CN111454804A - Mao bamboo coarse cereal wine and preparation method thereof - Google Patents

Abstract

The invention provides a moso bamboo miscellaneous grain wine and a preparation method thereof, wherein the moso bamboo miscellaneous grain wine comprises the following raw materials: 10-15% of sorghum, 5-10% of glutinous rice, 10-15% of millet, 5-8% of barley, 10-20% of wheat, 5-15% of corn, 5-10% of mung bean, 5-10% of pea and 8-10% of maozhu. The invention integrates various grain crops into a whole, mixes and ferments, adds various tastes to the finished wine, integrates the fragrance of the sorghum wine, the smoothness of the glutinous rice wine, the alcohol of the millet wine, the sweet taste of the corn wine, the strength of the wheat wine and the bean fragrance of the mild pea wine of the mung bean wine, ensures that each taste is neither obvious nor lost, has strong middle-temperature, sweet and fragrant taste, is not up to the head and is not dry. The wine is added with bamboo vinegar extracted from Phyllostachys Pubescens, and has slight acid taste, and can remove active acid in vivo, especially active acid generated by overstrain, smoking, and satiety, and has certain health promotion effect.

Description

Mao bamboo coarse cereal wine and preparation method thereof

Technical Field

The invention relates to the technical field of liquor brewing, in particular to a moso bamboo miscellaneous grain liquor and a preparation method thereof.

Background

The white spirit is the most common wine in China, also becomes distilled spirit, a knife, and the like, is brewed by adopting grains containing starch and is prepared by stewing, saccharifying, fermenting, distilling, ageing and blending, the taste is complete, and the tastes of the white spirits brewed by different grains are greatly different.

The liquor sold in the existing market mostly adopts single raw materials during brewing, such as kaoliang spirit, corn, rice wine and the like, has the characteristics of single taste and larger aftertaste, contains incomplete nutrient substances, and basically has no health-care effect except the addition of traditional Chinese medicinal materials.

Disclosure of Invention

In view of the problems in the prior art, the invention provides a moso bamboo miscellaneous grain wine and a preparation method thereof, and adopts the technical scheme that the wine comprises the following raw materials:

10-15% of sorghum, 5-10% of glutinous rice, 10-15% of millet, 5-8% of barley, 10-20% of wheat, 5-15% of corn, 5-10% of mung bean, 5-10% of pea and 8-10% of maozhu.

Preferably, the method comprises the following raw materials:

15% of sorghum, 8% of glutinous rice, 10% of millet, 5% of barley, 17% of wheat, 15% of corn, 10% of mung bean, 10% of pea and 10% of mao bamboo.

Preferably, the method comprises the following raw materials:

12% of sorghum, 10% of glutinous rice, 14% of millet, 8% of barley, 15% of wheat, 14% of corn, 8% of mung bean, 10% of pea and 9% of mao bamboo.

The method comprises the following raw materials:

10% of sorghum, 9% of glutinous rice, 12% of millet, 5% of barley, 20% of wheat, 15% of corn, 9% of mung bean, 10% of pea and 10% of mao bamboo

A preparation method of moso bamboo miscellaneous grain wine comprises the following steps:

step1, preparing materials: removing hull of high-quality sorghum with hull by using a thresher, collecting bran hull, adding water, boiling at 90-100 deg.C for 10 min, cooling the boiled bran water to normal temperature, pouring into a container containing peeled sorghum rice, and standing for 20 hr. Washing fresh glutinous rice, placing the washed glutinous rice into clear water, standing for 8 hours, collecting rice washing water for later use, placing the glutinous rice and the rice washing water into a steamer according to the mass ratio of 1: 0.4, steaming the glutinous rice for 40 minutes at the temperature of 120 plus 125 ℃ to make the glutinous rice cooked but not soft, wrapping the cooked glutinous rice by using a pocket cloth, soaking the wrapped glutinous rice in cold water at the temperature of 10 ℃ for 1 hour, and taking out the wrapped glutinous rice for later use; soaking fresh millet in clear water for 24 hours, then putting the millet into a steamer, steaming the millet at 120 ℃ for 15 minutes, spraying clear water with the weight of 1/3 of the millet, continuously steaming the millet for 10 minutes, taking the millet out, spreading the millet on a grate, and naturally cooling the millet for later use; removing shells of barley and wheat, soaking in hot water at 75 deg.C for 3 hr, boiling the removed shells at 90-100 deg.C for 10 min, taking out barley and wheat, draining water, and cooling; soaking fresh mung beans in hot water at the temperature of 60 ℃ for 48 hours, and taking out for later use; cleaning fresh pea seedlings, putting the cleaned fresh pea seedlings into water, boiling the cleaned fresh pea seedlings for 10 minutes, and putting the pea seedlings into the pea seedling water for soaking for 24 hours for later use; cleaning fresh moso bamboo, and cutting into bamboo strips with length of 20 x 1cm by a cutting machine for later use;

