CN110396461A - A kind of black grain wine and its brewing method - Google Patents
A kind of black grain wine and its brewing method Download PDFInfo
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Abstract
The invention belongs to technique for making wine field, a kind of black grain wine and its brewing method are proposed.A kind of black grain wine proposed by the present invention, is grouped as by the group of following parts by weight: 30~50 parts of sorghum, 5~10 parts of black glutinous rice, 5~10 parts of black rice, 3~8 parts of blank corn, 1~5 part of triticale, 0.5~3 part of dateplum persimmon, 0.5~3 part of Semen sesami nigrum, 0.5~2 part of watermelon peel, 3~8 parts of red bean, 1~5 part of red bayberry, 0.1~1 part of tamarind, preparation method includes mixing after crushing sorghum, black glutinous rice, black rice, blank corn, triticale, Semen sesami nigrum, red bean, adds water boiling, is concentrated to get wet mixed feed；Add water boiling after watermelon peel, red bayberry, tamarind are pulverized, is concentrated to get puree；Wet mixed feed plus water is secondary boiled, koji powder is added after airing to room temperature, obtains to fermentation material, distillation is handled after carrying out fermentation process, obtains base liquor, puree is impregnated 30 days in base liquor and is filtered, a kind of black grain wine is obtained after filling.Through the above technical solutions, solving the problems, such as that the color of black wine, mouthfeel are bad in the prior art.
Description
Technical field
The invention belongs to technique for making wine field, it is related to a kind of black grain wine and its brewing method.
Background technique
With the transformation of present consumer spending idea, people increasingly focus on the greenization of food, organise, naturally change
With health care, pure natural organic food has become market favorite.Therefore, it is effective that liquor body style feature is sought from raw material
Method.
Therefore there is one kind in the market with black-food for original in black-food nutrition and health care value with higher
Expect the wine of brewing, especially a kind of black wine with food therapy health effect.This black wine passes through tradition by black-food and auxiliary material
Wine-making technology be made, take black-food therein to be screened, purified respectively, by raw material crushing, ingredient, boiling paste
Change, is cooling, mixing unstrained spirits, pit entry fermentation, steaming the traditional handicrafts such as wine and be made.
The application for a patent for invention that number of patent application is 201210112397.4 discloses a kind of brewage process of black wine, uses
Raw material is mixed into unstrained spirits-pit entry fermentation-filtering traditional fermentation process by immersion-crushing-ingredient-boiling-cooling-, it should
The method of multiple boiling is used in the digesting technoloy of application, it is ensured that internal raw material thermally equivalent is steamed thoroughly in the short time by abundant,
Energy saving, improve raw material obtains wine rate.But the color and mouthfeel of the black wine made in this application need to be further improved.
Summary of the invention
The present invention proposes a kind of black grain wine and its brewing method, and it is bad to solve the color of black wine, mouthfeel in the prior art
The problem of.
The technical scheme of the present invention is realized as follows:
A kind of black grain wine is grouped as by the group of following parts by weight:
30~50 parts of sorghum, 5~10 parts of black glutinous rice, 5~10 parts of black rice, 3~8 parts of blank corn, 1~5 part of triticale, dateplum persimmon
0.5~3 part, 0.5~3 part of Semen sesami nigrum, 0.5~2 part of watermelon peel, 3~8 parts of red bean, 1~5 part of red bayberry, 0.1~1 part of tamarind.
As further technical solution, it is grouped as by the group of following parts by weight:
43 parts of sorghum, 8 parts of black glutinous rice, 7 parts of black rice, 5 parts of blank corn, 3 parts of triticale, 2 parts of dateplum persimmon, 1.5 parts of Semen sesami nigrum, west
1.2 parts of melon skin, 5 parts of red bean, 3 parts of red bayberry, 0.5 part of tamarind.
