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Brewing method for walnut white spirit

A walnut and liquor technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of unstable starch content, lack of nutritional value, bitter taste of the product, etc., and achieve the effect of protecting the liver, rich in aroma, and nourishing brain cells.

Inactive Publication Date: 2008-01-09
洪海德龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But it also has some problems: high cost, bitter taste, unstable starch content, and lack of nutritional value

Method used

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  • Brewing method for walnut white spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] As shown in Figure 1, take 36kg of walnut fruit and 100kg of sorghum. 36kg of walnut fruit is sorted, washed, peeled and broken; 100kg of sorghum is sorted and washed; then crushed, mixed, retorted, steamed, spread out, measured water (18kg of water), sprinkled (sprinkled in the song) , the Daqu in the koji is 10wt%), fermenting in the cellar (the temperature in the cellar is 12°C-15°C, and the fermentation time in the cellar is 4 weeks), on the retort, steaming the wine, out of the retort, and making 35kg of finished walnut liquor.

Embodiment 2

[0021] Selected high-quality walnuts are peeled, and 50kg of the obtained walnuts are sorted, washed and broken, put into a pot according to the weight ratio of 5:2, plus 20kg of water, steamed at 100-120 ℃, steamed and brewed. The time is about 5 hours, and 30kg of walnut juice with a walnut content of 30-40wt% is distilled;

[0022] Blend 30kg of distilled walnut juice with 100kg of high-quality base wine;

[0023] After blending, the walnut wine is sealed and stored for 12 days, filtered and canned to obtain 130kg of finished walnut wine.

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Abstract

A method for brewing walnut spirit is carried out by classifying, washing, peeling, crushing for walnut, classifying, washing for kaoliang, crushing, agitating, putting them into retort, steaming, spread drying, weighing water, scattering yeast, fermenting in wine cellar, putting them into retort, steaming wine and taking out of retort to obtain final product. It tastes good and is nutritive. It has excellent functions of tonifying Yin and strengthening body, preventing cancers, purifying blood and decreasing cholesterin.

Description

technical field [0001] The invention relates to a method for producing wine, in particular to a method for brewing walnut liquor. Background technique [0002] At present, the well-known liquor is mainly brewed with sorghum as raw material by traditional craftsmanship. This sorghum-based craft has a history of thousands of years. But it also has some problems: high cost, bitter taste, unstable starch content and lack of nutritional value. SUMMARY OF THE INVENTION [0003] The present invention overcomes the above shortcomings, and proposes a brewing method of walnut liquor. On the basis of improving the original winemaking process, walnut fruit is added, and the walnut content in the finished wine is ensured to be 1-45 wt%. The obtained walnut liquor is higher than the current market liquor, has a soft and comfortable taste and emits the unique aroma of walnut fruit. [0004] In order to realize the above-mentioned purpose of the invention, the technical scheme that th...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 洪海德龙
Owner 洪海德龙
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