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Brewage method of pea ecological Xiaoqu liquor

A technology of Xiaoqu wine and peas, which is applied in the brewing field of pea ecological Xiaoqu wine, can solve the problems of unfavorable cell membrane rupture, insufficient gelatinization, affecting the yield of wine, etc. The effect of fermentation time

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 pea xiaoqu 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, which does not 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 pea ecological koji wine includes the steps of 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 peas produced in areas above 800 meters above sea level in Wuling Mountains.

[0027] ⑵Initial moistening: First, wash the pea raw materials with clean water at room temperature to remove surface dust; then turn over and wash with high-temperature water at 60-70°C 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 16 minutes at the same time .

[0028] (3) Soaking: Then soak in pea seedling water at 80-85°C. When soaking, first pour the boiled pea seedling water into the soaking bucket, and pour the pea raw materials after washing and standing when the water temperature drop...

Embodiment 2

[0039] Brewing a kind of pea ecological koji wine includes the steps of 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 full-grained peas produced in areas above 800 meters above sea level in Wuling Mountains.

[0041] ⑵Initial moistening: First, wash the pea raw materials with clean water at room temperature to remove the surface dust; then turn over and wash with high-temperature water at 60-70°C 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 for 18 minutes at the same time .

[0042] (3) Soaking: Then soak in pea seedling water at 80-85°C. When soaking, first pour the boiled pea seedling water into the soaking bucket, and pour the pea raw materials after washing and standing when the water temperatur...

Embodiment 3

[0053] Brewing a kind of pea ecological koji wine includes the steps of 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 peas produced in areas above 800 meters above sea level in Wuling Mountains.

[0055] ⑵Initial moistening: First, wash the pea raw materials with clean water at room temperature to remove surface dust; then turn over and wash with 60-70°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 20 minutes at the same time .

[0056] (3) Soaking: Then soak in pea seedling water at 80-85°C. When soaking, first pour the boiled pea seedling water into the soaking bucket, and pour the pea raw materials after washing and standing when the water temperature drops b...

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PUM

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Abstract

The invention relates to a brewage method of pea 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. Pea seedling water is used during immersion, thereby better keeping and enhancing the pea 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 pea 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, pea, wheat, etc. as raw materials, cooking whole grain raw materials, box-type solid-state cultivation and saccharification, fermenting 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 results and high...

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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