The invention also provides a kind of brewing methods of black grain wine, comprising the following steps:
S1. according to a kind of formula of above-mentioned black grain wine, it is spare to weigh each component；
S2. it is mixed after crushing sorghum, black glutinous rice, black rice, blank corn, triticale, Semen sesami nigrum, red bean, obtains mixed powder
Material, is added to the water carry out boiling for mixed powder, is concentrated to get wet mixed feed；
S3. it is added to the water carry out boiling after pulverizing watermelon peel, red bayberry, tamarind, is concentrated to get puree, it is spare；
S4. the obtained wet mixed feed of step S2 is added to the water and carries out secondary boiled material after obtaining boiling；
S5. boiling step S4 obtained treated material airing obtains cold material to room temperature；
S6. koji powder is added in the cold material obtained to step S5, is uniformly mixing to obtain to fermentation material, carries out fermentation process；
S7. the material after fermentation process step S6 obtained carries out distillation processing, obtains base liquor；
S8. the puree that step S3 is obtained is added in the base liquor that step S7 is obtained, filters after impregnating 30 days, is obtained after filling
A kind of black grain wine.
As further technical solution, digestion time is 80min in step S2, and boiling temperature is 95~105 DEG C.
As further technical solution, digestion time is 30min in step S3, and boiling temperature is 95~105 DEG C.
As further technical solution, the secondary boiled time is 20min in step S4, and boiling temperature is 95~105 DEG C.
As further technical solution, the mass ratio of koji powder and dry material is 1:4 in step S6.
As further technical solution, fermentation process in step S6 specifically: pit bottom of pond is completed into pit mud, in pit mud
It is upper first to spread one layer of dry leaf of bamboo, one layer is repaved to fermentation material, repaves one layer of dry moxa leaf, is repaved one layer to fermentation material, is repeated above-mentioned dynamic
Make to topmost one layer when fermentation material is from 10~15cm of pit top at topmost one layer to the dry leaf of bamboo in one layer of fermentation material upper berth,
Pit is sealed with pit mud again, is sealed anaerobic fermentation, starting fermentation temperature control is 25~30 DEG C, after fermentation 65 days, is obtained
Material after fermentation process.
It the working principle of the invention and has the beneficial effect that
1, in the present invention, using black grain sorghum, black glutinous rice, black rice, blank corn, triticale as primary raw material, it is aided with black
Jujube, Semen sesami nigrum, watermelon peel, red bean, red bayberry and tamarind carry out solid state fermentation and obtain black grain wine, nutrition rich in raw material
Ingredient, melanin, microelement, protein generate flavor substance abundant during the fermentation, so that the black grain wine color of preparation
Pool is clear and transparent, and aroma is pure and mild, taste mellow, receives liking for the majority of consumers, meets consumer demand, is suitble to promote
It uses.
2, in the present invention, it is mutual that other components in watermelon peel and red bayberry, with raw material are added in the brewing materials of black grain wine
Collaboration, not only increases the color of black grain wine, also effectively improves the mouthfeel of black grain wine, contain glucose in watermelon peel and red bayberry
Equal reducing sugars, blank corn, triticale, black rice, Semen sesami nigrum, amino acid and protein rich in dateplum persimmon, at immersion
During reason, Maillard reaction is had occurred in reducing sugar and amino acid, protein, so that the black grain wine mouthfeel more alcohol of brewing
Perfume (or spice), meanwhile, the mutual compatibility of anthocyanidin is contained in the lycopene contained in watermelon peel and red bayberry, significantly improves the color of black grain wine
Pool, so that the black grain wine not only bright, but also taste mellow of preparation.
3, in the present invention, red bean is added in the brewing materials of black grain wine, makes mouthfeel while improving black grain wine color
More preferably, more saponin is contained in red bean, enteron aisle can be stimulated, there is good diuresis, can relieve the effect of alcohol, detoxify, in red bean
Rich in irony, has effects that enrich blood, promote blood circulation, increase physical strength, resistance building, therefore, in the raw material of black grain wine
Middle addition red bean, is conducive to the health of consumer.
4, in the present invention, tamarind is added in the brewing materials of black grain wine, containing there are many aromatic substances in tamarind, so that black
The mouthfeel of grain wine more mellowness, reducing sugar rich in tamarind, in soaking process also with blank corn, triticale, black rice,
Maillard reaction occurs for the amino acid and protein method in Semen sesami nigrum, dateplum persimmon, and then promotes the mouthfeel of black grain wine, so that brewing
Black grain wine mouthfeel more mellowness.
