CN1362506A - Kaoliang red wine and its production process - Google Patents
Kaoliang red wine and its production process Download PDFInfo
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- CN1362506A CN1362506A CN 01133779 CN01133779A CN1362506A CN 1362506 A CN1362506 A CN 1362506A CN 01133779 CN01133779 CN 01133779 CN 01133779 A CN01133779 A CN 01133779A CN 1362506 A CN1362506 A CN 1362506A
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Abstract
The present invention relates to a sweet red liquor and its production method. It is made by using red sorghum, xiaoqu, anka and white liquor according to the mixing ratio of 47-53:01-025:1.5-3:50-150 or using red sorghum, xiaqu and white liquor according to the mixing ratio of 47-53:0.1-0.25;50-150 through the processes of soaking, cooking, tedding, culturing yeast, saccharifying, closed fermentation, pressing, sterilizing, ageing and inspection. It is a low alcohol liquor with high nutritive value.
Description
Affiliated technical field:
The present invention relates to a kind of red wine and production method thereof, particularly a kind of is raw material with the red sorghum, and little song, red colouring agent for food, also used as a Chinese medicine are saccharifying ferment or are starter with little song only, add sweet type red wine and production method thereof that the high quality liquor brew forms.
Background technology:
Existing in the market sweet type red wine is that preparation of raw material forms with grape or other fruit all, and its fragrance is not enough, and mouthfeel is single, sweet excessively, peracid or very pained, and cost an arm and a leg, the ordinary people is difficult to bear.
Summary of the invention:
The purpose of this invention is to provide a kind of is raw material with the red sorghum, and little song, red colouring agent for food, also used as a Chinese medicine are saccharifying ferment or are starter with little song only, add sweet type red wine and production method thereof that the high quality liquor brew forms.With the red wine of this method brew, its color and luster glow, aroma is strong, and it is sweet and pure thick to distinguish the flavor of, and contains rich in amino acid and more sugar part, and the trace element of needed by human, is the very high low alcohol of a kind of nutritive value.
Concrete technology contents of the present invention is as follows:
The invention is characterized in: by red sorghum, little song, red colouring agent for food, also used as a Chinese medicine and liquor by weight ratio 47～53: 0.1～0.25: 1.5～3: 50～150 or by red sorghum, little song and liquor by weight ratio 47～53: 0.1～0.25: 50～150 brews form.
Wherein:
Red sorghum of the present invention is the epidermis redness.
Little song of the present invention or red colouring agent for food, also used as a Chinese medicine are the head mold song.
Liquor of the present invention is the Daqu or the liquor such as Xiaoqu wine or wheat bran wine of 50-75 degree.
Concrete production method of the present invention is as follows:
The technological process of production of the present invention comprises: bubble grain, boiling, airing, culture saccharification, the fermentation of envelope cylinder, squeezing, sterilization, ageing and inspection after construction.Concrete operations are as follows:
A, bubble grain: red sorghum is dropped into fermentation vat, immersion 15-20 hour to the red sorghum heart that absorbs water in the above hot water of water temperature 70 degree.
B, boiling: red sorghum poured into take off flatly in the rice steamer, under air-tight state after the boiling, infiltrate 40 ℃-50 ℃ stewing the enduring of hot water with big fire again from the bottom of a pan, the stewing water time is at 20-30 minute, to the most of breach of red sorghum, gentle ripe, the interior no white heart.
C, airing: ripe Chinese sorghum is placed a last airing of drying in the air, nature or forced cooling to 35 ℃-45 ℃.
D, culture saccharification: the little song of saccharifying ferment and red colouring agent for food, also used as a Chinese medicine or little song are sprinkled in the culture saccharification cylinder that temperature remains on 27 ℃-30 ℃, rebuild or renovate evenly, be warmed up to 34 ℃-38 ℃ after 10-14 hour again, softening to the red sorghum of 80-90%.
E, envelope cylinder fermentation: the saccharification liquid after the saccharification is added in the cylinder, added behind the liquor of 25% specified amount sealing and fermenting 3-6 days again, temperature is 20 ℃-35 ℃, adds remaining liquor, sealing and fermenting 40-70 days again.
