CN1203938A - Black corn wine and its preparation method - Google Patents
Black corn wine and its preparation method Download PDFInfo
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- CN1203938A CN1203938A CN 98103437 CN98103437A CN1203938A CN 1203938 A CN1203938 A CN 1203938A CN 98103437 CN98103437 CN 98103437 CN 98103437 A CN98103437 A CN 98103437A CN 1203938 A CN1203938 A CN 1203938A
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- black
- wine
- semen maydis
- water
- rice husk
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Abstract
The preparation method of black corn liquor includes the following steps: preparing raw materials for making liquor, fermentation, uniformly stirring, cellaring and distillation, then soaking the black corn in the obtained distilled liquor so as to obtain the invented black corn liquor with ruby colour, besides the advantages of traditional liquor, it is palatable in taste and containing 17 amino acids, five trace elements and five vitamins.
Description
The present invention is a kind of nutrient health care wine, particularly relates to a kind of black corn wine and preparation method thereof.
Along with improving constantly of living standards of the people, aspect eating, people not only will have enough, and will eat, and pursue the variation of food.Now, people are satisfied with Nutritive value of food no longer simply, and more pay attention to the health care and the medical functions of food.Early eighties, the nutritionist of Japan, the U.S. discovers, allly contains melanic animals and plants, its nutritive value and nourishing function be light similar above it all.Based on this discovery, in recent years, the fashionable whole world of black-food.Black food crop known to us such as Semen Sesami Nigrum, black soya bean, rye, black rice, black paddy etc. now, their output is all lower, establishing in large scale is had any problem, and price can not lower in a short time, thereby can not satisfy the widespread demand of people to black-food.In recent years, it has been observed that black Semen Maydis will can become ordinary people's daily bread with the popular of it, its development prospect is very wide.
The purpose of this invention is to provide a kind of black Semen Maydis that adopts is the black corn wine that raw material is made.
Another object of the present invention provides a kind of preparation method of above-mentioned black corn wine.
The raw material of black corn wine of the present invention contains black Semen Maydis, rice husk, schlempe, saccharifying enzyme and water, and the parts by weight proportioning of wherein said various compositions is:
Black Semen Maydis 800-1000 part schlempe 400-600 part
Rice husk 400-600 part water 600-800 part
Saccharifying enzyme 4-6 part
Wherein, described black Semen Maydis belongs to raw fiber food, and than conventional corn nutrition height, the trophic component composition is good, and iron level is that 18.4 milligrams of every hectograms, zinc content are 3.7 milligrams of every hectograms, all exceeds much than conventional corn; Magnesium, tin, crude fiber content are also than conventional corn height, and particularly the every hectogram content of nicotinic acid reaches 7.10 milligrams, can preventing cancer; Amino acid index is than general kind height, wherein the bad ammonia in eight of human body kinds of indispensable amino acids lacks to acid has significant role to health care and nutrition, it is one of important indicator of nutritive value, upgrowth and development of children phase particularly, decubation after being ill, gestation and lactication phase are higher to the nutritional requirement of Methionin.Methionin is that human body needs but can not be by synthetic in the human body, and must be supplied with by food proteins, and general content is higher in the animal protein, and content is then lower in the grain protein, the latter is replenished this amino acid can improve its nutritive value.The expert points out, black Semen Maydis exclusive melanochrome itself just constitute a kind of nutritive value, the melanochrome in the black-food has disease-resistant, antidotal effect, the legend that China is among the people just to be had " meeting black must the benefit ".The present invention preferably produces black pearl, black kwan-yin corn with Liaoning; Select its cleaning, pollution-free, no disease and pest, do not have mildew and rot black Semen Maydis, use after will selecting cleaning, airing, prevent to go mouldy if any earth, impurity as liquor-making raw material.
Described rice husk can also substitute with crop stalk, and as corn stalk, the seed of Job's tears, Chinese sorghum straw, its effect is to utilize the space between the straw to reach the airy purpose, is beneficial to zymogenic breeding in the wine brewing process, promotes alcoholization, improves liquor output.
The remaining after drinking slag of system before described schlempe is.
Described saccharifying enzyme can also be substituted by traditional distiller's yeast; The adding parts by weight proportioning of distiller's yeast is 3-6 part.
Described water is preferably the good river of the neutral sugar water of pH value, mountain spring or water quality for well.
