A kind of amaranth seed corn wine and its production process
A production process and amaranth seed technology, applied in the field of amaranth seed corn wine and its production process, can solve problems such as unseen and useless, and achieve the effects of improving economic benefits, filling market gaps, and increasing farmers' income
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Embodiment 1
[0023] Raw materials are produced according to the following processes:
[0024] A. select amaranth seeds and corn without damage and mildew, no rot, no germination, and stir and mix according to the weight and number ratio of 3.5:5.5;
[0025] b. Select high-quality corn and wheat, and make corn sprouts and wheat sprouts respectively. The sprouts are 7cm-10cm high and can be used. Mix corn germ and wheat germ at a ratio of 0.55 to 0.25 to make pulp, add 0.15% yeast, and ferment for 12 hours at a humidity of 45% RH and a temperature of 16°C to make a high-sugar fermentation substrate to achieve improved The purpose of alcohol yield.
[0026] Liquor brewing:
[0027] Soak 35 kg of amaranth seeds and 55 kg of corn prepared according to the above process for 3 to 4 hours in warm water at 35 to 45°C, filter out the water, stir evenly with 35 kg of fermentation substrate, add 450 grams of yeast, and 50% RH, 48 hours of fermentation at 25°C. The fermented raw materials are put i...
Embodiment 2
[0029] Raw materials are produced according to the following processes:
[0030] A. select amaranth seeds and corn without damage and mildew, no rot, no germination, and stir and mix according to the weight and number ratio of 4:7;
[0031] b. Select high-quality corn and wheat, and make corn sprouts and wheat sprouts respectively. The sprouts are 10cm-15cm high and can be used. Corn sprouts and wheat sprouts are mixed and pulped at a ratio of 0.75 to 0.25, 0.05% of yeast is added, and fermentation is carried out for 36 hours at a humidity of 55% RH and a temperature of 28°C. A high-sugar fermentation substrate is made to achieve the purpose of increasing the yield of wine.
[0032] Liquor brewing:
[0033] Soak 40 kg of amaranth seeds and 70 kg of corn prepared according to the above process for 3 to 4 hours in warm water at 35 to 45 ° C, filter out the water, stir evenly with 30 kg of fermentation substrate, add 500 grams of yeast, and 45% RH, 48 hours of fermentation at ...
Embodiment 3
[0035] Raw materials are produced according to the following processes:
[0036] A. select amaranth seeds and corn without damage, mildew, rot, and germination to stir and mix according to the ratio of parts by weight of 3:6;
[0037] b. Select high-quality corn and wheat, and make corn sprouts and wheat sprouts respectively. The sprouts are 7cm-15cm high and can be used. Corn sprouts and wheat sprouts are mixed and pulped at a ratio of 0.65 to 0.45, 0.10% of yeast is added, and fermentation is carried out for 24 hours at a humidity of 50% RH and a temperature of 22°C. A high-sugar fermentation substrate is made to achieve the purpose of increasing the yield of wine.
[0038] Liquor brewing:
[0039] Soak 30 kg of amaranth seeds and 60 kg of corn prepared by the above process in warm water at 35-45°C for 3-4 hours, filter out the water, stir evenly with 20 kg of fermentation substrate, add 450 g of yeast, 50% RH, fermented for 50 hours at a temperature of 30°C. The ferment...
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