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Method for preparing liquor from five black coarse cereals

A technology of liquor and miscellaneous grains, applied in the preparation of alcoholic beverages, etc., can solve the problems of low alcohol content, and achieve the effects of high alcohol yield, mellow taste and rich wine aroma

Inactive Publication Date: 2012-12-19
胡跃农
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Chinese baijiu is a world-renowned distilled wine, which evolved from fermented wine. Although China has long used koji and wine medicine to make wine, before the advent of distillation equipment, it could only produce fruit wine or rice wine with low alcohol content.

Method used

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Examples

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Effect test

Embodiment 1

[0040] The present invention provides a method of making white wine with five kinds of black miscellaneous grains. The raw materials and weight ratio used for liquor are: 6 copies of black corn, 5 black wheat, 1 black beans, 4 black glutinous rice, 5 sorghum parts, 5 sorghum copiesIt

[0041] The specific production steps are:

[0042] 1) Soak: Soak all raw materials in proportion, crush, mix well, and soak the raw material with a total weight of 2.5 times the total weight of the raw material;

[0043] 2) Raw material liquid fermentation: Add 0.7kg of raw cooking wine per 100kg raw materials, add raw wine songs to the soaked raw ingredients, and stir well.-60 days;

[0044] 3) Circulation: The fermented raw materials are distilled after distillation of the plasma wine;

[0045] 4) The second clinker fermentation: 6 copies of black corn, 5 black wheat, 1 piece of black beans, 4 black glutinous rice, 5 sorghums, weighing various raw materials, after crushing, mix the raw materials a...

Embodiment 2

[0048] The manufacturing steps are the same as Example 1.

[0049]The raw materials and weights used for making liquor are: 1 black corn, 3 black wheat, 0.5 black beans, 3 parts of black glutinous rice, 1 sorghum;

[0050] The amount of water for soaking is twice the total weight of the raw material;

[0051] The proportion of raw material liquid fermentation for raw cooking wine is added 0.4kg of raw materials for the total weight of 100kg of raw materials;

[0052] In the second clinker fermentation, the weight ratio of the ingredients raw material is: 1 black corn, 3 parts of black wheat, 0.5 black beans, 3 parts of black glutinous rice, and 1 sorghum;

[0053] In the second clinker fermentation, the amount of plasma wine is 4 times the total weight of the raw material.

Embodiment 3

[0055] The manufacturing steps are the same as Example 1.

[0056] The raw materials and weights used for making liquor are: 5 black corn, 1 portion of black wheat, 0.8 black beans, 1 portion of black glutinous rice, 4 sorghum;

[0057] The amount of water for soaking is 3 times the total weight of the raw material;

[0058] The proportion of raw material liquid fermentation for raw cooking wine is added 0.7kg of raw materials for the total weight of 100kg of raw materials;

[0059] In the second clinker fermentation, the weight ratio of the ingredients raw material is: 5 copies of black corn, 1 portion of black wheat, 0.8 black beans, 1 portion of black glutinous rice, and 4 sorghum;

[0060] In the second clinker fermentation, the amount of plasma wine is twice the total weight of the raw material.

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PUM

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Abstract

The invention discloses a method for preparing a liquor from five coarse cereals, which uses the following raw materials in parts by weight: 1-10 parts of black corn, 1-6 parts of triticale, 0.5-1 part of black bean, 1-6 parts of black glutinous rice and 1-7 parts of sorghum. The method comprises the following specific preparation steps: soaking, performing primary raw material liquid-state fermentation, distilling, performing secondary mature material liquid-state fermentation and squeezing. The process method is unique, and innovatively combines the liquor process and the wine process. The brewed liquor is brilliant red and transparent in color and mellow in mouthfeel, is rich in cyanidin and selenium and has a high nutritive value, thus being a novel liquor combining the advantages of the liquor and the wine.

Description

[0001] Technical field [0002] The present invention involves a method of making white wine with five black miscellaneous grains. Background technique [0003] Liquor is a major historical heritage of China. It has thousands of years of development. It is the crystallization of traditional Chinese culture and material culture. In the historical advancement of the origin, liquor has depressed deep historical and cultural potential.As the carrier of the Chinese nation's history and spiritual culture, Chinese liquor has an unshakable position in the hearts of Chinese people. [0004] As one of the six largest distilled wines in the world (whiskey, Bailan, Old wine, golden wine, vodka, Chinese liquor), with its unique brewing technology and long brewing history, the fragrance of history is shown in front of the world.Drunk in the hearts of the people. [0005] Chinese liquor is full of historical and culture of the Chinese nation for thousands of years, and with a steady and practic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 胡跃农
Owner 胡跃农
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