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Method for brewing fen-flavor daqu liquor by adopting buckwheat

A technology of light-flavored Daqu and buckwheat, which is applied in the field of wine making, can solve the problems of low nutritional content and inability to have health care effects in liquor, and achieve the effects of lowering blood cholesterol, helping sleep, and dilating small blood vessels

Inactive Publication Date: 2016-03-16
杨海锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] In order to solve the problem that the existing buckwheat-flavored wine is Maotai-flavored instead of Fen-flavored, and the Fen-flavored liquor is brewed with sorghum instead of buckwheat, the liquor has low nutritional components and cannot play a health-care effect. A method of brewing Fen-flavor Daqu wine from buckwheat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: A method for brewing Fen-flavor Daqu wine from buckwheat, including selecting and processing raw materials, moistening and steaming grains, adding water, taking out the retort and putting it into a pool for fermentation, adding auxiliary materials out of the pool and distilling, truncating and removing the wine tail to obtain the original For the rice wine, the secondary fermentation of the wine grains after the retort is released, specifically includes the following steps:

[0020] (1) Selection of raw materials: choose buckwheat with plump grains, no mildew, and no moths to grind, and the crushed particle size is 4-8 petals of the whole grain, and the fine powder passing through the 1mm sieve is ≤30%, and the impurities are removed;

[0021] (2) Moisturizing and steaming grains: Add selected buckwheat into hot water at 70-90°C to infiltrate, and the amount of water added is 50-60% of the raw materials to make the raw materials absorb enough water. Turn the ...

Embodiment 2

[0027] Example 2: A method for brewing Fen-flavor Daqu liquor from buckwheat, including selecting and processing raw materials, moistening and steaming grains, adding water, taking out the retort and putting it into a pool for fermentation, adding auxiliary materials and distilling after going out of the pool, truncating and removing the wine tail to obtain the original For the rice wine, the secondary fermentation of the wine grains after the retort is released, specifically includes the following steps:

[0028] (1) Selection of raw materials: choose buckwheat with plump grains, no mildew, and no moths to grind, and the crushed particle size is 4-8 petals of the whole grain, and the fine powder passing through the 1mm sieve is ≤30%, and the impurities are removed;

[0029] (2) Moisturizing and steaming grains: Add selected buckwheat into hot water at 70-90°C for soaking, and the amount of water added is 50-60% of the raw materials, so that the raw materials can absorb enough ...

Embodiment 3

[0035] Example 3: A method for brewing Fen-flavor Daqu liquor from buckwheat, including selecting and processing raw materials, moistening and steaming grains, adding water, taking out the retort and putting it into a pond for fermentation, adding auxiliary materials and distilling after going out of the pond, truncating and removing the wine tail to obtain the original For the rice wine, the secondary fermentation of the wine grains after the retort is released, specifically includes the following steps:

[0036] (1) Selection of raw materials: choose buckwheat with plump grains, no mildew, and no moths to grind, and the crushed particle size is 4-8 petals of the whole grain, and the fine powder passing through the 1mm sieve is ≤30%, and the impurities are removed;

[0037] (2) Moisten grain steamed grain: Add selected buckwheat into hot water at 70-90°C to infiltrate. Turn the pile twice in the middle, rub the buckwheat into flour by hand, and steam the grain without a hard ...

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Abstract

The invention belongs to the technical field of wine brewing, and provides a method for brewing fen-flavor daqu liquor by adopting buckwheat, for solving the problem that the existing wine brewed by buckwheat is of soy sauce flavor type but not of fen-flavor type, while the fen-flavor white spirit is brewed by adopting sorghum but not buckwheat, so that the content of nutritional ingredients in the white spirit is low, and a health-caring effect can not be achieved. The method comprises the following steps: finely selecting and processing raw materials, moistening grains and steaming the grains, adding water into the grains, pouring out of a steamer, placing the grains into a pond for fermentation, discharging the fermentation product out of the pond, adding auxiliary materials into the fermentation product, carrying out distillation, intercepting the foreshot and removing the tailings to obtain original pulp liquor, discharging the original pulp liquor out of the steamer, and carrying out secondary fermentation on fermented grains. The brewing method is simple, and does not use complicated equipment, so that the method is suitable for promotion; the fen-flavor daqu liquor is clear and transparent in color, has the compound fragrance including the main fragrance of ethyl acetate and rich fragrance of buckwheat, is soft-sweet and tasty, has long after-flavor in the mouth, has the efficacies of invigorating spleen and supplementing qi, whetting the appetite and loosing intestines, relieving food retention to resolve stagnation, removing humidity and descending qi, lowering blood fat and cholesterol of the human body, softening blood vessels, protecting eyesight, preventing cerebrovascular hemorrhage, promoting metabolism of the body, enhancing the detoxifying capacity, and resisting embolism; the fen-flavor daqu liquor further has the effects of resisting bacteria, diminishing inflammation, relieving cough, preventing asthma and eliminating phlegm.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for brewing Fen-flavor Daqu wine from buckwheat. Background technique [0002] Buckwheat (scientific name: Fagopyrumesculentum Moench.), aliases: sweet buckwheat, rye, triangle wheat, etc.; annual herb. Stems erect, 30-90 cm tall, upper branched, green or red, with longitudinal ribs, glabrous or with papillae along longitudinal ribs on one side. Leaves triangular or ovate-triangular, 2.5-7 cm long, 2-5 cm wide, apex acuminate, base heart-shaped, with papillae on both sides along the veins. Buckwheat is a short-day crop and likes to be cool and humid. It is not resistant to high temperature and dry wind, and is afraid of frost. Buckwheat is distributed in most parts of China, and also in Asian and European countries. Buckwheat is sweet in nature and cool in taste, which has the effect of appetizing and widening intestines, lowering Qi and eliminating stagna...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 杨海锋
Owner 杨海锋
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