CN114921301A - Grain wine brewing method by five-grain fermentation - Google Patents
Grain wine brewing method by five-grain fermentation Download PDFInfo
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- CN114921301A CN114921301A CN202210537452.8A CN202210537452A CN114921301A CN 114921301 A CN114921301 A CN 114921301A CN 202210537452 A CN202210537452 A CN 202210537452A CN 114921301 A CN114921301 A CN 114921301A
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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Classifications
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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
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
-
- 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
A method for brewing grain wine fermented by five grains comprises the following steps: s1, preparing raw materials; s2, primary steaming, namely pouring the soaked raw materials into a steamer pot, spreading and flattening, and steaming the materials with strong fire; and S3, re-steaming, namely adding warm water into the raw materials after primary steaming, steaming and boiling for 1-1.5 hours with a small fire, stopping the fire, continuously stewing in the pot for 1-1.5 hours, and taking out of the steamer. S4, quickly taking out of a retort, adding small starter, adding starter, uniformly stirring, spreading for cooling, and then putting into a jar for culturing bacteria and saccharifying for 12-36 hours; s5, adding yeast after saccharification, sealing and fermenting for about 30-40 days. The grain wine brewing method by adopting the five-grain fermentation of the invention adopts the solid state fermentation process of simultaneous cooking, simultaneous fermentation and simultaneous distillation, simplifies the grain wine production process, adopts the large and small yeast mixed ratio fermentation, and adopts the small yeast fermentation and large yeast fermentation to enhance the flavor, thereby obtaining the pure grain wine with the flavor.
Description
Technical Field
The invention belongs to the technical field of food, relates to a grain wine brewing method, and particularly relates to a grain wine brewing method by five-grain fermentation.
Background
The grain wine is brewed by using grains as raw materials, and the main style and characteristics of the grain wine depend on factors such as a starter propagation technology, a brewing technology, a pit mud technology, a blending technology and the like in the following aspects.
The wine is called solid pure grain wine by using sorghum, corn, soybean and other raw materials which are matched and subjected to solid fermentation by using Xiaoqu, the wine needs to be blended with essence and spice to be directly drunk, and is usually called pure grain wine, and the fact is not real pure grain wine. The pure grain solid state fermentation process selects jowar, rice, glutinous rice, corn and wheat as main brewing raw materials. Grain grains are required to be full, dry, less in impurity and free of mildew, strict grading impurity removal is carried out, sorghum is crushed into 4-6 pieces, the maximum grain size of corn is not more than 0.2mm, glutinous rice and rice are crushed into 2-4 pieces, and wheat is required to be broken. Another process comprises fermenting semen Tritici Aestivi and Daqu in a large jar, distilling with sand, and distilling.
Because the grain wine is not added with any essence and spice, the contents of heavy metals of manganese, lead and methanol are extremely low, harmful components to human bodies can be ignored, in the existing grain wine brewing process, different grains are respectively cooked, and are respectively added with yeast for fermentation, and the process is complex.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention discloses a method for brewing grain wine by five-grain fermentation.
The invention relates to a method for brewing grain wine by five-grain fermentation, which comprises the following steps:
s1, preparing raw materials according to the following sorghum: wheat: rice: corn: glutinous rice =50:15-20:10-20:10-20:15-20, and the mixture is evenly mixed and soaked for 6-12 hours;
s2, primary steaming, pouring the soaked raw materials into a steamer, spreading and flattening, steaming the materials for 2 to 2.5 hours by using strong fire, adding cooling water with the temperature of about 40 ℃ after the primary steaming, submerging the raw materials on the water surface for about 20 centimeters, boiling the water to be slightly boiled by using small steam, and discharging hot water after observing all cracks of grains;
s3, re-steaming, namely adding warm water into the raw materials after primary steaming, steaming and boiling the raw materials for 1 to 1.5 hours with small fire, stopping the fire, continuously stewing the raw materials in a pot for 1 to 1.5 hours, and taking the raw materials out of the pot;
s4, quickly taking out of the retort, adding the small yeast, uniformly stirring, spreading for cooling, and then putting into a jar for culturing bacteria and saccharifying for 12-36 hours;
s5, adding yeast after saccharification, sealing and fermenting for about 30-40 days.
