CN1844343A - Method for making wine - Google Patents

Abstract

The invention relates to a white spirit and its preparing process, wherein the spirit is prepared from grain, highland barley and high juice content plants through the steps of proportioning, disintegrating, boiling, fermenting, distilling, brewing and stirring.

Description

The preparation method of wine

Technical field

The present invention relates to the preparation method of liquor, the system wine method of especially a kind of grain, highland barley, succulent plant.

Background technology

The present invention's solid state fermentation, its primary product are ethanol and fragrance matter.Since these fragrance matters in wine kind what and mutually the different wine that are only of ratio be different from alcohol, have the style of uniqueness.Fragrance matter in the liquor mainly is materials such as alcohols, ester class, aldehydes, ketone, aromatics.

Barley wine is that Tibetan are the low alcohol of main material production from making from what drink with the highland barley, is a kind of milky drink, A guest of honor came is arranged, offer hada, offers barley wine, becomes the courteous reception or treatment of high standard.Barley wine has the rich culture intension, but do not form suitability for industrialized production so far yet, ancient and primary, the making method of handicraft workshop formula, determined its quality to rest on low-grade level, if intact indiscriminately imitating, the light mouthfeel and the phenomenon of turbidity and precipitation can make this product forfeiture glamour, also make people to she the imagination and look forward to overshadowed.

Chinese patent CN1087675 discloses a kind of " preparation method of barley wine ", this patent application be additive with formaldehyde with highland barley soak, pulverizing, boiling, go into then in the fermenting container to add saccharifying agent and starter ferments, again through squeezing, sterilization, filtration, bottling, sterilization, end product.But there is formaldehyde residual in this barley wine, harmful HUMAN HEALTH.

Technology contents

The brewing method that highland barley, matsutake, Rosa roxburghii, sweet Stevia are arranged in the brewing method that the purpose of this invention is to provide a kind of health promoting wine, particularly brewing materials.

The preparation method of wine comprises that step has proportioning raw materials, pulverizing, steaming material to boil, ferment, distill and pluck wine, mix that song is gone into the cellar for storing things, to stir the concrete preparation method of management as follows:

(1) proportioning raw materials: major ingredient weight proportion: Chinese sorghum, rice, glutinous rice, wheat, five kinds of grains of corn are joined ratio proportioning routinely; The auxiliary material weight proportion: the auxiliary material gross weight is the 15-25% of major ingredient gross weight, and in the auxiliary material gross weight, the weight proportion of each auxiliary material is:

Matsutake 25-20%

Rosa roxburghii 30-25%

Sweet Stevia 20-15%

Mung bean 10-8%

Herba Clinopodii Polycephali 8-6%

Mulberry fruit 8-6%

Highland barley 8-6%

Orange 5-3%

Sponge gourd cloth 5-3%

Dark plum 5-3%

(2) pulverize: siccative is pulverized: with grain Chinese sorghum, rice, glutinous rice, wheat, corn, mung bean in proportion accurate feed proportioning after fully pulverize mix (uniformity coefficient) 90% thoroughly) degree of grinding is 4,6,8 lobes, highland barley flour is broken into and is same as the degree of grinding of pulverizing grain;

Wet feed is pulverized: will be mixed into slip behind matsutake, Rosa roxburghii, sweet Stevia, Herba Clinopodii Polycephali, mulberry fruit, orange, the dark plum separated pulverizing;

Sponge gourd cloth shreds: be chopped into 0.2-0.5 centimetre pipe nipple with cutter;

With whole batch mixes that siccative is pulverized, wet feed is pulverized, shredded;

(3) steaming material boils: the sponge gourd cloth of grain Chinese sorghum, rice, glutinous rice, wheat, corn, mung bean and the chopping that will pulverize mixes to steam expected 30-50 minute, and slip was boiled 5-10 minute; To steam material and boil slip and mix;

(4) fermentation: the steaming material that will mix and add zymophyte when having boiled slip and naturally cooling to 20-25 degree centigrade, put into the cellar for storing things and carry out fermenting in 15-25 days;

(5) wine is plucked in distillation: carry out fermentation in 15-25 days in will storing and expect that putting into rice steamer distills, vapor pressure is the 0.03-0.05 MPa, begins to pluck wine after time 40-60 minute;

(6) mix song and go into the cellar for storing things: in the wine of extraction, be sprinkled into bent powder, go into the wine cellar; Cellar for storing things ground temperature is at 16-20 ℃;

(7) stir management: the wine after going into to store stirred in 24 hours.

