Brewing method for tartary buckwheat white spirit

A technology for buckwheat and liquor, applied in the preparation of alcoholic beverages and other directions, can solve the problems of rough taste of buckwheat liquor and complicated brewing steps, and achieve the effects of low equipment requirements, few steps, and low brewing cost.

Inactive Publication Date: 2014-03-12
酉阳县荞丰农产品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the technical problem to be solved by the present invention is to provide a brewing method of tartary buckwheat liquor to solve the problem that the brewing steps are complicated and the resulting tartary buckwheat liquor has a rough taste.

Method used

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  • Brewing method for tartary buckwheat white spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Select 1000g of large and plump tartary buckwheat, wash it with mountain spring water and pour it into a bamboo basket, cover it with a quilt to ensure that it is protected from light and breathable. After that, spray the tartary buckwheat with 20℃ warm water every 4 hours Until the tartary buckwheat germ grows 1cm; steam 40min under normal pressure in mountain spring water at 78°C until the shell of the tartary buckwheat grains opens and the rice is fully cooked; after cooking, remove the tartary buckwheat, spray and cool to 28°C and dry, Adding 10g of apple puree; adding the mixed tartary buckwheat and apple puree, adding 4g of yeast solution and saccharification enzyme solution with a total weight of 4g, to carry out fermentation, after fermentation, distillation is carried out to obtain the base wine of tartary buckwheat wine.

Embodiment 2

[0023] Select 1000g of large and plump tartary buckwheat, wash it with mountain spring water and pour it into a bamboo basket, cover it with a quilt to ensure that it is protected from light and breathable. After that, spray the tartary buckwheat with 22℃ warm water every 4.5 hours Until the tartary buckwheat germ grows 2cm; steam for 40 minutes in 80℃ mountain spring water at normal pressure, until the tartary buckwheat particle shell opens and the rice is cooked through; after cooking, remove the tartary buckwheat, spray and cool to 25℃ and dry, Add 20g of apple puree; add the mixed tartary buckwheat and apple puree, add 4g of yeast liquid and saccharification enzyme liquid with a total weight of 4g, carry out fermentation, and distill after fermentation to obtain the base wine of tartary buckwheat wine.

Embodiment 3

[0025] Select 1000g of large, plump tartary buckwheat, rinse it with mountain spring water and pour it into bamboo baskets, cover it with quilts to ensure that it is protected from light and breathable. After that, spray tartary buckwheat with warm water at 25℃ every 5 hours Until the tartary buckwheat germ grows 3cm; steam for 40 minutes in 82℃ spring water at normal pressure, until the tartary buckwheat particle shell opens and the rice grains are fully cooked; after cooking, remove the tartary buckwheat, spray and cool to 30℃ and dry, Add 30g of apple puree; add the mixed tartary buckwheat and apple puree, add 4g of yeast solution and saccharification enzyme solution with a total weight of 4g, carry out fermentation, after the fermentation is completed, carry out distillation to obtain the base wine of tartary buckwheat wine.

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Abstract

The invention discloses a brewing method for tartary buckwheat white spirit. The brewing method comprises the following steps: selecting materials: selecting tartary buckwheat with good quality and full seeds; washing: cleanly washing the tartary buckwheat by mountain spring water; spraying the water and accelerating germination: pouring the washed tartary buckwheat seeds into a bamboo basket and covering by a cotton quilt to guarantee light shielding and ventilation; spraying the tartary buckwheat seeds every 4-5 hours by using warm water with the temperature of 20-25 DEG C until tartary buckwheat germs grow for 1cm-3cm; steaming: steaming the tartary buckwheat seeds in the mountain spring water and controlling the water temperature in a range of 78-82 DEG C until shells of the tartary buckwheat seeds are opened; drying: fishing out the steamed tartary buckwheat and cooling to 25-30 DEG C; adding apple butter; fermenting: fermenting for 15 days by using a yeast in a sealed manner; and distilling: taking the tartary buckwheat out and distilling to obtain base liquor of the tartary buckwheat white spirit. The tartary buckwheat white spirit brewed by the brewing method disclosed by the invention has good color luster, clarity, flavor, taste, style and the like; particularly, the apple butter is added so that the tartary buckwheat white spirit is mellow and tasty.

Description

Technical field [0001] The invention relates to a brewing method of tartary buckwheat liquor. Background technique [0002] Baijiu is a kind of distilled liquor unique to China. One of the eight major distilled spirits in the world (Brandy, Whisky, Vodka, Gin, Rum, Tequila, Sake, Chinese Spirit). It is obtained by distilling mash or fermented mash from starch or carbohydrate raw materials. Also known as shochu, laobaigan, burning knife, etc., it was called baijiu after liberation. The wine is colorless (or slightly yellow) and transparent, with a pure and aromatic smell, sweet and refreshing in the mouth, and high in alcohol. After being stored and matured, it has a compound fragrance with esters as the main body. Various types of wines are brewed by using koji and wine mothers as saccharification starters, using starch (sugar) raw materials, through cooking, saccharification, fermentation, distillation, aging and blending. [0003] Tartary buckwheat is a rare food and medicine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 简赤琼吴金雨
Owner 酉阳县荞丰农产品开发有限公司
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