Preferably, the sorghum: wheat: rice: corn: glutinous rice =50:10:15:15:10 by weight.
Preferably, the step S2 further includes the following steps: draining off the hot water, flattening the raw materials in the steamer, placing a layer of rice hulls on the surface, and stewing the rice hulls for 1-2 hours.
Preferably, the sorghum is waxy sorghum.
Preferably, in the step S2, the mixed raw materials are soaked in warm water for 60-80 minutes, and then are mixed with the chaff according to a ratio of 1: mixing at a volume ratio of 0.8-1.3, and heating.
Preferably, in step S4, 50 to 60% of the total mass of the koji is added for the first koji-making, and the remaining koji is added for the second koji-making before sealing.
Preferably, in step S3, the fermentation tank is buried underground, pit mud is filled in the fermentation tank, and chaff is mixed before sealing, wherein the volume of the chaff is 20-40% of the volume of the raw material.
The grain wine brewing method by adopting the five-grain fermentation of the invention adopts the solid state fermentation process of simultaneous cooking, simultaneous fermentation and simultaneous distillation, simplifies the grain wine production process, adopts the large and small yeast mixed ratio fermentation, and adopts the small yeast fermentation and large yeast fermentation to enhance the flavor, thereby obtaining the pure grain wine with the flavor.
Detailed Description
The following provides a more detailed description of the present invention.
The invention relates to a method for brewing grain wine by five-grain fermentation, which comprises the following steps:
s1, preparing raw materials according to the following sorghum: wheat: rice: corn: glutinous rice =50:15-20:10-20:10-20:15-20, and the mixture is evenly mixed and soaked for 6-12 hours;
the water can be soaked in hot water at about 90 ℃ in a pool, the water is soaked for 5-6 hours in summer and for 7-8 hours in winter, the water is discharged after the water is soaked, the water temperature is required to be consistent, the water is absorbed uniformly, and the hot water is soaked on the surface for about 20 centimeters. Draining water, dripping, soaking in cold water the next day, removing acid water, dripping, and steaming.
S2, primary steaming, pouring the soaked raw materials into a steamer pot, spreading and flattening, steaming the materials for 2 to 2.5 hours with strong fire, adding cooling water with the temperature of about 40 ℃ after the primary steaming, submerging the raw materials on the water surface for about 20 centimeters, boiling the water with small steam to slightly boil, and discharging hot water after observing that the grains are completely cracked;
the grain grains are soft and not sticky by using big fire for primary steaming. If the water vapor is small, the water content of the outer skin is too high, which can cause the starch to lose when stewing water, and the starch needs to be lightly and uniformly sprinkled when being filled into a steamer, so that the steam is uniformly aerated.
The grain raw materials are subjected to solid fermentation integrally, and in the solid fermentation of pure grains, the water activity is low, the water insolubility of a matrix is high, microorganisms are easy to grow, the enzyme activity is high, and the enzyme system is rich. The fermentation process does not need strict aseptic conditions, the equipment structure is simple, the investment is low, the energy consumption is low, and the operation is easy; the subsequent treatment after fermentation is simple and convenient and has little pollution.
And S3, re-steaming, namely adding warm water into the raw materials after primary steaming, steaming and boiling for 1-1.5 hours with a small fire, stopping the fire, continuously stewing in the pot for 1-1.5 hours, and taking out of the steamer. The grains are difficult to cook in whole grains and must bloom completely.
S4, quickly taking out of the retort, adding the small yeast, uniformly stirring, spreading for cooling, and then putting into a jar for culturing bacteria and saccharifying for 12-36 hours;
s5, adding Daqu after saccharification, sealing and fermenting for about 30-40 days.
The medium-high temperature yeast in the yeast is prepared by taking wheat, barley, peas and the like as raw materials and adopting a method for naturally propagating microorganisms, and the microorganisms in the medium-high temperature yeast are mainly as follows: aspergillus, Rhizopus, yeast and other miscellaneous bacteria. The medium-high temperature yeast has complex microbial groups, has good fermentation effect on rice, corn, sorghum, glutinous rice and the like, and improves sticky and thick yeast fragrance and mellow taste after being added.
