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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
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it still has certain deficiencies in taste and nutritional value.

Method used

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  • Sorghum wine and preparation method thereof
  • Sorghum wine and preparation method thereof
  • Sorghum wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A preparation method of sorghum wine, comprising the following steps:

[0042] Choose 1 portion of sorghum without peeling, boil it in 3 times the amount of water until the skin is broken;

[0043] Steam the above-mentioned broken sorghum, add 0.0015 parts of distiller's yeast to it, and ferment at 30° C. for 72 hours to obtain fermented sorghum;

[0044] In a glass jar, soak the fermented sorghum with 1.6 parts of 50-degree sorghum liquor for 5 days, and then take the clear liquid to obtain sorghum liquor.

Embodiment 2

[0046] A preparation method of sorghum wine, comprising the following steps:

[0047] Choose 1 portion of sorghum without peeling, boil it in 4 times the amount of water until the skin is broken;

[0048] Steam the above-mentioned broken sorghum, add 0.002 parts of distiller's yeast to it, and ferment at 30°C for 90 hours to obtain fermented sorghum;

[0049] Soak the fermented sorghum with 1.2 parts of 60-degree sorghum liquor for 9 days in an earthen pottery vat, and then take the clear liquid to obtain the sorghum liquor.

Embodiment 3

[0051] A preparation method of sorghum wine, comprising the following steps:

[0052] Choose 1 portion of sorghum without peeling, boil it in 6 times the amount of water until the skin is broken;

[0053] Steam the above-mentioned broken sorghum, add 0.0015 parts of distiller's yeast to it, and ferment at 40° C. for 72 hours to obtain fermented sorghum;

[0054] Soak the fermented sorghum with 1.2 parts of 60-degree sorghum liquor for 9 days in an earthen pottery vat, and then take the clear liquid to obtain the sorghum liquor.

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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.

Description

technical field [0001] The invention relates to the field of wine making, in particular to a sorghum wine and a preparation method thereof. Background technique [0002] Sorghum has the reputation of "the essence of five grains and the length of a hundred grains" since ancient times. Sorghum is flat and slightly cold in nature and taste, has the functions of cooling blood and detoxification, can nourish the middle and replenish qi, invigorate the spleen and stomach, relieve restlessness and quench thirst. It is a high-quality wine-making grain. [0003] Sorghum baijiu is brewed using peeled sorghum as raw material, after soaking, cooking, saccharification and fermentation, distillation and storage. However, it still has certain deficiencies in terms of taste and nutritional value. [0004] In view of this, the present invention is proposed. Contents of the invention [0005] The first object of the present invention is to provide a preparation method of sorghum liquor, ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/04
Inventor 熊仁义
Owner 熊仁义
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