CN110295093A - A kind of brewage process applied to the pure sorghum liquor of delicate fragrance type - Google Patents
A kind of brewage process applied to the pure sorghum liquor of delicate fragrance type Download PDFInfo
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- CN110295093A CN110295093A CN201910649085.9A CN201910649085A CN110295093A CN 110295093 A CN110295093 A CN 110295093A CN 201910649085 A CN201910649085 A CN 201910649085A CN 110295093 A CN110295093 A CN 110295093A
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- sorghum
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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Abstract
The invention belongs to Liquor Making Technology field, specially a kind of brewage process applied to the pure sorghum liquor of delicate fragrance type, raw material is sorghum, comprising the following steps: sorghum impregnate, sorghum just steam, boil grain, sorghum steams again, cool down add song, it is fermented distilled；The present invention provides a kind of brewage process applied to the pure sorghum liquor of delicate fragrance type, it is innovated on Process ba- sis in making for traditional yeast fen-flavor type white spirit, present invention employs sorghums to impregnate, sorghum is just steamed, boils grain, sorghum steams again, cooling down adds a series of fermentation techniques such as bent, fermented distilled, boiling repeatedly is carried out to sorghum, improve the gelatinization degree of sorghum, be conducive to improve the distillation yield of white wine, because being raw material only with sorghum, the liquor made from sorghum mouthfeel alcohol made is just, it is fragrant and sweet, using this liquor made from sorghum medicine liqueur brewing better effect.
Description
Technical field
The invention belongs to Liquor Making Technology fields, and in particular to a kind of brewing work applied to the pure sorghum liquor of delicate fragrance type
Skill.
Background technique work
Many people like using together with the bubbles such as white wine and some medicinal materials, that is, so-called liquid medicine.Liquid medicine obtain effect according to
Medicinal material it is different and different.But regardless of the medicinal material of sample, select to have to when white wine note that because
The drug effect that different soaking in Chinese liquor comes out is different, it is however generally that, bubble liquid medicine preferably uses the higher liquor made from sorghum of concentration, still
Liquor made from sorghum on the market is mostly that other five cereals are added and brew, this liquor made from sorghum cannot be at last using sorghum as raw material
The effect of pure liquor made from sorghum, brewed liquid medicine out can also give a discount, for this purpose, the present invention, which provides one kind, is applied to fen-flavor type white spirit
Brewage process, the positive pure liquor made from sorghum of mouthfeel alcohol can be brewed.
Summary of the invention
To solve the problems mentioned above in the background art.The present invention provides one kind to be applied to the pure sorghum liquor of delicate fragrance type
Brewage process, the positive pure liquor made from sorghum of mouthfeel alcohol can be brewed.
To achieve the above object, the invention provides the following technical scheme: a kind of wine applied to the pure sorghum liquor of delicate fragrance type
Technique is made, raw material is sorghum, comprising the following steps: sorghum is impregnated, sorghum is just steamed, boils grain, sorghum steams again, cooling down adds bent, fermentation
Distillation.
Preferably, the process flow of the sorghum soaking step are as follows: steamer water is heated to 80 DEG C -90 DEG C, sorghum is fallen
Enter in pot and impregnate 18 hours, selected sorghum is the high quality sorghum Jing Guo drying, degerming, dedusting.
Preferably, the sorghum just steams the process flow of step are as follows: is just steamed using grain equipment is steamed to the sorghum by impregnating
20 minutes.
Preferably, the process flow for boiling grain step are as follows: grain will be boiled 25-30 minutes by the sorghum just steamed, sorghum
Flowering rate is 85% -90%.
Preferably, the sorghum steams the process flow of step again are as follows: the sorghum for being over-cooked grain is removed water and is drained, then again
Multiple to steam, the multiple steaming time of sorghum is 40 minutes.
Preferably, the cooling plus the process flow of bent step are as follows: will be taken out by the sorghum steamed again, in the bottom plate of ventilation
On turn, cool down, divulge information plus song, moisture is according to actual interpolation；Head, which is cooked and stir, when yeast is added adds song 8%, enters cylinder moisture 51% -53%；
Two cook and stir plus song 10%, enter cylinder moisture 58% -59%；Yeast degree of grinding: big person is no more than mung bean, and small person is not less than sesame, passes through 1.2
The fine powder of millimeter sieve pore is no more than 70%.
