CN113801752A - Brewing process of cyperus esculentus white spirit - Google Patents
Brewing process of cyperus esculentus white spirit Download PDFInfo
- Publication number
- CN113801752A CN113801752A CN202111222874.8A CN202111222874A CN113801752A CN 113801752 A CN113801752 A CN 113801752A CN 202111222874 A CN202111222874 A CN 202111222874A CN 113801752 A CN113801752 A CN 113801752A
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- CN
- China
- Prior art keywords
- cyperus esculentus
- mixture
- baijiu
- water
- white spirit
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- 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
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- 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
Abstract
The invention discloses a brewing process of cyperus esculentus white spirit, which takes cyperus esculentus and water as raw materials and comprises the following steps: selecting cyperus esculentus as a raw material; removing stems and leaves of cyperus esculentus to obtain cyperus esculentus; washing the cyperus esculentus, and airing the cyperus esculentus in the sun after washing to remove surface moisture; crushing cyperus esculentus to obtain cyperus esculentus fine powder; adding a proper amount of water into the cyperus esculentus fine powder to obtain a pasty mixture; adding rice hulls into the pasty mixture and uniformly stirring to prepare a mixture with hulls; introducing the mixture with the shell into a boiler, gelatinizing for a period of time, and taking out to obtain a gelatinized mixture; scattering the gelatinized mixture, and cooling the gelatinized mixture at normal temperature to prepare a crushed mixture; after the crushed mixture is reduced to a certain temperature, adding a proper amount of water, leaven and yeast into the pool for fermentation for a plurality of hours to obtain a fermentation product, relating to the technical field of white spirit brewing, wherein the taste is smooth, and the wine body is full and complete; has pleasant style of grain wine.
Description
Technical Field
The invention relates to the technical field of white spirit brewing, in particular to a brewing process of cyperus esculentus white spirit.
Background
Cyperus esculentus L is a plant of the genus Cyperus of the family Cyperaceae. The stem and leaf are clustered, the tillering force is strong, the stem is triangular, the stem is wrapped by the leaves, and the plant height can reach 100 cm. The single leaves are intergrown, the leaves are long and narrow, the average length is 65 cm, and the width is 0.5 cm. The stem and fruit are elliptic, with length of 1-2 cm and diameter of 0.7-2 cm. Has knots and scales, and the scales at the bud end are fine and dense. A few plants bloom, buds grow in inflorescences, flowers grow at the top of main stems, flowers are amphoteric, and each ear has 8-30 flowers.
The original product of cyperus esculentus, Beijing botanical garden, plant institute of Chinese academy of sciences, in 1960, was successfully introduced into Bagalia for testing, and then tested in inner Mongolia, Liaoning, Guangdong, Guangxi, Fujian, Xinjiang, Gansu and other areas.
Belongs to positive plants, and is lucidient. Drought tolerance, waterlogging tolerance, barren tolerance and saline-alkali tolerance.
The cyperus esculentus is an economic crop integrating grain, oil, grazing and feeding, and has high quality, high yield and wide comprehensive utilization prospect. Is not only a good oil crop, but also a good feed for livestock, and can be used as a good pasture for development and planting. In addition, it can be used as lubricating oil and soap.
In the domestic market, there are basically few precedent for brewing the white spirit by using the cyperus esculentus, and the cyperus esculentus has many advantages per se, so that the cyperus esculentus certainly occupies a place in the market of the white spirit in the future, and therefore, an effective brewing method is needed for processing the cyperus esculentus to obtain the high-quality white spirit.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a brewing process of cyperus esculentus white spirit, and solves the problem that no excellent cyperus esculentus white spirit brewing process exists in the prior art.
In order to achieve the purpose, the invention is realized by the following technical scheme: a brewing process of cyperus esculentus white spirit takes cyperus esculentus and water as raw materials and comprises the following steps:
selecting cyperus esculentus as a raw material;
removing stems and leaves of the cyperus esculentus to obtain cyperus esculentus;
washing the cyperus esculentus, and airing the cyperus esculentus in the sun after washing to remove surface moisture;
crushing the cyperus esculentus to obtain cyperus esculentus fine powder;
adding a proper amount of water to the cyperus esculentus fine powder to obtain a pasty mixture;
adding rice hulls into the pasty mixture and uniformly stirring to prepare a mixture with hulls;
introducing the mixture with the shell into a boiler, gelatinizing for a period of time, and taking out to obtain a gelatinized mixture;
scattering the gelatinized mixture, and cooling the gelatinized mixture at normal temperature to prepare a crushed mixture;
after the temperature of the crushed mixture is reduced to a certain temperature, adding a proper amount of water, leaven and yeast into the mixture, and fermenting the mixture in a tank for a plurality of hours to obtain a fermented product;
distilling the fermented substance in a pot to obtain liquor, and cellaring the liquor for several months;
and finally, taking the cellared white spirit out of the warehouse, scheduling and filtering to prepare the finished white spirit.
Preferably, the cyperus esculentus fine powder is fine powder with 20 meshes.
