CN1138092A - Production technology of faint scent buckwheat wine - Google Patents
Production technology of faint scent buckwheat wine Download PDFInfo
- Publication number
- CN1138092A CN1138092A CN 96100323 CN96100323A CN1138092A CN 1138092 A CN1138092 A CN 1138092A CN 96100323 CN96100323 CN 96100323 CN 96100323 A CN96100323 A CN 96100323A CN 1138092 A CN1138092 A CN 1138092A
- Authority
- CN
- China
- Prior art keywords
- buckwheat
- wine
- buckwheat wine
- production technology
- delicate fragrance
- 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
- 241000219051 Fagopyrum Species 0.000 title claims abstract description 22
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 22
- 235000014101 wine Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 238000005516 engineering process Methods 0.000 title claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 101150095659 CHSD gene Proteins 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 102000004190 Enzymes Human genes 0.000 claims abstract description 5
- 108090000790 Enzymes Proteins 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims abstract description 5
- 230000004151 fermentation Effects 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 12
- 235000009566 rice Nutrition 0.000 claims description 12
- 239000003205 fragrance Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 238000004821 distillation Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019991 rice wine Nutrition 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000007789 sealing Methods 0.000 abstract description 3
- 102220470103 Amidophosphoribosyltransferase_C12F_mutation Human genes 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract 4
- 238000003756 stirring Methods 0.000 abstract 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 229910052749 magnesium Inorganic materials 0.000 abstract 1
- 239000011777 magnesium Substances 0.000 abstract 1
- 239000010413 mother solution Substances 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 10
- 239000000047 product Substances 0.000 description 6
- 238000000746 purification Methods 0.000 description 2
- 230000004913 activation Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention relates to a production technology of fen-flavor buckwheat wine, belonging to the class of C12F. The raw material formula of the buckwheat flour is that the buckwheat flour, TDJS and CHSD are 100: 400: 25. The production process comprises the following steps: blending according to the formula, uniformly stirring magnesium, stacking and moistening for 12 hours, steaming and boiling for 30 minutes in a steaming barrel, taking out of the steaming barrel, spreading and quickly cooling to 13-23 ℃, spraying saccharifying enzyme and active dry alcohol mother solution, uniformly stirring, fermenting in a fermentation tank for 7-10 days, distilling in the steaming barrel, dispatching with water, filtering and sealing to obtain the finished product of the buckwheat wine. The invention is characterized in that the invention not only has the special style of the fen-flavor liquor, but also has the natural flavor of the traditional Xiaoqu rice wine.
Description
The present invention relates to a kind of production technology of delicate fragrance buckwheat wine, belong to the C12F class.
The brew of buckwheat wine still belongs to blank at present at home.The present invention has following three characteristics on the technology: 1. on the basis of the advantage that keeps traditional bent wine, its making method is simplified, shortened its brewing time; 2. use modern zymotechnique, original technology is transformed; 3. change the mistaken ideas that existing liquor utilizes alcohol to blend, adopt traditional making method, kept its peculiar taste and mouthfeel.
The object of the present invention is to provide the prominent style of a kind of spy of both having had a fen-flavor type white spirit, the drinks kind of the natural flavor of traditional Xiaoqu rice wine is arranged again.
Technical solution of the present invention is:
1. the composition of raw materials of this delicate fragrance buckwheat wine is buckwheat flour: TDJS: CHSD=100: 400: 25.
2. the production technique of this delicate fragrance buckwheat wine is:
After the prescription batching, to mix thoroughly and stack material moistening 12 hours, last rice steamer bucket opened wide boiling after 30 minutes, go out rice steamer, spread out, be cooled to 13 ℃～23 ℃ rapidly, be spilled into saccharifying enzyme and active dry yeast solution, after turning evenly, went into fermenting tank for fermentation 7～10 days, last rice steamer distillation, water scheduling, filter, seal, can obtain the finished product buckwheat wine.
The invention has the advantages that:
This product had both been had a prominent style of spy of fen-flavor type white spirit, and the natural flavor of traditional Xiaoqu rice wine is arranged again, and this product does not add any edible additive, has guaranteed the natural sex of product.
Raw materials for production of the present invention are buckwheat flours, TDJS (the fresh solid state fermentation rice wine of two slags vinasse); Producing with auxiliary material is TDJS and CHSD (the long-grained nonglutinous rice rice husk of handling), and its prescription is a buckwheat flour: TDJS: CHSD=100: 400: 25.The production technique of this product is to stack material moistening 12 hours by mixing thoroughly after the prescription batching, promptly go up the rice steamer bucket and open wide boiling after 30 minutes, go out rice steamer, spread out, be cooled to 13 ℃～23 ℃ (with good conditionsi try one's best refrigerative temperature low a bit) rapidly, be spilled into the PH=3.8～4.0 active dry yeast solution (water consumption is a raw material weight 50～52%) after the saccharifying enzyme for preparing and activation, cultivation are amplified.After then turning evenly, went into fermenting tank for fermentation 7～10 days, wait behind the fermenting-ripening, promptly obtain the finished product buckwheat wine, finished wine is dispatched to 50.5% (V/V) with the high-quality water purification filters the back sealing and stored 100 days, get final product canned dispatching from the factory with rice steamer distillation on the traditional method.
