Millet wine and preparation method thereof

Abstract

The invention relates to millet wine and a preparation method thereof. The method comprises the following process steps: preparing millet raw material; shelling; polishing; collecting nutriments; soaking the millet; cooking; processing cooked millet; putting the cooked millet which is processed into a vat; performing saccharification; soaking with mother wine; squeezing; clarifying; preparing wine base; and storing the wine base in a karst cave to obtain finished products of the millet wine. During the preparation process of the millet wine disclosed by the invention, a special resource namely the millet, of a minority is fully utilized, a restraining type fermentation technology is adopted and a series of technology updating is performed on the basis of the traditional production technology of yellow wine, the purposes of lowering blood sugar, and improving other health functions of the yellow wine are achieved on the basis of ensuring the original nutrition of the yellow wine, the millet health wine product which has the natural color of the millet, is mellow and full-bodied in vinosity, and has the health efficacies of nourishing yin, tonifying the spleen, beautifying, and replenishing blood, is prepared, and the market prospect is excellent.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a millet wine and a production method thereof. technical background [0002] Donglan millet is a rare species that has been bred by farmers for a long time from wild small valleys in the alpine mountainous area of ​​Donglan County. It has been planted for more than a thousand years and is a treasure among grains. It contains 18 kinds of amino acids, 8 of which are indispensable to the human body, especially the highest content of threonine and lysine, crude protein, crude fat, thiamine, riboflavin and mineral nutrients higher than that of other rice species. Millet also contains fat, calcium, phosphorus, iron and other nutrients. It has the effects of nourishing yin and nourishing the spleen, strengthening the spleen and warming the liver, nourishing qi and blood, promoting body fluid and improving eyesight, strengthening muscles and bones, and facilitating diarrhea....

AI Technical Summary

Problems solved by technology

[0005]In the above process, due to many factors affecting the production of rice wine, including koji, water, raw materials, climate, equipment, etc., the production process is relatively complicated, and the corresponding product quality Stability and guarantee are also very difficult

Therefore, the saccharification of traditional sweet rice wine is too high, and the use of sugar-lowering technology affects the umami taste of rice wine

Images