged and is fitted into vial, then raw material surface is scraped
The furnace that boils after flat carries out boiling, digestion time are as follows: and then summer 20min carries out first time spraying cold water, uniformly breaks up raw material,
Capping, decatize 30min, then second of spraying cold water is carried out, raw material is uniformly broken up, is covered, decatize 30min, obtained raw material is ripe
Without rotten, no raw heart；
Step 4, spreading for cooling: by boiling, treated that raw material shovels out, rubbed on clean hygiene stainless steel table top break up it is cool, in addition steaming
Good raw material shovels out 25% and is put into after the cooling of large bamboo or wicker basket cold water is filtered dry, then pours on table top and mix thoroughly, accelerates raw material cooling, shortens cold
But the time is cooled to temperature are as follows: 28 DEG C of summer；
Step 5 mixes distiller's yeast: after raw material is cooling, the distiller's yeast smashed being uniformly sprinkled upon on raw material, is mixed thoroughly by hand, allow distiller's yeast and original
The mass ratio of material sufficiently fusion, raw material and distiller's yeast is 100:3, and Finger-millet rice the preparation step of the distiller's yeast: is ground into Finger-millet
Rice flour is mixed by the mass ratio of 5:1 with wheat bran, adds water and stirs and bent embryo is uniformly made, and bent embryo water content is 35%, is then added
Rhizopus oryzae bacterium solution and the mixing of aspergillus niger bacterium solution are inoculated with, and the bent embryo after inoculation is put into the deep closet of sealing and is cultivated, temperature is
20 DEG C, room solarization song can be gone out within 3 days and obtain white chunks distiller's yeast, finally smashing into powder；
Step 6 enters cylinder diastatic fermentation: the raw material for having mixed distiller's yeast being put into the pithos of clean no moisture, raw material accounts for the one of pithos
Half, flat surface is scraped, opens dimple in centre, the raw thickness of surrounding is uniform, is allowed to abundant diastatic fermentation, is in cylinder mouth with dustpan cover
Can, diastatic fermentation 28h, fermentation temperature is maintained at 32 DEG C；
Step 7, secondary fermentation: after diastatic fermentation, being added the material liquid in step 3 vial, the material liquid of addition and raw material
Mass ratio is 2:3, after impregnating 60min, is beaten easily and is put into small altar with strockle, cannot stirred, and gimmick is light, does not allow original as far as possible
Material scatters, and sealing carries out second of slow fermentation and obtains fermentation material after altar covers lotus leaf, and the time of secondary fermentation is 15 days,
Temperature is maintained at 30 DEG C；
Step 8, distillation: the fermentation material that step 7 is obtained, which is put into stainless steel boiler, to be distilled, and is first high fire distillation, is added
Lid switchs to moderate heat after having wine liquid outflow, until distillation finishes to obtain six grain liquid and vinasse, is divided vinasse using vinasse separator
From wherein grain can do animal feed or environment-friendly fertilizer, and waste water enters qualified discharge after environmentally friendly pond processing.
Embodiment 2:
A kind of manufacture craft of six grain liquid of Luzhou-flavor, comprising the following steps:
Step 1 prepares liquor-making raw material: getting the raw material that following mass fraction matches ready 28 parts of: Finger-millet, 10 parts of rice, glutinous rice 15
Part, 25 parts of wheat, 13 parts of sorghum, 20 parts of buckwheat；
Step 2 is impregnated: whole liquor-making raw materials are poured into stainless steel steam rice cooker with cold water soak, soaking time are as follows: autumn
30min；
Step 3, boiling processing: the material liquid for completing to obtain after impregnating is discharged and is fitted into vial, then raw material surface is scraped
The furnace that boils after flat carries out boiling, digestion time are as follows: and then autumn 10min carries out first time spraying cold water, uniformly breaks up raw material,
Capping, decatize 20min, then second of spraying cold water is carried out, raw material is uniformly broken up, is covered, decatize 20min, obtained raw material is ripe
Without rotten, no raw heart；
Step 4, spreading for cooling: by boiling, treated that raw material shovels out, rubbed on clean hygiene stainless steel table top break up it is cool, in addition steaming
Good raw material shovels out 24% and is put into after the cooling of large bamboo or wicker basket cold water is filtered dry, then pours on table top and mix thoroughly, accelerates raw material cooling, shortens cold
But the time is cooled to temperature are as follows: 22 DEG C of autumn；
Step 5 mixes distiller's yeast: after raw material is cooling, the distiller's yeast smashed being uniformly sprinkled upon on raw material, is mixed thoroughly by hand, allow distiller's yeast and original
The mass ratio of material sufficiently fusion, raw material and distiller's yeast is 100:1, and Finger-millet rice the preparation step of the distiller's yeast: is ground into Finger-millet
Rice flour is mixed by the mass ratio of 3:1 with wheat bran, adds water and stirs and bent embryo is uniformly made, and bent embryo water content is 30%, is then added
Rhizopus oryzae bacterium solution and the mixing of aspergillus niger bacterium solution are inoculated with, and the bent embryo after inoculation is put into the deep closet of sealing and is cultivated, temperature is
