Brewing method for chestnut wine
A technology for chestnuts and chestnut powder, applied in the field of food manufacturing, can solve the problems of large nutrient consumption, reduced wine output, insufficient aroma of chestnut wine, and large amount of koji, and achieve the effects of avoiding potential product safety hazards, reducing nutrient consumption, and reducing the amount of koji.
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Embodiment 1
[0028] figure 1 It is a flowchart of the brewing method of chestnut wine provided by Embodiment 1 of the present invention. see figure 1 Shown, the brewing method of the chestnut wine provided by present embodiment one comprises:
[0029] Step 101: Mix the steamed chestnut powder with distiller's grains of the same weight, and add Daqu to form the first mixture; wherein, the weight of Daqu is 5%-7% of the weight of the chestnut powder;
[0030] Step 102: After covering the first mixture with distiller's grains of the same weight as the first mixture, inoculate for a first preset time to form a second mixture;
[0031] Step 103: Add esterified red yeast rice and white wine compound enzyme to the second mixture, and cultivate the bacteria for a second preset time to form a third mixture; wherein, the weight of the esterified red yeast rice is 0.5% of the weight of chestnut powder -1.5%; The weight of described liquor compound enzyme is 0.4%-0.8% of chestnut powder weight;
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Embodiment 2
[0043] figure 2 It is a flowchart of the brewing method of chestnut wine provided by the second embodiment of the present invention. On the basis of the first embodiment above, see figure 2 As shown, the steamed chestnut powder is mixed with distiller's grains of the same weight, and Daqu is added as follows:
[0044] Step 201: Mix the steamed chestnut powder with distiller's grains of the same weight, and air-dry to 27°C-29°C;
[0045] Step 202: adding dakoji to the mixture of chestnut powder and distiller's grains to form the first mixture;
[0046] Wherein, the weight of the Daqu is 5%-7% of the chestnut powder weight.
[0047]In this second example, since Daqu contains various enzymes, and enzymes will lose their activity under high temperature conditions, the temperature of chestnut powder mixed with distiller's grains should be air-dried to 27°C-29°C, which can ensure that the yeast in Daqu Propagate rapidly and increase the speed of a culture.
Embodiment 3
[0049] image 3 It is a flowchart of the brewing method of chestnut wine provided by the second embodiment of the present invention. On the basis of above-mentioned embodiment one and embodiment two, refer to image 3 As shown, the said adding esterified red yeast rice and white wine complex enzyme in the second mixture, the second pre-cultivation time for the second preset time, forming the third mixture specifically includes:
[0050] Step 301: Activate the esterified red yeast rice and liquor compound enzyme with water at 25°C-32°C for 20-40 minutes to form a fourth mixture; wherein, the weight of water is 5-7% of the weight of esterified red yeast rice and liquor compound enzyme times;
[0051] Step 302: Add wine tail to the fourth mixture to form a fifth mixture; wherein, the weight of wine tail is 8%-10% of the weight of chestnut powder;
[0052] Step 303: adding water to the fifth mixture to form the sixth mixture, the weight of the final sixth mixture of wine tail, ...
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Abstract
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