CN1511936A - Novel brewing process for Daqn spirit of China - Google Patents
Novel brewing process for Daqn spirit of China Download PDFInfo
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- CN1511936A CN1511936A CNA021594546A CN02159454A CN1511936A CN 1511936 A CN1511936 A CN 1511936A CN A021594546 A CNA021594546 A CN A021594546A CN 02159454 A CN02159454 A CN 02159454A CN 1511936 A CN1511936 A CN 1511936A
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Abstract
The novel brewing process of Daqu spirit includes preparing no-enzyme yeast with millet and/or wheat bran as material and through steaming together with water, cooling inside a fermenting container to 30-35 deg.c, mixing with Daqu yeast and fermenting; and brewing through steaming the mixing of main material, bulk material and water, inoculating the no-enzyme yeast obtained in the previous step in the amount of 10-32 %, preferably 20-30 %, fermenting and distilling.
Description
Invention field
The present invention relates to the new brewing process of yeast wine.
Background technology
The brewing process of tradition yeast wine comprises koji and wine brewing, and wherein koji comprises water after the raw material pulverizing is mixed thoroughly, will expect that boiling is extremely medium well, base, about 1 month of normal temperature fermentation.Wine brewing comprises raw material pulverizing, mixes thoroughly with rice husk and water, will expect to steam medium well again, the Daqu of the 20-30% of raw material is added to mix thoroughly in the pan feeding inoculate, and the material that inoculation is good is put into the fermentation vat sealing, treats 6-12 month natural maturity, makes wine again.This traditional wine-making technology yields poorly, and yeast phase is long, and turnout accounts for the 20-35% of raw material, does not reach the standard production amount far away, and the output that seriously reduces wine reaches about 50-70%, and contains a large amount of inulinases flavors in the wine.
Summary of the invention
The new preparation process that the purpose of this invention is to provide yeast wine.Preparation technology of the present invention comprises:
(A) the no enzyme song of preparation: comprise that adopting millet, wheat bran or the mixture of the two is raw material, add water and cook, drop into then in the fermenting container, Deng the material temperature drop during to 30-35 ℃, the adding Daqu is also mixed thoroughly, to ripe (needing about 7-8 days usually), makes no enzyme song at 30-35 ℃ of bottom fermentation;
(B) wine brewing process: comprise with raw material and loose material (for example rice husk, sorghum husk, Pericarppium arachidis hypogaeae etc., or their mixture) adding water cooks, drop into fermenting container, again with 10-32%, the amount of preferred 20-30% is seeded in the no enzyme song (based on the total amount of raw material and no enzyme song) that makes in the step (A), fermentation (needing about 8 to 10 days usually) in fermenting container then, the wine brewing of ripe back.
Under the situation of the mixture koji of using millet and wheat bran, the weight ratio of millet, wheat bran and Daqu is 80-140: 150-250: 10-50, is preferably 110: 200: 30.
Wherein fermenting container any container that can be used to ferment for this area, for example cylinder.
Wherein in step (B), raw material is 70-80: 20-30 with the weight ratio of no enzyme song, and loose material is a raw material and the 25-35% of the bent gross weight of no enzyme, and is preferred about 30%, and water is generally the 30-50% of raw material and no enzyme song gross weight, preferably about 40%.
Liquor-making raw material comprises rice, Chinese sorghum, corn (decortication), dried sweet potato etc., the perhaps mixture of their arbitrary proportion.
Adopt this prescription koji, no enzymic fermentation, the bent effect improved 30% pyroprocessing raw material than traditional koji, shortens yeast phase, and the raising amount is ensured the quality of products.
Embodiment
Come by the following examples further to set forth the present invention, it should be understood that these embodiment only are used for illustrative purposes, do not limit the scope of the invention.
Embodiment 1
One, equipment
Fermentation vat (cylinder) pulverizer (scalping) distillation plant one cover.
Two, the no enzyme song of system
1, prescription: 55 kilograms of millets, 100 kilograms in wheat bran, 300 kilograms in water, 15 kilograms in Daqu
2, stir material: 55 kilograms of millets, 100 kilograms of water that add 120 kg of wheat bran are mixed thoroughly.
3, steam material: add the water of 50% (based on the pot volume) in the pot and will expect to be sprinkled into gently a pot inner cap pot after boiled, steamed again 45 minutes-60 minutes after waiting pot interior aerification, in pot, give out fragrant and sweet flavor end.
4, greenhouse fermentation: (room temp remains on 30 ℃-35 ℃) puts into jar with remainder water, to steam the take the dish out of the pot Daqu of (each vat calculates by 50 kilograms of material) in direct input cylinder adding 10% (based on the gross weight of millet and wheat bran) when waiting material temperature drop to 30 ℃-35 ℃ of good material again and mix thoroughly, and then the cylinder mouth is sealed three hours rear films with plastics film heave.Raw material seethes up and down, and rear film sank in 7 to 8 days, and the material clarification has the wine flavour fermentation in cylinder, makes no enzyme song.10% no enzyme song is adopted in inoculation, carries out flowing water production by the demand of producing.