18 DEG C, room solarization song can be gone out within 4 days and obtain white chunks distiller's yeast, finally smashing into powder；
Step 6 enters cylinder diastatic fermentation: the raw material for having mixed distiller's yeast being put into the pithos of clean no moisture, raw material accounts for the one of pithos
Half, flat surface is scraped, opens dimple in centre, the raw thickness of surrounding is uniform, is allowed to abundant diastatic fermentation, is in cylinder mouth with dustpan cover
Can, for 24 hours, fermentation temperature is maintained at 28 DEG C to diastatic fermentation；
Step 7, secondary fermentation: after diastatic fermentation, being added the material liquid in step 3 vial, the material liquid of addition and raw material
Mass ratio is 2:3, after impregnating 70min, is beaten easily and is put into small altar with strockle, cannot stirred, and gimmick is light, does not allow original as far as possible
Material scatters, and sealing carries out second of slow fermentation and obtains fermentation material after altar covers lotus leaf, and the time of secondary fermentation is 16 days,
Temperature is maintained at 28 DEG C；
Step 8, distillation: the fermentation material that step 7 is obtained, which is put into stainless steel boiler, to be distilled, and is first high fire distillation, is added
Lid switchs to moderate heat after having wine liquid outflow, until distillation finishes to obtain six grain liquid and vinasse, is divided vinasse using vinasse separator
From wherein grain can do animal feed or environment-friendly fertilizer, and waste water enters qualified discharge after environmentally friendly pond processing.
Embodiment 3:
A kind of manufacture craft of six grain liquid of Luzhou-flavor, comprising the following steps:
Step 1 prepares liquor-making raw material: getting the raw material that following mass fraction matches ready 35 parts of: Finger-millet, 16 parts of rice, glutinous rice 30
Part, 22 parts of wheat, 10 parts of sorghum, 17 parts of buckwheat；
Step 2 is impregnated: whole liquor-making raw materials are poured into stainless steel steam rice cooker with cold water soak, soaking time are as follows: spring
30min；
Step 3, boiling processing: the material liquid for completing to obtain after impregnating is discharged and is fitted into vial, then raw material surface is scraped
The furnace that boils after flat carries out boiling, digestion time are as follows: and then spring 20min carries out first time spraying cold water, uniformly breaks up raw material,
Capping, decatize 25min, then second of spraying cold water is carried out, raw material is uniformly broken up, is covered, decatize 25min, obtained raw material is ripe
Without rotten, no raw heart；
Step 4, spreading for cooling: by boiling, treated that raw material shovels out, rubbed on clean hygiene stainless steel table top break up it is cool, in addition steaming
Good raw material shovels out 20% and is put into after the cooling of large bamboo or wicker basket cold water is filtered dry, then pours on table top and mix thoroughly, accelerates raw material cooling, shortens cold
But the time is cooled to temperature are as follows: 26 DEG C of spring；
Step 5 mixes distiller's yeast: after raw material is cooling, the distiller's yeast smashed being uniformly sprinkled upon on raw material, is mixed thoroughly by hand, allow distiller's yeast and original
The mass ratio of material sufficiently fusion, raw material and distiller's yeast is 100:4, and Finger-millet rice the preparation step of the distiller's yeast: is ground into Finger-millet
Rice flour is mixed by the mass ratio of 4:1 with wheat bran, adds water and stirs and bent embryo is uniformly made, and bent embryo water content is 32%, is then added
Rhizopus oryzae bacterium solution and the mixing of aspergillus niger bacterium solution are inoculated with, and the bent embryo after inoculation is put into the deep closet of sealing and is cultivated, temperature is
15 DEG C, room solarization song can be gone out within 4 days and obtain white chunks distiller's yeast, finally smashing into powder；
Step 6 enters cylinder diastatic fermentation: the raw material for having mixed distiller's yeast being put into the pithos of clean no moisture, raw material accounts for the one of pithos
Half, flat surface to be scraped, opens dimple in centre, the raw thickness of surrounding is uniform, is allowed to abundant diastatic fermentation, cylinder mouth is covered with gunnysack,
Surrounding is kept the temperature with straw, and diastatic fermentation 26h, fermentation temperature is maintained at 30 DEG C；
Step 7, secondary fermentation: after diastatic fermentation, being added the material liquid in step 3 vial, the material liquid of addition and raw material
Mass ratio is 2:3, after impregnating 64min, is beaten easily and is put into small altar with strockle, cannot stirred, and gimmick is light, does not allow original as far as possible
Material scatters, and sealing carries out second of slow fermentation and obtains fermentation material after altar covers lotus leaf, and the time of secondary fermentation is 18 days,
Temperature is maintained at 32 DEG C；
Step 8, distillation: the fermentation material that step 7 is obtained, which is put into stainless steel boiler, to be distilled, and is first high fire distillation, is added
Lid switchs to moderate heat after having wine liquid outflow, until distillation finishes to obtain six grain liquid and vinasse, is divided vinasse using vinasse separator
From wherein grain can do animal feed or environment-friendly fertilizer, and waste water enters qualified discharge after environmentally friendly pond processing.