Be one embodiment of the present of invention below:
By prescription (buckwheat flour: TDJS: CHSD=100: 400: 25.) mix thoroughly after the batching and stack material moistening 12 hours, last rice steamer bucket opens wide boiling and goes out rice steamer after 30 minutes and spread out and be cooled to 18 ℃ rapidly, is spilled into saccharifying enzyme and active dry yeast solution, turn evenly after, went into fermenting tank for fermentation 8 days, last rice steamer distills.Finished wine is dispatched to 50.5% (V/V) with the high-quality water purification filters back sealing storage 100 days, can canned dispatching from the factory.
Claims (2)
1. production technology of delicate fragrance buckwheat wine, the composition of raw materials that it is characterized in that this delicate fragrance buckwheat wine is buckwheat flour: TDJS: CHSD=100: 400: 25.
2. production technology of delicate fragrance buckwheat wine is characterized in that the production technique of this delicate fragrance buckwheat wine is: by mixing thoroughly after the prescription batching, stack material moistening 12 hours, last rice steamer bucket opened wide boiling after 30 minutes, went out rice steamer, spread out, be cooled to 13 ℃～23 ℃ rapidly, be spilled into saccharifying enzyme and active dry yeast solution, turn evenly after, went into fermenting tank for fermentation 7～10 days, last rice steamer distillation, the water scheduling is filtered, is sealed, and can obtain the finished product buckwheat wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96100323 CN1138092A (en) | 1996-01-19 | 1996-01-19 | Production technology of faint scent buckwheat wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96100323 CN1138092A (en) | 1996-01-19 | 1996-01-19 | Production technology of faint scent buckwheat wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1138092A true CN1138092A (en) | 1996-12-18 |
Family
ID=5116530
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 96100323 Pending CN1138092A (en) | 1996-01-19 | 1996-01-19 | Production technology of faint scent buckwheat wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1138092A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101880618A (en) * | 2010-07-13 | 2010-11-10 | 河北省农林科学院谷子研究所 | Method for preparing low-sugar coarse cereal nutritional wine |
| CN101638618B (en) * | 2009-08-31 | 2012-05-23 | 云南澜沧江啤酒企业（集团）有限公司 | Production process of sauce fen-flavor type white spirit |
| CN103436414A (en) * | 2013-07-31 | 2013-12-11 | 吉林农业大学 | Preparation method of Changbai Mountain tetramorium guineense and buckwheat bud fermented health care wine |
| CN103627584A (en) * | 2013-11-28 | 2014-03-12 | 酉阳县荞丰农产品开发有限公司 | Method for brewing six-grain alcohol liquor |
| CN104403905A (en) * | 2014-12-01 | 2015-03-11 | 天津科技大学 | Preparation method for distilled bitter buckwheat wine |
| CN105400645A (en) * | 2015-12-07 | 2016-03-16 | 杨海锋 | Method for brewing fen-flavor daqu liquor by adopting buckwheat |
-
1996
- 1996-01-19 CN CN 96100323 patent/CN1138092A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101638618B (en) * | 2009-08-31 | 2012-05-23 | 云南澜沧江啤酒企业（集团）有限公司 | Production process of sauce fen-flavor type white spirit |
| CN101880618A (en) * | 2010-07-13 | 2010-11-10 | 河北省农林科学院谷子研究所 | Method for preparing low-sugar coarse cereal nutritional wine |
| CN101880618B (en) * | 2010-07-13 | 2012-05-30 | 河北省农林科学院谷子研究所 | Method for preparing low-sugar coarse cereal nutritional wine |
| CN103436414A (en) * | 2013-07-31 | 2013-12-11 | 吉林农业大学 | Preparation method of Changbai Mountain tetramorium guineense and buckwheat bud fermented health care wine |
| CN103436414B (en) * | 2013-07-31 | 2015-05-20 | 吉林农业大学 | Preparation method of Changbai Mountain tetramorium guineense and buckwheat bud fermented health care wine |
| CN103627584A (en) * | 2013-11-28 | 2014-03-12 | 酉阳县荞丰农产品开发有限公司 | Method for brewing six-grain alcohol liquor |
| CN104403905A (en) * | 2014-12-01 | 2015-03-11 | 天津科技大学 | Preparation method for distilled bitter buckwheat wine |
| CN105400645A (en) * | 2015-12-07 | 2016-03-16 | 杨海锋 | Method for brewing fen-flavor daqu liquor by adopting buckwheat |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| C10 | Entry into substantive examination | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |