CN1187436C

CN1187436C - Making process of black corn wine

Info

Publication number: CN1187436C
Application number: CN 01106227
Authority: CN
Inventors: 于明礼
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-02-25
Filing date: 2001-02-25
Publication date: 2005-02-02
Anticipated expiration: 2021-02-25
Also published as: CN1370823A

Abstract

The present invention relates to a brewing technique for wine containing black maize. 90 to 95% of black maize and 10 to 5% of black bean are used as main materials, the straw of black maize and the cores of black maize are used as auxiliary materials, and after the main materials and the auxiliary materials are fermented 3 times and then distilled, the wine containing black maize is prepared. The present invention uses the black maize containing the trace elements, such as selenium, phosphorus, iron, zinc, calcium, magnesium, etc. as a main material and the straw of the black maize, which also contains trace elements as an auxiliary material, and the brewed spirits contain abundant trace elements. When people frequently drink the wine containing black maize, the wine containing black maize is beneficial to health. The present invention uses the melanin of black maize for regulating spirits to a color of grape wine or light red and adds a new variety for spirits.

Description

The making method of black corn wine

Technical field

The invention belongs to the brewing method of wine.

Background technology

At present, the liquor great majority on the market all are raw material with the corn, and corn has wide material sources, advantage that cost is low, but the contained nutrition of corn is few, so be that what characteristic the liquor of raw material does not just have yet with the corn.In recent years, a kind of corn variety of black color was extensively planted, and this black Semen Maydis contains multiple trace element to the human body beneficial, and the liquor made from black Semen Maydis will have higher nutritive value.

Summary of the invention

The object of the present invention is to provide a kind of is raw material with the black Semen Maydis, manufactures the making method of black corn wine.

Owing to contain multiple trace element in the black Semen Maydis to the human body beneficial, for these trace elements are remained, the present invention has taked and the different brew method of existing technique for making wine method, the present invention is main raw material with the black Semen Maydis, it is ground into black corn flour, adds a spot of black soya bean powder again, both ratios are black corn flour 90～95%, black soya bean powder 10～5% constitutes major ingredient; Straw or made from black maize cob with black Semen Maydis are auxiliary material, press major ingredient and add 5～8 kilograms distiller's yeast and an amount of auxiliary material for 1000 kilograms, stir, form the wine material, the wine material is gone into Jiao Chi, 26～28 ℃ of bottom fermentations 8～10 days, then the wine material is gone out the cellar for storing things, going into steamer steamed 2～4 hours, add 2～4 kilograms of distiller's yeasts and 0.2～0.4 kilogram of system wine uses yeast fungus by 1000 kilograms of major ingredients again after taking the dish out of the pot, again the wine material is gone into Jiao Chi 26～28 ℃ of bottom fermentations 3～5 days, went out to store boiling 1～3 hour, add 80～120 kg black corn flours by 1000 kilograms of major ingredients again, reenter Jiao Chi 26～28 ℃ of bottom fermentations 8～10 days, wine material after going out to store was gone into the steamer boiling 1～3 hour, connect phlegma, obtained first pot of wine; In going out first pot of vinasse after drinking, add 100～300 kilograms of black corn flours and 1～3 kilogram of distiller's yeast, reenter Jiao Chi, went into the steamer boiling 1～3 hour after going out the cellar for storing things, connect phlegma, obtain second pot of wine 26～28 ℃ of bottom fermentations 2～4 days by 1000 kilograms of major ingredients; Again vinasse are added 8～10 kilograms of system wine catalyzer by 1000 major ingredient kilograms, pit entry fermentation went out the cellar for storing things in 3～4 days again, went into the steamer boiling 1～3 hour, connect phlegma, obtained the 3rd pot of wine.For making black corn wine worthy of the name, transparent black corn wine can be made dark color, to soak from the black corn leather that the jet grain of rice is taken off, get the black soak solution, soak solution is gone into steamer steam, carry out disinfection and concentrate, concentrated solution is filtered, when 60～80 ℃ of concentrated solutions, it is added in black corn wine, blend, promptly change the color of wine, regulated the number of degrees of wine again.

