CN111423950A - Method for making sweet corn wine - Google Patents
Method for making sweet corn wine Download PDFInfo
- Publication number
- CN111423950A CN111423950A CN202010305412.1A CN202010305412A CN111423950A CN 111423950 A CN111423950 A CN 111423950A CN 202010305412 A CN202010305412 A CN 202010305412A CN 111423950 A CN111423950 A CN 111423950A
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- CN
- China
- Prior art keywords
- corn
- sweet
- powder
- wine
- corn flour
- 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
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 126
- 241000482268 Zea mays subsp. mays Species 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 14
- 240000008042 Zea mays Species 0.000 claims abstract description 107
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 107
- 235000005822 corn Nutrition 0.000 claims abstract description 107
- 235000013312 flour Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 235000009508 confectionery Nutrition 0.000 claims abstract description 12
- 238000010025 steaming Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 41
- 239000004744 fabric Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000005360 mashing Methods 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 241000628997 Flos Species 0.000 claims 1
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 210000000582 semen Anatomy 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract 1
- 235000001497 healthy food Nutrition 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 9
- 235000013339 cereals Nutrition 0.000 description 9
- 238000009835 boiling Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 244000130270 Fagopyrum tataricum Species 0.000 description 1
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 240000000275 Persicaria hydropiper Species 0.000 description 1
- 235000017337 Persicaria hydropiper Nutrition 0.000 description 1
- 240000008663 Persicaria orientalis Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000197580 Poria cocos Species 0.000 description 1
- 235000008599 Poria cocos Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
Abstract
The invention discloses a method for preparing sweet corn wine, which comprises the steps of soaking corn flour to form wet corn flour, steaming, cooling to about 30 ℃, adding sweet distiller's yeast into the cooked corn flour for fermentation, injecting the fermented corn flour into clear water for reaction, and forming the sweet corn wine after about 3 days. The invention has higher nutritive value, has no harm to human body, has no additive in the preparation method, and is a green and healthy food which is absolutely natural and has no pollution.
Description
Technical Field
The invention belongs to the technical field of wine making, and particularly relates to a method for making sweet corn wine.
Background
The corn wine is also called corn wine and is brewed by mainly using corn as a brewing raw material, and the corn wine is orange yellow in appearance, clear and transparent, free of impurity and foreign matter, mellow in wine taste and sweet in taste. The corn wine is rich in nutrition, has refreshing fragrance, and is a moderate sweet wine product. The production flow of the corn wine is different because the geographical environments of all the parts are different.
The corn wine in the prior art is easy to have dry mouth, spicy mouth or top after drinking. Because the working procedures such as saccharification, fermentation and the like are unreasonable, the yield of high-quality corn wine is low, and the nutrition loss is heavy.
Disclosure of Invention
The invention aims to provide a method for making sweet corn wine, which has higher nutritive value and does not have any harm to human body.
The invention is realized by the following technical scheme:
a method for making sweet corn wine comprises the following steps:
1) slowly injecting boiled water into the corn flour, and continuously stirring the corn flour for soaking until the corn flour is powdery and not viscous;
2) wrapping wet corn flour with steaming cloth, steaming in a steamer, and naturally cooling to about 30 deg.C;
3) the steamed corn flour, which has not yet been cooled to 30 ℃, must be completely ground into powder;
4) then, sweet distiller's yeast is scattered into the cooked corn flour and is uniformly stirred, and then the cooked corn flour is wrapped by steaming cloth and is put into a ventilated container for fermentation, wherein the temperature in a fermentation chamber is about 25 ℃;
5) mashing the corn balls into powder after fermentation, putting into a container, adding clear water, stirring (cold boiled water is the best), and placing in a drying room for about 3 days to obtain sweet corn wine (room temperature is about 25 deg.C is the best).
Furthermore, the hot clean water is above 85 ℃.
Further, the mass ratio of the sweet distiller's yeast to the corn flour is 1: about 300 a.
Furthermore, the volume ratio of the corn ball to the clear water is about 1: 2.
Furthermore, the corn flour is equivalent to corn flour, and the sweet corn wine is equivalent to sweet corn wine.
