Brewing method of glutinous sorghum ecological Xiaoqu liquor

A technology for glutinous sorghum and Xiaoqu wine, which is applied in the brewing field of glutinous sorghum ecological Xiaoqu wine, can solve problems such as unfavorable cell membrane rupture, influence on wine quality, influence on wine yield, etc., maintain and strengthen flavor, facilitate sufficient gelatinization, improve The effect of starch utilization

Inactive Publication Date: 2015-11-18
郑成宣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the existing glutinous sorghum Xiaoqu wine brewing process, the grains are generally soaked in clear water, and the grains are directly soaked without initial swelling, so that the cell membranes of the starch grains in the raw material granules are also soaked at the same time, It is not conducive to cell membrane rupture, making gelatinization insufficient
In addition, during saccharification, because the internal and external temperatures are relatively consistent, the saccharification speed is too fast, which will make the saccharification insufficient, which will affect both the yield and the quality of the wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Brewing a kind of glutinous sorghum ecological Xiaoqu wine, including preparation, initial moistening, soaking, steaming, stewing, re-steaming, saccharification, fermentation, wine steaming, cellaring, finished products and other steps, the specific method is as follows:

[0026] (1) Preparation: Take 500kg of glutinous sorghum with full grains produced in areas above 800 meters above sea level in Wuling Mountains.

[0027] ⑵Initial moistening: First, wash the glutinous sorghum raw materials with clean water at room temperature to remove surface dust; then turn over and wash with 80-90°C high-temperature water for 5 minutes, then wash with clean water at room temperature until the water is clear, then take out and drain the water and let it stand at the same time 20min.

[0028] (3) Soaking: Then soak in waxy sorghum seedling water at 67-77°C. When soaking, pour the boiled waxy sorghum seedling water into the soaking bucket. Pour in the sorghum raw materials, then use ...

Embodiment 2

[0039] Brewing a kind of glutinous sorghum ecological Xiaoqu wine, including preparation, initial moistening, soaking, steaming, stewing, re-steaming, saccharification, fermentation, wine steaming, cellaring, finished products and other steps, the specific method is as follows:

[0040] ⑴Material preparation: Take 600kg of glutinous sorghum with full grains produced in areas above 800 meters above sea level in Wuling Mountains.

[0041] ⑵Initial moistening: First, wash the glutinous sorghum raw materials with clean water at room temperature to remove surface dust; then turn over and wash with 80-90°C high-temperature water for 6 minutes, then wash with clean water at room temperature until the water is clear, then take out and drain the water and let it stand at the same time 25min.

[0042] (3) Soaking: Then soak in waxy sorghum seedling water at 67-77°C. When soaking, pour the boiled waxy sorghum seedling water into the soaking bucket. Pour in the sorghum raw materials, the...

Embodiment 3

[0053] Brewing a kind of glutinous sorghum ecological Xiaoqu wine, including preparation, initial moistening, soaking, steaming, stewing, re-steaming, saccharification, fermentation, wine steaming, cellaring, finished products and other steps, the specific method is as follows:

[0054] ⑴Material preparation: Take 700kg of glutinous sorghum with full grains produced in areas above 800 meters above sea level in Wuling Mountains.

[0055] ⑵Initial moistening: First, wash the glutinous sorghum raw materials with clean water at room temperature to remove surface dust; then wash them with high-temperature water at 80-90°C for 7 minutes, then rinse with clean water at room temperature until the water is clear, then take out the water and let it stand at the same time 30min.

[0056] (3) Soaking: Then soak in waxy sorghum seedling water at 67-77°C. When soaking, pour the boiled waxy sorghum seedling water into the soaking bucket. Pour in the sorghum raw materials, then use a wooden ...

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PUM

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Abstract

The invention relates to a brewing method of glutinous sorghum ecological Xiaoqu liquor. The brewing method comprises 12 steps of material preparation, primary moistening, soaking, steaming, braising, re-steaming, saccharification, fermentation, liquor steaming, cellaring and finished product. The brewing method has the beneficial effects that the primary moistening is carried out before the formal soaking, so that a cell membrane is more likely to break, and sufficient gelatinization is facilitated; glutinous sorghum seedling water is adopted for soaking, so that the glutinous sorghum flavor can be better maintained and enhanced; by virtue of repeated soaking and moistening, sufficient swelling and breaking can be realized; when in saccharification and fermentation, the ambient temperature can be directly adjusted to be lower, so that the saccharification time and the fermentation time can be prolonged, sufficient saccharification and fermentation can be realized, and not only can the starch utilization rate and the liquor yield be increased, but also the liquor taste is softer, alcohol sweeter and stronger in fragrance; a special pottery pot selenium-carbon cover plate is adopted for cellaring, so that the liquor can be better aged.

Description

technical field [0001] The invention relates to the technical field of processing liquor products, in particular to a brewing method of glutinous sorghum ecological Xiaoqu liquor. Background technique [0002] Xiaoqu liquor is one of the main types of Chinese liquor, and its annual output accounts for about 35% of the total liquor output. In the southern and southwestern regions of my country, the solid-state method Xiaoqu liquor is widely distributed in Sichuan and Yunnan, using sorghum, wheat, corn, etc. as raw materials, using whole-grain raw materials to cook, box-type solid-state cultivation and saccharification, fermentation with fermented grains, and solid-state distillation. , Guizhou, Hunan, Jiangxi and other provinces, especially Sichuan Xiaoqu Liquor is the representative of my country’s solid-state method Xiaoqu Baijiu. Sichuan Xiaoqu Liquor has a long history, large output, and a complete process system. independent style. It is characterized by less investment,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 郑成宣
Owner 郑成宣
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