Buckwheat wine and preparation method thereof

A technology of buckwheat wine and tartary buckwheat rice, which is applied in the preparation of alcoholic beverages, pharmaceutical formulas, medical preparations containing active ingredients, etc. It can solve problems such as uneven taste, high methanol content, and bitter taste, and achieve the taste Good, reduce methanol content, and ensure the quality of the effect

Inactive Publication Date: 2015-10-21
WEINING COUNTY GAOYUAN DAXIMEN BUCKWHEAT INDCO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional buckwheat rice wine is mostly brewed with common koji and tartary buckwheat rice. It has a single ing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of buckwheat wine, comprises the following steps:

[0028] (1) Rice soaking: Soak 120 catties of tartary buckwheat rice in water until it can be crushed with fingers;

[0029] (2) Steamed rice: Wash the soaked tartary buckwheat and steam it to get buckwheat rice;

[0030] (3) Cooling: After cooling the buckwheat rice to 30°C, break it up until it does not stick together;

[0031] (4) Mixing koji: Stir buckwheat rice with 1 catties of koji, 20 catties of rice husk, and 5 catties of sorghum to cool thoroughly to obtain wine ingredients;

[0032] (5) Fermentation: Put the wine material into a container and seal it, and ferment naturally for 3 days at a controlled temperature of 22°C;

[0033] (6) Distillation: steam the fermented wine in water, collect the wine liquid during the cooking process, cool the wine liquid, and filter it.

[0034] Wherein, described distiller's yeast comprises following raw material:

[0035] 27 catties of Ephedra, 27 kg of Cang Zhu, 2...

Embodiment 2

[0041] A kind of buckwheat wine, comprises the following steps:

[0042] (1) Rice soaking: Soak 130 catties of tartary buckwheat rice in water until it can be crushed with fingers;

[0043] (2) Steamed rice: Wash the soaked tartary buckwheat and steam it to get buckwheat rice;

[0044] (3) Cooling: After cooling the buckwheat rice to 35°C, break it up until it does not stick together;

[0045] (4) Mixing koji: Stir buckwheat rice with 2 catties of koji, 10 catties of rice husk, and 15 catties of sorghum to cool thoroughly to obtain wine ingredients;

[0046] (5) Fermentation: Put the wine material into a container and seal it, and ferment naturally for 15 days at a controlled temperature of 28°C;

[0047] (6) Distillation: steam the fermented wine material in water, collect the wine liquid during the cooking process, cool the wine liquid, and filter it.

[0048] Wherein, described distiller's yeast comprises following raw material:

[0049] Ephedra 32 catties, Atractylodes...

Embodiment 3

[0055] A kind of buckwheat wine, comprises the following steps:

[0056] (1) Rice soaking: Soak 125 catties of tartary buckwheat rice in water until it can be crushed with fingers;

[0057] (2) Steamed rice: Wash the soaked tartary buckwheat and steam it to get buckwheat rice;

[0058] (3) Cooling: After cooling the buckwheat rice to 32°C, break it up until it does not stick together;

[0059] (4) Mixing koji: Stir buckwheat rice with 1.5 catties of koji, 15 catties of rice husk, and 10 catties of sorghum to cool thoroughly to obtain wine ingredients;

[0060] (5) Fermentation: Put the wine material into a container and seal it, and let it ferment naturally for 9 days;

[0061] (6) Distillation: steam the fermented wine in water, collect the wine liquid during the cooking process, cool the wine liquid, and filter it.

[0062] Wherein, described distiller's yeast comprises following raw material:

[0063] 30 catties of Ephedra, 30 kg of Cang Zhu, 30 catties of Guizhi, 10 ca...

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PUM

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Abstract

The invention discloses a buckwheat wine. The buckwheat wine comprises the following raw materials in parts by weight: 120 to 130 parts of tartary buckwheat, 1 to 2 parts of distiller's yeast, 10 to 20 parts of husk, and 5 to 15 parts of sorghum; wherein the distiller's yeast is composed of the following raw materials in parts by weight: 27 to 32 parts of ephedra stem, 27 to 32 parts of rhizoma atractylodis, 27 to 32 parts of cassia twig, 7 to 12 parts of snake leather, 7 to 12 parts of poria, 7 to 12 parts of dahurian angelica root, 7 to 12 parts of medicated leaven, 7 to 12 parts of dry ginger, 7 to 12 parts of processed pinellia tuber, 7 to 12 parts of balloonflower root, 12 to 17 parts of Chinese angelica, 4 to 8 parts of cassia bark, 4 to 8 parts of monkshood, 4 to 8 parts of dried orange peel, 12 to 17 parts of Baiyao, and 7 to 12 parts of licorice. The preparation method comprises the following steps: soaking tartary buckwheat, steaming the tartary buckwheat, cooling, adding distiller's yeast, fermenting, and steaming. The buckwheat wine has the characteristics of white color, clarity, transparency, low methanol content, no bitterness, and excellent taste.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a buckwheat wine and a brewing method of the buckwheat wine. Background technique [0002] Tartary buckwheat is bitter in nature and flavor; flat and cold; it strengthens the stomach, strengthens energy, keeps the spirit and sharpens eyes and ears, can improve internal organs, and is rich in tartary buckwheat, cellulose, vitamins and various minerals; selected tartary buckwheat brews The tartary buckwheat wine is an authentic, natural and pollution-free drink. Regularly drinking tartary buckwheat wine in moderation can prevent diabetes, hyperlipidemia, coronary heart disease, rheumatism, etc., and has the effects of strengthening muscles and bones, strengthening spleen and stomach, dispelling rheumatism, and strengthening kidney qi. [0003] Traditional buckwheat wine is mostly brewed with common koji and tartary buckwheat rice. It has a single ingredient, is golden a...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02A61K35/583A61K36/00A61K36/076A61K36/17A61K36/232A61K36/284A61K36/34A61K36/484A61K36/54A61K36/714A61K36/752A61K36/8888A61K36/9068A61K2300/00
Inventor 赵龙
Owner WEINING COUNTY GAOYUAN DAXIMEN BUCKWHEAT INDCO LTD
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