Making method of kaoliang spirit

Abstract

The invention provides a making method of kaoliang spirit. Different the traditional brewing method of gaoling sprit, which uses gaoling grains as raw materials, the method which uses sweet kaoliang peduncles and kaoliang leaves as raw material to brew kaoliang spirit by the steps of squeezing, coarse filtration, fine filtration, sterilization, strain inoculation, fermentation, drum change, sterilization, storage, mixed blending, filtering, bottling, and the like or by directly carrying out the steps of distillation, filtering for turbidity removal, storage, blending, bottling, and the like after the fermentation process; in addition, fuel alcohol can be prepared by carrying out reextraction after the distillation process. In the invention, since the sweet kaoliang peduncles and the kaoliang leaves are used as the raw materials, the step that grain starches are fermented into sugar and then transformed into alcohol is avoided, thereby simplifying the steps and saving the consumed working hours; in addition, the raw materials can be obtained in shortened period, suitable for intercropping, crop rotation and continuous cropping, and produced defective materials can be used as livestock feeds; and besides, the prepared kaoliang spirit is different from kaoliang spirits prepared from grains in flavor.

Description

technical field [0001] The invention relates to a method for making sorghum wine. As the name suggests, it is a wine making method using sorghum as the raw material, but it is different from ordinary sorghum wine in that it does not use sorghum grains as the raw material for making wine, but instead uses high-sweet High-strength sorghum stalks and leaves are used as raw materials to make wine, so the steps and man-hours of fermenting sorghum grain starch into sugar and then converting into alcohol can be omitted. The industrial utilization value and economic benefits of utilization. Background technique [0002] In general, sorghum wine is mainly made of sorghum grains, which are soaked→cooked→cooled→mixed with koji→fermented→distilled (first wine)→remixed→refermented→redistilled (second wine) ) to complete the brewing operation, and then the first and second distilled wines are blended and then stored in the cellar. After more than six months, the bad smell is removed, and...

AI Technical Summary

Problems solved by technology

[0003] In the whole wine making process, sorghum grains need to be soaked and then pressure-cooked to break the gelatinized shell of the starch. After cooling, they are mixed with sorghum koji evenly before fermentation, so as to convert the starch into sugar. Then carry out the distillation operation. The entire fermentation operation takes at least 10 days, and the subsequent re-fermentation also takes about 10 days. It will make the fermentation tend to be complete, so the time required for fermentation is very long, usually more than one month. In this way, it will cause a great limitation of its output, which is not conducive to the industrial utilization value and the principle of economic benefit.

[0004] Furthermore, because mature sorghum grains are used as raw materials, and although sorghum is slightly different depending on its variety, it generally takes 4 to 6 months from sowing to grain maturity. , usually can only harvest twice a year, and its yield per hectare is only about 8 tons per hectare. In this way, its source of raw materials will be greatly limited. In addition, it is necessary to spray pesticides to prevent pests and diseases during the growth of sorghum, which is invisible. The problem of pesticide residues in feces has become a great safety hazard in terms of health

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