In the brewing process, the Xiaoqu is inoculated from yeast mother by taking millet, wheat, rice bran and the like as raw materials and contains rhizopus, mucor and microzyme; the starter has few bacterial species, and the wine produced in the fermentation process has elegant fragrance and mellow taste.
Quickly taking out of the steamer and spreading for cooling, conditionally using a cooling bed, and cooling by a high-power fan. When the temperature is reduced to 35 ℃, the koji mixing is started, wherein the traditional Chinese herbal medicine koji is referred to, and if the koji is pure bran koji or saccharifying enzyme koji, the koji discharging temperature can be increased to about 38 ℃.
After the yeast is fed, the mixture is uniformly stirred and made into a box, the box can be directly stacked on the ground, a layer of vinasse is laid on the lowest surface, the middle part is the re-steamed raw material, and the surface is covered with a layer of vinasse for heat preservation. The time for the culture saccharification is generally controlled to be 12-36 hours, which is too long to be beneficial to the later fermentation.
After bacteria cultivation and saccharification, spreading the fermented grains again, cooling the mixed grains by blowing, and fermenting in a pool. Generally, the material is required to be put into a cylinder at low temperature, and the temperature is suitable below 35 ℃. And (5) putting the fermented grains into a jar or a cellar pool to be sealed by a plastic film or cellar mud until the fermented grains are not tight or loose, and sealing tightly. The fermentation time is 30 to 40 days. For the small koji, the wine is more fragrant if the fermentation time is longer, and the strain of the small koji is single compared with the large koji, particularly the pure bran koji, and the fermentation time is longer, so that the fragrance is not increased, and the wine yield is reduced.
Detailed description of the preferred embodiment 1
S1, preparing raw materials according to the following sorghum: wheat: rice: corn: uniformly mixing the glutinous rice =50:15: 20: 20:15 by weight;
s2, primary steaming, pouring the soaked raw materials into a steamer pot, spreading and flattening, steaming the materials for 2 hours with strong fire, adding cooling water with the temperature of about 40 ℃ after the primary steaming, submerging the raw materials on the water surface for about 20 cm, boiling the water with small steam to slightly boil, and discharging hot water after observing that the grains are completely cracked;
and S3, re-steaming, namely adding warm water into the raw materials after primary steaming, steaming and boiling for 1.5 hours with a small fire, stopping the fire, continuously stewing in the pot for 1-1.5 hours, and taking out of the steamer.
S4, quickly taking out of the retort, adding the small yeast, uniformly stirring, spreading for cooling, and then putting into a jar for culturing bacteria and saccharifying for 24 hours;
s5, adding Daqu after saccharification, sealing and fermenting, wherein the Daqu is RH01 thick fragrant Daqu powder produced by Rihua biological koji making Co., Ltd, and the Xiaoqu is Nanning Xiaoqu produced by Nanning Guinan distiller' S yeast Co., Ltd;
fermenting for about 35 days, taking out the fermented product, and distilling to obtain 36-degree grain wine.
Specific example 2
S1, preparing raw materials according to the following sorghum: wheat: rice: corn: uniformly mixing the glutinous rice =50:10:15:15:10 by weight;
s2, primary steaming, pouring the soaked raw materials into a steamer pot, spreading and flattening, steaming the materials for 2 hours with strong fire, adding cooling water with the temperature of about 40 ℃ after the primary steaming, submerging the raw materials on the water surface for about 20 cm, boiling the water with small steam to slightly boil, and discharging hot water after observing that the grains are completely cracked;
draining off the hot water, flattening the raw materials in the steamer, placing a layer of rice husks on the surface of the raw materials to stew the rice husks for 2 hours;
and S3, re-steaming, namely adding warm water into the raw materials after primary steaming, steaming and boiling for 1.5 hours with a small fire, stopping the fire, continuously stewing in the pot for 1-1.5 hours, and taking out of the steamer.
