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Preparation method of sorghum liquor

A technology of sorghum liquor and sorghum, applied in the preparation of alcoholic beverages, etc., which can solve the problems of low yield, poor flavor, and poor alcohol content of sorghum liquor, and achieve unique flavor, appropriate alcohol, and high yield Effect

Inactive Publication Date: 2016-06-29
韦双周
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a preparation method of sorghum liquor, which can solve the problems of poor alcohol, poor flavor and low yield of sorghum liquor produced by the existing preparation method of sorghum liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation of this sorghum comprises the following steps:

[0019] A. Soak 1kg of sorghum in cold water for 6 hours, then remove and drain;

[0020] B. Put the sorghum drained in step A into a wooden barrel with a cover for steaming, start timing when steaming from the wooden barrel, and stop cooking after 3 minutes;

[0021] C. Spread the cooked sorghum to cool, add 0.01kg of distiller's koji made of 100 parts by weight of sorghum bran, 5 parts by weight of black tea, 5 parts by weight of peach leaves and 5 parts by weight of plantain grass, which are dried respectively, pulverized into powder and mixed uniformly , stir evenly;

[0022] D. Put the sorghum mixed with distiller's yeast into the fermentation tank, and put it into a cellar with a temperature of 20°C for fermentation;

[0023] E. Take out the fermented fermentation tank, pour out the fermented finished product, and carry out distillation.

[0024] The sorghum liquor prepared in this example has a un...

Embodiment 2

[0026] The preparation of this sorghum comprises the following steps:

[0027] A. Soak 1kg of sorghum in cold water for 6 hours, then remove and drain;

[0028] B. Put the sorghum drained in step A into a wooden barrel with a cover for steaming, start timing when steaming from the wooden barrel, and stop cooking after 3 minutes;

[0029] C. Spread the cooked sorghum to cool, add 0.015kg of distiller's yeast that is dried separately by 100 parts by weight of sorghum bran, 10 parts by weight of black tea, 1 part by weight of peach leaves and 10 parts by weight of plantain grass, pulverized into powder and mixed uniformly , stir evenly;

[0030] D. Put the sorghum mixed with distiller's yeast into the fermentation tank, and put it into a cellar with a temperature of 20°C for fermentation;

[0031] E. Take out the fermented fermentation tank, pour out the fermented finished product, and carry out distillation.

[0032] The sorghum liquor prepared in this example has a unique fl...

Embodiment 3

[0034] The preparation of this sorghum comprises the following steps:

[0035] A. Soak 1kg of sorghum in cold water for 6 hours, then remove and drain;

[0036] B. Put the sorghum drained in step A into a wooden barrel with a cover for steaming, start timing when steaming from the wooden barrel, and stop cooking after 3 minutes;

[0037] C. Spread the cooked sorghum to cool, add 0.02kg of distiller's koji made from 100 parts by weight of sorghum bran, 8 parts by weight of black tea, 4 parts by weight of peach leaves and 7 parts by weight of plantain, which are dried respectively, pulverized into powder and mixed uniformly , stir evenly;

[0038] D. Put the sorghum mixed with distiller's yeast into the fermentation tank, and put it into a cellar with a temperature of 20°C for fermentation;

[0039] E. Take out the fermented fermentation tank, pour out the fermented finished product, and carry out distillation.

[0040] The sorghum liquor prepared in this example has a unique...

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PUM

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Abstract

The invention relates to a preparation method of sorghum liquor, and relates to the technical field of liquor making. The preparation method comprises the steps that sorghum is soaked in cold water for 6 hours and then fished out to be leached; the leached sorghum is put into a wooden barrel with a cover to be steamed, the steamed sorghum is spread to be aired, distiller's yeast which accounts for 1%-2% of the weight of the sorghum and is obtained through the steps that 100 parts by weight of sorghum bran, 5-10 parts by weight of dark green tea, 1-5 parts by weight of peach leaves and 5-10 parts by weight of plantain are dried, crushed into powder and then mixed to be uniform is added, and the sorghum and the distiller's yeast are stirred to be uniform; the sorghum mixed with the distiller's yeast is put into a fermentation jar, and the fermentation jar is placed in a 20-DEG C cellar to be fermented; the fermentation jar completing fermentation is taken out, the fermented finished product is poured out, and distillation is performed. In the production process of the sorghum liquor, by adding the distiller's yeast which is prepared from the sorghum bran, the black team the peach leaves and the plantain according to a certain proportion, the produced sorghum liquor is unique in flavor and appropriate in alcohol degree, and the liquor yield is high.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a preparation method of sorghum wine. Background technique [0002] Traditional sorghum wine is made from sorghum, wheat, corn, sweet potato, etc., and fermented by cooking, adding distiller's yeast and other processes. Wherein owing to adopting mostly is the common distiller's yeast sold in the market, and this type of distiller's yeast has single function, saccharification power is weak, causes the finished product alcohol degree that obtains not good, liquor yield is low, local flavor is poor. Contents of the invention [0003] The object of the present invention is to provide a preparation method of sorghum liquor, which can solve the problems of poor alcohol, poor flavor and low yield of sorghum liquor produced by the existing preparation method of sorghum liquor. [0004] In order to solve the problems of the technologies described above, the technical solution adopt...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 韦双周
Owner 韦双周
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