Embodiment 4:
A kind of manufacture craft of six grain liquid of Luzhou-flavor, comprising the following steps:
Step 1 prepares liquor-making raw material: getting the raw material that following mass fraction matches ready 33 parts of: Finger-millet, 10 parts of rice, glutinous rice 26
Part, 25 parts of wheat, 14 parts of sorghum, 20 parts of buckwheat；
Step 2 is impregnated: whole liquor-making raw materials are poured into stainless steel steam rice cooker with cold water soak, soaking time are as follows: winter
40min；
Step 3, boiling processing: the material liquid for completing to obtain after impregnating is discharged and is fitted into vial, then raw material surface is scraped
The furnace that boils after flat carries out boiling, digestion time are as follows: and then winter 30min carries out first time spraying cold water, uniformly breaks up raw material,
Capping, decatize 26min, then second of spraying cold water is carried out, raw material is uniformly broken up, is covered, decatize 26min, obtained raw material is ripe
Without rotten, no raw heart；
Step 4, spreading for cooling: by boiling, treated that raw material shovels out, rubbed on clean hygiene stainless steel table top break up it is cool, in addition steaming
Good raw material shovels out 25% and is put into after the cooling of large bamboo or wicker basket cold water is filtered dry, then pours on table top and mix thoroughly, accelerates raw material cooling, shortens cold
But the time is cooled to temperature are as follows: 40 DEG C of winter；
Step 5 mixes distiller's yeast: after raw material is cooling, the distiller's yeast smashed being uniformly sprinkled upon on raw material, is mixed thoroughly by hand, allow distiller's yeast and original
The mass ratio of material sufficiently fusion, raw material and distiller's yeast is 100:2, and Finger-millet rice the preparation step of the distiller's yeast: is ground into Finger-millet
Rice flour is mixed by the mass ratio of 5:1 with wheat bran, adds water and stirs and bent embryo is uniformly made, and bent embryo water content is 34%, is then added
Rhizopus oryzae bacterium solution and the mixing of aspergillus niger bacterium solution are inoculated with, and the bent embryo after inoculation is put into the deep closet of sealing and is cultivated, temperature is
20 DEG C, room solarization song can be gone out within 3 days and obtain white chunks distiller's yeast, finally smashing into powder；
Step 6 enters cylinder diastatic fermentation: the raw material for having mixed distiller's yeast being put into the pithos of clean no moisture, raw material accounts for the one of pithos
Half, flat surface is scraped, opens dimple in centre, the raw thickness of surrounding is uniform, abundant diastatic fermentation is allowed to, in winter-spring season gunnysack lid
Firmly cylinder mouth is around kept the temperature with straw, and summer and autumn, diastatic fermentation 25h, fermentation temperature was maintained at 28 with dustpan cover in cylinder mouth
℃；
Step 7, secondary fermentation: after diastatic fermentation, being added the material liquid in step 3 vial, the material liquid of addition and raw material
Mass ratio is 2:3, after impregnating 70min, is beaten easily and is put into small altar with strockle, cannot stirred, and gimmick is light, does not allow original as far as possible
Material scatters, and sealing carries out second of slow fermentation and obtains fermentation material after altar covers lotus leaf, and the time of secondary fermentation is 15 days,
Temperature is maintained at 28 DEG C；
Step 8, distillation: the fermentation material that step 7 is obtained, which is put into stainless steel boiler, to be distilled, and is first high fire distillation, is added
Lid switchs to moderate heat after having wine liquid outflow, until distillation finishes to obtain six grain liquid and vinasse, is divided vinasse using vinasse separator
From wherein grain can do animal feed or environment-friendly fertilizer, and waste water enters qualified discharge after environmentally friendly pond processing.