S4, quickly taking out of the retort, adding the small yeast, uniformly stirring, spreading for cooling, and then putting into a jar for culturing bacteria and saccharifying for 24 hours;
s5, adding Daqu after saccharification, sealing and fermenting, wherein the Daqu is RH01 aroma Daqu powder produced by Ruihua biological koji making company Limited in the Longmartan Tantan area of Luzhou city, and the Xiaoqu is Nanning Xiaoqu produced by Nanning Guinan distiller' S yeast Limited;
fermenting for about 35 days, taking out the fermented product, and distilling to obtain 38 degree grain wine.
Specific example 3
S1, preparing raw materials according to the following sorghum: wheat: rice: corn: uniformly mixing the glutinous rice =50:10:15:15:10 by weight;
s2, primary steaming, pouring the soaked raw materials into a steamer, spreading and flattening, steaming the materials for 2 hours by strong fire, adding cooling water with the temperature of about 40 ℃ after the primary steaming, submerging the raw materials by the water surface for about 20 cm, boiling the water to slightly boil by using small steam, and discharging hot water after observing all cracks of grains;
draining off the hot water, flattening the raw materials in the steamer, placing a layer of rice husks on the surface of the raw materials to stew the rice husks for 2 hours;
and S3, re-steaming, namely adding warm water into the raw materials after primary steaming, steaming and boiling the raw materials for 1.5 hours with small fire, stopping the fire, continuously stewing the raw materials in the pot for 1 to 1.5 hours, and taking the raw materials out of the steamer.
S4, quickly taking out of the retort, adding small distiller's yeast, adding 50-60% of the total mass of the distiller's yeast for primary distiller's yeast discharging, and adding the rest distiller's yeast for secondary distiller's yeast discharging before sealing; uniformly stirring the fermented materials, spreading for saccharification for 36 hours, and filling the saccharified materials into a fermentation cylinder for sealing.
The reason for using two downward bends is: the temperature is higher when first time song, and moisture is more, and the raw materials degree of cohering is strong, and the difficult diffusion of song is even down, and the inside temperature of raw materials this moment is higher, and the easy death leads to the song to become invalid when the temperature is higher than forty degrees centigrade in the song, consequently adds the song back for the first time, still needs to carry out the second time after the temperature reduces to add the song.
S5, after fermenting for 35 days, taking out the fermented product, and distilling to obtain 39-degree grain wine.
Specific example 4
S1, preparing raw materials according to the following ratio of sorghum: wheat: rice: corn: uniformly mixing the sticky rice with the weight ratio of 50:10:15:15: 10;
s2, primary steaming, pouring the soaked raw materials into a steamer pot, spreading and flattening, steaming the materials for 2 hours with strong fire, adding cooling water with the temperature of about 40 ℃ after the primary steaming, submerging the raw materials on the water surface for about 20 cm, boiling the water with small steam to slightly boil, and discharging hot water after observing that the grains are completely cracked;
draining after the hot water is completely put, flattening the raw materials in the steamer, putting a layer of rice hulls on the surface of the raw materials to stew grains, and stewing the grains for 2 hours;
and S3, re-steaming, namely adding warm water into the raw materials after primary steaming, steaming and boiling the raw materials for 1.5 hours with small fire, stopping the fire, continuously stewing the raw materials in the pot for 1 to 1.5 hours, and taking the raw materials out of the steamer.
S4, quickly taking out of the retort, adding small distiller's yeast, adding 50-60% of the total mass of the distiller's yeast for primary distiller's yeast discharging, and adding the rest distiller's yeast for secondary distiller's yeast discharging before sealing; uniformly stirring the fermented materials, spreading for saccharification for 36 hours, and filling the saccharified materials into a fermentation cylinder for sealing.
The fermentation jar is buried underground, has the cellar mud in the jar, mixes the chaff before sealed, and the chaff volume is 30% of raw materials volume. The saccharified raw materials are placed into a cellar, cooked chaff with the thickness of 10 cm is laid at the bottom of the cellar, and the chaff can be cooked to kill harmful bacteria in the chaff, so that fermentation failure is avoided.