The preparation method's of this wine advantage is: without the formaldehyde treated highland barley, formaldehydeless residual, dense alcohol is good to eat, fragrance is simple, do not contain pigment, hormone, forbidden drugs, be rich in multiple amino acids, methanol content far below international indicator, have appetizing, tonifying Qi, enrich blood, mend brain, sleep peacefully, effect such as establishing-Yang, beauty treatment.

Specific embodiment

Embodiment 1

The preparation method of wine comprises that step has proportioning raw materials, pulverizing, steaming material to boil, ferment, distill and pluck wine, mix that song is gone into the cellar for storing things, to stir the concrete preparation method of management as follows:

(1) proportioning raw materials: major ingredient weight proportion: Chinese sorghum 36%, rice 22%, glutinous rice 18%, wheat 16%, corn 8%; The auxiliary material weight proportion: the auxiliary material gross weight is 15 of a major ingredient gross weight, and in the auxiliary material gross weight, the weight proportion of each auxiliary material is:

Matsutake 25%

Rosa roxburghii 25%

Sweet Stevia 15%

Mung bean 8%

Herba Clinopodii Polycephali 6%

Mulberry fruit 6%

Highland barley 6%

Orange 3%

Sponge gourd cloth 3%

Dark plum 3%

(2) pulverize: siccative is pulverized: with grain Chinese sorghum, rice, glutinous rice, wheat, corn, mung bean in proportion accurate feed proportioning after fully pulverize mix (uniformity coefficient) 90% thoroughly) degree of grinding is 4,6,8 lobes, highland barley flour is broken into and is same as the degree of grinding of pulverizing grain, and the fine powder by 20 mesh sieves is no more than 20%;

Wet feed is pulverized: will be mixed into slip behind matsutake, Rosa roxburghii, sweet Stevia, Herba Clinopodii Polycephali, mulberry fruit, orange, the dark plum separated pulverizing;

Sponge gourd cloth shreds: be chopped into 0.2-0.5 centimetre pipe nipple with cutter;

With whole batch mixes that siccative is pulverized, wet feed is pulverized, shredded;

(3) steaming material boils: the sponge gourd cloth of grain Chinese sorghum, rice, glutinous rice, wheat, corn, mung bean and the chopping that will pulverize mixes to steam expected 30-50 minute, and slip was boiled 5-10 minute; To steam material and boil slip and mix;

(4) fermentation: the steaming material that will mix and add zymophyte when having boiled slip and naturally cooling to 20-25 degree centigrade, put into the cellar for storing things and carry out fermenting in 15-25 days;

(5) wine is plucked in distillation: GPRS delays fire (vapour) stream wine during distillation, and the principle of grain is steamed in big fire (vapour), carries out fermentation in 15-25 days in will storing and expects that putting into rice steamer distills, and vapor pressure is the 0.03-0.05 MPa, begins to pluck wine after time 40-60 minute; When plucking wine, judge vinosity, accomplish conscientiously to pluck, stream wine speed while tasting with the sense organ taste: 2-2.5kg/ minute, stream wine temperature: 20-30 ℃;

(6) mix song and go into the cellar for storing things: in the wine of extraction, be sprinkled into bent powder, go into the wine cellar; Cellar for storing things ground temperature is at 16-20 ℃;

(7) stir management: the wine after going into to store stirred in 24 hours.

Embodiment 2

The preparation method of wine comprises that step has proportioning raw materials, pulverizing, steaming material to boil, ferment, distill and pluck wine, mix that song is gone into the cellar for storing things, to stir the concrete preparation method of management as follows:

(1) proportioning raw materials: major ingredient weight proportion: Chinese sorghum 36%, rice 22%, glutinous rice 18%, wheat 16%, corn 8%; The auxiliary material weight proportion: the auxiliary material gross weight is 15 of a major ingredient gross weight, and in the auxiliary material gross weight, the weight proportion of each auxiliary material is:

Matsutake 20%

Rosa roxburghii 25%

Sweet Stevia 15%

Mung bean 8%

Herba Clinopodii Polycephali 8-6%

Mulberry fruit 6%

Highland barley 8-6%

Orange 4%

Sponge gourd cloth 3%

Dark plum 3%

(2) pulverize: siccative is pulverized: with grain Chinese sorghum, rice, glutinous rice, wheat, corn, mung bean in proportion accurate feed proportioning after fully pulverize mix (uniformity coefficient) 90% thoroughly) degree of grinding is 4,6,8 lobes, highland barley flour is broken into and is same as the degree of grinding of pulverizing grain, and the fine powder by 20 mesh sieves is no more than 20%;

