CN114806775A - Five-grain wine - Google Patents
Five-grain wine Download PDFInfo
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- CN114806775A CN114806775A CN202210611196.2A CN202210611196A CN114806775A CN 114806775 A CN114806775 A CN 114806775A CN 202210611196 A CN202210611196 A CN 202210611196A CN 114806775 A CN114806775 A CN 114806775A
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- wine
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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
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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
-
- 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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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (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)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to five kinds of grain wine, which is prepared from the following raw materials of 20 jin of sorghum, 10 jin of corn, 10 jin of wheat, 10 jin of soybean and 150 jin of glutinous rice, wherein the total 200 jin is brewed by natural water and monascus. The pure grain wine can integrate the nutrient components in five foods when used for brewing wine, can decompose the nutrient components in the foods to the internal organs through the wine liquid after a small amount of wine is drunk for a long time, better absorbs the nutrient components of various foods, and has good taste, no feeling of the head, no difficulty and small aftereffect.
Description
Technical Field
The invention relates to the technical field of food industry, in particular to five kinds of grain wine.
Background
The pure grain wine is called solid pure grain wine by using sorghum, corn, soybean and other raw materials and using yeast through solid fermentation, and the wine can be directly drunk only by adding essence perfume, and is generally called pure grain wine, and the fact is not true pure grain wine. The other process is that the liquor is made up by using wheat and wheat yeast and making them undergo the process of liquid fermentation in large jar and using sand-returning technique, and the distilled liquor is called true pure grain liquor, and said liquor has no any essence and flavouring material, and can be drunk after being distilled out.
The content of manganese, lead and methanol in the liquid fermented pure grain wine is extremely low, and the harmful components to human bodies can be ignored. The existing pure grain wine uses sorghum, rice, sticky rice, corn and wheat as main brewing raw materials and rice hulls as auxiliary raw materials. The auxiliary materials have the main functions of adjusting the starch concentration of the cheese, and reducing the acidity, so that the cheese has certain porosity and is beneficial to fermentation of the cheese. The pure grain wine has soft taste, and can be drunk without causing dry mouth, choking throat, headache and discomfort.
However, the current pure grain wine adopts a single main material, when a plurality of raw materials are mixed together as the main material, the qualified pure grain wine is difficult to brew, and the wine has few nutritional ingredients, can only play a role in activating blood when drunk a little for a long time, and has limited other functions.
Disclosure of Invention
In order to overcome the defects, the invention provides the anthocyanin black corn wine capable of completely releasing anthocyanin and the preparation method thereof.
The technical implementation scheme of the invention is as follows:
five kinds of grain wine is prepared with sorghum 20 jin, corn 10 jin, wheat 10 jin, soybean 10 jin and glutinous rice 150 jin, and through brewing with natural water and monascus in total 200 jin.
Preferably, the preparation method of the five kinds of grain wine comprises the following steps:
a, pouring the rice, the sticky rice, the sorghum and the corn in parts by weight into a container, adding clear water accounting for 120% of the total weight of the five grains for soaking for standby, wherein the soaking time is 5-8 hours, frying the sesame, the peas, the wheat and the green beans in parts by weight until the sesame, the peas, the wheat and the green beans are completely dehydrated, crushing the mixture into granules, and then uniformly stirring the granules for standby;
b. putting the soaked rice, glutinous rice, sorghum and corn in a cage for steaming;
c. c, spreading and airing the grains steamed in the step b to 37-39 ℃, and then adding 9-12 parts of Daqu and uniformly stirring;
d. pouring the grains stirred with the yeast into wine steel, adding 63-73 parts of clear water, sealing and fermenting for 1 month; e. c, after fermenting for one month, adding the grain powder stir-fried and uniformly stirred in the step a into wine steel, stirring, adding 9-12 parts of Xiaoqu and 60-70 parts of clear water, stirring uniformly, and continuing to ferment for one month in a sealing way;
f. e, pumping the fermented materials and the liquid in the step e into a wine steaming container for distillation to obtain wine liquid with corresponding alcohol content; and g, sealing the wine liquid with different degrees obtained in the step f, storing the wine liquid in a shade place for three years, blending the wine liquid with different degrees in a cellar for more than ten years, and then filling and storing the blended wine liquid in bottles.
