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Brewage method of non-glutinous sorghum ecological Xiaoqu liquor

A technology of japonica sorghum and small koji wine, which is applied in the preparation of alcoholic beverages, etc. It can solve the problems of unfavorable cell membrane rupture, affect the quality of wine, and affect the yield of wine, so as to maintain and strengthen the flavor, facilitate full gelatinization, and improve starch utilization. rate effect

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 japonica sorghum Xiaoqu wine brewing process, 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. 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 japonica sorghum ecological Xiaoqu 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] (1) Raw material preparation: Take 500 kg of japonica sorghum with full grains produced in areas above 800 meters above sea level in Wuling Mountains.

[0027] ⑵Initial moistening: First, wash the japonica 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 5 minutes, then rinse them with clean water at room temperature until the water is clear, then take out the water and let it stand at the same time 20min.

[0028] (3) Soaking: Then soak in japonica sorghum seedling water at 65-75°C. When soaking, first pour the boiled japonica sorghum seedling water into the soaking bucket. Pour in the sorghum ra...

Embodiment 2

[0039] Brewing a kind of japonica sorghum ecological Xiaoqu 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] (1) Raw material preparation: take 600 kg of full-grained japonica sorghum produced in areas above 800 meters above sea level in Wuling Mountains.

[0041] ⑵Initial moistening: First, wash the japonica 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 6 minutes, then wash them with clean water at room temperature until the water is clear, then take out the water and let it stand at the same time 25min.

[0042] (3) Soaking: Then soak in japonica sorghum seedling water at 65-75°C. When soaking, first pour the boiled japonica sorghum seedling water into the soaking bucket. Pour in the sorghum raw mat...

Embodiment 3

[0053] Brewing a kind of japonica sorghum ecological Xiaoqu 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 japonica sorghum produced in areas above 800 meters above sea level in Wuling Mountains.

[0055] ⑵Initial moistening: First, wash the japonica 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 wash them 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 japonica sorghum seedling water at 65-75°C. When soaking, first pour the boiled japonica sorghum seedling water into the soaking bucket. Pour in the sorghum raw material, a...

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Abstract

The invention relates to a brewage method of non-glutinous sorghum 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. Non-glutinous sorghum seedling water is used during immersion, thereby better keeping and enhancing the non-glutinous sorghum 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 japonica 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): C12G3/02C12G3/12C12H6/02
Inventor 郑成宣
Owner 郑成宣
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