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Brewing method used for fermenting tartary buckwheat wine through mixing Daqu and Xiaoqu

A technology of mixed fermentation and tartary buckwheat wine, which is applied in the field of liquor brewing, can solve the problems of long production cycle, single nutrient composition and low acid ester content of Daqu wine, and achieve a shortened fermentation period, rich nutrient composition and high acid ester content. Effect

Inactive Publication Date: 2014-10-15
湖北监利粮酒酒业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problems of traditional small koji wine with thin mouthfeel, low acid ester content, single nutritional components, and long production cycle of big koji wine, and provide a brewing method of mixed fermented tartary buckwheat wine with big and small koji wines

Method used

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  • Brewing method used for fermenting tartary buckwheat wine through mixing Daqu and Xiaoqu
  • Brewing method used for fermenting tartary buckwheat wine through mixing Daqu and Xiaoqu
  • Brewing method used for fermenting tartary buckwheat wine through mixing Daqu and Xiaoqu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Tartary buckwheat soaking: Take 750kg of tartary buckwheat produced in Weining, Guizhou, and soak it in a water temperature of 15°C for 24 hours in a grain soaking box, and the water level is 30cm higher than the tartary buckwheat noodles.

[0041] (2) Initial steaming: transport the soaked tartary buckwheat to a steamer, steam the tartary buckwheat until the tartary buckwheat husks are opened.

[0042] (3) Rinse: Turn off the steam, rinse the tartary buckwheat with water, and stir while rinsing to remove dust and other sundries on the tartary buckwheat.

[0043] (4) Re-steaming: turn on the steam again, and steam until the tartary buckwheat husk is half opened.

[0044] (5) Cooling: Use a trolley to transport the steamed buckwheat to the cooling bed, and turn on the blower to cool down.

[0045] (6) Adding high-temperature koji: when the temperature drops to 50°C, add 7.5 kg of high-temperature koji and mix well.

[0046] (7) Adding Xiaoqu: when the temperature d...

Embodiment 2

[0059] (1) Tartary buckwheat soaking: Take 850 kg of tartary buckwheat produced in Weining, Guizhou, and soak it in a water temperature of 20°C for 19 hours in a grain soaking box, and the water level is 35cm higher than the tartary buckwheat noodles.

[0060] (2) Initial steaming: transport the soaked tartary buckwheat to a steamer, steam the tartary buckwheat until the tartary buckwheat husks are opened.

[0061] (3) Rinse: Turn off the steam, rinse the tartary buckwheat with water, and stir while rinsing to remove dust and other sundries on the tartary buckwheat.

[0062] (4) Re-steaming: turn on the steam again, and steam until the tartary buckwheat husk is half opened.

[0063] (5) Cooling: Use a trolley to transport the steamed buckwheat to the cooling bed, and turn on the blower to cool down.

[0064] (6) Add high-temperature koji: when the temperature drops to 52°C, add 34kg high-temperature koji and mix well.

[0065] (7) Add Xiaoqu: when the temperature drops to 47...

Embodiment 3

[0078] (1) Tartary buckwheat soaking: Take 800kg of tartary buckwheat produced in Weining, Guizhou, and soak it in a water temperature of 17°C for 22 hours in a grain soaking box, and the water level is 33cm higher than the tartary buckwheat noodles.

[0079] (2) Initial steaming: transport the soaked tartary buckwheat to a steamer, steam the tartary buckwheat until the tartary buckwheat husks are opened.

[0080] (3) Rinse: Turn off the steam, rinse the tartary buckwheat with water, and stir while rinsing to remove dust and other sundries on the tartary buckwheat.

[0081] (4) Re-steaming: turn on the steam again, and steam until the tartary buckwheat husk is half opened.

[0082] (5) Cooling: Use a trolley to transport the steamed buckwheat to the cooling bed, and turn on the blower to cool down.

[0083] (6) Add high-temperature koji: when the temperature drops to 48°C, add 21.3kg high-temperature koji and mix well.

[0084] (7) Add Xiaoqu: when the temperature drops to 4...

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Abstract

The invention discloses a brewing method used for fermenting tartary buckwheat wine through mixing Daqu and Xiaoqu and belongs to the field of wine spirit brewing. The brewing method comprises the following steps: tartary buckwheat is soaked for 19-24 h, primarily steamed, eluted, secondarily steamed and spread for cooling; high-temperature yeast, whose weight is 1-4% of that of the tartary buckwheat, is added; the Xiaoqu, whose weight is 0.6-1.0% of the tartary buckwheat, is added; the combination is saccharified for 20-30 h; a vinasse is put in a storage cavern; yellow wine, whose weight is 1-3% of the tartary buckwheat, is sprinkled on the vinasse; the vinasse is covered by lotus leaves and fermented for 15-20 d, and distilled to obtain the tartary buckwheat wine. According to the invention, compared with Daqu liquor, the tartary buckwheat wine has the advantages of little yeast consumption amount and short fermenting cycle; compared with Xiaoqu liquor, the content of total acids and total esters is high, the brewed wine has no overwhelming scent, has little stimulation, tastes mellow, and is enriched with 15 amino acids, the highest content of ethyl acetate is 140 mg / 100 ml, and the highest content of ethyl lactate is 192 mg / 100 ml.

Description

technical field [0001] The invention belongs to the field of liquor brewing, and in particular relates to a brewing method of tartary buckwheat wine mixed with large and small kojis. Background technique [0002] Tartary buckwheat is tartary buckwheat, scientific name Tartar buckwheat, alias buckwheat leaf seven, wild blue buckwheat, ten thousand year buckwheat, spinwheat, umami, flower buckwheat, is a traditional crop in my country with a long history of planting. The nutritional value of buckwheat is much higher than that of sweet buckwheat. Tartary buckwheat is a collection of seven nutrients, which has excellent nutritional and health value and extraordinary therapeutic effect. It belongs to Polygonaceae with the familiar "polygonum multiflorum and rhubarb", and is a typical embodiment of the homology culture of medicine and food in my country. [0003] The flavonoids in tartary buckwheat are 13.5 times that of buckwheat. Flavonoids can mainly prevent and treat cardiov...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 蔡雄陈茂彬徐国俊孙洪浩曹敬华张家庆
Owner 湖北监利粮酒酒业股份有限公司
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