Wet feed is pulverized: will be mixed into slip behind matsutake, Rosa roxburghii, sweet Stevia, Herba Clinopodii Polycephali, mulberry fruit, orange, the dark plum separated pulverizing;

Sponge gourd cloth shreds: be chopped into 0.2-0.5 centimetre pipe nipple with cutter;

With whole batch mixes that siccative is pulverized, wet feed is pulverized, shredded;

(3) steaming material boils: the sponge gourd cloth of grain Chinese sorghum, rice, glutinous rice, wheat, corn, mung bean and the chopping that will pulverize mixes to steam expected 30-50 minute, and slip was boiled 5-10 minute; To steam material and boil slip and mix;

(4) fermentation: the steaming material that will mix and add zymophyte when having boiled slip and naturally cooling to 20-25 degree centigrade, put into the cellar for storing things and carry out fermenting in 15-25 days;

(5) wine is plucked in distillation: GPRS delays fire (vapour) stream wine during distillation, and the principle of grain is steamed in big fire (vapour), carries out fermentation in 15-25 days in will storing and expects that putting into rice steamer distills, and vapor pressure is the 0.03-0.05 MPa, begins to pluck wine after time 40-60 minute; When plucking wine, judge vinosity, accomplish conscientiously to pluck, stream wine speed while tasting with the sense organ taste: 2-2.5kg/ minute, stream wine temperature: 20-30 ℃;

(6) mix song and go into the cellar for storing things: in the wine of extraction, be sprinkled into bent powder, go into the wine cellar; Cellar for storing things ground temperature is at 16-20 ℃;

(7) stir management: the wine after going into to store stirred in 24 hours.

Claims (1)

1, the preparation method of wine comprises that step has proportioning raw materials, pulverizing, steaming material to boil, ferment, distill and pluck wine, mix that song is gone into the cellar for storing things, to stir the concrete preparation method of management as follows:

(1) proportioning raw materials: major ingredient weight proportion: Chinese sorghum, rice, glutinous rice, wheat, five kinds of grain proportionings of corn are the ratio proportioning routinely; The auxiliary material weight proportion: the auxiliary material gross weight is the 15-25% of major ingredient gross weight, and in the auxiliary material gross weight, the weight proportion of each auxiliary material is:

Matsutake 25-20%

Rosa roxburghii 30-25%

Sweet Stevia 20-15%

Mung bean 10-8%

Herba Clinopodii Polycephali 8-6%

Mulberry fruit 8-6%

Highland barley 8-6%

Orange 5-3%

Sponge gourd cloth 5-3%

Dark plum 5-3%

(2) pulverize: siccative is pulverized: with grain Chinese sorghum, rice, glutinous rice, wheat, corn, mung bean in proportion accurate feed proportioning after fully pulverize mix (uniformity coefficient) 90% thoroughly) degree of grinding is 4,6,8 lobes, highland barley flour is broken into and is same as the degree of grinding of pulverizing grain;

Wet feed is pulverized: will be mixed into slip behind matsutake, Rosa roxburghii, sweet Stevia, Herba Clinopodii Polycephali, mulberry fruit, orange, the dark plum separated pulverizing;

Sponge gourd cloth shreds: be chopped into 0.2-0.5 centimetre pipe nipple with cutter;

With whole batch mixes that siccative is pulverized, wet feed is pulverized, shredded;

(3) steaming material boils: the sponge gourd cloth of grain Chinese sorghum, rice, glutinous rice, wheat, corn, mung bean and the chopping that will pulverize mixes to steam expected 30-50 minute, and slip was boiled 5-10 minute; To steam material and boil slip and mix;

(4) fermentation: the steaming material that will mix and add zymophyte when having boiled slip and naturally cooling to 20-25 degree centigrade, put into the cellar for storing things and carry out fermenting in 15-25 days;

(5) wine is plucked in distillation: carry out fermentation in 15-25 days in will storing and expect that putting into rice steamer distills, vapor pressure is the 0.03-0.05 MPa, begins to pluck wine after time 40-60 minute;

(6) mix song and go into the cellar for storing things: in the wine of extraction, be sprinkled into bent powder, go into the wine cellar; Cellar for storing things ground temperature is at 16-20 ℃;

(7) stir management: the wine after going into to store stirred in 24 hours.