CN111849678A - Saussurea lappa flavor Tujia wine and preparation method thereof - Google Patents
Saussurea lappa flavor Tujia wine and preparation method thereof Download PDFInfo
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- CN111849678A CN111849678A CN202010833740.9A CN202010833740A CN111849678A CN 111849678 A CN111849678 A CN 111849678A CN 202010833740 A CN202010833740 A CN 202010833740A CN 111849678 A CN111849678 A CN 111849678A
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- 235000006784 Saussurea lappa Nutrition 0.000 title claims abstract description 27
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 24
- 235000019634 flavors Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241001664510 Saussurea costus Species 0.000 title 1
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 55
- 235000009566 rice Nutrition 0.000 claims abstract description 55
- 244000272264 Saussurea lappa Species 0.000 claims abstract description 26
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 18
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 18
- 235000021307 Triticum Nutrition 0.000 claims abstract description 18
- 240000008042 Zea mays Species 0.000 claims abstract description 18
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 18
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 18
- 235000005822 corn Nutrition 0.000 claims abstract description 18
- 102000004190 Enzymes Human genes 0.000 claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 241000209094 Oryza Species 0.000 claims description 52
- 235000013339 cereals Nutrition 0.000 claims description 41
- 239000012535 impurity Substances 0.000 claims description 22
- 238000011049 filling Methods 0.000 claims description 20
- 229920002472 Starch Polymers 0.000 claims description 19
- 235000019698 starch Nutrition 0.000 claims description 19
- 239000008107 starch Substances 0.000 claims description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 18
- 241000209140 Triticum Species 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 12
- 238000003892 spreading Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000013329 compounding Methods 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 4
- 238000004821 distillation Methods 0.000 claims description 4
- 240000005528 Arctium lappa Species 0.000 claims 3
- 241000132446 Inula Species 0.000 claims 3
- 239000010903 husk Substances 0.000 claims 2
- 244000116484 Inula helenium Species 0.000 claims 1
- 235000002598 Inula helenium Nutrition 0.000 claims 1
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 230000000857 drug effect Effects 0.000 abstract description 4
- 230000000638 stimulation Effects 0.000 abstract description 2
- 208000024891 symptom Diseases 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 3
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 235000019633 pungent taste Nutrition 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- HGINCPLSRVDWNT-UHFFFAOYSA-N Acrolein Chemical compound C=CC=O HGINCPLSRVDWNT-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241001647745 Banksia Species 0.000 description 2
- 206010000059 abdominal discomfort Diseases 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- MNQZXJOMYWMBOU-VKHMYHEASA-N D-glyceraldehyde Chemical compound OC[C@@H](O)C=O MNQZXJOMYWMBOU-VKHMYHEASA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses an aucklandia lappa flavor pit wine and a preparation method thereof, and particularly relates to an aucklandia lappa flavor pit wine which comprises the following raw materials, by weight, 40-50 parts of sorghum, 10-20 parts of rice, 5-15 parts of glutinous rice, 5-15 parts of wheat, 5-10 parts of corn, 15-20 parts of rice hulls, 8-10 parts of Daqu, 5-10 parts of aucklandia lappa and 2.4-3kg of saccharifying enzyme. The invention can adjust the pungency of the Tujiao liquor, improve the flavor of the liquor, solve the uncomfortable symptoms of the stomach by the drug effect of the saussurea lappa, reduce the stimulation of the liquor to the stomach by the drug effect of the saussurea lappa and well protect the stomach.
Description
Technical Field
The invention relates to the technical field of white spirit preparation, in particular to an aucklandia lappa flavor Tujian wine and a preparation method thereof.
Background
During the production process of the white spirit, pentosan is heated to generate a large amount of furfural, so that the white spirit generates bran flavor and dry spicy flavor, the fermentation speed is unbalanced, the fire is fierce, the mouth is blown quickly and fiercely, the yeast is aged too early and dies to cause abnormal fermentation, the yeast alcohol fermentation is not thorough, more acetaldehyde is generated, the spicy flavor of the white spirit is increased, the saccharification is poor, the mixed grains are infected with mixed bacteria, and particularly, the abnormal fermentation is caused by glyceraldehyde and acrolein generated under the action of lactic acid bacteria, so that the spicy flavor of the white spirit is increased; after drinking the white spirit, the stomach discomfort is easily caused, and the white spirit is a common disease of many white spirits.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides an aucklandia root flavor cellar wine and a preparation method thereof.
