Brewing method of tartary buckwheat ecological Xiaoqu liquor

Abstract

The invention relates to a brewing method of tartary buckwheat ecological Xiaoqu liquor. The brewing method comprises 12 steps of material preparation, primary moistening, soaking, material steaming, material braising, re-steaming, saccharification, fermentation, liquor steaming, cellaring and obtaining of finished products. The brewing method has the beneficial effect 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; tartary buckwheat seedling water is used for soaking, so that the tartary buckwheat flavor can be better maintained and enhanced; more sufficiency in swelling and breaking can be realized by virtue of repeated soaking and moistening; when in saccharification and fermentation, an ambient temperature can be directly lowered, so that the saccharification and fermentation time can be prolonged, and more sufficiency in saccharification and fermentation can be realized, and not only can the starch utilization rate and liquor yield be increased, but also the liquor is softer in taste, alcohol sweeter and thicker in fragrance; when in cellaring, a special pottery pot selenium-carbon cover plate is used, 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 tartary buckwheat 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 throughout urban and rural areas, sorghum, tartary buckwheat, rice, corn, etc. are used as raw materials, and the whole grain raw materials are used for cooking, box-type solid-state cultivation and saccharification, fermented with fermented grains, and solid-state distilled solid-state Xiaoqu liquor is widely distributed in Sichuan, Yunnan, Guizhou, Hunan, Jiangxi and other provinces, especially Sichuan Xiaoqu Liquor is the representative of solid-state method Xiaoqu Baijiu in my country. Sichuan Xiaoqu Liquor has a long history, large output, and a complete process system. The aroma co...

AI Technical Summary

Problems solved by technology

[0005] In the existing brewing process of tartary buckwheat koji wine, clear water is generally used for soaking the grains, 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