Comparative example 1:
With embodiment the difference is that the distiller's yeast used is the original using conventional wheat as production distiller's yeast in this comparative example 1
Material, production method is consistent with above-described embodiment, Comparative result such as the following table 1 with embodiment.
Comparative example 2:
In this comparative example 2 with embodiment the difference is that, on the liquor-making raw material using wheat, glutinous rice, barley, rice,
Sorghum, mung bean, Comparative result such as the following table 1 with embodiment.
According to national standards " Luzhou-flavor liquo (GB/T10781.1) " to six grain liquid of the various embodiments described above and comparative example
It is detected, testing result is as shown in the following table 1,2.
Luzhou-flavor liquo physical and chemical quality indexes testing result prepared by table 1
Luzhou-flavor liquo integrated sensory's evaluation result prepared by table 2
As can be seen from Table 1 and Table 2, six grain liquid produced by the present invention complies fully with national standard " Luzhou-flavor liquo (GB/
T10781.1) ", and highest distillation yield has reached 59%, greatly exceeds conventional brew technique, and six grain liquid fragrance obtained
Strong, mellow in taste is aromatic, sweet strength is refreshing, long times of aftertaste, and comprehensive various nutritional ingredients are fermented with unique brewing method
Conversion generates basic flavor substance abundant, China white wine industry taste layer six grain liquid wine the most abundant has been brewed, by Chinese style
Luzhou-flavor liquo marrow performs to ultimate attainment, and giving off a strong fragrance assails the nostrils, and makes us enjoying endless aftertastes, and comparative example 1 and comparative example 2 are exactly the opposite,
The ethyl acetate content of generation is lower than standard, and distiller's yeast saccharifying power is lower, and fermentation is not thorough, and causes distillation yield lower, cost is big
Increase greatly, is unfavorable for the popularization of six grain liquid products and the raising of its economic benefit.
The above-mentioned description to embodiment is understood for the ease of those skilled in the art and using the present invention.
Those skilled in the art easily can make various modifications to these embodiments, and General Principle described herein
It is applied in other embodiments, without having to go through creative labor.Therefore, the present invention is not limited to the above embodiments.This field
Technical staff's principle according to the present invention, does not depart from improvement that scope of the invention is made and modification all should be of the invention
Within protection scope.
Claims (8)
1. a kind of manufacture craft of six grain liquid of Luzhou-flavor, which comprises the following steps:
Step 1, prepare liquor-making raw material: by the raw material that following mass fraction matches get ready 20-35 parts of: Finger-millet, 10-20 parts of rice,
15-30 parts of glutinous rice, 20-25 parts of wheat, 10-15 parts of sorghum, 15-20 parts of buckwheat；
Step 2 is impregnated: whole liquor-making raw materials are poured into stainless steel steam rice cooker with cold water soak, soaking time are as follows: summer and autumn
20-30min or winter in spring 30-40min；
Step 3, boiling processing: the material liquid for completing to obtain after impregnating is discharged and is fitted into vial, then raw material surface is scraped
The furnace that boils after flat carries out boiling, then carries out first time spraying cold water, uniformly breaks up raw material, covers, decatize 20-30min, then into
Second of spraying cold water of row uniformly breaks up raw material, and capping, decatize 20-30min, obtained raw material is thoroughly well cooked but not mushy, no raw heart；
Step 4, spreading for cooling: by boiling, treated that raw material shovels out, rubbed on clean hygiene stainless steel table top break up it is cool, in addition steaming
Good raw material shovels out 20-25% and is put into after the cooling of large bamboo or wicker basket cold water is filtered dry, then pours on table top and mix thoroughly, accelerates raw material cooling, shortens
Cooling time；
Step 5 mixes distiller's yeast: after raw material is cooling, the distiller's yeast smashed being uniformly sprinkled upon on raw material, is mixed thoroughly by hand, allow distiller's yeast and original
Material sufficiently fusion；
Step 6 enters cylinder diastatic fermentation: the raw material for having mixed distiller's yeast being put into the pithos of clean no moisture, raw material accounts for the one of pithos
Half, flat surface is scraped, opens dimple in centre, the raw thickness of surrounding is uniform, abundant diastatic fermentation is allowed to, in winter-spring season gunnysack lid
Firmly cylinder mouth is around kept the temperature with straw, and summer and autumn, diastatic fermentation 24-28h, fermentation temperature was maintained at dustpan cover in cylinder mouth
28-32℃；
Step 7, secondary fermentation: after diastatic fermentation, the material liquid in step 3 vial is added, after impregnating 60-70min, uses strockle
It beats easily and is put into small altar, cannot stir, gimmick is light, does not allow raw material to scatter as far as possible, seals and carries out after altar covers lotus leaf
Second of slow fermentation obtains fermentation material；
Step 8, distillation: the fermentation material that step 7 is obtained, which is put into stainless steel boiler, to be distilled, and is first high fire distillation, is added
Lid switchs to moderate heat after having wine liquid outflow, until distillation finishes to obtain six grain liquid and vinasse.