Preferably, the process flow of the fermented distilled step are as follows: it ferments to the raw material that yeast is added, fermentation time
It is 18 days, it is that head cooks and stir 12%, two and cooks and stir 8% with the amount of cooking and stir that fermentation is distilled later, and the head distilled out cooks and stir wine and two and cooks and stir wine and store respectively
?.
Compared with prior art, the beneficial effects of the present invention are:
The present invention provides a kind of brewage process applied to the pure sorghum liquor of delicate fragrance type, in making for traditional yeast fen-flavor type white spirit
It is innovated on Process ba- sis, present invention employs sorghums to impregnate, sorghum is just steamed, boils grain, sorghum steams again, cooling down adds bent, fermentation
A series of fermentation techniques such as distillation carry out boiling repeatedly to sorghum, improve the gelatinization degree of sorghum, are conducive to improve white wine
Distillation yield, because being raw material only with sorghum, the liquor made from sorghum mouthfeel alcohol made is just, fragrant and sweet, is steeped using this liquor made from sorghum
Pharmacy wine better effect.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment
The present invention is the following technical schemes are provided: a kind of brewage process applied to the pure sorghum liquor of delicate fragrance type, raw material are height
Fine strain of millet, comprising the following steps: sorghum impregnate, sorghum just steam, boil grain, sorghum steams again, cool down add song, it is fermented distilled.
Specifically, the process flow of the sorghum soaking step are as follows: steamer water is heated to 80 DEG C -90 DEG C, sorghum is fallen
Enter in pot and impregnate 18 hours, selected sorghum is the high quality sorghum Jing Guo drying, degerming, dedusting.
Specifically, the sorghum just steams the process flow of step are as follows: just steamed using grain equipment is steamed to the sorghum by impregnating
20 minutes.
Specifically, the process flow for boiling grain step are as follows: grain will be boiled 25-30 minutes by the sorghum just steamed, sorghum
Flowering rate is 85% -90%.
Specifically, the sorghum steams the process flow of step again are as follows: the sorghum for being over-cooked grain is removed water and is drained, then again
Multiple to steam, the multiple steaming time of sorghum is 40 minutes.
Specifically, the cooling plus the process flow of bent step are as follows: will be taken out by the sorghum steamed again, in the bottom plate of ventilation
On turn, cool down, divulge information plus song, moisture is according to actual interpolation；Head, which is cooked and stir, when yeast is added adds song 8%, enters cylinder moisture 51% -53%；
Two cook and stir plus song 10%, enter cylinder moisture 58% -59%；Yeast degree of grinding: big person is no more than mung bean, and small person is not less than sesame, passes through 1.2
The fine powder of millimeter sieve pore is no more than 70%.
Specifically, the process flow of the fermented distilled step are as follows: it ferments to the raw material that yeast is added, fermentation time
It is 18 days, it is that head cooks and stir 12%, two and cooks and stir 8% with the amount of cooking and stir that fermentation is distilled later, and the head distilled out cooks and stir wine and two and cooks and stir wine and store respectively
?.
In conclusion production technology of the present invention using " steam in clear soup secondary clear, pure grain solid cylinder fermentation ", is original with sorghum
Material makes sorghum whole grain ferment, produces pure delicate fragrance type liquor made from sorghum, impregnates using sorghum, sorghum just steams, boils grain, sorghum
Multiple steaming, cooling add a series of fermentation techniques, the liquor made from sorghum mouthfeel alcohol made such as bent, fermented distilled just, fragrant and sweet and this
There is no the influence of other raw materials in liquor made from sorghum, using this liquor made from sorghum medicine liqueur brewing better effect.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features.
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (7)
1. a kind of brewage process applied to the pure sorghum liquor of delicate fragrance type, it is characterised in that: raw material is sorghum, including following step
It is rapid: sorghum impregnate, sorghum just steam, boil grain, sorghum steams again, cool down add song, it is fermented distilled.
2. a kind of brewage process applied to the pure sorghum liquor of delicate fragrance type according to claim 1, it is characterised in that: described
The process flow of sorghum soaking step are as follows: steamer water is heated to 80 DEG C -90 DEG C, sorghum is poured into pot and is impregnated 18 hours, institute
Selecting sorghum is the high quality sorghum Jing Guo drying, degerming, dedusting.
