CN1370823A - Making process of black corn wine - Google Patents
Making process of black corn wine Download PDFInfo
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- CN1370823A CN1370823A CN 01106227 CN01106227A CN1370823A CN 1370823 A CN1370823 A CN 1370823A CN 01106227 CN01106227 CN 01106227 CN 01106227 A CN01106227 A CN 01106227A CN 1370823 A CN1370823 A CN 1370823A
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Abstract
Black corn liquor is made by using black corn and black bean as main material and straw and cob of corn as supplementary material and through thrice fermentations and distillation. The liquor of the present invention contains Se, P, Fe, Zn, Ca, Mg and other elements from its material and is good for health. The liquor of the present invention is in the color similar to grape wine owing to black of black corn, and this increases one kind of spirit.
Description
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, thus with the corn be raw material liquor do not have what characteristic yet.In recent years, a kind of corn variety of black color was extensively planted, and this black Semen Maydis contains the liquor that useful black Semen Maydis makes will have higher nutritive value.
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 adopted 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 with black Semen Maydis, made from black maize cob is an 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, after the wine material is gone out the cellar for storing things, go into steamer and 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, the wine material that goes out behind the cellar for storing things was gone into the steamer boiling 1～3 hour, 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 kilograms of major ingredients, 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, will soak, get the black soak solution from the black corn leather that the jet grain of rice is taken off, soak solution is gone into steamer to be steamed, carry out disinfection and concentrate, concentrated solution is filtered, when 60～80 ℃ of concentrated solutions, it is added in the black corn wine, blend, promptly changed the color of wine, regulated the number of degrees of wine again.
It is major ingredient 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 beneficial trace elements 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, go into steamer and steamed 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 corn flours 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 (2)
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 with black Semen Maydis, made from black maize cob is an 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, after the wine material is gone out the cellar for storing things, go into steamer and 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 above-mentioned 26～28 ℃ of bottom fermentations 8～10 days, the wine material that goes out behind the cellar for storing things was gone into the steamer boiling 1～3 hour, 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 kilograms of major ingredients, 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 the jet grain of rice is taken off, obtain 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, to change the color of wine, regulate the number of degrees of wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01106227 CN1187436C (en) | 2001-02-25 | 2001-02-25 | Making process of black corn wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01106227 CN1187436C (en) | 2001-02-25 | 2001-02-25 | Making process of black corn wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1370823A true CN1370823A (en) | 2002-09-25 |
| CN1187436C CN1187436C (en) | 2005-02-02 |
Family
ID=4655266
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 01106227 Expired - Fee Related CN1187436C (en) | 2001-02-25 | 2001-02-25 | Making process of black corn wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1187436C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103255027A (en) * | 2013-04-28 | 2013-08-21 | 赵娇玲 | Chinese yam base liquor |
| CN103666956A (en) * | 2013-11-21 | 2014-03-26 | 陕西省科学院酶工程研究所 | Method for brewing grape-flavor sweet corn sake |
| CN104312845A (en) * | 2014-11-11 | 2015-01-28 | 任志刚 | Method for brewing sticky and sweet corn wine |
| CN107629926A (en) * | 2017-10-29 | 2018-01-26 | 贵州民生农业发展有限公司 | A kind of blank corn health liquor and preparation method thereof |
| CN107699426A (en) * | 2017-11-14 | 2018-02-16 | 蚌埠市涂山村富民石榴专业合作社 | A kind of preparation method of corn wine |
| CN108384682A (en) * | 2018-05-15 | 2018-08-10 | 刘兰民 | Blank corn fruit ear fermented wine rich in anthocyanidin |
-
2001
- 2001-02-25 CN CN 01106227 patent/CN1187436C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103255027A (en) * | 2013-04-28 | 2013-08-21 | 赵娇玲 | Chinese yam base liquor |
| CN103255027B (en) * | 2013-04-28 | 2015-12-23 | 赵娇玲 | A kind of Chinese yam base liquor |
| CN103666956A (en) * | 2013-11-21 | 2014-03-26 | 陕西省科学院酶工程研究所 | Method for brewing grape-flavor sweet corn sake |
| 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 |
| CN107629926A (en) * | 2017-10-29 | 2018-01-26 | 贵州民生农业发展有限公司 | A kind of blank corn health liquor and preparation method thereof |
| CN107699426A (en) * | 2017-11-14 | 2018-02-16 | 蚌埠市涂山村富民石榴专业合作社 | A kind of preparation method of corn wine |
| CN108384682A (en) * | 2018-05-15 | 2018-08-10 | 刘兰民 | Blank corn fruit ear fermented wine rich in anthocyanidin |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1187436C (en) | 2005-02-02 |
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