2. a kind of manufacture craft of six grain liquid of Luzhou-flavor according to claim 1, which is characterized in that steamed in the step 3
Boil the time are as follows: summer and autumn 10-20min or winter in spring 20-30min.
3. a kind of manufacture craft of six grain liquid of Luzhou-flavor according to claim 1, which is characterized in that cold in the step 4
But to temperature are as follows: 22-28 DEG C of 18-28 DEG C of spring and summer or autumn or 40-43 DEG C of winter.
4. a kind of manufacture craft of six grain liquid of Luzhou-flavor according to claim 1, which is characterized in that wine in the step 5
Bent preparation step: being ground into Finger-millet rice flour for Finger-millet rice, mix with wheat bran by the mass ratio of 3-5:1, adds water and stirs uniformly
Bent embryo is made, bent embryo water content is 30-35%, and Rhizopus oryzae bacterium solution is then added and the mixing of aspergillus niger bacterium solution is inoculated with, will be inoculated with
Bent embryo afterwards, which is put into the deep closet of sealing, to be cultivated, and temperature is 15-20 DEG C, can be gone out within 3-4 days room solarization song and obtain white chunks wine
Song, finally smashing into powder are spare.
5. a kind of manufacture craft of six grain liquid of Luzhou-flavor according to claim 1, which is characterized in that step 5 Central Plains
The mass ratio of material and distiller's yeast is 100:1-4.
6. a kind of manufacture craft of six grain liquid of Luzhou-flavor according to claim 1, which is characterized in that add in the step 7
The mass ratio of the material liquid and raw material that enter is 2:3.
7. a kind of manufacture craft of six grain liquid of Luzhou-flavor according to claim 1, which is characterized in that two in the step 7
The time of secondary fermentation is 15-18 days, and temperature is maintained at 28-32 DEG C.
8. a kind of manufacture craft of six grain liquid of Luzhou-flavor according to claim 1, which is characterized in that adopted in the step 8
Vinasse are separated with vinasse separator, wherein grain can do animal feed or environment-friendly fertilizer, and waste water enters up to standard after environmentally friendly pond is handled
Discharge.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910496841.9A CN110229725A (en) | 2019-06-10 | 2019-06-10 | A kind of six grain liquid of Luzhou-flavor and its manufacture craft |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910496841.9A CN110229725A (en) | 2019-06-10 | 2019-06-10 | A kind of six grain liquid of Luzhou-flavor and its manufacture craft |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110229725A true CN110229725A (en) | 2019-09-13 |
Family
ID=67858766
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910496841.9A Pending CN110229725A (en) | 2019-06-10 | 2019-06-10 | A kind of six grain liquid of Luzhou-flavor and its manufacture craft |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110229725A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113174304A (en) * | 2021-06-17 | 2021-07-27 | 贵州富盈喜酒业有限公司 | Method for brewing medicinal liquor containing stevia rebaudiana |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422945A (en) * | 2001-12-03 | 2003-06-11 | 施长寿 | Billion-dollar grass wine preparation method |
| CN101586069A (en) * | 2008-05-19 | 2009-11-25 | 潘坚 | Fresh rice wine brewing method |
| CN101962605A (en) * | 2009-07-24 | 2011-02-02 | 何舷宾 | Method for brewing finger millet wine |
| CN105385523A (en) * | 2014-09-06 | 2016-03-09 | 邓明平 | Brewing method of mixed-grain wine |
| CN105602814A (en) * | 2016-01-27 | 2016-05-25 | 段系玄 | Brewing process for brewing Maotai-flavor baijiu through carex baccans |
| CN105820937A (en) * | 2016-05-13 | 2016-08-03 | 宜宾惠氏酒业有限公司 | Brewing formula and brewing process of heavy-flavor baijiu |