The preparation method of black corn wine of the present invention comprises wearing into face after the black Semen Maydis peeling, and jet rice and flour and rice husk are mixed, and adds portion water again, with even and cook, the face that cooks is sieved into particle, mix with schlempe again, when temperature is reduced to 17-19 ℃, add good saccharifying enzyme of dissolving and remaining water, and when temperature was controlled at 17-18 ℃, cellar for storing things 4-16 days were sent out in the sealing of following cellar for storing things, went up then pot, heating fractionates out wine, till tart flavour is arranged; 1/4-1/2 with going out wine weight, be placed in the sealable container, to put into wherein with the casting skin of the black Semen Maydis of weight and the mixture of embryo again, soak 30-60 days after-filtration, getting filtrate mixes with original another part wine, deposited again 30-60 days, and promptly obtained containing the health promoting wine of melanochrome and various black Semen Maydis nutritions.
The process of cooking of described jet rice and flour and rice husk is evenly to spread one deck rice husk on the pot grate earlier, evenly to press above-mentioned flour mixed with adulterants again, not add pot cover, to open wide to steam after 15-20 minute and play pot.
Preparation method of the present invention is scientific and reasonable, and is simple, and main raw material is a black Semen Maydis, the output height, the yield of liquor height, cost is low, the products made thereby black corn wine, be the ruby color, except all advantages, also contain 17 seed amino acids, five kinds of trace elements, five kinds of VITAMIN simultaneously, as deposit more than half a year with traditional wine, its characteristic is more outstanding, and taste is more beautiful.
Through Chinese Academy Of Preventive Medicine Research Institute Of Nutrition And Food Hygiene's test, its nutritive ingredient detected result is as follows:
Ash content: 0.04 g/100g
Protein: 0.1 g/100g
Total reducing sugar: do not detect mg/100g
Starch: 0.7 g/100g
Food fibre: 0.014 g/100g
Vitamins B
1: 0.04 mg/100g
Vitamins B
2: 0.004 mg/100g
Nicotinic acid: 0.42 mg/100g
Calcium: 0.442 mg/100g
Iron: 0.0136 mg/100g
Zinc: 0.0346 mg/100g
Magnesium: 0.773 mg/100g
Selenium: 0.04 ug/100ml
Alcoholic strength: 63 %
Heat: 387 kilocalories/100g
In storage, should note:
1, anti-sunlight direct projection liquor storage vessel.
2, preferably put semi-underground or the good underground storehouse of ventilation condition is arranged, no fungi, go rotten clean environment health, favourable enzymeization.
3, storage tank wants tight, can not reveal evaporation, in order to avoid the reduction of the wine number of degrees, even go mouldy.
4, deposit half a year or more than several years, both can obtain vintage, the best in quality black corn wine of taste to wine.
Further specify the present invention below in conjunction with embodiment.
Embodiment
A kind of black corn wine contains Liaoning and produces black pearl black Semen Maydis, rice husk, schlempe, saccharifying enzyme and water in the raw material, the parts by weight proportioning of wherein said each composition is:
400 jin of 420 jin of schlempes of 800 jin of rice husks of black Semen Maydis
700 jin in 4.5 jin of water of saccharifying enzyme
During preparation
1, with the jet grain of rice with pulverizer carry out skin and flesh dial from, skin and meat hold standby respectively, the nexine of fruit grain are become meticulous powder with pulverizing mill, as the main raw material of wine brewing; 800 jin of jet rice and flour, 420 jin of rice husks and 300 jin of water are stirred, and the mixed face that will mix sieves the impurity elimination thing and reduces macrobead with sieve;
2, after pot leaves, earlier at pot grate upper berth one deck rice husk, be as the criterion to cover grate, will sieve good gelatinized flour again and be sprinkled in the pot, should notice when spreading that there is the vapour of emitting place the there, just spread toward the there, but do not press too in fact, do not add pot cover after pressing, spacious pot steams after 20 minutes and plays pot;
3, raise cold after the dough that cooks is sieved into small-particle, and in the time of 18 ℃ and 400 jin of schlempes mix, stand-by;
4, in 4.5 jin of saccharifying enzyme, add 30 jin of warm water dissolvings, after treating to dissolve fully, append 370 jin of water dilutions again;
5, Glucoamylase Solution is slowly sprinkled in the particle in the 3rd step equably, and temperature is controlled at 18 ℃, can descend the cellar for storing things, pile three-dimensional trapezoidal shape, spread plastic cloth, rice husk then, sealing and fermenting was opened the cellar for storing things in 7.5 days;
6, after pot leaves, at pan grid upper berth one deck rice husk, the material after the fermentation is sprinkled in the pot, process is built lid as the 2nd step after filling it up with, and connects condenser, and steam is caused drainer, can go out wine;
7, with 1/2 of going out wine weight, be placed in the container of sealing, to put into wherein with the casting skin of the black Semen Maydis of weight and the mixture of embryo again, soak 50 days after-filtration, getting filtrate mixes with original 1/2 wine in addition, deposited again 60 days, and promptly obtained containing the health promoting wine that is ruby color black Semen Maydis of melanochrome and various nutritions.
Claims (8)
1, a kind of black corn wine is characterized in that raw material contains black Semen Maydis, rice husk, schlempe, saccharifying enzyme and water.
2, black corn wine as claimed in claim 1 is characterized in that the parts by weight proportioning of wherein said various compositions is:
Black Semen Maydis 800-1000 part schlempe 400-600 part
Rice husk 400-600 part water 600-800 part
Saccharifying enzyme 4-6 part.
3, black corn wine as claimed in claim 1 is characterized in that described black Semen Maydis preferably produces black pearl, black kwan-yin corn with Liaoning; Select its cleaning, pollution-free, no disease and pest, do not have mildew and rot black Semen Maydis, use after will selecting cleaning, airing, prevent to go mouldy if any earth, impurity as liquor-making raw material.
4, black corn wine as claimed in claim 1 is characterized in that described rice husk substitutes with crop stalk, as corn stalk, the seed of Job's tears, Chinese sorghum straw.
5, black corn wine as claimed in claim 1 is characterized in that described saccharifying enzyme is substituted by traditional distiller's yeast; The adding parts by weight proportioning of distiller's yeast is 3-6 part.
6, black corn wine as claimed in claim 1 is characterized in that described water is the neutral sugar water of pH value, mountain spring or the good river of water quality.
7, as the preparation method of the described black corn wine of claim 1-6, it is characterized in that comprising wearing into face after the black Semen Maydis peeling, jet rice and flour and rice husk are mixed, add portion water and even and cook again, the face that cooks is sieved into particle, mix with schlempe again, when temperature is reduced to 17-19 ℃, add good saccharifying enzyme of dissolving and remaining water, and temperature is controlled to 17-18 ℃ the time, cellar for storing things 4-16 days are sent out in the sealing of following cellar for storing things, go up pot then, heating fractionates out wine, till tart flavour is arranged; With the 1/4-1/2 of going out wine weight, be placed in the sealable container, will put into wherein with the casting skin of the black Semen Maydis of weight and the mixture of embryo again, soak 30-60 days after-filtration, get filtrate and mix, deposited again 30-60 days, promptly obtain black corn wine with original another part wine.
8, preparation method as claimed in claim 7, the process of cooking that it is characterized in that described jet rice and flour and rice husk will evenly spread one deck rice husk earlier, evenly press above-mentioned flour mixed with adulterants again, not add pot cover, open wide to steam after 15-20 minute and play pot on the pot grate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98103437A CN1100866C (en) | 1998-07-28 | 1998-07-28 | Black corn wine and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98103437A CN1100866C (en) | 1998-07-28 | 1998-07-28 | Black corn wine and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1203938A true CN1203938A (en) | 1999-01-06 |
| CN1100866C CN1100866C (en) | 2003-02-05 |
Family
ID=5217911
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98103437A Expired - Fee Related CN1100866C (en) | 1998-07-28 | 1998-07-28 | Black corn wine and its preparation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN1100866C (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101921682A (en) * | 2009-06-12 | 2010-12-22 | 卓定华 | 72 degree scent type off-white wine |
| CN102382738A (en) * | 2010-11-18 | 2012-03-21 | 会泽县绿色科普兴农示范园乌蒙山黑粮酒厂 | Black maize liquor and production method thereof |