Further, the raw materials of the sweet distiller's yeast comprise poria cocos, rhizoma smilacis glabrae, polygonum flaccidum, distiller's yeast, polygonum orientale, caulis polygoni multiflori, rice, sticky rice, tartary buckwheat and wheat.
The invention has the beneficial effects that:
the sweet corn wine has light smell and sweet taste, can be used as a beverage to quench thirst, can be used for allaying hunger of grains, and can achieve two purposes at one stroke. Although the wine is called as wine, the wine has light wine fragrance when tasted, and has a little wine strength after tasted, so that people feel refreshing. The product can also be called as coarse cereals, wherein the product is prepared from corn flour and boiled water except a little of distiller's yeast, has high nutritive value and does not have any harm to human bodies. The whole preparation process can not be stained with oil stain and the like, and no salt, chicken essence, monosodium glutamate, chili powder, pepper powder, soybean oil, vinegar and the like or other additives are added, so that the green health food is absolutely natural and pollution-free.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to specific embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Preparing corn (corn) powder:
selecting high-quality corn with smooth and plump particle surface, washing and cleaning the corn, and then placing the corn under the sun for solarization or in a dry place to dry or sun-dry the corn (corn) grains so as to evaporate water in the corn grains.
The method comprises the following steps: then the dried or aired corn (corn) grains are put into a grinding disc, and are ground into powder, then the shells (skins) of the corn (corn) grains in the powder are screened out by a screen, and the remaining powder is the corn (corn) powder.
The second method comprises the following steps: or the dried or aired corn grains are put into a special shell stirring machine, and the shells (skins) of the corn grains are removed. Then the corn (corn) grains without the shells (husks) are put into a grinding disc and a mincing machine to be made into powder, and then the corn (corn) powder can be obtained.
Example 2
The preparation method of the sweet corn (corn) wine comprises the following steps:
1) taking the prepared corn (corn) powder out, putting the corn powder into a basin, slowly pouring boiling water which is just boiled to over 85 ℃, kneading the corn (corn) powder from the dry powder into wet powder by using an appliance or hands while pouring the water, wherein the water amount is based on the condition that all the dry corn (corn) powder is in contact with the boiling water and the corn (corn) powder is still powder and is not changed into sticky state.
2) And then wrapping the kneaded wet corn (corn) powder with a steaming cloth, putting the wrapped corn (corn) powder into a steamer, steaming for about 30-40 minutes, and completely steaming the corn (corn) powder until the corn (corn) powder is completely cooked.
3) Or kneading corn (corn) powder into shape of corn cake, steaming, and mashing.
After the corn (corn) powder or the corn cake is steamed, the corn (corn) powder or the corn cake is taken out and put into a clean container to be smashed into powder, and then the powder is cooled to about 30 ℃ (natural cooling). During the cooling process, all of the solidified corn (corn) flour is crushed to a powder form.
4) When the temperature of corn (corn) powder or corn cake is cooled to about 30 ℃, homemade sweet wine yeast or commercially available sweet wine yeast prepared according to the proportion is uniformly sprinkled into the corn (corn) powder or corn cake, and then the corn (corn) powder is continuously stirred to enable the sweet wine yeast sprinkled into the corn (corn) powder to be scattered at each corner.
Then, the corn (corn) powder or the corn cake is wrapped by the steamed cloth again and put into a ventilated container for heat preservation and fermentation for about 3 days, the fermentation time can be determined by the indoor temperature (the indoor temperature is optimally 25 ℃), and the fermentation can be completed in about 3 days generally. (low temperature, slow fermentation time, high temperature, fast fermentation time).
4) After fermentation is completed, the corn (corn) flour that has been agglomerated can be removed from the steamed cloth. Taking out, putting into a prepared container, mashing the corn (corn) powder which is formed into blocks into powder again, pouring clear water into the container after mashing, stirring with a utensil at the same time, and waiting until the ratio of the corn (corn) powder to the clear water is 1: and about 2, the pouring of clear water (optimally cooled boiled water) is stopped.