5, the present invention in, in the fermentation process of black grain wine brewing method, using first spread one layer of dry leaf of bamboo, repave one layer it is pending
Ferment material repaves one layer of dry moxa leaf, repaves the mouthfeel that one layer of mode to fermentation material can be obviously improved black grain wine, so that brewing
Black grain wine in the faint scent with the leaf of bamboo it is refreshing net, and have the unique fragrance of folium artemisiae argyi, thus the black grain wine soft aroma made is refined thin
Greasy, entrance is sweet mellow, plentiful mellow and full, and aftertaste is refreshing net long, liking for consumer is received, containing a large amount of yellow in the leaf of bamboo
The nutrients such as ketone, lactone, polysaccharide, chlorophyll, amino acid, vitamin, microelement contain minerals, protein, dimension in folium artemisiae argyi
Raw element etc., during the fermentation, these nutrients incorporate in fermentation material so that nutrition is more enriched in the black grain wine of brewing.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1
A kind of black grain wine, which is characterized in that be grouped as by the group of following parts by weight:
30 parts of sorghum, 5 parts of black glutinous rice, 5 parts of black rice, 3 parts of blank corn, 1 part of triticale, 0.5 part of dateplum persimmon, 0.5 part of Semen sesami nigrum,
0.5 part of watermelon peel, 3 parts of red bean, 1 part of red bayberry, 0.1 part of tamarind,
Its brewing method, comprising the following steps:
S1. according to above-mentioned formula, it is spare to weigh each component；
S2. it is mixed after crushing sorghum, black glutinous rice, black rice, blank corn, triticale, Semen sesami nigrum, red bean, obtains mixed powder
Material, mixed powder is added in the water of its 2.5 times of quality, after 95~105 DEG C of progress boiling 80min, is concentrated to get wet mixed feed；
S3. it is mixed after pulverizing watermelon peel, red bayberry, tamarind, obtains mixing fruit, its 2 times of quality are added in mixing fruit
Water in 95~105 DEG C of progress boiling 30min, be concentrated to get puree；
S4. the obtained wet mixed feed of step S2 is added in the water of its 2 times of quality secondary boiled in 95~105 DEG C of progress
20min, the material after obtaining boiling；
S5. boiling step S5 obtained treated material airing obtains cold material to room temperature；
S6. koji powder is added in the cold material obtained to step S6, wherein the mass ratio of koji powder and dry material is 1:7, is stirred
Mix and uniformly obtain to fermentation material, carry out fermentation process, when fermentation, pit bottom of pond is completed into pit mud, first spread in pit mud one layer it is dry
The leaf of bamboo repaves one layer to fermentation material, repaves one layer of dry moxa leaf, repaves one layer to fermentation material, repeats above-mentioned movement to topmost one
Layer is sealed at topmost one layer to the dry leaf of bamboo in one layer of fermentation material upper berth, then with pit mud when fermentation material is from 10~15cm of pit top
Pit is sealed anaerobic fermentation, and starting fermentation temperature control is 25~30 DEG C, after fermentation 65 days, after obtaining fermentation process
Material；
S7. the material after fermentation process step S6 obtained carries out distillation processing, obtains base liquor；
S8. the puree that step S3 is obtained is added in the base liquor that step S7 is obtained, filters after impregnating 30 days, is obtained after filling
A kind of black grain wine.
Embodiment 2
A kind of black grain wine, which is characterized in that be grouped as by the group of following parts by weight:
50 parts of sorghum, 10 parts of black glutinous rice, 10 parts of black rice, 8 parts of blank corn, 5 parts of triticale, 3 parts of dateplum persimmon, 3 parts of Semen sesami nigrum, west
2 parts of melon skin, 8 parts of red bean, 5 parts of red bayberry, 1 part of tamarind,
Its brewing method is the same as embodiment 1.
Embodiment 3
A kind of black grain wine, which is characterized in that be grouped as by the group of following parts by weight:
36 parts of sorghum, 6 parts of black glutinous rice, 6 parts of black rice, 5 parts of blank corn, 2.5 parts of triticale, 1.2 parts of dateplum persimmon, Semen sesami nigrum 1.5
Part, 1 part of watermelon peel, 4.5 parts of red bean, 2 parts of red bayberry, 0.3 part of tamarind,
Its brewing method is the same as embodiment 1.
Embodiment 4
A kind of black grain wine, which is characterized in that be grouped as by the group of following parts by weight:
45 parts of sorghum, 7 parts of black glutinous rice, 9 parts of black rice, 6 parts of blank corn, 4 parts of triticale, 2.4 parts of dateplum persimmon, 2.5 parts of Semen sesami nigrum,
1.6 parts of watermelon peel, 6.5 parts of red bean, 4 parts of red bayberry, 0.7 part of tamarind,
Its brewing method is the same as embodiment 1.