Three, wine brewing
1, prescription: rice is 37.5 kilograms, bent 12.5 kilograms of no enzyme, 15 kilograms on rice husk, 20 kilograms in water.
2, technical process
Raw material → processing → spice → steaming material → inoculation → fermentation → wine brewing
Main operation
(1) processing: the raw material rice is pulverized.
(2) spice: 37.5 kilograms raw material, the water of 15 kilograms rice husk and 20 kilograms is mixed thoroughly.
(3) steam material: the boiled material that will mix of water that adds 50% (based on the pot volume) in the pot is put into the pot steaming, treats to steam 45 minutes to 60 minutes behind pot interior aerification again, distributes fragrant and sweet flavor and finish in pot.
(4) inoculation: mix thoroughly steaming the good material no enzyme song of putting 12.5 kilograms when treating that temperature drops to 35 ℃-30 ℃ that takes the dish out of the pot.
(5) fermentation: postvaccinal material is put into the fermentation vat sealing, and secondary fermentation in 8-10 days can be ripe.
(6) wine brewing: add in the pot material after 70% boiled will the fermentation of water be sprinkled into seal in the pot after, through cooling off wine, be edible finished product again by filtration.
Four, precaution
No enzyme Qu Chenghou uses at once, in order to avoid yeast phase is long rotten, imbeds underground in this Qu Cunfang bottling or the cylinder after the sealing.
Embodiment 2
One, equipment
Fermentation vat (cylinder) pulverizer (scalping) distillation plant one cover.
Two, the no enzyme song of system
1, prescription: 55 kilograms of millets, 100 kilograms in wheat bran, 300 kilograms in water, 15 kilograms in Daqu
2, stir material: 55 kilograms of millets, 100 kilograms of water that add 120 kg of wheat bran are mixed thoroughly.
3, steam material: add the water of 50% (based on the pot volume) in the pot and will expect to be sprinkled into gently a pot inner cap pot after boiled, steamed again 45 minutes-60 minutes after waiting pot interior aerification, in pot, give out fragrant and sweet flavor end.
4, greenhouse fermentation: (room temp remains on 30 ℃-35 ℃) puts into jar with remainder water, to steam the take the dish out of the pot Daqu of (each vat calculates by 50 kilograms of material) in direct input cylinder adding 10% (based on the gross weight of millet and wheat bran) when waiting material temperature drop to 30 ℃-35 ℃ of good material again and mix thoroughly, and then the cylinder mouth is sealed three hours rear films with plastics film heave.Raw material seethes up and down, and rear film sank in 7 to 8 days, and the material clarification has the wine flavour fermentation in cylinder, makes no enzyme song.10% no enzyme song is adopted in inoculation, carries out flowing water production by the demand of producing.
Three, wine brewing
1, prescription: 25 kilograms of Chinese sorghums, 15 kilograms of dried sweet potatos, bent 12.5 kilograms of no enzyme, 15 kilograms on rice husk, 20 kilograms in water.
2, technical process
Raw material → processing → spice → steaming material → inoculation → fermentation → wine brewing
Main operation
(1) processing: raw material Chinese sorghum and dried sweet potato are pulverized.
(2) spice: 40 kilograms raw material, the water of 17.5 kilograms rice husk and 20 kilograms is mixed thoroughly.
(3) steam material: the boiled material that will mix of water that adds 50% (based on the pot volume) in the pot is put into the pot steaming, treats to steam 45 minutes to 60 minutes behind pot interior aerification again, distributes fragrant and sweet flavor and finish in pot.
(4) inoculation: mix thoroughly steaming the good material no enzyme song of putting 12. kilograms when treating that temperature drops to 35 ℃-30 ℃ that takes the dish out of the pot.
(5) fermentation: postvaccinal material is put into the fermentation vat sealing, and secondary fermentation in 8-10 days can be ripe.
(6) wine brewing: add in the pot material after 70% boiled will the fermentation of water be sprinkled into seal in the pot after, through cooling off wine, be edible finished product again by filtration.
Four, precaution
No enzyme Qu Chenghou uses at once, in order to avoid yeast phase is long rotten, imbeds underground in this Qu Cunfang bottling or the cylinder after the sealing.
Embodiment 3
One, equipment
Fermentation vat (cylinder) pulverizer (scalping) distillation plant one cover.
Two, the no enzyme song of system
1, prescription: 55 kilograms of millets, 100 kilograms in wheat bran, 300 kilograms in water, 15 kilograms in Daqu
2, stir material: 55 kilograms of millets, 100 kilograms of water that add 120 kg of wheat bran are mixed thoroughly.