It is main raw material that the present invention adopts the black Semen Maydis that contains selenium and other trace elements, with the straw of black Semen Maydis that contains trace element equally is auxiliary material, adopt the method for three fermentations simultaneously, guarantee in the brew process healthy trace elements with household of black Semen Maydis is remained as much as possible, contain the abundant trace element to the human body beneficial in the liquor that brew goes out, as selenium anti-cancer and antitumous effect are arranged, phosphorus, iron, zinc, calcium, magnesium all are trace elements of needed by human, normal drink black corn wine, body health benefits.The present invention uses the melanochrome of black Semen Maydis self with liquor furnishing grape wine color or incarnadine, has increased the kind of a new style for liquor.

Embodiment

950 kilograms of black corn flours, 50 kilograms in black soya bean powder, the straw of black Semen Maydis is pulverized, mix with major ingredient, add 6 kilograms of distiller's yeasts, constitute the wine material, go into Jiao Chi, 26～28 ℃ of bottom fermentations 8 days, then the wine material is gone out the cellar for storing things, went into the steamer boiling 3 hours, 3 kilograms of distiller's yeasts of back adding and 0.25 kilogram of system wine uses yeast fungus take the dish out of the pot, again the wine material is gone into Jiao Chi 26～28 ℃ of bottom fermentations 4 days, went out to store boiling 2 hours, add 100 kilograms of black Semen Maydis powder again, reenter Jiao Chi 26～28 ℃ of bottom fermentations 8 days, wine material after going out to store was gone into the steamer boiling 2 hours, connect phlegma, obtained first pot of wine; In vinasse, add 200 kilograms of black corn flours and 2 kilograms of distiller's yeasts, reenter Jiao Chi, went into the steamer boiling 2 hours after going out the cellar for storing things, connect phlegma, obtain second pot of wine 26～28 ℃ of bottom fermentations 3 days; Vinasse are added 8 kilograms of system wine catalyzer, pit entry fermentation went out the cellar for storing things in 4 days again, went into the steamer boiling 2 hours, connect phlegma, obtained the 3rd pot of wine again.

Claims

1, the making method of black corn wine is characterized in that with the black Semen Maydis being main raw material, and it is ground into black corn flour, adds a spot of black soya bean powder again, and both ratios are black corn flour 90～95%, and black soya bean powder 10～5% constitutes major ingredient; Straw or made from black maize cob with black Semen Maydis are auxiliary material, press major ingredient and add 5～8 kilograms distiller's yeast and an amount of auxiliary material for 1000 kilograms, stir, form the wine material, the wine material is gone into Jiao Chi, 26～28 ℃ of bottom fermentations 8～10 days, then the wine material is gone out the cellar for storing things, going into steamer steamed 2～4 hours, add 2～4 kilograms of distiller's yeasts and 0.2～0.4 kilogram of system wine uses yeast fungus by 1000 kilograms of major ingredients again after taking the dish out of the pot, again the wine material is gone into Jiao Chi 26～28 ℃ of bottom fermentations 3～5 days, went out to store boiling 1～3 hour, add 80～120 kg black corn flours by 1000 kilograms of major ingredients again, reenter the wine cellar 26～28 ℃ of bottom fermentations 8～10 days, go into the steamer boiling 1～3 hour after going out the cellar for storing things, connect phlegma, obtain first pot of wine; In going out first pot of vinasse after drinking, add 100～300 kilograms of black corn flours and 1～3 kilogram of distiller's yeast, reenter Jiao Chi, went into the steamer boiling 1～3 hour after going out the cellar for storing things, connect phlegma, obtain second pot of wine 26～28 ℃ of bottom fermentations 2～4 days by 1000 kilograms of major ingredients; Again vinasse are added 8～10 kilograms of system wine catalyzer by 1000 major ingredient kilograms, pit entry fermentation went out the cellar for storing things in 3～4 days again, went into the steamer boiling 1～3 hour, connect phlegma, obtained the 3rd pot of wine.

2, according to the making method of the said black corn wine of claim 1, it is characterized in that and to soak from the black corn leather that corn grain is taken off, get the black soak solution, soak solution is gone into steamer steam, carry out disinfection and concentrate, concentrated solution is filtered, when 60～80 ℃ of concentrated solutions, it is added in black corn wine, blend,, regulate the number of degrees of wine to change the color of wine.