Embodiment 5
A kind of black grain wine, which is characterized in that be grouped as by the group of following parts by weight:
43 parts of sorghum, 8 parts of black glutinous rice, 7 parts of black rice, 5 parts of blank corn, 3 parts of triticale, 2 parts of dateplum persimmon, 1.5 parts of Semen sesami nigrum, west
1.2 parts of melon skin, 5 parts of red bean, 3 parts of red bayberry, 0.5 part of tamarind,
Its brewing method is the same as embodiment 1.
Comparative example 1
A kind of black grain wine, which is characterized in that be grouped as by the group of following parts by weight:
43 parts of sorghum, 8 parts of black glutinous rice, 7 parts of black rice, 5 parts of blank corn, 3 parts of triticale, 2 parts of dateplum persimmon, 1.5 parts of Semen sesami nigrum, west
1.2 parts of melon skin, 5 parts of red bean, 3 parts of red bayberry, 0.5 part of tamarind,
Corresponding in its brewing method to delete watermelon peel, red bayberry in step S3, remaining step is the same as embodiment 1.
Comparative example 2
A kind of black grain wine, which is characterized in that be grouped as by the group of following parts by weight:
43 parts of sorghum, 8 parts of black glutinous rice, 7 parts of black rice, 5 parts of blank corn, 3 parts of triticale, 2 parts of dateplum persimmon, 1.5 parts of Semen sesami nigrum, west
1.2 parts of melon skin, 5 parts of red bean, 3 parts of red bayberry, 0.5 part of tamarind,
Corresponding in its brewing method to delete red bean in step S2, remaining step is the same as embodiment 1.
Comparative example 3
A kind of black grain wine, which is characterized in that be grouped as by the group of following parts by weight:
43 parts of sorghum, 8 parts of black glutinous rice, 7 parts of black rice, 5 parts of blank corn, 3 parts of triticale, 2 parts of dateplum persimmon, 1.5 parts of Semen sesami nigrum, west
1.2 parts of melon skin, 5 parts of red bean, 3 parts of red bayberry, 0.5 part of tamarind,
Corresponding in its brewing method to delete tamarind in step S2, remaining step is the same as embodiment 1.
Comparative example 4
A kind of black grain wine, which is characterized in that be grouped as by the group of following parts by weight:
43 parts of sorghum, 8 parts of black glutinous rice, 7 parts of black rice, 5 parts of blank corn, 3 parts of triticale, 2 parts of dateplum persimmon, 1.5 parts of Semen sesami nigrum, west
1.2 parts of melon skin, 5 parts of red bean, 3 parts of red bayberry, 0.5 part of tamarind,
Corresponding in its brewing method that dry moxa leaf in step S6 is changed to the dry leaf of bamboo, remaining step is the same as embodiment 1.
Comparative example 5
A kind of black grain wine, which is characterized in that be grouped as by the group of following parts by weight:
43 parts of sorghum, 8 parts of black glutinous rice, 7 parts of black rice, 5 parts of blank corn, 3 parts of triticale, 2 parts of dateplum persimmon, 1.5 parts of Semen sesami nigrum, west
1.2 parts of melon skin, 5 parts of red bean, 3 parts of red bayberry, 0.5 part of tamarind,
Corresponding in its brewing method that the leaf of bamboo dry in step S6 is changed to dry moxa leaf, remaining step is the same as embodiment 1.
Comparative example 6
A kind of black grain wine, which is characterized in that be grouped as by the group of following parts by weight:
43 parts of sorghum, 8 parts of black glutinous rice, 7 parts of black rice, 5 parts of blank corn, 3 parts of triticale, 2 parts of dateplum persimmon, 1.5 parts of Semen sesami nigrum, west
1.2 parts of melon skin, 5 parts of red bean, 3 parts of red bayberry, 0.5 part of tamarind,
It is corresponding in its brewing method that the leaf of bamboo dry in step S6 and dry moxa leaf are changed to rice husk, the same embodiment of remaining step
1。
In above-described embodiment 1~5 and comparative example 1~5, the dry leaf of bamboo by the fresh leaf of bamboo through washing dry after obtain, dry moxa leaf by
Fresh folium artemisiae argyi obtains after washing and air-drying.