The invention provides an aucklandia lappa flavor pit wine which comprises the following raw materials, by weight, 40-50 parts of sorghum, 10-20 parts of rice, 5-15 parts of glutinous rice, 5-15 parts of wheat, 5-10 parts of corn, 15-20 parts of rice hulls, 8-10 parts of Daqu, 5-10 parts of aucklandia lappa and 2.4-3kg of saccharifying enzyme.
Preferably, the cellar wine comprises the following raw materials, by weight, 45 parts of sorghum, 15 parts of rice, 10 parts of glutinous rice, 10 parts of wheat, 5 parts of corn, 15 parts of rice hull, 10 parts of Daqu, 10 parts of saussurea lappa and 2.4kg of saccharifying enzyme.
A preparation method of an aucklandia root flavor Tujian wine comprises the following steps:
s1 selecting 45 parts of sorghum, 15 parts of rice, 10 parts of glutinous rice, 10 parts of wheat, 5 parts of corn, 10 parts of Daqu, 10 parts of saussurea lappa and 2.4kg of saccharifying enzyme, and removing impurities from the selected raw materials and cleaning;
s2, batching: adding mother lees during compounding, controlling the acidity to be about 1.2-1.7 and the starch concentration to be about 16% -22%;
s3, crushing 45 parts of sorghum, 15 parts of rice, 10 parts of glutinous rice, 10 parts of wheat, 5 parts of corn, 15 parts of rice hulls, 10 parts of Daqu and 10 parts of saussurea lappa Clarke after impurity removal and cleaning, wherein the crushed materials pass through a standard sieve with the diameter of 1mm to occupy 55-60%, the crushed Daqu can pass through the standard sieve with the diameter of 1mm to occupy 35-40%, and the powder is not more than 20%;
s4, batching by taking a steamer as a unit: the ratio of the fermented grains to the fermented grains is 1:4-5, and the rice hull consumption is 20-22% of the fermented grains;
s5 retort filling: putting into a steamer, filling into the steamer, spreading the steamer, steaming after the bottom is steamed, filling into the steamer after steaming, wherein the air pressure during filling into the steamer is less than or equal to 0.2mpa, and the time for filling into the steamer is controlled to be 26-30 min;
s6 distillation: the liquor is collected for about 16-20min from liquor flowing to liquor taking, the tail is hung for 22-30min, and then grains are steamed with strong fire for 62-69min from liquor flowing to rice steamer discharging;
s7 slurry adding: taking out of the grain tank, pouring into hot water at 85 deg.C, piling for 10-15 min, spreading for cooling, with less bottom layer and more upper layer, average water content in the kiln being 50-55% in winter and 55-59% in summer;
s8, spreading for cooling, adding yeast powder: stirring the grain tank after adding the slurry and being soaked in water for 1-2 times, then turning over the grain tank up and down, cooling and stirring the grain tank for 20-28 minutes, and uniformly scattering yeast powder when the temperature of the grain tank is 30-35 ℃, wherein the yeast adding amount is 8-10% of the original grain;
s9 cellar entry: after the materials are put into the cellar, 1-1.3kg of yeast powder is uniformly scattered at the bottom of the cellar.
Preferably, the sorghum has a moisture content of 12-15%, an impurity content of not higher than 1%, and a starch content of 63-65%.
Preferably, the rice has a moisture content of 12-13%, an impurity content of not higher than 1%, and a starch content of 62-65%.
Preferably, the glutinous rice has a moisture content of 12-15%, an impurity content of not higher than 1%, and a starch content of 62-65%.
Preferably, the moisture content of the wheat is 13-14%, the impurity content is not higher than 1%, and the starch content is 61-62%.
Preferably, the moisture content of the corn is 12-13%, the impurity content is not higher than 1%, and the starch content is 59-61%.