step2. preliminary steaming: mixing prepared sorghum, glutinous rice, millet, barley, wheat, mung bean and pea together, uniformly stirring, laying sorghum husk, barley husk and wheat husk on the bottom of a steamer, putting the mixture into the steamer, steaming at 120 ℃ for 40 minutes, spreading, and naturally cooling;

step3, stewing the grain: adding sorghum bran water, barley and wheat bran water, rice washing water of glutinous rice and pea seedling water in Step1 into a steamer, adding hot water at 75 ℃ to submerge the surface of grains, stewing for 30 minutes, and then discharging the stewing water;

step4, re-steaming: steaming again for 1 hour at 120 deg.C in a steamer, stopping heating for 10 minutes, steaming again for 20 minutes to make the flowering rate of sorghum, barley, wheat, mung bean and pea at 95%, taking out, and spreading for cooling;

step5. distiller's yeast: spreading and cooling the raw materials in Step4, and adding distiller's yeast at the ambient temperature of 37-38 ℃, wherein the mass of the distiller's yeast is 0.6% of the raw materials;

step6. saccharification: uniformly stirring the raw materials added with the distiller's yeast, putting the raw materials into a constant-temperature incubator, wherein the thickness is less than 6cm, the constant-temperature is 35 ℃, and the saccharification time is 32 hours;

step7, fermentation: taking out the saccharified raw materials, spreading for cooling, transferring to a fermentation tank at a low temperature of 2-5 ℃, compressing and fermenting, wherein the fermentation temperature is 30 ℃, and the fermentation time is 10 days to obtain fermented grains;

step8. distillation: distilling the fermented grains in a liquor distilling pot, wherein the first 5% of the fermented grains are head liquor, the second 2% of the fermented grains are tail liquor, and the rest are finished liquor;

step9. mixing: extracting the cut moso bamboo strips with bamboo vinegar, and adding a bamboo vinegar extracting solution with the mass of 2% of the finished wine after purification;

step10. cellaring: the finished wine added with bamboo vinegar can be blended after being stored in a cellar for 90 days.

A method for extracting moso bamboo vinegar comprises the following steps:

a. putting the moso bamboo strips into a dry distillation kettle, and performing dry distillation at 130 ℃ for 5.5 hours;

b. condensing the volatile matters distilled out by drying into liquid after passing through a condenser, and leading the liquid out to flow into a circular sedimentation tank;

c. standing for 70 days, and pumping out bamboo vinegar from the bamboo vinegar layer by using a suction tube and a pump to obtain crude bamboo vinegar liquid;

d. and c, mixing the crude bamboo vinegar liquid obtained in the step c with diatomite, standing for 4 hours, and filtering out liquid by using a filter press to obtain a purified bamboo vinegar extract.

The invention has the beneficial effects that: the invention integrates various grain crops into a whole, mixes and ferments, adds various tastes to the finished wine, integrates the fragrance of the sorghum wine, the smoothness of the glutinous rice wine, the alcohol of the millet wine, the sweet taste of the corn wine, the strength of the wheat wine and the bean fragrance of the mild pea wine of the mung bean wine, ensures that each taste is neither obvious nor lost, has strong middle-temperature, sweet and fragrant taste, is not up to the head and is not dry. The wine is added with bamboo vinegar extracted from Phyllostachys Pubescens, and has slight acid taste, and can remove active acid in vivo, especially active acid generated by overstrain, smoking, and satiety, and has certain health promotion effect.

Detailed Description

Specific examples are given below to further illustrate the present invention.