The black wine that Examples 1 to 5 and comparative example 1~6 are made is blent into alcoholic strength 42%vol respectively, according to GB/T
Detection method specified in 27588-2011 " alcoholic drink mixed with fruit juice " detects sample, and testing result is shown in Tables 1 and 2:
The organoleptic detection result for the black wine that 1 Examples 1 to 5 of table and comparative example 1~6 are made
The physicochemical property testing result for the black wine that 2 Examples 1 to 5 of table and comparative example 1~6 are made
Detection data can be seen that the organoleptic properties of the black grain wine of the brewing of the embodiment of the present invention 1~5, reason from table 1, table 2
Change performance and be all satisfied the requirement of standard GB/T 27588-2011 " alcoholic drink mixed with fruit juice ", and total acid content is down to 0.75~0.83g/L, total ester
Content is up to 1.87~2.18g/L, therefore the black grain wine made of present invention mouthfeel in the case where complying with standard is more preferable, and aroma is more
It is dense, therefore, it is suitble to promote the use of.
The black wine that Examples 1 to 5 and comparative example 1~6 are made is blent into alcoholic strength 42%vol respectively, according to GB/
Detection method specified in T5009.35-2016 " measurement of synthetic coloring matter in national food safety standard food " examines sample
Colorant lemon yellow in sample, sunset yellow, famille rose, amaranth content, testing result is shown in Table 3:
The testing result of colorant in the black wine that 3 Examples 1 to 5 of table and comparative example 1~6 are made
| Detection project | Lemon yellow/(g/kg) | Sunset yellow/(g/kg) | Carmine/(g/kg) | Amaranth/(g/kg) |
| Standard requirements | ≤0.1 | ≤0.1 | ≤0.05 | ≤0.05 |
| Embodiment 1 | It is not detected | It is not detected | It is not detected | It is not detected |
| Embodiment 2 | It is not detected | It is not detected | It is not detected | It is not detected |
| Embodiment 3 | It is not detected | It is not detected | It is not detected | It is not detected |
| Embodiment 4 | It is not detected | It is not detected | It is not detected | It is not detected |
| Embodiment 5 | It is not detected | It is not detected | It is not detected | It is not detected |
| Comparative example 1 | It is not detected | It is not detected | It is not detected | It is not detected |
| Comparative example 2 | It is not detected | It is not detected | It is not detected | It is not detected |
| Comparative example 3 | It is not detected | It is not detected | It is not detected | It is not detected |
| Comparative example 4 | It is not detected | It is not detected | It is not detected | It is not detected |
| Comparative example 5 | It is not detected | It is not detected | It is not detected | It is not detected |
| Comparative example 6 | It is not detected | It is not detected | It is not detected | It is not detected |
Note: detection is limited to 0.5mg/kg.
From table 3 it is observed that being to detect lemon yellow, sunset yellow, kermes in the black grain wine of Examples 1 to 5 brewing
The colorants such as red, amaranth, illustrate the black grain wine appearance colour made in the present invention it is clear and transparent be by raw material each in the present invention
It is obtained after cooperating fermented grade to handle, rather than caused by additional colorant, therefore, the black grain wine that the present invention makes safely may be used
It leans on, consumer can trust and drink.
The crowd for choosing different age group surveys the mouthfeel for the black grain wine that Examples 1 to 5 and comparative example 1~6 are made
Examination, test crowd's age bracket, gender and quantity are shown in Table 4:
Table 4 tests crowd's age bracket, gender and quantity
Test crowd drinks the black grain wine that Examples 1 to 5 and comparative example 1~6 are made respectively, after drinking to the color of wine,
Mouthfeel is given a mark, and scoring criterion is 1~10 point, and color is vivider, mouthfeel more mellowness, then score is higher, conversely, then score is got over
Low, marking situation is shown in Table 5:
The sensory test result for the black wine that 5 Examples 1 to 5 of table and comparative example 1~4 are made
| Group | Color | Mouthfeel | It is comprehensive |
| Embodiment 1 | 9.28 | 9.45 | 9.36 |
| Embodiment 2 | 9.17 | 9.52 | 9.35 |
| Embodiment 3 | 9.25 | 9.59 | 9.41 |
| Embodiment 4 | 9.57 | 9.38 | 9.48 |
| Embodiment 5 | 9.53 | 9.68 | 9.62 |
| Comparative example 1 | 7.58 | 8.16 | 7.88 |
| Comparative example 2 | 8.46 | 8.62 | 8.54 |
| Comparative example 3 | 9.03 | 6.17 | 7.49 |
| Comparative example 4 | 8.72 | 8.03 | 8.43 |
| Comparative example 5 | 8.75 | 7.62 | 8.28 |
| Comparative example 6 | 8.25 | 7.39 | 7.84 |
As can be seen from Table 5, for test crowd, the black grain wine that the embodiment of the present invention 1~5 is made is for difference
For the test crowd of age level different sexes, the marking of color, mouthfeel is superior to the wine of comparative example 1~6 at 9 points or more
The black grain wine made illustrates that the black grain wine bright obtained using formula and brewing method of the invention, taste mellow are received
The majority of consumers' likes, meets consumer demand.In comparison, it is obtained using the formula and brewing method of embodiment 5
Black grain wine highest scoring, make optimum embodiment of the present invention.