Preferably, the fermentation in step d is performed with stirring three times per day.
Preferably, the fermentation in step e is performed with stirring once a day.
The invention has the following advantages:
the pure grain wine can integrate the nutrient components in five foods when used for brewing wine, can decompose the nutrient components in the foods to the internal organs through the wine liquid after a small amount of wine is drunk for a long time, better absorbs the nutrient components of various foods, and has good taste, no feeling of the head, no difficulty and small aftereffect.
Detailed Description
Reference herein to an embodiment means that a particular feature, structure, or characteristic described in connection with the embodiment can be included in at least one embodiment of the invention. The appearances of the phrase in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments. It is explicitly and implicitly understood by one skilled in the art that the embodiments described herein can be combined with other embodiments.
Examples
Five kinds of grain wine is characterized by being brewed by the following raw materials of, by weight, 20 jin of sorghum, 10 jin of corn, 10 jin of wheat, 10 jin of soybean and 150 jin of glutinous rice, wherein 200 jin is totally brewed by natural water and red yeast
Preferably, the preparation method of the five kinds of grain wine comprises the following steps:
a, pouring the rice, the sticky rice, the sorghum and the corn in parts by weight into a container, adding clear water accounting for 120% of the total weight of the five grains for soaking for standby, wherein the soaking time is 5-8 hours, frying the sesame, the peas, the wheat and the green beans in parts by weight until the sesame, the peas, the wheat and the green beans are completely dehydrated, crushing the mixture into granules, and then uniformly stirring the granules for standby;
b. putting the soaked rice, glutinous rice, sorghum and corn in a cage for steaming;
c. c, spreading and airing the grains steamed in the step b to 37-39 ℃, and then adding 9-12 parts of Daqu and uniformly stirring;
d. pouring the grains stirred with the yeast into wine steel, adding 63-73 parts of clear water, sealing and fermenting for 1 month; e. c, after fermenting for one month, adding the grain powder stir-fried and uniformly stirred in the step a into wine steel, stirring, adding 9-12 parts of Xiaoqu and 60-70 parts of clear water, stirring uniformly, and continuing to ferment for one month in a sealing way;
f. e, pumping the fermented materials and the liquid in the step e into a wine steaming container for distillation to obtain wine liquid with corresponding alcohol content; and g, sealing the wine liquid with different degrees obtained in the step f, storing the wine liquid in a shade place for three years, blending the wine liquid with different degrees in a cellar for more than ten years, and then filling and storing the blended wine liquid in bottles.
Preferably, the fermentation in step d is performed with stirring three times per day.
Preferably, the fermentation in step e is performed with stirring once a day.
The pure grain wine can integrate the nutrient components in five foods when used for brewing wine, can decompose the nutrient components in the foods to the internal organs through the wine liquid after a small amount of wine is drunk for a long time, better absorbs the nutrient components of various foods, and has good taste, no feeling of the head, no difficulty and small aftereffect.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (4)
1. Five kinds of grain wine is characterized by being brewed by the following raw materials, by weight, 20 jin of sorghum, 10 jin of corn, 10 jin of wheat, 10 jin of soybean and 150 jin of glutinous rice, wherein 200 jin is totally brewed by natural water and red yeast.