Example 1

A wine containing bamboo and miscellaneous grains is prepared from sorghum 15%, glutinous rice 8%, millet 10%, barley 5%, wheat 17%, corn 15%, mung bean 10%, pea 10% and bamboo 10%.

The adopted brewing mode is as follows:

step1, preparing materials: removing hull of high-quality sorghum with hull by using a thresher, collecting bran hull, adding water, boiling at 90-100 deg.C for 10 min, cooling the boiled bran water to normal temperature, pouring into a container containing peeled sorghum rice, and standing for 20 hr. Washing fresh glutinous rice, placing the washed glutinous rice into clear water, standing for 8 hours, collecting rice washing water for later use, placing the glutinous rice and the rice washing water into a steamer according to the mass ratio of 1: 0.4, steaming the glutinous rice for 40 minutes at the temperature of 120 plus 125 ℃ to make the glutinous rice cooked but not soft, wrapping the cooked glutinous rice by using a pocket cloth, soaking the wrapped glutinous rice in cold water at the temperature of 10 ℃ for 1 hour, and taking out the wrapped glutinous rice for later use; soaking fresh millet in clear water for 24 hours, then putting the millet into a steamer, steaming the millet at 120 ℃ for 15 minutes, spraying clear water with the weight of 1/3 of the millet, continuously steaming the millet for 10 minutes, taking the millet out, spreading the millet on a grate, and naturally cooling the millet for later use; removing shells of barley and wheat, soaking in hot water at 75 deg.C for 3 hr, boiling the removed shells at 90-100 deg.C for 10 min, taking out barley and wheat, draining water, and cooling; soaking fresh mung beans in hot water at the temperature of 60 ℃ for 48 hours, and taking out for later use; cleaning fresh pea seedlings, putting the cleaned fresh pea seedlings into water, boiling the cleaned fresh pea seedlings for 10 minutes, and putting the pea seedlings into the pea seedling water for soaking for 24 hours for later use; cleaning fresh moso bamboo, and cutting into bamboo strips with length of 20 x 1cm by a cutting machine for later use;

step2. preliminary steaming: mixing prepared sorghum, glutinous rice, millet, barley, wheat, mung bean and pea together, uniformly stirring, laying sorghum husk, barley husk and wheat husk on the bottom of a steamer, putting the mixture into the steamer, steaming at 120 ℃ for 40 minutes, spreading, and naturally cooling;

step3, stewing the grain: adding sorghum bran water, barley and wheat bran water, rice washing water of glutinous rice and pea seedling water in Step1 into a steamer, adding hot water at 75 ℃ to submerge the surface of grains, stewing for 30 minutes, and then discharging the stewing water;

step4, re-steaming: steaming again for 1 hour at 120 deg.C in a steamer, stopping heating for 10 minutes, steaming again for 20 minutes to make the flowering rate of sorghum, barley, wheat, mung bean and pea at 95%, taking out, and spreading for cooling;

step5. distiller's yeast: spreading and cooling the raw materials in Step4, and adding distiller's yeast at the ambient temperature of 37-38 ℃, wherein the mass of the distiller's yeast is 0.6% of the raw materials;

step6. saccharification: uniformly stirring the raw materials added with the distiller's yeast, putting the raw materials into a constant-temperature incubator, wherein the thickness is less than 6cm, the constant-temperature is 35 ℃, and the saccharification time is 32 hours;

step7, fermentation: taking out the saccharified raw materials, spreading for cooling, transferring to a fermentation tank at a low temperature of 2-5 ℃, compressing and fermenting, wherein the fermentation temperature is 30 ℃, and the fermentation time is 10 days to obtain fermented grains;

step8. distillation: distilling the fermented grains in a liquor distilling pot, wherein the first 5% of the fermented grains are head liquor, the second 2% of the fermented grains are tail liquor, and the rest are finished liquor;

step9. mixing: extracting the cut moso bamboo strips with bamboo vinegar, and adding a bamboo vinegar extracting solution with the mass of 2% of the finished wine after purification;

step10. cellaring: the finished wine added with bamboo vinegar can be blended after being stored in a cellar for 90 days.

A method for extracting moso bamboo vinegar comprises the following steps:

a. putting the moso bamboo strips into a dry distillation kettle, and performing dry distillation at 130 ℃ for 5.5 hours;

b. condensing the volatile matters distilled out by drying into liquid after passing through a condenser, and leading the liquid out to flow into a circular sedimentation tank;

c. standing for 70 days, and pumping out bamboo vinegar from the bamboo vinegar layer by using a suction tube and a pump to obtain crude bamboo vinegar liquid;

d. and c, mixing the crude bamboo vinegar liquid obtained in the step c with diatomite, standing for 4 hours, and filtering out liquid by using a filter press to obtain a purified bamboo vinegar extract.

Sorghum contains rich saturated fatty acid, lipophosphoric acid, sulfanilic acid and the like, and sorghum peel contains tannin, so that special fragrance is generated in the fermentation process, and the wine fragrance is strong.

The glutinous rice contains protein, fat, saccharide and vitamins, and has abundant nutrition and smooth taste.

The corn contains rich vitamin C, the corn embryo tips can enhance the metabolism of human bodies, and the brewing can generate slightly sweet taste.

Barley and wheat contain abundant vitamin B, so the brewed wine is strong and can be quickly put on the head.

Millet contains various amino acids, is usually used for brewing yellow wine, and the white spirit brewed by the millet has aromatic and mellow taste.

The mung beans have the effects of reducing internal heat and detoxifying, and the wine brewed by the mung beans is soft and soft, does not make people feel like the head, is not dry and has pleasant aftertaste.

Pea has less fat and rich amino substances, and can emit special bean fragrance after fermentation.

The bamboo vinegar is the extract of the bamboo after distillation and condensation, can be added into food after removing bamboo oil and tar, can effectively remove active acid in human body, and has the efficacy of more than 30 times of edible vinegar. The polyphenols in bamboo vinegar can be used for preventing arterial blood vessel diseases and cerebrovascular diseases.

Example 2

Example 2 is essentially the same as example 1, except that the starting materials were selected as follows:

12% of sorghum, 10% of glutinous rice, 14% of millet, 8% of barley, 15% of wheat, 14% of corn, 8% of mung bean and pea

10 percent and 9 percent of moso bamboo

Example 3

Example 3 is essentially the same as example 1, except that the starting materials were selected as follows:

10% of sorghum, 9% of glutinous rice, 12% of millet, 5% of barley, 20% of wheat, 15% of corn, 9% of mung bean, 10% of pea and 10% of mao bamboo

Although the present invention has been described in detail with reference to the specific embodiments, the present invention is not limited to the above embodiments, and various changes and modifications without inventive changes may be made within the knowledge of those skilled in the art without departing from the spirit of the present invention.

Claims (6)

1. The moso bamboo coarse cereal wine is characterized in that: the method comprises the following raw materials:

10-15% of sorghum, 5-10% of glutinous rice, 10-15% of millet, 5-8% of barley, 10-20% of wheat, 5-15% of corn, 5-10% of mung bean, 5-10% of pea and 8-10% of maozhu.

2. The moso bamboo miscellaneous grain wine according to claim 1, characterized in that: the method comprises the following raw materials:

15% of sorghum, 8% of glutinous rice, 10% of millet, 5% of barley, 17% of wheat, 15% of corn, 10% of mung bean, 10% of pea and 10% of mao bamboo.

3. The moso bamboo miscellaneous grain wine according to claim 1, characterized in that: the method comprises the following raw materials:

12% of sorghum, 10% of glutinous rice, 14% of millet, 8% of barley, 15% of wheat, 14% of corn, 8% of mung bean, 10% of pea and 9% of mao bamboo.

4. The moso bamboo miscellaneous grain wine according to claim 1, characterized in that: the method comprises the following raw materials:

10% of sorghum, 9% of glutinous rice, 12% of millet, 5% of barley, 20% of wheat, 15% of corn, 9% of mung bean, 10% of pea and 10% of mao bamboo.

5. A preparation method of moso bamboo miscellaneous grain wine is characterized by comprising the following steps: the method comprises the following steps:

step1, preparing materials: removing hull of high-quality sorghum with hull by using a thresher, collecting bran hull, adding water, boiling at 90-100 deg.C for 10 min, cooling the boiled bran water to normal temperature, pouring into a container containing peeled sorghum rice, and standing for 20 hr. Washing fresh glutinous rice, placing the washed glutinous rice into clear water, standing for 8 hours, collecting rice washing water for later use, placing the glutinous rice and the rice washing water into a steamer according to the mass ratio of 1: 0.4, steaming the glutinous rice for 40 minutes at the temperature of 120 plus 125 ℃ to make the glutinous rice cooked but not soft, wrapping the cooked glutinous rice by using a pocket cloth, soaking the wrapped glutinous rice in cold water at the temperature of 10 ℃ for 1 hour, and taking out the wrapped glutinous rice for later use; soaking fresh millet in clear water for 24 hours, then putting the millet into a steamer, steaming the millet at 120 ℃ for 15 minutes, spraying clear water with the weight of 1/3 of the millet, continuously steaming the millet for 10 minutes, taking the millet out, spreading the millet on a grate, and naturally cooling the millet for later use; removing shells of barley and wheat, soaking in hot water at 75 deg.C for 3 hr, boiling the removed shells at 90-100 deg.C for 10 min, taking out barley and wheat, draining water, and cooling; soaking fresh mung beans in hot water at the temperature of 60 ℃ for 48 hours, and taking out for later use; cleaning fresh pea seedlings, putting the cleaned fresh pea seedlings into water, boiling the cleaned fresh pea seedlings for 10 minutes, and putting the pea seedlings into the pea seedling water for soaking for 24 hours for later use; cleaning fresh moso bamboo, and cutting into bamboo strips with length of 20 x 1cm by a cutting machine for later use;

step2. preliminary steaming: mixing prepared sorghum, glutinous rice, millet, barley, wheat, mung bean and pea together, uniformly stirring, laying sorghum husk, barley husk and wheat husk on the bottom of a steamer, putting the mixture into the steamer, steaming at 120 ℃ for 40 minutes, spreading, and naturally cooling;

step3, stewing the grain: adding sorghum bran water, barley and wheat bran water, rice washing water of glutinous rice and pea seedling water in Step1 into a steamer, adding hot water at 75 ℃ to submerge the surface of grains, stewing for 30 minutes, and then discharging the stewing water;

step4, re-steaming: steaming again for 1 hour at 120 deg.C in a steamer, stopping heating for 10 minutes, steaming again for 20 minutes to make the flowering rate of sorghum, barley, wheat, mung bean and pea at 95%, taking out, and spreading for cooling;

step5. distiller's yeast: spreading and cooling the raw materials in Step4, and adding distiller's yeast at the ambient temperature of 37-38 ℃, wherein the mass of the distiller's yeast is 0.6% of the raw materials;

step6. saccharification: uniformly stirring the raw materials added with the distiller's yeast, putting the raw materials into a constant-temperature incubator, wherein the thickness is less than 6cm, the constant-temperature is 35 ℃, and the saccharification time is 32 hours;

step7, fermentation: taking out the saccharified raw materials, spreading for cooling, transferring to a fermentation tank at a low temperature of 2-5 ℃, compressing and fermenting, wherein the fermentation temperature is 30 ℃, and the fermentation time is 10 days to obtain fermented grains;

step8. distillation: distilling the fermented grains in a liquor distilling pot, wherein the first 5% of the fermented grains are head liquor, the second 2% of the fermented grains are tail liquor, and the rest are finished liquor;

step9. mixing: extracting the cut moso bamboo strips with bamboo vinegar, and adding a bamboo vinegar extracting solution with the mass of 2% of the finished wine after purification;

step10. cellaring: the finished wine added with bamboo vinegar can be blended after being stored in a cellar for 90 days.

6. A method for extracting moso bamboo vinegar is characterized by comprising the following steps: the method comprises the following steps:

a. putting the moso bamboo strips into a dry distillation kettle, and performing dry distillation at 130 ℃ for 5.5 hours;

b. condensing the volatile matters distilled out by drying into liquid after passing through a condenser, and leading the liquid out to flow into a circular sedimentation tank;

c. standing for 70 days, and pumping out bamboo vinegar from the bamboo vinegar layer by using a suction tube and a pump to obtain crude bamboo vinegar liquid;

d. and c, mixing the crude bamboo vinegar liquid obtained in the step c with diatomite, standing for 4 hours, and filtering out liquid by using a filter press to obtain a purified bamboo vinegar extract.