CN1327039A - Chest nut wine and its producing method - Google Patents
Chest nut wine and its producing method Download PDFInfo
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- CN1327039A CN1327039A CN 00107924 CN00107924A CN1327039A CN 1327039 A CN1327039 A CN 1327039A CN 00107924 CN00107924 CN 00107924 CN 00107924 A CN00107924 A CN 00107924A CN 1327039 A CN1327039 A CN 1327039A
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- chest nut
- ren
- wine
- chestnut
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Abstract
The chest nut wine brewed by using chest nut powder as main material is made through peeling and air drying chest nut, crushing chest nut, mixing with cooked grain sorghum and rice and fermentation at proper temperature. It is one kind of high-grade white spirit and has the nutritious components of chest nut maintained and converted biologically for human body to absorb.
Description
The present invention relates to a kind of is the liquor and preparation method thereof of main raw material brew with the growing chestnut kernel powder.
Liquor is to admix wine ma fermentation after grain cooks to form, and all raw material cooks and will consume a large amount of energy, and raw material fermentation, the bioavailability of raw material is low, and it is many to consume raw material.The present invention is a main raw material with the higher chestnut of sugar degree, and Li Ren does not need slaking, saves a large amount of energy consumptions.Only need when batching, add rice meal, the sorghum flour of a small amount of slaking, for the fermentation at initial stage provides carbon source.Have only very a spot of raw material to need slaking, thereby saved a large amount of energy.
Another object of the present invention is to provide a kind of nutritious, sapid liquor.Contain abundant nutrition in the chestnut, behind microbial fermentation, can improve the bioavailability of nutritive substance.Less as the food variety of raw material processing with chestnut simultaneously, the present invention helps more making full use of of chestnut resource.
Fig. 1 is a process flow sheet of the present invention.
Be illustrated below in conjunction with accompanying drawing and embodiment:
Following methods is to state on the implementation requisite pass in the process of goal of the invention The key step: will dry in the shade after the living chestnut peeling, growing chestnut kernel sterilization, pulverizing are admixed Account for slaking rice meal and sorghum flour and the wine ma of Li Ren grain weight amount 5-20%, at 25-Ferment under the temperature of 35 degree, fermentate filters, distillation.
The dry method of drying in the shade that adopts of Li Ren is to avoid the too high influence to the Li Ren quality of drying temperature among the present invention.The process of drying in the shade is to pile up in cloudy room after the Li Ren layering tiling with peeling.Cloudy room environmental requirement:
1) ventilate, per hour ventilation once.
2) relative humidity of environment is 30-50%.
3) room temperature is below 35 degree.Chestnut dries in the shade moisture to chestnut benevolence with this understanding
Amount is 15-40%.
According to method of the present invention, Li Ren needs sterilization.For preventing the influence of high temperature to the Li Ren quality, its method for disinfection is by using non-heating means such as chemical bactericide immersion, cleaning or employing radiosterilization, removing the microorganism on Li Ren surface.
According to method of the present invention, wherein rice meal and sorghum flour cook or with other method slaking, their ratios between the two without limits.
The ethanol content of chest nut wine is 30-65%; Sugar degree is 5-15%.
The following examples are that the present invention is further described, but are not limitation of the invention.
Embodiment:
Living chestnut is cleaned and peeling.Get 100 kilograms of growing chestnut kernels, layered stacked in cloudy room, cloudy room temperature is 20 degree, and ambient relative humidity is 35%, adopt exhaust fan per hour exhaust ventilation once, each 20 minutes.Take a sample test the Li Ren water content at every turn, dry in the shade to the Li Ren water content be 30%, it is 70 purpose chest nut powders that the Li Ren that will dry in the shade is crushed to granularity, admixes 2 kilograms of rice meals that cook and 1 kilogram of sorghum flour and 3 kilograms of wine mas, 30 the degree bottom fermentations.After three days, squeeze and filter, filtrate distillation under 78 degree steams liquid and is chest nut wine, and its ethanol content is 35%, and sugar degree is 10%.
Claims (5)
1, a kind of to give birth to the liquor that chest nut powder is the main raw material brew, to give birth to chest nut powder is that main raw material is brewed into, it is characterized in that, the preparation method of described chest nut wine comprises: will dry in the shade after the chestnut peeling, growing chestnut kernel sterilization, pulverizing, admix the slaking rice meal that accounts for Li Ren grain weight amount 5-20% and the wine ma of sorghum flour and 5-20%, form at the temperature bottom fermentation of 25-35 degree.
2, the described chest nut wine of claim 1 is characterized in that, the process of drying in the shade of chestnut is: the Li Ren that will clean peeling is layered stacked in cloudy room.Cloudy room environmental requirement:
1) ventilate, per hour ventilation once;
2) relative humidity of environment is 30-50%;
3) room temperature is below 35 degree;
Under these conditions, the Li Ren water content after drying in the shade is 15-40%.
3, the described chest nut wine of claim 1 is characterized in that, the used Li Ren of raw material needs sterilization.Its method for disinfection is by using non-heating means such as chemical bactericide immersion, cleaning or employing radiosterilization, removing the microorganism on Li Ren surface.
4, the described chest nut wine of claim 1 is characterized in that, wherein rice meal and sorghum flour cook or adopt additive method to make its slaking, and the ratio between the two without limits.
5, the ethanol content of the described chest nut wine of claim 1 is 30-65%, and sugar degree is 5-15%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001079247A CN1163586C (en) | 2000-05-29 | 2000-05-29 | Chest nut wine and its producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001079247A CN1163586C (en) | 2000-05-29 | 2000-05-29 | Chest nut wine and its producing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1327039A true CN1327039A (en) | 2001-12-19 |
| CN1163586C CN1163586C (en) | 2004-08-25 |
Family
ID=4579025
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB001079247A Expired - Lifetime CN1163586C (en) | 2000-05-29 | 2000-05-29 | Chest nut wine and its producing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1163586C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101260361B (en) * | 2008-05-12 | 2011-04-20 | 高来 | Method for producing chestnut wine |
| CN102174346A (en) * | 2011-03-14 | 2011-09-07 | 郭文田 | Chinese chestnut beer and preparation method thereof |
| CN106939270A (en) * | 2017-04-10 | 2017-07-11 | 福建双龙戏珠酒业有限公司 | A kind of Luzhou-flavor chinquapin wine and preparation method thereof |
| CN115521843A (en) * | 2022-08-15 | 2022-12-27 | 浙江致中和实业有限公司 | Castanopsis sclerophylla wine and preparation method thereof |
-
2000
- 2000-05-29 CN CNB001079247A patent/CN1163586C/en not_active Expired - Lifetime
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101260361B (en) * | 2008-05-12 | 2011-04-20 | 高来 | Method for producing chestnut wine |
| CN102174346A (en) * | 2011-03-14 | 2011-09-07 | 郭文田 | Chinese chestnut beer and preparation method thereof |
| CN102174346B (en) * | 2011-03-14 | 2012-09-12 | 郭文田 | Chinese chestnut beer and preparation method thereof |
| CN106939270A (en) * | 2017-04-10 | 2017-07-11 | 福建双龙戏珠酒业有限公司 | A kind of Luzhou-flavor chinquapin wine and preparation method thereof |
| CN115521843A (en) * | 2022-08-15 | 2022-12-27 | 浙江致中和实业有限公司 | Castanopsis sclerophylla wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1163586C (en) | 2004-08-25 |
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Addressee: Gao Yunkuan Document name: Deemed as a notice of withdrawal |
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Granted publication date: 20040825 |
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