According to the costus root-flavor pit wine and the preparation method thereof, the spicy taste of pit wine can be adjusted, the fragrance of the wine is improved, the stomach discomfort symptom can be solved through the drug effect of costus root, the stimulation of the wine to the stomach can be reduced through the drug effect of costus root, and the stomach can be well protected.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
The banksia rose-flavor Tujia wine comprises, by weight, 40-50 parts of sorghum, 10-20 parts of rice, 5-15 parts of glutinous rice, 5-15 parts of wheat, 5-10 parts of corn, 15-20 parts of rice hulls, 8-10 parts of Daqu, 5-10 parts of banksia rose and 2.4-3kg of saccharifying enzyme.
The soil cellar wine comprises the following raw materials, by weight, 45 parts of sorghum, 15 parts of rice, 10 parts of glutinous rice, 10 parts of wheat, 5 parts of corn, 15 parts of rice hull, 10 parts of Daqu, 10 parts of saussurea lappa and 2.4kg of saccharifying enzyme.
A preparation method of an aucklandia root flavor Tujian wine comprises the following steps:
s1 selecting 45 parts of sorghum, 15 parts of rice, 10 parts of glutinous rice, 10 parts of wheat, 5 parts of corn, 10 parts of Daqu, 10 parts of saussurea lappa and 2.4kg of saccharifying enzyme, and removing impurities from the selected raw materials and cleaning;
s2, batching: adding mother lees during compounding, controlling the acidity to be about 1.2-1.7 and the starch concentration to be about 16% -22%;
s3, crushing 45 parts of sorghum, 15 parts of rice, 10 parts of glutinous rice, 10 parts of wheat, 5 parts of corn, 15 parts of rice hulls, 10 parts of Daqu and 10 parts of saussurea lappa Clarke after impurity removal and cleaning, wherein the crushed materials pass through a standard sieve with the diameter of 1mm to occupy 55-60%, the crushed Daqu can pass through the standard sieve with the diameter of 1mm to occupy 35-40%, and the powder is not more than 20%;
s4, batching by taking a steamer as a unit: the ratio of the fermented grains to the fermented grains is 1:4-5, and the rice hull consumption is 20-22% of the fermented grains;
s5 retort filling: putting into a steamer, filling into the steamer, spreading the steamer, steaming after the bottom is steamed, filling into the steamer after steaming, wherein the air pressure during filling into the steamer is less than or equal to 0.2mpa, and the time for filling into the steamer is controlled to be 26-30 min;
s6 distillation: the liquor is collected for about 16-20min from liquor flowing to liquor taking, the tail is hung for 22-30min, and then grains are steamed with strong fire for 62-69min from liquor flowing to rice steamer discharging;
s7 slurry adding: taking out of the grain tank, pouring into hot water at 85 deg.C, piling for 10-15 min, spreading for cooling, with less bottom layer and more upper layer, average water content in the kiln being 50-55% in winter and 55-59% in summer;
s8, spreading for cooling, adding yeast powder: stirring the grain tank after adding the slurry and being soaked in water for 1-2 times, then turning over the grain tank up and down, cooling and stirring the grain tank for 20-28 minutes, and uniformly scattering yeast powder when the temperature of the grain tank is 30-35 ℃, wherein the yeast adding amount is 8-10% of the original grain;
s9 cellar entry: after the materials are put into the cellar, 1-1.3kg of yeast powder is uniformly scattered at the bottom of the cellar.
In the invention, the sorghum has the moisture content of 12-15%, the impurity content of not higher than 1% and the starch content of 63-65%.
In the invention, the water content of the rice is 12-13%, the impurity content is not higher than 1%, and the starch content is 62-65%.
In the invention, the water content of the glutinous rice is 12-15%, the impurity content is not higher than 1%, and the starch content is 62-65%.
In the invention, the moisture content of the wheat is 13-14%, the impurity content is not higher than 1%, and the starch content is 61-62%.
In the invention, the moisture content of the corn is 12-13%, the impurity content is not higher than 1%, and the starch content is 59-61%.