Compared with Example 5, the color for the black grain wine that comparative example 1 is made is bad, and mouthfeel is also relatively weaker, comparative example 1
Formula in be not added with watermelon peel and red bayberry, illustrate to be added in watermelon peel and red bayberry, with raw material in the brewing materials of black grain wine
Other components mutually cooperate with, and not only increase the color of black grain wine, also effectively improve the mouthfeel of black grain wine, watermelon peel and red bayberry
In containing the reducing sugars such as glucose, blank corn, triticale, black rice, Semen sesami nigrum, amino acid and albumen rich in dateplum persimmon
Matter, in soaking process, Maillard reaction is had occurred in reducing sugar and amino acid, protein, so that the black grain wine of brewing
Mouthfeel more mellowness, meanwhile, the mutual compatibility of anthocyanidin is contained in the lycopene contained in watermelon peel and red bayberry, is significantly improved black
The color of grain wine, so that the black grain wine not only bright, but also taste mellow of preparation.
Compared with Example 5, the color and mouthfeel for the black grain wine that comparative example 2 is made are relatively weaker, and comparative example 2 is matched
It is not added with red bean in side, illustrates that red bean is added in the brewing materials of black grain wine, makes mouthfeel while improving black grain wine color
More preferably, more saponin is contained in red bean, enteron aisle can be stimulated, there is good diuresis, can relieve the effect of alcohol, detoxify, in red bean
Rich in irony, has effects that enrich blood, promote blood circulation, increase physical strength, resistance building, therefore, in the raw material of black grain wine
Middle addition red bean, is conducive to the health of consumer.
Compared with Example 5, the mouthfeel for the black grain wine that comparative example 3 is made is bad, is not added with acid in the formula of comparative example 3
Angle illustrates that tamarind is added in the brewing materials of black grain wine, can be very good the mouthfeel for improving black grain wine, this is because in tamarind
Containing there are many aromatic substance, so that the mouthfeel of black grain wine more mellowness, reducing sugar rich in tamarind, in brewing process
Maillard reaction can also occur with the amino acid and protein method in blank corn, triticale, black rice, Semen sesami nigrum, dateplum persimmon, in turn
The mouthfeel of black grain wine is promoted, so that the black grain wine mouthfeel more mellowness of brewing.
Compared with Example 5, the mouthfeel for the black grain wine that comparative example 4~6 is made is bad, and color is also relatively weaker, comparison
Dry moxa leaf is substituted for the dry leaf of bamboo in 4 brewing process fermentation process of example, replaces the dry leaf of bamboo in 5 brewing process fermentation process of comparative example
It changes dry moxa leaf into, the dry leaf of bamboo and dry moxa leaf is substituted for rice husk in 6 brewing process fermentation process of comparative example, illustrate fermentation process mistake
Using one layer of dry leaf of bamboo is first spread in journey, one layer is repaved to fermentation material, one layer of dry moxa leaf is repaved, repaves one layer of mode to fermentation material
It can be obviously improved the mouthfeel of black grain wine, so that the faint scent in the black grain wine of brewing with the leaf of bamboo is refreshing net, and only with folium artemisiae argyi
Special fragrance, thus the refined exquisiteness of black grain wine soft aroma made, entrance is sweet mellow, and plentiful mellow and full, aftertaste is refreshing net long, by
The liking of consumer.Contain a large amount of flavones, lactone, polysaccharide, chlorophyll, amino acid, vitamin, microelement etc. in the leaf of bamboo
Nutrient, containing minerals, protein, vitamin etc. in folium artemisiae argyi, during the fermentation, these nutrients incorporate in fermentation material from
And make nutrition in the black grain wine of brewing more abundant.From comparative example 4~5 as can be seen that the dry leaf of bamboo or dry moxa is used alone
Such effect is not achieved in Ye Jun, therefore, combines the dry leaf of bamboo with dry moxa leaf in fermentation process, using first spread one layer of dry leaf of bamboo,
One layer is repaved to fermentation material, one layer of dry moxa leaf is repaved, repaves one layer of mode to fermentation material and play unexpected effect.