F, squeezing: the wine unstrained spirits after will fermenting is poured in the squeezing machine, pours the clarification of precipitation cask deposit behind the wine liquid of squeezing out again into.
G, sterilization (frying in shallow oil wine): will be through sedimentary red wine with yellow rice wine Sterilizers or other High Temperature Sterilization method between 85-88 ℃ temperature sterilization 5-10 minute.
H, ageing: after the red wine sterilization, filter sealing storage in the pottery altar of packing into.
I, inspection after construction:
The present invention is a red transparent liquid, and its redness comes from the haematochrome of red sorghum epidermis, if any red colouring agent for food, also used as a Chinese medicine, then is to come from red sorghum and red colouring agent for food, also used as a Chinese medicine respectively; Different and institute adds the different of liquor kind and consumption because of the saccharifying ferment that uses, thus generation fragrance, the different kaoliang red wine of mouthfeel, and kaoliang red wine has the fragrance of employed saccharifying ferment and the fragrance of employed liquor.Used red colouring agent for food, also used as a Chinese medicine as saccharifying ferment, then this wine just has medicine fragrance; The liquor that adds is fragrant type brewing, and then this wine has the giving off a strong fragrance flavor, adds the wine degree difference of liquor, then the red wine wine degree difference of Chan Shenging.
The present invention contains sugar part/100 milliliters of/100 milliliters-18 grams of 5 grams;
Wine degree of the present invention is between the 18-45 degree;
The yield of liquor of the present invention is between 100%-300%.
Raw material of the present invention is easy to get, method is simple, the red wine quality uniqueness of producing, the fragrance of existing wine, the medicine perfume (or spice) that red colouring agent for food, also used as a Chinese medicine is arranged again, it is delicious sweet and pure thick, and is sweet along tasty and refreshing, the soft coordination of sense of taste, pleasant impression is long, and containing rich in amino acid and sugared part more and the trace element of needed by human, is that a kind of nutritive value is very high, moderate low alcohol.
Accompanying drawing and drawing explanation:
Fig. 1 technological process of production figure of the present invention
Embodiment:
Embodiment 1:
The present invention was by red sorghum, little song, red colouring agent for food, also used as a Chinese medicine and liquor 48: 0.2: 3 by weight ratio: 100 brews form, and wherein liquor is the Daqu of 50 degree.
The technological process of production of the present invention comprises: bubble grain, boiling, airing, culture saccharification, the fermentation of envelope cylinder, squeezing, sterilization, ageing and inspection after construction, and concrete operations are as follows:
1, bubble grain: fermentation vat is dropped in the red sorghum back of weighing, and water exceeds about 10 centimetres in fine strain of millet face, soaks 18 hours in water temperature is the hot water of 75 degree, makes the red sorghum heart that absorbs water.
2, boiling: with red sorghum pour into take off in the rice steamer flat, treat that steam all appears sorghum meal after, cover Zeng Gai, big fire boiling 20 minutes, the stewing water of spacious then lid, from the hot water of 45 ℃ of the bottom of a pan infiltrations, hot water exceeds 15 centimetres of sorghum meal, the stewing water time is 25 minutes, treat the most of breach of red sorghum, gentle ripe, interior no Bai Xinshi bleeds off stewing water rapidly, cover Zeng Gai then, upward big vapour steams again and went out rice steamer in 1 hour.
3, airing: clean up drying in the air, then ripe Chinese sorghum is scooped up a last airing of drying in the air, usefulness exhaust fan forced cooling to 35 ℃.
4, culture saccharification: spread down little song of saccharifying ferment and red colouring agent for food, also used as a Chinese medicine at twice respectively, red sorghum and saccharifying ferment are rebuild or renovate evenly culture saccharification in the cylinder of packing into then.Cylinder temperature remained at 27 ℃ in 12 hours, began after 12 hours to heat up, and when 20 hours rose to 35 ℃, red sorghum 80-90% was softening, and suede is smart to be stuck with paste, and hand pinches that the red sorghum cultivation is poor saccharification liquid, and mouth is tasted fresh and sweet, and nose news has Qu Xiang and medicine fragrance.