5) After stirring, a barrel or a jar or other containers filled with corn wine are placed in a dry room with proper temperature, the indoor temperature is preferably about 25 ℃ (the temperature is too high and is easy to stimulate the fermentation of distiller's yeast to be accelerated, so that the taste and the quality guarantee period of finished products are influenced), and sweet corn (corn) wine is formed after 2 days or so after the clear water and the corn (corn) powder react.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. The preparation method of the sweet corn wine is characterized by comprising the following steps:
1) slowly injecting clear boiled water into the corn flour, and continuously stirring the corn flour for soaking until the corn flour is powdery and not viscous;
2) wrapping wet corn flour with steaming cloth, steaming in a steamer, and naturally cooling to about 30 deg.C;
3) the steamed corn flour, which has not yet been cooled to 30 ℃, must be completely ground into powder;
4) then, sweet distiller's yeast is scattered into the cooked corn flour and is uniformly stirred, the cooked corn flour is wrapped by steaming cloth and is placed into a ventilated container for fermentation, and the indoor temperature is about 25 ℃;
5) and after the fermentation is finished, mashing the corn balls into powder, putting the powder into a container, then injecting cold boiled water, stirring, and placing the mixture in a drying room at room temperature for about 3 days to obtain the sweet corn wine.
2. The method for making sweet corn wine according to claim 1, wherein the hot clear water is above 85 ℃.
3. The method for making sweet corn wine according to claim 1, wherein the mass ratio of the sweet distiller's yeast to the corn flour is 1: 300.
4. the method for making sweet corn wine according to claim 1, wherein the volume ratio of the corn dough to the clear water is 1: 2.
5. The method for making sweet corn wine as claimed in claim 1, wherein the raw materials of said sweet distiller's yeast include Poria, rhizoma Smilacis Glabrae, herba Polygoni Hydropiperis, herba distiller's yeast, flos Polygoni Caespitosi, caulis Polygoni Multiflori and rice, Oryza Glutinosa, radix Et rhizoma Fagopyri Tatarici, and semen Tritici Aestivi.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010305412.1A CN111423950A (en) | 2020-04-17 | 2020-04-17 | Method for making sweet corn wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010305412.1A CN111423950A (en) | 2020-04-17 | 2020-04-17 | Method for making sweet corn wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111423950A true CN111423950A (en) | 2020-07-17 |
Family
ID=71556510
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010305412.1A Pending CN111423950A (en) | 2020-04-17 | 2020-04-17 | Method for making sweet corn wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111423950A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102286316A (en) * | 2010-06-17 | 2011-12-21 | 熊力夫 | Kudzuvine root distiller yeast and formula and production method thereof |
| CN103666928A (en) * | 2013-12-19 | 2014-03-26 | 蒙金妹 | Method for brewing sweet wine by utilizing corn as main raw material |
| CN104745380A (en) * | 2013-12-31 | 2015-07-01 | 青岛休闲食品有限公司 | Method for brewing sweet wine from corn |
| CN105754787A (en) * | 2015-08-04 | 2016-07-13 | 安徽陈瑶湖黄酒有限公司 | Glutinous rice-added corn liquor brewing method |
| CN107557218A (en) * | 2017-09-25 | 2018-01-09 | 刘连锋 | The koji of spleen benefiting and stimulating the appetite |
| CN109181953A (en) * | 2018-11-16 | 2019-01-11 | 霍予青 | A kind of brewing method of corn sweet wine |
-
2020
- 2020-04-17 CN CN202010305412.1A patent/CN111423950A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102286316A (en) * | 2010-06-17 | 2011-12-21 | 熊力夫 | Kudzuvine root distiller yeast and formula and production method thereof |
| CN103666928A (en) * | 2013-12-19 | 2014-03-26 | 蒙金妹 | Method for brewing sweet wine by utilizing corn as main raw material |
| CN104745380A (en) * | 2013-12-31 | 2015-07-01 | 青岛休闲食品有限公司 | Method for brewing sweet wine from corn |
| CN105754787A (en) * | 2015-08-04 | 2016-07-13 | 安徽陈瑶湖黄酒有限公司 | Glutinous rice-added corn liquor brewing method |
| CN107557218A (en) * | 2017-09-25 | 2018-01-09 | 刘连锋 | The koji of spleen benefiting and stimulating the appetite |
| CN109181953A (en) * | 2018-11-16 | 2019-01-11 | 霍予青 | A kind of brewing method of corn sweet wine |
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| 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: 20200717 |