Method for brewing hovenia acerba distilled liquor

A technology of distilled wine and jujube, which is applied in the brewing field of jujube distilled wine, can solve the problems that the value of jujube is not fully utilized, and there are few processed drinks of jujube, so that the brewing method is simple, the loss of starch is reduced, and the taste is fragrant and mellow Effect

Inactive Publication Date: 2017-02-22
迪庆香格里拉藏青稞酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main purpose of the present invention is to provide a brewing method of jujube distilled wine, which aims to solve the problems that the existing jujube processed beverages are scarce and the value of jujube is not fully utilized

Method used

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  • Method for brewing hovenia acerba distilled liquor

Examples

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Comparison scheme
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Embodiment 1

[0016] The present invention proposes a kind of brewing method of jujube distilled wine, comprising the following steps:

[0017] 1) Weigh 60 kg of highland barley and 40 kg of jujubes that have been screened, soak the highland barley in cold water for 10 hours to obtain soaked grains, choose fresh fruits of jujubes, and wash the jujubes;

[0018] 2) Cook the soaked highland barley, and continue to cook for 24 minutes after steaming until steaming, then add water above 70°C until the water level is 14 cm below the grain surface, cook for 48 minutes, and drain the cooked grain ;

[0019] 3) Cook the cooked grains, add the weighed jujubes after the steam is finished, and re-steam for 42 minutes together to obtain the cooked cooking material;

[0020] 4) Pour the cooked brewing raw materials into a cooling bed for cooling, control the indoor temperature to 24 degrees, then add 180g of distiller's yeast, stir evenly, put it into the saccharification tank for saccharification, sac...

Embodiment 2

[0025] The present invention proposes a kind of brewing method of jujube distilled wine, comprising the following steps:

[0026] 1) Weigh 58 kg of sorghum and 42 kg of jujube, soak the sorghum in warm water for 12 hours to obtain soaked grains, choose the crushed dried fruit of jujube, and wash the jujube;

[0027] 2) Cook the soaked sorghum until steaming, continue cooking for 29 minutes, then add water above 70°C until the water level is 18 cm below the surface of the grain, steam for 55 minutes, and drain the cooked grain ;

[0028] 3) Cook the cooked grains, add the weighed jujubes after the steam is finished, and steam together for 50 minutes to obtain the cooked cooking material;

[0029] 4) Pour the boiled brewing raw materials into the cooling bed for cooling, control the indoor temperature to 26 degrees, then add 180g of distiller's yeast, stir evenly, put it into the saccharification tank for saccharification, saccharification for 30 hours, and ensure that the sacc...

Embodiment 3

[0032] 1) Weighing 62 kg of screened rice and 38 kg of jujube, soaking the rice in hot water for 6 hours to obtain soaked grain, choosing the crushed dried fruit of jujube, and washing jujube;

[0033] 2) Steam the soaked rice until it steams and continue cooking for 28 minutes, then add water above 70°C until the water level is 20 cm below the surface of the grain, steam for 40 minutes, and drain the cooked grain ;

[0034] 3) Cook the cooked grains, add the weighed jujubes after the steam is finished, and re-steam for 45 minutes together to obtain the cooked cooking material;

[0035] 4) Pour the boiled brewing raw materials into the cooling bed for cooling, control the indoor temperature to 22 degrees, then add 180g of distiller's yeast, stir evenly, put it into the saccharification tank for saccharification, saccharification for 28 hours, and ensure that the saccharification temperature is 36 degrees, and then Put the brewing raw materials with good saccharification effec...

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Abstract

The invention discloses a method for brewing hovenia acerba distilled liquor, wherein the method comprises the following steps: 1) weighing grains after impurity removal and hovenia acerba, successively cleaning and soaking the grains, to obtain soaked grains, and washing the hovenia acerba cleanly, wherein the weight ratio of the grains to the hovenia acerba is (1.4-1.6) to 1; 2) successively carrying out primary steaming and water tight covering of the soaked grains, to obtain cooked grains; 3) adding the hovenia acerba into the cooked grains, and together resteaming to obtain a steamed material; 4) spreading to cool the steamed material, mixing with koji, saccharifying, and fermenting, to obtain fermented grains; and 5) loading the fermented grains in an utensil, distilling, and collecting distilled liquor, to obtain the hovenia acerba distilled liquor. In the method, with selection of highland barley having rich nutritional value and prominent medicinal health-care effects and the hovenia dulcis also having good edible and medicinal dual-use function, a new health-care wine variety is increased, the planting, development and utilization of the highland barley and the hovenia dulcis are increased, and moreover, the modern people demand of wine drinking and body tonifying is met.

Description

technical field [0001] The invention relates to a brewing method of jujube distilled wine. Background technique [0002] Jujube is called Longevity Fruit because its shape resembles the swastika "卍". Jujube has medical value. It is called Hovenia dulcis in traditional Chinese medicine. It can treat many diseases. Its fruit stems, fruits, seeds, leaves and roots can be It is used as medicine, and its medicinal use was first seen in "Tang Materia Medica". Li Shizhen's "Compendium of Materia Medica" said that it is sweet, flat in nature, non-toxic, and has the functions of quenching thirst, eliminating annoyance, removing diaphragm and heat, sobering up the nerves, and promoting bowel movements. It is an ideal fruit for diabetics and contains antihypertensive ingredients. [0003] However, the development and utilization of jujube is very little now, and many people cannot eat jujube in a timely manner, that is, they cannot obtain its precious and special beneficial ingredient...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 和德文
Owner 迪庆香格里拉藏青稞酒业有限公司
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