The invention comprises the following steps: selecting 45 parts of sorghum, 15 parts of rice, 10 parts of glutinous rice, 10 parts of wheat, 5 parts of corn, 10 parts of Daqu, 10 parts of saussurea lappa and 2.4kg of saccharifying enzyme, and removing impurities from the selected raw materials and cleaning; preparing materials: adding mother lees during compounding, controlling the acidity to be about 1.2-1.7 and the starch concentration to be about 16% -22%; crushing 45 parts of sorghum, 15 parts of rice, 10 parts of glutinous rice, 10 parts of wheat, 5 parts of corn, 15 parts of rice hull, 10 parts of Daqu and 10 parts of saussurea lappa, wherein the crushed materials pass through a standard sieve with the diameter of 1mm to occupy 55-60%, the crushed Daqu can pass through standard sieve holes with the diameter of 1mm to occupy 35-40%, and the powder is not more than 20%; preparing materials by taking a steamer as a unit: the ratio of the fermented grains to the fermented grains is 1:4-5, and the rice hull consumption is 20-22% of the fermented grains; and (4) steamer filling: putting into a steamer, filling into the steamer, spreading the steamer, steaming after the bottom is steamed, filling into the steamer after steaming, wherein the air pressure during filling into the steamer is less than or equal to 0.2mpa, and the time for filling into the steamer is controlled to be 26-30 min; and (3) distillation: the liquor is collected for about 16-20min from liquor flowing to liquor taking, the tail is hung for 22-30min, and then grains are steamed with strong fire for 62-69min from liquor flowing to rice steamer discharging; adding slurry: taking out of the grain tank, pouring into hot water at 85 deg.C, piling for 10-15 min, spreading for cooling, with less bottom layer and more upper layer, average water content in the kiln being 50-55% in winter and 55-59% in summer; spreading for cooling, and adding yeast powder: stirring the grain tank after adding the slurry and being soaked in water for 1-2 times, then turning over the grain tank up and down, cooling and stirring the grain tank for 20-28 minutes, and uniformly scattering yeast powder when the temperature of the grain tank is 30-35 ℃, wherein the yeast adding amount is 8-10% of the original grain; entering a cellar: after the materials are put into the cellar, 1-1.3kg of yeast powder is uniformly scattered at the bottom of the cellar.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. The costus root flavor Tujia wine is characterized by comprising, by weight, 40-50 parts of sorghum, 10-20 parts of rice, 5-15 parts of glutinous rice, 5-15 parts of wheat, 5-10 parts of corn, 15-20 parts of rice husk, 8-10 parts of Daqu, 5-10 parts of costus root and 2.4-3kg of saccharifying enzyme.
2. The costus root flavor pit wine is characterized by comprising the following raw materials, by weight, 45 parts of sorghum, 15 parts of rice, 10 parts of glutinous rice, 10 parts of wheat, 5 parts of corn, 15 parts of rice husk, 10 parts of Daqu, 10 parts of costus root and 2.4kg of saccharifying enzyme.
