Brewing method of tartary buckwheat ecological Xiaoqu liquor

A technology for Xiaoqu wine and tartary buckwheat is applied in the field of brewing tartary buckwheat ecological Xiaoqu wine, which can solve the problems of unfavorable cell membrane rupture, affecting the quality of wine, insufficient saccharification, etc. cracked 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 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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Brewing a kind of tartary buckwheat ecological koji wine, including preparation, initial moistening, soaking, steaming, stewing, re-steaming, saccharification, fermentation, wine steaming, cellaring, and finished products. The specific method is as follows:

[0026] ⑴Material preparation: take full-grained tartary buckwheat and rice produced in areas above 800 meters above sea level in Wuling Mountains, mix 2 parts of tartary buckwheat and 5 parts of rice evenly according to the weight part, and obtain raw materials for brewing, and take 500 kg of raw materials for brewing.

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

[0028] (3) Soaking: Then soak in tart...

Embodiment 2

[0039] Brewing a kind of tartary buckwheat ecological koji wine, including preparation, initial moistening, soaking, steaming, stewing, re-steaming, saccharification, fermentation, wine steaming, cellaring, and finished products. The specific method is as follows:

[0040] ⑴Material preparation: Take the full-grained tartary buckwheat and rice produced in areas above 800 meters above sea level in Wuling Mountains, mix 2 parts of tartary buckwheat and 5 parts of rice evenly according to parts by weight, and obtain raw materials for brewing, and take 600kg of raw materials for brewing.

[0041] ⑵Initial moistening: Firstly, wash the brewing raw materials with clean water at room temperature to remove the dust on the surface; 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 drained water and let it stand for 25 minutes at the same time .

[0042] (3) Soaking: Then s...

Embodiment 3

[0053] Brewing a kind of tartary buckwheat ecological koji wine, including preparation, initial moistening, soaking, steaming, stewing, re-steaming, saccharification, fermentation, wine steaming, cellaring, and finished products. The specific method is as follows:

[0054] ⑴Material preparation: take the full-grained tartary buckwheat and rice produced in areas above 800 meters above sea level in Wuling Mountains, mix 2 parts of tartary buckwheat and 5 parts of rice evenly according to the weight part, and obtain raw materials for brewing, and take 700kg of raw materials for brewing.

[0055] ⑵Initial moistening: Firstly, wash the brewing 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 and drain the water and let it stand for 30 minutes at the same time .

[0056] (3) Soaking: Then soak in ta...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12H6/02
Inventor 郑成宣
Owner 郑成宣
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