5, envelope cylinder fermentation: after culture saccharification is good, in cylinder, add 25 kilograms of liquor (double centner 25%), sealing cylinder mouth, temperature remains on 25 ℃, ferment 75 kilograms of the liquor of adding remainder, sealing and fermenting 4 days.Yeast phase is 50 days.
6, squeezing: the wine unstrained spirits that ferments, to pour in the squeezing machine, expressed wine liquid is poured into and is made its precipitation clarification in the settling box.
7, sterilization (frying in shallow oil wine): will be through sedimentary red wine with the sterilization of yellow rice wine Sterilizers, 85 ℃ temperature sterilizations 10 minutes.
8, ageing: red wine after sterilization filters with the yellow rice wine filter, and the Tao Tanzhong that packs into then through the storage of long period, with further raising vinosity, was generally 1 year storage period, old kaoliang red wine.
9, inspection after construction: the present invention is a red transparent liquid, has the fragrance of saccharifying ferment and liquor; Contain/100 milliliters of sugar part 10 grams; The wine degree is 30 degree; The yield of liquor is 200%.
Embodiment 2:
As a same reason, the present invention is by 50 kilograms by weight ratio of red sorghum, little song and liquor: 0.2 kilogram: 120 kilograms formulated, and wherein: liquor is the Daqu of 65 degree.
Production method of the present invention is characterized in that: comprise bubble grain, boiling, airing, culture saccharification, the fermentation of envelope cylinder, squeezing, sterilization, ageing and inspection after construction, its concrete operations are as follows:
1, bubble grain: fermentation vat is dropped in the red sorghum back of weighing, and water exceeds about 10 centimetres in fine strain of millet face, soaks 20 hours in water temperature is the hot water of 80 degree, makes the red sorghum heart that absorbs water.
2, boiling: with red sorghum pour into take off in the rice steamer flat, treat that steam all appears sorghum meal after, cover Zeng Gai, big fire boiling 20 minutes, the stewing water of spacious then lid, from the hot water of 50 ℃ of the bottom of a pan infiltrations, hot water exceeds 15 centimetres of sorghum meal, the stewing water time is 30 minutes, treat the most of breach of red sorghum, gentle ripe, interior no Bai Xinshi bleeds off stewing water rapidly, cover Zeng Gai then, upward big vapour steams again and went out rice steamer in 1 hour.
3, airing: clean up drying in the air, then ripe Chinese sorghum is scooped up a last airing of drying in the air, usefulness exhaust fan forced cooling to 40 ℃.
4, culture saccharification: spread down little song of sugar-fermenting agent and red colouring agent for food, also used as a Chinese medicine at twice respectively, red sorghum and saccharifying ferment are rebuild or renovate evenly culture saccharification in the cylinder of packing into then.Cylinder temperature remained at 30 ℃ in 12 hours, began after 12 hours to heat up, and when 20 hours rose to 37 ℃, red sorghum 80-90% was softening, and suede is smart to be stuck with paste, and hand pinches that the red sorghum cultivation is poor saccharification liquid, and mouth is tasted fresh and sweet, and nose news has bent fragrance.
5, envelope cylinder fermentation: after culture saccharification is good, in cylinder, add 30 kilograms of liquor (120 kilograms 25%), sealing cylinder mouth, temperature remains on 30 ℃, ferment 6 days, 90 kilograms of the liquor of adding remainder, sealing and fermenting, yeast phase is 60 days.
6, squeezing: the wine unstrained spirits that ferments, to pour in the squeezing machine, expressed wine liquid is poured into and is made its precipitation clarification in the settling box.
7, sterilization (frying in shallow oil wine): will be through sedimentary red wine with the sterilization of yellow rice wine Sterilizers, 85 ℃ temperature sterilizations 10 minutes.