3. A preparation method of an aucklandia root flavor Tujia wine is characterized by comprising the following steps:
s1 selecting 45 parts of sorghum, 15 parts of rice, 10 parts of glutinous rice, 10 parts of wheat, 5 parts of corn, 10 parts of Daqu, 10 parts of saussurea lappa and 2.4kg of saccharifying enzyme, and removing impurities from the selected raw materials and cleaning;
s2, batching: adding mother lees during compounding, controlling the acidity to be about 1.2-1.7 and the starch concentration to be about 16% -22%;
s3, crushing 45 parts of sorghum, 15 parts of rice, 10 parts of glutinous rice, 10 parts of wheat, 5 parts of corn, 15 parts of rice hulls, 10 parts of Daqu and 10 parts of saussurea lappa Clarke after impurity removal and cleaning, wherein the crushed materials pass through a standard sieve with the diameter of 1mm to occupy 55-60%, the crushed Daqu can pass through the standard sieve with the diameter of 1mm to occupy 35-40%, and the powder is not more than 20%;
s4, batching by taking a steamer as a unit: the ratio of the fermented grains to the fermented grains is 1:4-5, and the rice hull consumption is 20-22% of the fermented grains;
s5 retort filling: putting into a steamer, filling into the steamer, spreading the steamer, steaming after the bottom is steamed, filling into the steamer after steaming, wherein the air pressure during filling into the steamer is less than or equal to 0.2mpa, and the time for filling into the steamer is controlled to be 26-30 min;
s6 distillation: the liquor is collected for about 16-20min from liquor flowing to liquor taking, the tail is hung for 22-30min, and then grains are steamed with strong fire for 62-69min from liquor flowing to rice steamer discharging;
s7 slurry adding: taking out of the grain tank, pouring into hot water at 85 deg.C, piling for 10-15 min, spreading for cooling, with less bottom layer and more upper layer, average water content in the kiln being 50-55% in winter and 55-59% in summer;
s8, spreading for cooling, adding yeast powder: stirring the grain tank after adding the slurry and being soaked in water for 1-2 times, then turning over the grain tank up and down, cooling and stirring the grain tank for 20-28 minutes, and uniformly scattering yeast powder when the temperature of the grain tank is 30-35 ℃, wherein the yeast adding amount is 8-10% of the original grain;
s9 cellar entry: after the materials are put into the cellar, 1-1.3kg of yeast powder is uniformly scattered at the bottom of the cellar.
4. The preparation method of the inula lappa flavor cellar wine as claimed in claim 3, wherein the sorghum has a moisture content of 12-15%, an impurity content of not higher than 1%, and a starch content of 63-65%.
5. The preparation method of the inula lappa flavor cellar wine as claimed in claim 3, wherein the water content of the rice is 12-13%, the impurity content is not higher than 1%, and the starch content is 62-65%.
6. The preparation method of Inula helenium flavor Chenjiao wine as claimed in claim 3, wherein the glutinous rice has a moisture content of 12-15%, an impurity content of not higher than 1%, and a starch content of 62-65%.
7. The preparation method of the aucklandia root flavor cellar wine as claimed in claim 3, wherein the moisture content of wheat is 13-14%, the impurity content is not higher than 1%, and the starch content is 61-62%.
8. The preparation method of the inula lappa flavor cellar wine as claimed in claim 3, wherein the moisture content of the corn is 12-13%, the impurity content is not higher than 1%, and the starch content is 59-61%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010833740.9A CN111849678A (en) | 2020-08-18 | 2020-08-18 | Saussurea lappa flavor Tujia wine and preparation method thereof |
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| CN202010833740.9A CN111849678A (en) | 2020-08-18 | 2020-08-18 | Saussurea lappa flavor Tujia wine and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102443517A (en) * | 2010-10-12 | 2012-05-09 | 周金成 | Chinese herbal medicinal health wine for stomach strengthening and spleen invigorating and preparation method thereof |
| CN102703274A (en) * | 2012-05-14 | 2012-10-03 | 顷群旺 | Soft and strong aromatic wine and preparation method thereof |
| CN103432525A (en) * | 2013-08-29 | 2013-12-11 | 黄平县润发药业农民专业合作社 | Spleen and stomach tonifying medicinal liquor |
| CN104383412A (en) * | 2014-10-27 | 2015-03-04 | 弋盘芹 | Depression-resolving health traditional Chinese medicine liquor and preparation method thereof |
-
2020
- 2020-08-18 CN CN202010833740.9A patent/CN111849678A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102443517A (en) * | 2010-10-12 | 2012-05-09 | 周金成 | Chinese herbal medicinal health wine for stomach strengthening and spleen invigorating and preparation method thereof |
| CN102703274A (en) * | 2012-05-14 | 2012-10-03 | 顷群旺 | Soft and strong aromatic wine and preparation method thereof |
| CN103432525A (en) * | 2013-08-29 | 2013-12-11 | 黄平县润发药业农民专业合作社 | Spleen and stomach tonifying medicinal liquor |
| CN104383412A (en) * | 2014-10-27 | 2015-03-04 | 弋盘芹 | Depression-resolving health traditional Chinese medicine liquor and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 侯天印等: "《胃肠疾病偏验方与食疗》", 31 May 2010, 金盾出版社 * |
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Application publication date: 20201030 |
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