| CN106754058A (en) * | 2016-12-31 | 2017-05-31 | 永州市雅大科技实业有限公司 | A kind of method of use rice brewing aroma type white spirit |
| CN108251249A (en) * | 2018-03-27 | 2018-07-06 | 黄达兵 | A kind of five grain Chinese liquors and preparation method thereof |
| CN108641850A (en) * | 2018-05-16 | 2018-10-12 | 桂东县旭升酒厂 | Yi Zhong billion-dollar grass wine songs and preparation method thereof |
-
2019
- 2019-06-10 CN CN201910496841.9A patent/CN110229725A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422945A (en) * | 2001-12-03 | 2003-06-11 | 施长寿 | Billion-dollar grass wine preparation method |
| CN101586069A (en) * | 2008-05-19 | 2009-11-25 | 潘坚 | Fresh rice wine brewing method |
| CN101962605A (en) * | 2009-07-24 | 2011-02-02 | 何舷宾 | Method for brewing finger millet wine |
| CN105385523A (en) * | 2014-09-06 | 2016-03-09 | 邓明平 | Brewing method of mixed-grain wine |
| CN105602814A (en) * | 2016-01-27 | 2016-05-25 | 段系玄 | Brewing process for brewing Maotai-flavor baijiu through carex baccans |
| CN105820937A (en) * | 2016-05-13 | 2016-08-03 | 宜宾惠氏酒业有限公司 | Brewing formula and brewing process of heavy-flavor baijiu |
| CN106754058A (en) * | 2016-12-31 | 2017-05-31 | 永州市雅大科技实业有限公司 | A kind of method of use rice brewing aroma type white spirit |
| CN108251249A (en) * | 2018-03-27 | 2018-07-06 | 黄达兵 | A kind of five grain Chinese liquors and preparation method thereof |
| CN108641850A (en) * | 2018-05-16 | 2018-10-12 | 桂东县旭升酒厂 | Yi Zhong billion-dollar grass wine songs and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113174304A (en) * | 2021-06-17 | 2021-07-27 | 贵州富盈喜酒业有限公司 | Method for brewing medicinal liquor containing stevia rebaudiana |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104522783B (en) | Chinese wampee enzyme drink and preparation method thereof | |
| CN106754172A (en) | A kind of production technology of fruit flavoured type spirit | |
| CN103392827A (en) | Moringa leaf preserved bean curd | |
| CN104140912A (en) | Soybean-flavour white wine and brewing process thereof | |
| CN108095035A (en) | It is a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material | |
| CN101240235A (en) | Method for preparing fruit vegetable yellow wine based on super-high pressure sterilization maturing | |
| CN109401880A (en) | Chinese herbal medicine distiller's yeast and preparation method thereof | |
| CN101831376B (en) | Method for producing composite date and flower vinegar | |
| CN103333785A (en) | Preparation method of ottelia alismoides vinegar | |
| CN105296282A (en) | Method for preparing Fen-flavor bamboo liquor through proportioning and mixing seven bamboos | |
| CN102687826A (en) | Chinese sorghum fermented glutinous rice and preparation method thereof | |
| CN104312893A (en) | Persimmon vinegar making method | |
| CN110229725A (en) | A kind of six grain liquid of Luzhou-flavor and its manufacture craft | |
| CN108102867A (en) | A kind of production method of pear cv nanguo brandy as distilled liquor | |
| CN110396460A (en) | A kind of preparation method of Potato wine | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| CN110093229A (en) | Nutrient yellow rice wine and its brewage process | |
| CN109321422A (en) | A kind of brewing method | |
| CN109497499A (en) | A kind of mulberries soy sauce | |
| CN104099233B (en) | A kind of brew method of sheep breast lotus leaf health-care vinegar | |
| CN106359958A (en) | Complete biological fermentation feed suitable for sheep and preparation method thereof | |
| CN106047644A (en) | Technology for producing vinegar through brewing smoked jujubes | |
| CN109511927A (en) | A kind of mulberries enzymolysis liquid and its mulberries rice vinegar of preparation | |
| CN104560596A (en) | Preparation method of Piteguo Daqu vinegar | |
| CN104312837A (en) | Brewing process of lotus seed-glutinous rice wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190913 |