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Method for brewing Fen-flavor Daqu liquor from avena nuda

A fragrant Daqu and naked oat technology, applied in the field of winemaking, can solve the problems of increasing living costs of residents, raising the CPI index, rising product prices, etc., achieving the effects of typical and unique wine aroma, lowering cholesterol, and facilitating absorption

Inactive Publication Date: 2015-03-25
杨海锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] However, since raw materials such as sorghum, wheat, rice, glutinous rice, and corn are all food crops, fully using these food crops to ferment wine will not only compete with others for food, but also drive up the prices of related products in the downstream industrial chain, triggering a chain reaction, and Indirectly pull up the CPI index, leading to an increase in the cost of living of residents

Method used

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  • Method for brewing Fen-flavor Daqu liquor from avena nuda

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Embodiment 1

[0014] A method for brewing Fen-flavor Daqu liquor from naked oats, comprising the following steps:

[0015] (1) Selection of raw materials: full grains, no mildew, no moths, after removing impurities, enter the pulverizer for crushing; (2) Moisten grain: soak the crushed raw materials with hot water at 70°C, the amount of water added is 40% of the weight of the raw materials, so that the raw materials can absorb enough water, and naturally accumulate for about 15 hours. Before the grain is put on the screen, turn it over once, and sprinkle a layer of rice husk on the screen, and then add another layer of grain. After the steam rises evenly, add another layer of grain. It should be spread thinly and evenly. Spray water accounting for 3% of the total weight of the raw materials on the surface of the grain, and steam the material for 65 minutes; (4) ferment in the pond: after the steamed grain is out of the screen, add water accounting for 25% of the total weight of the raw mate...

Embodiment 2

[0017] A method for brewing Fen-flavor Daqu liquor from naked oats, comprising the following steps:

[0018] (1) Selection of raw materials: full grains, no mildew, no moths, after removing impurities, enter the pulverizer for crushing; (2) Moisten grain: soak the pulverized raw materials with hot water at 90°C, the amount of water added is 55% of the weight of the raw material, so that the raw material can absorb enough water and accumulate naturally for about 20 hours. Before the good grain is put on the screen, turn it over once, and sprinkle a layer of rice husk on the screen, and then add another layer of grain. After the steam rises evenly, add another layer of grain. It should be spread thinly and evenly. After the grain is sprayed with water accounting for 3% of the total weight of the raw material on the surface of the grain, steam the material for 80 minutes; (4) into the tank for fermentation: after the steamed grain is out of the screen, add water accounting for 40...

Embodiment 3

[0020] A method for brewing Fen-flavor Daqu liquor from naked oats, comprising the following steps:

[0021] (1) Selection of raw materials: full grains, no mildew, no insects, after removing impurities, enter the pulverizer for crushing; (2) Moisten grain: soak the crushed raw materials with 80°C hot water, the amount of water added is 55% of the weight of the raw material, so that the raw material can absorb enough water and accumulate naturally for about 18 hours. Before the good grain is put on the screen, turn it over once, and sprinkle a layer of rice husk on the screen, and then add another layer of grain. After the steam rises evenly, add another layer of grain. It should be spread thinly and evenly. After the grain is sprayed with water accounting for 3% of the total weight of the raw material on the surface of the grain, steam the material for 70 minutes; (4) into the tank for fermentation: after the steamed grain is out of the screen, add water accounting for 30% of...

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Abstract

The invention provides a method for brewing Fen-flavor Daqu liquor from avena nuda. The method comprises steps as follows: (1) careful selection of a raw material; (2) grain soaking: adding hot water to the crushed raw material for soaking, naturally piling up the raw material, and rubbing the raw material into powder; (3) grain steaming: scattering a layer of rice hulls on a distilling curtain, loading a layer of grain, reloading a layer of grain after steam rises evenly, spraying water on the surface layer of the grain after grain loading, and steaming the grain; (4) placement of the grain into a tank for fermentation: after the steamed grain is taken out of a distiller, adding water accounting for 25-40% of the total weight of the raw material, raising the grain for cooling, adding Fen-flavor medium-temperature Daqu, and placing the grain into the tank for fermentation; (5) distillation: transporting the fermented material to the edge of the distiller, adding the rice hulls, performing evenly mixing, scattering a layer of rice hulls on the distilling curtain, then scattering the fermented raw material, and storing foreshots and feints when the steam reaches the distiller to obtain avena nuda pulp liquor. The Fen-flavor Daqu liquor has significant characteristics of clarity, typical and unique flavor, mellow taste, softness, sweetness, refreshment and cleanliness, tastes good, is beneficial to absorption of nutrient substances and has effects of lowering cholesterol and blood glucose in organisms and the like.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for brewing light-flavor Daqu wine by using naked oats. Background technique [0002] Traditional Chinese liquor brewing generally uses sorghum single grain, or five grains of sorghum, wheat, rice, glutinous rice and corn as raw materials, and adopts the fermentation process of solid-state continuous lees or steaming and clearing stubble. Flavor type and other flavor types, Guangdong and other places have the method of adopting single-grain fermentation of rice to produce rice flavor type. [0003] However, since raw materials such as sorghum, wheat, rice, glutinous rice, and corn are all food crops, fully using these food crops to ferment wine will not only compete with others for food, but also drive up the prices of related products in the downstream industrial chain, triggering a chain reaction, and Indirectly pull up the CPI index, leading to an increase in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 杨海锋
Owner 杨海锋
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