A kind of brewing method of kudzu root wine

A technology of kudzu root wine and white wine, which is applied in the food field, can solve the problems of strong taste of food and soil, achieve pure taste, improve human immunity, and have strong operability

Active Publication Date: 2011-12-07
刘海燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Only a certain kind of koji is used as the main raw material to produce kudzu root liquor, which has a strong earthy taste. Therefore, there is no domestic market and report of kudzu root liquor made from the same raw material of kudzu root, fermented and distilled separately with double koji.

Method used

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Examples

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Effect test

Embodiment Construction

[0010] The present invention will be described in more detail below in conjunction with examples.

[0011] 1. Cultivate bacteria to ferment and cultivate liquor fermented grains: Take 320 kg of dried kudzu root slices containing more than 70% starch, crush them through a crusher equipped with a 5mm aperture steel mesh sieve, and take 80 kg of indica glutinous rice to rinse, and then use them separately Soak in water at 25°C for 18 hours, drain and put it in a blender to mix evenly, send it to a rice steamer and steam it with steam; air cool to 36°C; add 3.8 kg of Xiaoqu wine powder and mix well, put it in the tank to cultivate bacteria in time, after 20 hours, After the temperature of the product gradually rises to 37°C, it is kept for 22 hours through heat preservation. When the saccharification rate reaches 75%, 480 kg of warm water at 35°C is put into the vats, and then transferred to a constant temperature room at 28°C. When it is close to zero, it is the end of fermentati...

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PUM

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Abstract

The invention discloses a brewing method of kudzuvine root wine. The brewing method is characterized by comprising the following steps: saccharifying rhizomes of leaguminosae plant kudzuvine used as a main raw material and indica rice used as an auxiliary material in different vats by using Chinese yeast and rice wine koji; and mixing mashes and distilling, and cellaring and ageing, and then blending so as to obtain the kudzuvine root wine. By using the method, the difficulty that distilled spirit prepared from kudzuvine root by a production plant in the past few years has poor mouth feel is solved; and the kudzuvine root wine prepared by the method provided by the invention has pure taste, and also completely maintains the nutrient and medical efficiencies of the kudzuvine root, such as blood circulation invigorating and sterilizing function on a human body and the function of improving the immunity of a human body. In the method provided by the invention, the kudzuvine root is used as the raw material, and raw materials such as cavings and the like in the traditional brewing are replaced by the kudzuvine root because the kudzuvine root has high fiber contents. The white spirit brewed by the method is mellow and unique, is rich in wine quality and is sweet and delightful. According to the invention, the processing technology is simple, has high operability and high economic and social benefits.

Description

technical field [0001] The invention relates to the field of food technology. Specifically, it is a method for making drinking liquor with kudzu root. Background technique [0002] Pueraria lobata, the rhizome of the perennial leguminous crop Pueraria lobata, is one of the "both food and medicine" items announced by the Ministry of Health. It is distributed in the barren mountains and mountains in the north and south of my country. Due to the high value of food and medicine, in recent years, it has been developed as a health product, and there are many kinds of food deeply processed with kudzu root in the market. Due to the large market demand, it is reported that there are more than 200,000 mu of kudzu cultivated artificially in the country, with a very high yield and abundant resources. Pueraria lobata wine is a kind of Pueraria lobata deep-processed food and drink. The Chinese patent application numbers 98113348.7, 00113595.3, 00124888.X and 201110004083.8 are currentl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 刘海燕汪盛明
Owner 刘海燕
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