3. a kind of brewage process applied to the pure sorghum liquor of delicate fragrance type according to claim 1, it is characterised in that: described
Sorghum just steams the process flow of step are as follows: is just steamed 20 minutes using grain equipment is steamed to the sorghum by impregnating.
4. a kind of brewage process applied to the pure sorghum liquor of delicate fragrance type according to claim 1, it is characterised in that: described
Boil the process flow of grain step are as follows: grain will be boiled 25-30 minutes by the sorghum just steamed, the flowering rate of sorghum is 85% -90%.
5. a kind of brewage process applied to the pure sorghum liquor of delicate fragrance type according to claim 1, it is characterised in that: described
Sorghum steams the process flow of step again are as follows: and the sorghum for being over-cooked grain is removed into water and is drained, is then steamed again again, the multiple steaming time of sorghum
It is 40 minutes.
6. a kind of brewage process applied to the pure sorghum liquor of delicate fragrance type according to claim 1, it is characterised in that: described
Cool down and add the process flow of bent step are as follows: will be taken out by the sorghum steamed again, turn, and cool down on the bottom plate of ventilation, and divulge information, add
Song, moisture is according to actual interpolation；Head, which is cooked and stir, when yeast is added adds song 8%, enters cylinder moisture 51% -53%；Two cook and stir plus song 10%, enter cylinder water
Divide 58% -59%；Yeast degree of grinding: big person is no more than mung bean, and small person is not less than sesame, is not surpassed by the fine powder of 1.2 millimeters of sieve pores
Cross 70%.
7. a kind of brewage process applied to the pure sorghum liquor of delicate fragrance type according to claim 1, it is characterised in that: described
The process flow of fermented distilled step are as follows: ferment to the raw material that yeast is added, fermentation time is 18 days, and fermentation carries out later
Distillation is that head cooks and stir 12%, two and cooks and stir 8% with the amount of cooking and stir, and the head distilled out cooks and stir wine and two and cooks and stir wine and store respectively.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910649085.9A CN110295093A (en) | 2019-07-18 | 2019-07-18 | A kind of brewage process applied to the pure sorghum liquor of delicate fragrance type |
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| CN201910649085.9A CN110295093A (en) | 2019-07-18 | 2019-07-18 | A kind of brewage process applied to the pure sorghum liquor of delicate fragrance type |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111286431A (en) * | 2020-04-11 | 2020-06-16 | 朱宏伟 | Production process of fen-flavor liquor |
| CN111690492A (en) * | 2020-08-13 | 2020-09-22 | 大连老井源酒业有限公司 | Wine brewing process and wine |
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| CN105695278A (en) * | 2016-04-06 | 2016-06-22 | 祥云源海酒业有限公司 | Pure sorghum distilled fen-flavor liquor and manufacturing method thereof |
| CN106978313A (en) * | 2017-05-19 | 2017-07-25 | 贵州省仁怀市水码头酿酒作坊 | A kind of processing technology of fen-flavor type white spirit |
| CN107699423A (en) * | 2017-11-01 | 2018-02-16 | 成都蜀之源酒业有限公司 | The method for saccharifying brewed without husk of Chinese yeast fen-flavor type white spirit |
| CN109652265A (en) * | 2019-02-20 | 2019-04-19 | 泸州品创科技有限公司 | Pure and sweet type white wine and its brewing method |
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2019
- 2019-07-18 CN CN201910649085.9A patent/CN110295093A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105695278A (en) * | 2016-04-06 | 2016-06-22 | 祥云源海酒业有限公司 | Pure sorghum distilled fen-flavor liquor and manufacturing method thereof |
| CN106978313A (en) * | 2017-05-19 | 2017-07-25 | 贵州省仁怀市水码头酿酒作坊 | A kind of processing technology of fen-flavor type white spirit |
| CN107699423A (en) * | 2017-11-01 | 2018-02-16 | 成都蜀之源酒业有限公司 | The method for saccharifying brewed without husk of Chinese yeast fen-flavor type white spirit |
| CN109652265A (en) * | 2019-02-20 | 2019-04-19 | 泸州品创科技有限公司 | Pure and sweet type white wine and its brewing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111286431A (en) * | 2020-04-11 | 2020-06-16 | 朱宏伟 | Production process of fen-flavor liquor |
| CN111690492A (en) * | 2020-08-13 | 2020-09-22 | 大连老井源酒业有限公司 | Wine brewing process and wine |
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