8, ageing: red wine after sterilization filters with the yellow rice wine filter, and the Tao Tanzhong that packs into then through the storage of long period, with further raising vinosity, was generally 1 year storage period, old kaoliang red wine.
9, inspection after construction: the present invention is a red transparent liquid, has the fragrance of saccharifying ferment and liquor; Contain/100 milliliters of sugar part 8 grams; The wine degree is 35 degree; The yield of liquor is 150%.
Raw material of the present invention is easy to get, method is simple, the red wine quality uniqueness of producing, the fragrance of existing wine, the medicine perfume (or spice) that red colouring agent for food, also used as a Chinese medicine is arranged again, it is delicious sweet and pure thick, and is sweet along tasty and refreshing, the soft coordination of sense of taste, pleasant impression is long, and containing rich in amino acid and sugared part more and the trace element of needed by human, is that a kind of nutritive value is very high, moderate low alcohol.
Claims (10)
1, a kind of kaoliang red wine is characterized in that: by red sorghum, little song, red colouring agent for food, also used as a Chinese medicine and liquor by weight ratio 47～53: 0.1～0.25: 1.5～3: 50～150 or by red sorghum, little song and liquor by weight ratio 47～53: 0.1～0.25: 50～150 brews form.
2, the production method of a kind of kaoliang red wine according to claim 1 is characterized in that: processing step comprises bubble grain, boiling, airing, culture saccharification, the fermentation of envelope cylinder, squeezing, sterilization, ageing.
3, a kind of kaoliang red wine according to claim 1 and 2 and production method thereof is characterized in that: liquor is the Daqu or the liquor such as Xiaoqu wine or wheat bran wine of 50-75 degree.
4, according to claim 1 or 2 described a kind of kaoliang red wine and production methods thereof, it is characterized in that: little song or red colouring agent for food, also used as a Chinese medicine are the head mold song.
5, according to claim 1 or 2 described a kind of kaoliang red wine and production methods thereof, it is characterized in that: in bubble grain operation, red sorghum immersion 15-20 hour to red sorghum in the above hot water of water temperature 70 degree heart that absorbs water.
6, according to claim 1 or 2 described a kind of kaoliang red wine and production methods thereof, it is characterized in that: in cooking process, the stewing water time of red sorghum after big fire is steamed is 20-30 minute, and the water temperature of stewing water is 40-50 ℃.
7, according to claim 1 or 2 described a kind of kaoliang red wine and production methods thereof, it is characterized in that: in the airing operation, ripe Chinese sorghum nature or forced cooling to 35 ℃-45 ℃.
8, according to claim 1 or 2 described a kind of kaoliang red wine and production methods thereof, it is characterized in that: the little song of saccharifying ferment and red colouring agent for food, also used as a Chinese medicine or little song are sprinkled in the culture saccharification cylinder that temperature remains on 27 ℃-30 ℃, rebuild or renovate evenly, be warmed up to 34 ℃-38 ℃ after 10-14 hour again, softening to the red sorghum of 80-90%.
9, according to claim 1 or 2 described a kind of kaoliang red wine and production methods thereof, it is characterized in that: the saccharification liquid after the saccharification is added in the cylinder, added behind the liquor of 25% specified amount sealing and fermenting 3-6 days again, temperature is 20 ℃-35 ℃, add remaining liquor, sealing and fermenting 40-70 days again.