Preferably, the pasty mixture consists of 60-70% by weight of the fine cyperus esculentus powder and 40-30% by weight of water;
the mixture with the shell consists of 80-85 wt% of the pasty mixture and 20-15 wt% of rice hulls.
Preferably, the time for gelatinization of the shelled mixture is 40 minutes.
Preferably, the fermentation time of the fermentation product is 288 hours, and the mass percentage of the crushed mixture, the water, the yeast and the yeast is 40-50%: 60% -40%: 18% -10%: 1 to 2 percent.
Preferably, the cellaring time of the white spirit is 18 months, the white spirit is held by a wooden wine sea, and the white spirit is in a sealed cavity for continuous fermentation.
Preferably, the temperature of the comminuted mixture is from 30 ℃ to 25 ℃.
Preferably, the filtration method is a resistance retention method or a gravity settling method.
Advantageous effects
The invention provides a brewing process of cyperus esculentus white spirit. The cyperus esculentus white spirit brewing process has the beneficial effects that the cyperus esculentus white spirit brewing process adopts a method combining a fermentation process and a gelatinization process. The wine brewed by the fermentation process is very soft and harmonious, and the gelatinization process can better keep the original nutrition and components of the cyperus esculentus. Therefore, synthetic substances such as artificially synthesized pigments, spices and the like are not required to be added in the production process, and the wine liquid is natural light yellow or transparent, clear and transparent; has pure, thick, elegant and harmonious grain fragrance; the taste is smooth, and the wine body is full and complete; has pleasant style of grain wine.
Detailed Description
The technical solutions in the embodiments of the present invention are 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. 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.
The invention provides a technical scheme that: a brewing process of cyperus esculentus white spirit takes cyperus esculentus and water as raw materials and comprises the following steps:
s1, selecting cyperus esculentus as a raw material;
s2, removing stems and leaves of the cyperus esculentus to obtain cyperus esculentus;
s3, washing the cyperus esculentus, and airing the cyperus esculentus in the sun after washing to remove surface moisture;
s4, crushing the cyperus esculentus to obtain cyperus esculentus fine powder;
s5, adding a proper amount of water into the cyperus esculentus fine powder to obtain a pasty mixture;
s6, adding rice hulls into the pasty mixture and uniformly stirring to prepare a mixture with hulls;
s7, introducing the mixture with the shell into a boiler, gelatinizing for a period of time, and taking out to obtain a gelatinized mixture;
s8, scattering the gelatinized mixture, and cooling the gelatinized mixture at normal temperature to prepare a crushed mixture;
s9, after the temperature of the crushed mixture is reduced to a certain temperature, adding a proper amount of water, leaven and yeast into the mixture, and fermenting the mixture for a plurality of hours in a tank to obtain a fermented product;
s10, putting the fermented product into a pot to distill white spirit, and cellaring the white spirit for months;
and S11, finally, discharging the cellared white spirit out of the warehouse, scheduling and filtering to obtain the finished white spirit.
The cyperus esculentus fine powder is fine powder of 20 meshes.
The pasty mixture consists of 60-70 wt% of the cyperus esculentus fine powder and 40-30 wt% of water;
the mixture with the shell consists of 80-85 wt% of the pasty mixture and 20-15 wt% of rice hulls.
The time for the gelatinization of the shelled mixture was 40 minutes.
The fermentation time of the fermentation product is 288 hours, and the mass percentage of the crushed mixture, the water, the yeast and the yeast is 40-50%: 60% -40%: 18% -10%: 1 to 2 percent.
The cellaring time of the white spirit is 18 months, the white spirit is held by wooden wine sea, and the white spirit is in a sealed cavity for continuous fermentation.
The temperature of the crumble mixture is 30 ℃ to 25 ℃.
The filtration method is a resistance retention method or a gravity settling method.
All the electrical components in the present application are connected with the power supply adapted to the electrical components through the wires, and an appropriate controller should be selected according to actual conditions to meet the control requirements, and specific connection and control sequences should be obtained.
Example (b): in step S4, the crushed fine powder is sieved, crushed by a stainless steel crusher and sieved by a 40-mesh standard sieve to obtain chufa powder for later use.
Pasting: taking 800kg of cyperus bean pulp powder, adding water with the same mass, controlling the stirring speed to be 105rpm, stirring for 2 hours at room temperature to ensure that cyperus bean pulp powder particles fully absorb water and expand, and then adding rice hulls; heating the mixed material to 65 ℃, and continuing stirring for 1 hour to fully gelatinize the cyperus esculentus meal; adding liquid medium-temperature alpha-amylase accounting for 0.03% of the mass of the mixture, and continuously stirring for 1 hour for enzymolysis extraction to obtain a mixed material of the cyperus esculentus starch subjected to enzymolysis extraction;
and finally, adding water, leaven and yeast to ferment to obtain a fermented product, then cellaring the fermented product to obtain a liquor stock solution, and adding a proper amount of drinking water into the liquor stock solution to reduce the concentration to about 42 ℃, so that the liquor can be filled for drinking.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation. The use of the phrase "comprising one of the elements does not exclude the presence of other like elements in the process, method, article, or apparatus that comprises the element.
