Sorghum wine and preparation method thereof
A technology for sorghum wine and sorghum liquor, which is applied in the field of sorghum wine and its preparation, and achieves the effects of improving extraction rate, improving taste, and making the preparation process easy to operate.
Inactive Publication Date: 2015-05-27
熊仁义
2 Cites 18 Cited by
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Abstract
The invention provides sorghum wine and a preparation method thereof. The preparation method comprises the following steps of: selecting sorghums not to be peeled, boiling in water till sorghum peels are broken, and filtering to obtain peel broken sorghums; steaming the peel broken sorghums to obtain cooked sorghums; adding distiller yeast into the cooked sorghums, and fermenting at 30-40 DEG C for 72-90h so as to obtain fermented sorghums; and immersing the fermented sorghums by using sorghum liquor for 5-9 days, and taking out supernate to obtain the sorghum wine, wherein in terms of weight, the proportion of the sorghums, the distiller yeast to the sorghum liquor is 1:(0.0015-0.002):(1.2-1.6). According to the invention, the traditional sorghum liquor is deeply processed; the nutritive value and the mouth feel are improved; furthermore, by uniquely adopting the steaming and boiling combined manner, the extraction rates of nutritional components are increased; the fermentation effect is improved; simultaneously, the high-quality fermented sorghums are obtained by adopting a unique fermentation condition; and the high-quality fermented sorghums can be mutually fused with the sorghum liquor so as to generate synergistic effects.
Application Domain
Alcoholic beverage preparation
Technology Topic
Nutrient contentSteaming +3
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