| CN103284064A (en) * | 2013-06-25 | 2013-09-11 | 肖旭 | Fermented corn and preparation method thereof |
| CN103497864A (en) * | 2013-09-30 | 2014-01-08 | 贵州省黎平县侗乡米业有限公司 | Method for brewing corn liquor |
| CN103627574A (en) * | 2013-10-30 | 2014-03-12 | 湖北东方明珠酒业有限公司 | Method for producing white spirit by use of waste Maotai-flavor distillers' grains |
| CN104004621A (en) * | 2014-05-23 | 2014-08-27 | 大英县彩原粮油种植专业合作社 | Method for preparing black corn health care wine |
| CN104312845A (en) * | 2014-11-11 | 2015-01-28 | 任志刚 | Method for brewing sticky and sweet corn wine |
| CN104726289A (en) * | 2015-04-21 | 2015-06-24 | 浙江小二黑食品有限公司 | Preparation method of novel wine prepared by black peanuts and black corns and product of novel wine prepared by the black peanuts and the black corns |
| CN104726285A (en) * | 2015-04-13 | 2015-06-24 | 王力田 | Proanthocyanidins-rich health liquor and making method thereof |
| CN105441282A (en) * | 2016-01-07 | 2016-03-30 | 哈尔滨伟平科技开发有限公司 | Making method of white spirit |
| CN108384682A (en) * | 2018-05-15 | 2018-08-10 | 刘兰民 | Blank corn fruit ear fermented wine rich in anthocyanidin |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1027904C (en) * | 1992-09-03 | 1995-03-15 | 贾金铃 | Preparing method for strengthening "yang" wine |
| CN1124767A (en) * | 1995-09-27 | 1996-06-19 | 宋俊杰 | Formulation for specially making wine of seed of Job's tears and preparing process |
-
1998
- 1998-07-28 CN CN98103437A patent/CN1100866C/en not_active Expired - Fee Related
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101921682A (en) * | 2009-06-12 | 2010-12-22 | 卓定华 | 72 degree scent type off-white wine |
| CN101921682B (en) * | 2009-06-12 | 2013-03-27 | 卓定华 | 72 degree aromatic type rice white spirit |
| CN102382738A (en) * | 2010-11-18 | 2012-03-21 | 会泽县绿色科普兴农示范园乌蒙山黑粮酒厂 | Black maize liquor and production method thereof |
| CN102382738B (en) * | 2010-11-18 | 2013-07-24 | 会泽县绿色科普兴农示范园乌蒙山黑粮酒厂 | Black maize liquor and production method thereof |
| CN103284064A (en) * | 2013-06-25 | 2013-09-11 | 肖旭 | Fermented corn and preparation method thereof |
| CN103497864A (en) * | 2013-09-30 | 2014-01-08 | 贵州省黎平县侗乡米业有限公司 | Method for brewing corn liquor |
| CN103627574A (en) * | 2013-10-30 | 2014-03-12 | 湖北东方明珠酒业有限公司 | Method for producing white spirit by use of waste Maotai-flavor distillers' grains |
| CN103627574B (en) * | 2013-10-30 | 2016-01-20 | 湖北东方明珠酒业有限公司 | Discarded aromatic type vinasse are utilized to produce the method for white wine |
| CN104004621A (en) * | 2014-05-23 | 2014-08-27 | 大英县彩原粮油种植专业合作社 | Method for preparing black corn health care wine |
| CN104312845A (en) * | 2014-11-11 | 2015-01-28 | 任志刚 | Method for brewing sticky and sweet corn wine |
| CN104312845B (en) * | 2014-11-11 | 2016-03-09 | 任志刚 | A kind of brew method of sticky sweet corn wine |
| CN104726285A (en) * | 2015-04-13 | 2015-06-24 | 王力田 | Proanthocyanidins-rich health liquor and making method thereof |
| CN104726289A (en) * | 2015-04-21 | 2015-06-24 | 浙江小二黑食品有限公司 | Preparation method of novel wine prepared by black peanuts and black corns and product of novel wine prepared by the black peanuts and the black corns |
| CN105441282A (en) * | 2016-01-07 | 2016-03-30 | 哈尔滨伟平科技开发有限公司 | Making method of white spirit |
| CN108384682A (en) * | 2018-05-15 | 2018-08-10 | 刘兰民 | Blank corn fruit ear fermented wine rich in anthocyanidin |
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| Publication number | Publication date |
|---|---|
| CN1100866C (en) | 2003-02-05 |
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