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 (8)
1. A brewing process of cyperus esculentus white spirit takes cyperus esculentus and water as raw materials and is characterized by comprising the following steps:
selecting cyperus esculentus as a raw material;
removing stems and leaves of the cyperus esculentus to obtain cyperus esculentus;
washing the cyperus esculentus, and airing the cyperus esculentus in the sun after washing to remove surface moisture;
crushing the cyperus esculentus to obtain cyperus esculentus fine powder;
adding a proper amount of water to the cyperus esculentus fine powder to obtain a pasty mixture;
adding rice hulls into the pasty mixture and uniformly stirring to prepare a mixture with hulls;
introducing the mixture with the shell into a boiler, gelatinizing for a period of time, and taking out to obtain a gelatinized mixture;
scattering the gelatinized mixture, and cooling the gelatinized mixture at normal temperature to prepare a crushed mixture;
after the temperature of the crushed mixture is reduced to a certain temperature, adding a proper amount of water, leaven and yeast into the mixture, and fermenting the mixture in a tank for a plurality of hours to obtain a fermented product;
distilling the fermented substance in a pot to obtain liquor, and cellaring the liquor for several months;
and finally, taking the cellared white spirit out of the warehouse, scheduling and filtering to prepare the finished white spirit.
2. The brewing process of the cyperus esculentus baijiu as claimed in claim 1, wherein the cyperus esculentus fine powder is 20-mesh fine powder.
3. The process for brewing the cyperus esculentus baijiu according to claim 1, wherein the pasty mixture consists of 60-70 wt% of the cyperus esculentus fine powder and 40-30 wt% of water;
the mixture with the shell consists of 80-85 wt% of the pasty mixture and 20-15 wt% of rice hulls.
4. The process of brewing the cyperus esculentus baijiu according to claim 1, wherein the gelatinization time of the shelled mixture is 40 minutes.
5. The brewing process of the cyperus esculentus baijiu according to claim 1, wherein the fermentation time of the fermentation product is 288 hours, and the mass percentages of the crushed mixture, the water, the yeast and the yeast are 40% -50%: 60% -40%: 18% -10%: 1 to 2 percent.
6. The brewing process of the cyperus esculentus baijiu according to claim 1, wherein the cellaring time of the baijiu is 18 months, the baijiu is held by wooden wine seas, and the baijiu is continuously fermented in a sealed cavity.
7. The brewing process of the cyperus esculentus baijiu according to claim 1, wherein the temperature of the crushed mixture is 30-25 ℃.
8. The brewing process of the cyperus esculentus baijiu according to claim 1, wherein the filtering method is a resistance retention method or a gravity settling method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111222874.8A CN113801752A (en) | 2021-10-20 | 2021-10-20 | Brewing process of cyperus esculentus white spirit |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111222874.8A CN113801752A (en) | 2021-10-20 | 2021-10-20 | Brewing process of cyperus esculentus white spirit |
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| Publication Number | Publication Date |
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| CN113801752A true CN113801752A (en) | 2021-12-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202111222874.8A Pending CN113801752A (en) | 2021-10-20 | 2021-10-20 | Brewing process of cyperus esculentus white spirit |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114854485A (en) * | 2022-04-14 | 2022-08-05 | 黑龙江天壤农业科技发展有限公司 | Method for preparing cyperus esculentus edible oil by adopting spiral oil press |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1321738A (en) * | 2001-04-19 | 2001-11-14 | 杨玉秋 | Rush nut liquor |
| CN108315190A (en) * | 2018-05-02 | 2018-07-24 | 西南复星（北京）科技有限公司 | A kind of chinese cymbidium blade profile rush nut liquor and preparation method thereof |
| CN112094715A (en) * | 2019-06-17 | 2020-12-18 | 天津科技大学 | Method for preparing wine by utilizing cyperus cake meal through solid state fermentation |
-
2021
- 2021-10-20 CN CN202111222874.8A patent/CN113801752A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1321738A (en) * | 2001-04-19 | 2001-11-14 | 杨玉秋 | Rush nut liquor |
| CN108315190A (en) * | 2018-05-02 | 2018-07-24 | 西南复星（北京）科技有限公司 | A kind of chinese cymbidium blade profile rush nut liquor and preparation method thereof |
| CN112094715A (en) * | 2019-06-17 | 2020-12-18 | 天津科技大学 | Method for preparing wine by utilizing cyperus cake meal through solid state fermentation |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114854485A (en) * | 2022-04-14 | 2022-08-05 | 黑龙江天壤农业科技发展有限公司 | Method for preparing cyperus esculentus edible oil by adopting spiral oil press |
| CN114854485B (en) * | 2022-04-14 | 2023-08-25 | 黑龙江天壤农业科技发展有限公司 | Method for preparing cyperus esculentus edible oil by adopting spiral oil press |
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