The above is merely preferred embodiments of the present invention, be not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of black grain wine, which is characterized in that be grouped as by the group of following parts by weight:
30~50 parts of sorghum, 5~10 parts of black glutinous rice, 5~10 parts of black rice, 3~8 parts of blank corn, 1~5 part of triticale, dateplum persimmon 0.5
~3 parts, 0.5~3 part of Semen sesami nigrum, 0.5~2 part of watermelon peel, 3~8 parts of red bean, 1~5 part of red bayberry, 0.1~1 part of tamarind.
2. a kind of black grain wine according to claim 1, which is characterized in that be grouped as by the group of following parts by weight:
43 parts of sorghum, 8 parts of black glutinous rice, 7 parts of black rice, 5 parts of blank corn, 3 parts of triticale, 2 parts of dateplum persimmon, 1.5 parts of Semen sesami nigrum, watermelon peel
1.2 parts, 5 parts of red bean, 3 parts of red bayberry, 0.5 part of tamarind.
3. a kind of brewing method of black grain wine, which comprises the following steps:
S1. according to a kind of formula of black grain wine described in claim 1~2 any one, it is spare to weigh each component；
S2. it is mixed after crushing sorghum, black glutinous rice, black rice, blank corn, triticale, Semen sesami nigrum, red bean, obtains mixed powder, it will
Mixed powder is added to the water carry out boiling, is concentrated to get wet mixed feed；
S3. it is added to the water carry out boiling after pulverizing watermelon peel, red bayberry, tamarind, is concentrated to get puree, it is spare；
S4. the obtained wet mixed feed of step S2 is added to the water and carries out secondary boiled material after obtaining boiling；
S5. boiling step S4 obtained treated material airing obtains cold material to room temperature；
S6. koji powder is added in the cold material obtained to step S5, is uniformly mixing to obtain to fermentation material, carries out fermentation process；
S7. the material after fermentation process step S6 obtained carries out distillation processing, obtains base liquor；
S8. the puree that step S3 is obtained is added in the base liquor that step S7 is obtained, is filtered after impregnating 30 days, obtains one kind after filling
Black grain wine.
4. a kind of brewing method of black grain wine according to claim 3, which is characterized in that digestion time is in step S2
80min, boiling temperature are 95~105 DEG C.
5. a kind of brewing method of black grain wine according to claim 3, which is characterized in that digestion time is in step S3
30min, boiling temperature are 95~105 DEG C.
6. a kind of brewing method of black grain wine according to claim 3, which is characterized in that the secondary boiled time in step S4
For 20min, boiling temperature is 95~105 DEG C.
7. a kind of brewing method of black grain wine according to claim 3, which is characterized in that koji powder and dry in step S6
The mass ratio of material is 1:7.
8. a kind of brewing method of black grain wine according to claim 3, which is characterized in that fermentation process is specific in step S6
Are as follows: pit bottom of pond is completed into pit mud, one layer of dry leaf of bamboo is first spread in pit mud, one layer is repaved to fermentation material, repaves one layer of dry moxa leaf,
One layer is repaved to fermentation material, repeat above-mentioned movement to topmost one layer when fermentation material is from 10~15cm of pit top topmost
One layer seals pit to the dry leaf of bamboo in one layer of fermentation material upper berth, then with pit mud, is sealed anaerobic fermentation, starts fermentation temperature control
It is 25~30 DEG C, hair is after 65 days, the material after obtaining fermentation process.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111826249A (en) * | 2020-08-11 | 2020-10-27 | 江南大学 | Solid-state fermentation black date distilled liquor and preparation method thereof |
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