2. The preparation method of the five grain wines of claim 1 is characterized by comprising the following steps:
a, pouring the rice, the sticky rice, the sorghum and the corn in parts by weight into a container, adding clear water accounting for 120% of the total weight of the five grains for soaking for standby, wherein the soaking time is 5-8 hours, frying the sesame, the peas, the wheat and the green beans in parts by weight until the sesame, the peas, the wheat and the green beans are completely dehydrated, crushing the mixture into granules, and then uniformly stirring the granules for standby;
b. putting the soaked rice, glutinous rice, sorghum and corn in a cage for steaming;
c. c, spreading and airing the grains steamed in the step b to 37-39 ℃, and then adding 9-12 parts of Daqu and uniformly stirring;
d. pouring the grains stirred with the yeast into wine steel, adding 63-73 parts of clear water, sealing and fermenting for 1 month; e. c, after fermenting for one month, adding the grain powder stir-fried and uniformly stirred in the step a into wine steel, stirring, adding 9-12 parts of Xiaoqu and 60-70 parts of clear water, stirring uniformly, and continuing to ferment for one month in a sealing way;
f. e, pumping the fermented materials and the liquid in the step e into a wine steaming container for distillation to obtain wine liquid with corresponding alcohol content; and g, sealing the wine liquid with different degrees obtained in the step f, storing the wine liquid in a shade place for three years, blending the wine liquid with different degrees in a cellar for more than ten years, and then filling and storing the blended wine liquid in bottles.
3. The method for preparing five kinds of grain wine according to claim 2, wherein the fermentation in the step d is performed by stirring three times per day.
4. The method for preparing five kinds of grain wine according to claim 2, wherein the fermentation in the step e is performed by stirring once a day.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210611196.2A CN114806775A (en) | 2022-05-31 | 2022-05-31 | Five-grain wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210611196.2A CN114806775A (en) | 2022-05-31 | 2022-05-31 | Five-grain wine |
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| Publication Number | Publication Date |
|---|---|
| CN114806775A true CN114806775A (en) | 2022-07-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN202210611196.2A Pending CN114806775A (en) | 2022-05-31 | 2022-05-31 | Five-grain wine |
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| CN (1) | CN114806775A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030041119A (en) * | 2003-04-28 | 2003-05-23 | 대한민국(관리부서:국세청기술연구소장) | Production of distilled liquor using koji from green peas and grain |
| JP2007097406A (en) * | 2005-09-30 | 2007-04-19 | Asahi Breweries Ltd | Method for producing refined rice wine using liquid malted rice |
| CN110669608A (en) * | 2019-11-29 | 2020-01-10 | 夏明云 | Pure grain distilled liquor |
| CN113528274A (en) * | 2021-08-24 | 2021-10-22 | 陶亚 | Six-grain original pulp wine and brewing processing technology |
| CN113755281A (en) * | 2021-09-11 | 2021-12-07 | 雷应梅 | Grain wine and preparation method thereof |
| CN115093913A (en) * | 2022-07-01 | 2022-09-23 | 蒋兴福 | Brewing method of seven-grain fermented grain wine |
-
2022
- 2022-05-31 CN CN202210611196.2A patent/CN114806775A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030041119A (en) * | 2003-04-28 | 2003-05-23 | 대한민국(관리부서:국세청기술연구소장) | Production of distilled liquor using koji from green peas and grain |
| JP2007097406A (en) * | 2005-09-30 | 2007-04-19 | Asahi Breweries Ltd | Method for producing refined rice wine using liquid malted rice |
| CN110669608A (en) * | 2019-11-29 | 2020-01-10 | 夏明云 | Pure grain distilled liquor |
| CN113528274A (en) * | 2021-08-24 | 2021-10-22 | 陶亚 | Six-grain original pulp wine and brewing processing technology |
| CN113755281A (en) * | 2021-09-11 | 2021-12-07 | 雷应梅 | Grain wine and preparation method thereof |
| CN115093913A (en) * | 2022-07-01 | 2022-09-23 | 蒋兴福 | Brewing method of seven-grain fermented grain wine |
Non-Patent Citations (1)
| Title |
|---|
| 信春晖;许玲;于盼盼;郑义;赵纪文;: "浅述粮谷原料在白酒酿造中的作用", 酿酒, no. 05, pages 4 - 48 * |
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