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Brewage method of wheat ecological Xiaoqu liquor

A technology for Xiaoqu wine and wheat, applied in the preparation of alcoholic beverages, etc., can solve the problems of unfavorable cell membrane rupture, affecting the quality of wine, insufficient saccharification, etc., and achieves the effect of facilitating sufficient gelatinization, prolonging saccharification and fermentation time, and being easy to rupture.

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 brewing process of wheat koji wine, the grains are generally soaked in clear water, and the grains are directly soaked without preliminary swelling, so that the cell membranes of the starch grains in the raw material granules are also soaked at the same time when the starch grains expand. It is conducive to the rupture of cell membrane, making the 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 wheat ecological koji wine includes the steps of material preparation, initial moistening, soaking, steaming, stewing, re-steaming, saccharification, fermentation, wine steaming, cellaring, and finished product. The specific method is as follows:

[0026] ⑴Material preparation: take 500kg of full-grained wheat produced in areas above 800 meters above sea level in Wuling Mountains.

[0027] ⑵Initial moistening: First, wash the wheat 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 the drained water and let it stand for 20 minutes at the same time .

[0028] (3) Soaking: Then soak in wheat seedling water at 60-75°C. When soaking, first pour the boiled wheat seedling water into the soaking bucket, and pour the washed and standing wheat raw materials into the soaking buck...

Embodiment 2

[0039] Brewing a kind of wheat ecological koji wine includes the steps of material preparation, initial moistening, soaking, steaming, stewing, re-steaming, saccharification, fermentation, wine steaming, cellaring, and finished product. The specific method is as follows:

[0040] ⑴Material preparation: Take 600kg of grain-full wheat produced in areas above 800 meters above sea level in Wuling Mountains.

[0041] ⑵Initial moistening: First, rinse the wheat 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 the drained water and let it stand for 25 minutes at the same time .

[0042] (3) Soaking: Then soak in wheat seedling water at 60-75°C. When soaking, first pour the boiled wheat seedling water into the soaking bucket, and pour the washed and standing wheat raw materials into the soaking bucke...

Embodiment 3

[0053] Brewing a kind of wheat ecological koji wine includes the steps of material preparation, initial moistening, soaking, steaming, stewing, re-steaming, saccharification, fermentation, wine steaming, cellaring, and finished product. The specific method is as follows:

[0054] ⑴Material preparation: Take 700kg of full-grained wheat produced in areas above 800 meters above sea level in Wuling Mountains.

[0055] ⑵Initial moistening: First, wash the wheat 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 7 minutes, then wash with clean water at room temperature until the water is clear, then take out the drained water and let it stand for 30 minutes at the same time .

[0056] (3) Soaking: Then soak in wheat seedling water at 60-75°C. When soaking, first pour the boiled wheat seedling water into the soaking bucket, and pour the washed and standing wheat raw materials into the soaking buck...

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Abstract

The invention relates to a brewage method of wheat ecological Xiaoqu liquor, which comprises the following steps: material preparation, primary wetting, immersion steaming, stewing, re-steaming, saccharification, fermentation, liquor steaming, cellar storage and finished product preparation. The primary wetting is performed before the formal immersion, so that the cytomembrane can be ruptured more easily, thereby facilitating sufficient gelatinization. Wheat seedling water is used during immersion, thereby better keeping and enhancing the wheat flavor. Repeated immersion and wetting can enable the expansion and rupture to be more sufficient. The ambient temperature can be directly lowered during saccharification and fermentation, and the saccharification and fermentation time can be prolonged, so that the saccharification and fermentation can be more sufficient, thereby enhancing the starch utilization ratio and distillation yield; and the liquor has softer taste, higher sweetness and thicker aroma. A purpose-made pottery jar selenium-carbon cover plate is adopted during cellar storage, 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 wheat 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, quick resul...

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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