10, according to claim 1 or 2 described a kind of kaoliang red wine and production methods thereof, it is characterized in that: in sterilization process, between 85-88 ℃ temperature sterilization 5-10 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011337796A CN1169936C (en) | 2001-12-29 | 2001-12-29 | Kaoliang red wine and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011337796A CN1169936C (en) | 2001-12-29 | 2001-12-29 | Kaoliang red wine and its production process |
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| Publication Number | Publication Date |
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| CN1362506A true CN1362506A (en) | 2002-08-07 |
| CN1169936C CN1169936C (en) | 2004-10-06 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011337796A Expired - Fee Related CN1169936C (en) | 2001-12-29 | 2001-12-29 | Kaoliang red wine and its production process |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100418434C (en) * | 2005-11-18 | 2008-09-17 | 张红 | Health-caring monascus fermented glutinous wine and preparation method thereof |
| CN101935599A (en) * | 2010-08-20 | 2011-01-05 | 山东朝能福瑞达生物科技有限公司 | Pure grain fermented beverage and preparation method thereof |
| CN104830616A (en) * | 2015-05-12 | 2015-08-12 | 重庆市柚神酒业有限责任公司 | Method for preparing sorghum red wine |
| CN105349323A (en) * | 2015-12-03 | 2016-02-24 | 贵州谊强红曲酒业有限公司 | Compound monascus wine and brewing method thereof |
| CN105969595A (en) * | 2016-07-25 | 2016-09-28 | 茶陵县云盘高粱酒庄有限公司 | Preparing method for sorghum red wine |
| CN107446787A (en) * | 2017-09-15 | 2017-12-08 | 钟太贵 | A kind of sorghum daughter red wine and its production technology |
| CN107603802A (en) * | 2017-04-25 | 2018-01-19 | 朱运桃 | A kind of technology for brewageing glutinous rice red wine |
| CN108913431A (en) * | 2018-07-24 | 2018-11-30 | 邱发龙 | A kind of kaoliang red wine manufacture craft and kaoliang red wine obtained |
| CN110157568A (en) * | 2019-07-05 | 2019-08-23 | 重庆度量酒业有限责任公司 | A kind of glutinous sorghum wine and its brewing method |
| CN110305750A (en) * | 2019-07-03 | 2019-10-08 | 富民县梓源贸易有限责任公司 | A kind of red sorghum wine and its brewing method |
| CN111548884A (en) * | 2020-06-16 | 2020-08-18 | 茂名市百年红酒业有限公司 | Litchi wine and preparation method thereof |
-
2001
- 2001-12-29 CN CNB011337796A patent/CN1169936C/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100418434C (en) * | 2005-11-18 | 2008-09-17 | 张红 | Health-caring monascus fermented glutinous wine and preparation method thereof |
| CN101935599A (en) * | 2010-08-20 | 2011-01-05 | 山东朝能福瑞达生物科技有限公司 | Pure grain fermented beverage and preparation method thereof |
| CN101935599B (en) * | 2010-08-20 | 2012-04-25 | 山东朝能福瑞达生物科技有限公司 | Pure grain fermented beverage and preparation method thereof |
| CN104830616A (en) * | 2015-05-12 | 2015-08-12 | 重庆市柚神酒业有限责任公司 | Method for preparing sorghum red wine |
| CN105349323A (en) * | 2015-12-03 | 2016-02-24 | 贵州谊强红曲酒业有限公司 | Compound monascus wine and brewing method thereof |
| CN105969595B (en) * | 2016-07-25 | 2018-11-20 | 茶陵县云盘高粱酒庄有限公司 | A kind of preparation method of kaoliang red wine |
| CN105969595A (en) * | 2016-07-25 | 2016-09-28 | 茶陵县云盘高粱酒庄有限公司 | Preparing method for sorghum red wine |
| CN107603802A (en) * | 2017-04-25 | 2018-01-19 | 朱运桃 | A kind of technology for brewageing glutinous rice red wine |
| CN107446787A (en) * | 2017-09-15 | 2017-12-08 | 钟太贵 | A kind of sorghum daughter red wine and its production technology |
| CN108913431A (en) * | 2018-07-24 | 2018-11-30 | 邱发龙 | A kind of kaoliang red wine manufacture craft and kaoliang red wine obtained |
| CN110305750A (en) * | 2019-07-03 | 2019-10-08 | 富民县梓源贸易有限责任公司 | A kind of red sorghum wine and its brewing method |
| CN110157568A (en) * | 2019-07-05 | 2019-08-23 | 重庆度量酒业有限责任公司 | A kind of glutinous sorghum wine and its brewing method |
| CN111548884A (en) * | 2020-06-16 | 2020-08-18 | 茂名市百年红酒业有限公司 | Litchi wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1169936C (en) | 2004-10-06 |
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