Green sorghum liquor as well as production method and application thereof

Abstract

The invention discloses green sorghum liquor and a production method thereof, relating to liquor food made with green sorghums as raw materials as well as a production method and application thereof, solving the problems that the liquor made from ripe grains has poor taste and is single in nutrients. The aims of good taste and more comprehensive nutrients can be achieved by adopting green (tender) sorghums to make the liquor. The production method is especially suitable for the green sorghum liquor and is also suitable for green pea liquor, green barley liquor, green wheat liquor and green rice liquor.

Description

technical field [0001] The invention relates to a wine made from green sorghum, its production method and application. Background technique [0002] The wine that sells at present is to be the wine that raw material is made with ripe grain, grape, malt, and the deficiency is that taste is relatively poor, and nutrition is single. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the existing products and provide a wine product made from sorghum and its method and application. [0004] The present invention is realized through the following schemes: 1. Squeeze some juice from the green sorghum filled with pulp into a tank, add wine yeast, white wine yeast and glucoamylase to seal and ferment. 2. Squeeze the juice from the full-filled green sorghum and blend it with white wine. 3. After the green sorghum filled with pulp is cooked, squeeze out some juice and put it into a fermenter, add wine yeast, white wine yeast, ...

AI Technical Summary

Problems solved by technology

[0002] The wines currently sold are wines made from mature grains, grapes, and malt. The disadvantages are that they have poor taste and single nutrition.