3, steam material: add in the pot and steam again 45 minutes-60 minutes after the water of 50% (based on the pot volume) will expect to be sprinkled into gently the interior aerification of pot such as pot inner cap pot after boiled, in pot, give out fragrant and sweet flavor end.
4, greenhouse fermentation: (room temp remains on 30 ℃-35 ℃) puts into jar with remainder water, to steam the take the dish out of the pot Daqu of (each vat calculates by 50 kilograms of material) in direct input cylinder adding 10% (based on the gross weight of millet and wheat bran) when waiting material temperature drop to 30 ℃-35 ℃ of good material again and mix thoroughly, and then the cylinder mouth is sealed three hours rear films with plastics film heave.Raw material seethes up and down, and rear film sank in 7 to 8 days, and the material clarification has the wine flavour fermentation in cylinder, makes no enzyme song.10% no enzyme song is adopted in inoculation, carries out flowing water production by the demand of producing.
Three, wine brewing
1, prescription: corn (decortication) is 37.5 kilograms, bent 12.5 kilograms of no enzyme, 15 kilograms on rice husk, 20 kilograms in water.
2, technical process
Raw material → processing → spice → steaming material → inoculation → fermentation → wine brewing
Main operation
(1) processing: the raw material corn is pulverized.
(2) spice: 37.5 kilograms raw material, the water of 15 kilograms rice husk and 20 kilograms is mixed thoroughly.
(3) steam material: the boiled material that will mix of water that adds 50% (based on the pot volume) in the pot is put into the pot steaming, treats to steam 45 minutes to 60 minutes behind pot interior aerification again, distributes fragrant and sweet flavor and finish in pot.
(4) inoculation: mix thoroughly steaming the good material no enzyme song of putting 12.5 kilograms when treating that temperature drops to 35 ℃-30 ℃ that takes the dish out of the pot.
(5) fermentation: postvaccinal material is put into the fermentation vat sealing, and secondary fermentation in 8-10 days can be ripe.
(6) wine brewing: add in the pot material after 70% boiled will the fermentation of water be sprinkled into seal in the pot after, through cooling off wine, be edible finished product again by filtration.
Four, precaution
No enzyme Qu Chenghou uses at once, in order to avoid yeast phase is long rotten, imbeds underground in this Qu Cunfang bottling or the cylinder after the sealing.
The finished product that more than makes is the green finished product of nontoxicity, and bent fragrance is dense, long times of aftertaste, and also turnout is much larger than the 50%-70% of traditional technology wine brewing turnout, and cost is low, profit is big.Technology of the present invention is suitable for self-employed worker and large-scale plant.
Claims (5)
1, the new preparation process of yeast wine, this technology comprises:
(A) the no enzyme song of preparation: comprise that adopting millet, wheat bran or the mixture of the two is raw material, add water and cook, drop into then in the fermenting container that when waiting material temperature drop to 30-35 ℃, the adding Daqu is also mixed thoroughly, to ripe, makes no enzyme song at 30-35 ℃ of bottom fermentation;
(B) wine brewing process: comprise that raw material and loose material are added water to cook, drop into fermenting container, again with 10-32%, the amount of preferred 20-30% is seeded in the no enzyme song (based on the total amount of raw material and no enzyme song) that makes in the step (A), and fermentation is made wine to ripe then.
2, according to the preparation technology of claim 1, wherein in step (A), the weight ratio of millet, wheat bran and Daqu is 80-140: 150-250: 10-50, is preferably 110: 200: 30.
3, according to the preparation technology of claim 1, wherein in step (B), raw material is 70-80: 20-30 with the weight ratio of no enzyme song, and loose material is the 25-35% of raw material and the bent gross weight of no enzyme, preferred about 30%.
4, according to the preparation technology of claim 1, wherein loose material is selected from rice husk, sorghum husk, Pericarppium arachidis hypogaeae, or their mixture.
5, according to the wine of the technology brew of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021594546A CN1511936A (en) | 2002-12-31 | 2002-12-31 | Novel brewing process for Daqn spirit of China |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021594546A CN1511936A (en) | 2002-12-31 | 2002-12-31 | Novel brewing process for Daqn spirit of China |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1511936A true CN1511936A (en) | 2004-07-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA021594546A Pending CN1511936A (en) | 2002-12-31 | 2002-12-31 | Novel brewing process for Daqn spirit of China |
Country Status (1)
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| CN (1) | CN1511936A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1308430C (en) * | 2005-03-24 | 2007-04-04 | 李红让 | Health care wine of millet |
| CN104232412A (en) * | 2014-09-20 | 2014-12-24 | 张凤鸣 | Corn, peanut and burdock wine and production method thereof |
-
2002
- 2002-12-31 CN CNA021594546A patent/CN1511936A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1308430C (en) * | 2005-03-24 | 2007-04-04 | 李红让 | Health care wine of millet |
| CN104232412A (en) * | 2014-09-20 | 2014-12-24 | 张凤鸣 | Corn, peanut and burdock wine and production method thereof |
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