S5, adding Daqu after saccharification, sealing and fermenting, wherein the Daqu is RH01 thick fragrant Daqu powder produced by Rihua biological koji making Co., Ltd, and the Xiaoqu is Nanning Xiaoqu produced by Nanning Guinan distiller' S yeast Co., Ltd;
fermenting for about 35 days, taking out the fermented product, and distilling to obtain 36 degree grain wine.
The grain wine brewing method by adopting the five-grain fermentation of the invention adopts the solid state fermentation process of simultaneous cooking and simultaneous fermentation and distillation, simplifies the production process of the grain wine, and adopts the mixed proportioning fermentation of the large yeast and the small yeast to obtain the pure grain wine with dual flavor.
The foregoing describes preferred embodiments of the present invention, and the preferred embodiments in the preferred embodiments can be combined and used in any combination, if not obviously contradictory or prerequisite to a preferred embodiment, and the specific parameters in the examples and embodiments are only used for clearly illustrating the invention verification process of the inventor and are not used for limiting the patent protection scope of the present invention, which is still subject to the claims, and all equivalent structural changes made by applying the content of the description of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. A method for brewing grain wine fermented by five grains is characterized by comprising the following steps:
s1, preparing raw materials according to the following sorghum: wheat: rice: corn: glutinous rice =50:15-20:10-20:10-20:15-20, and the mixture is evenly mixed and soaked for 6-12 hours;
s2, primary steaming, pouring the soaked raw materials into a steamer pot, spreading and flattening, steaming the materials for 2 to 2.5 hours with strong fire, adding cooling water with the temperature of about 40 ℃ after the primary steaming, submerging the raw materials on the water surface for about 20 centimeters, boiling the water with small steam to slightly boil, and discharging hot water after observing that the grains are completely cracked;
s3, re-steaming, namely adding warm water into the raw materials subjected to primary steaming, steaming and boiling for 1-1.5 hours with a small fire, stopping the fire, continuously stewing in a pot for 1-1.5 hours, and taking out of the pot;
s4, quickly taking out of the retort, adding the small yeast, uniformly stirring, spreading for cooling, and then putting into a jar for culturing bacteria and saccharifying for 12-36 hours;
s5, adding yeast after saccharification, sealing and fermenting for about 30-40 days.
2. The method of brewing a five-grain fermented grain wine according to claim 1, wherein the sorghum: wheat: rice: corn: glutinous rice =50:10:15:15:10 by weight.
3. The method for brewing the five-grain fermented grain wine according to claim 1, wherein the step S2 further comprises the following steps: draining off the hot water, flattening the raw materials in the steamer, placing a layer of rice hulls on the surface, and stewing the rice hulls for 1-2 hours.
4. The method of brewing the five-grain fermented grain wine of claim 1, wherein the sorghum is waxy sorghum.
5. The method for brewing the five-grain fermented grain wine according to claim 1, wherein in the step S2, the mixed raw materials are soaked in warm water for 60-80 minutes, and the soaked raw materials are mixed with the chaff according to a ratio of 1: mixing at a volume ratio of 0.8-1.3, and heating.
6. The method for brewing five-grain fermented grain wine according to claim 1,
in the step S4, 50-60% of the total mass of the Xiaoqu is added for primary koji making, and the rest Xiaoqu is added for secondary koji making before sealing.
7. The method for brewing the five-grain fermented grain wine according to claim 1, wherein in the step S3, the fermentation cylinder is buried underground, pit mud is filled in the fermentation cylinder, and chaff is mixed in before sealing, wherein the volume of the chaff is 20-40% of the volume of the raw materials.
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| CN202210537452.8A CN114921301A (en) | 2022-05-18 | 2022-05-18 | Grain wine brewing method by five-grain fermentation |
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| CN202210537452.8A CN114921301A (en) | 2022-05-18 | 2022-05-18 | Grain wine brewing method by five-grain fermentation |
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Cited By (1)
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| CN115948213A (en) * | 2022-12-27 | 2023-04-11 | 李秀柏 | Brewing method of gastrodia elata wine by solid state fermentation |
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