A kind of amaranth amaranth grain fragrance type liquor and its brewing method

A technology for fragrant liquor and amaranth granules is applied in the field of liquor brewing, which can solve the problems of long fermentation period and easy topping, and achieve the effects of clear and translucent liquor, long aftertaste and increased liquor yield.

Active Publication Date: 2020-11-13
禄炳宪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional solid or semi-solid Fen-flavor liquor has a long fermentation cycle (25-30 days), and the yield rate is 35-45%, which has the disadvantages of being easy to get the top, and the fermentation process needs to be improved urgently. Raw materials to improve the flavor quality of Fen-flavor liquor to meet the needs of the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for brewing amaranth fragrance-flavor liquor, comprising the following steps:

[0022] (1) Material selection: select 1000g of brown-red amaranth grains free from diseases and insect pests, and remove impurities;

[0023] (2) Expansion: dry-fry the amaranth grains with impurities removed at 180°C for 60 minutes, when the grains of amaranth swell and turn white and produce a popcorn-like aroma;

[0024] (3) Sieving: Use a 20-mesh bamboo sieve to remove the broken skin of the fried amaranth granules;

[0025] (4) Saccharification: add 3500g of drinking water to the amaranth and stir evenly, then add 0.16 g of glucoamylase with an activity of 50000 U / g, stir evenly, put it in a jar, and saccharify and enzymatically hydrolyze at a constant temperature of 55°C for 1 hour;

[0026] (5) Cooling: Put the saccharified amaranth and amaranth grains in the cool hall to cool to room temperature;

[0027] (6) Fermentation: Add 7g of raw and cooked dual-purpose high-yield d...

Embodiment 2

[0032] A method for brewing amaranth fragrance-flavor liquor, comprising the following steps:

[0033] (1) Material selection: select 1000g of amaranth grains with bright color and no pests and diseases to remove impurities;

[0034] (2) Expansion: dry-fry the amaranth grains with impurities removed at 190°C for 55 minutes, when the grains of amaranth swell and turn white and produce a popcorn-like aroma;

[0035] (3) Sieve: Use a 18-mesh bamboo sieve to remove the broken skin of the fried amaranth;

[0036] (4) Saccharification: Add 3500g of drinking water to the sifted amaranth grains and stir evenly, then add 0.2g of glucoamylase with an activity of 50000 U / g, stir evenly, put it in a jar for saccharification at 58°C Enzyme hydrolysis for 1.5 hours;

[0037] (5) Cooling: Put the saccharified amaranth and amaranth grains in the cool hall to cool to room temperature;

[0038] (6) Fermentation: Add 6.5 g of raw and cooked high-yield distiller's yeast (purchased from Kunming...

Embodiment 3

[0043] A kind of brewing method of amaranth amaranth grain fragrance type liquor, comprises the following steps:

[0044] (1) Material selection: select 1000g of amaranth grains with bright color and no pests and diseases to remove impurities;

[0045] (2) Expansion: dry-fry the amaranth grains with impurities removed at 200°C for 50 minutes, when the grains of amaranth swell and turn white and produce a popcorn-like aroma;

[0046] (3) Sieving: Use a 16-mesh bamboo sieve to remove the broken skin from the fried amaranth;

[0047] (4) Saccharification: Add 3500g of drinking water to the sifted amaranth grains and stir evenly, then add 0.24g of glucoamylase with an activity of 50000 U / g, stir evenly, put the glucoamylase in a jar at 61°C solution for 2 hours;

[0048] (5) Cooling: Put the saccharified amaranth and amaranth grains in the cool hall to cool to room temperature;

[0049] (6) Fermentation: Add 6 g of raw and cooked high-yield distiller's koji (purchased from Kunmin...

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PUM

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Abstract

The invention discloses amaranthus caudatus seed mild aromatic baijiu and making method thereof. The amaranthus caudatus seed mild aromatic baijiu is prepared from the following raw materials in parts by weight: 1000 parts of amaranthus caudatus seeds, 0.16 to 0.24 parts of glucoamylase and 6 to 7 parts of cooked-raw dual-used high-yield distiller's yeast. The making method comprises the following steps: frying the amaranthus caudatus seeds at 180-200 DEG C for 50-60 minutes; removing the broken skin by a 16-20-mesh bamboo sieve; adding 3500 parts of drinking water and stirring evenly, adding the glucoamylase with the activity of 50000U / g and stirring uniformly and then placing into a jar at 55 to 61 DEG C for enzymolysis for 1.5 to 2 hours, spreading for cooling to room temperature; adding cooked-raw dual-used high-yield distiller's yeast and then placing into a fermenter for sealed fermentation for 12 to 15 days; taking the fermented wine mash out and spreading evenly in a distillation steamer, adjusting the wine discharging temperature to be 20 to 30 DEG C, collecting the intermediate distillate; aging for 2 months or more to obtain the mild aromatic baijiu. The invention takes the amaranthus caudatus seeds as a main material, adopts the liquid single-wheel fermentation process, the methanol content in the baijiu is very low, a person does not drink up and the mouth does not dry after drinking the baijiu, and has the unique flavor of the amaranthus caudatus, full-bodied wine, soft taste, pure fragrance, clear and bright wine quality, and long-lasting aftertaste.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to an amaranth fragrance type liquor and a brewing method thereof. Background technique [0002] Amaranthus amaranth grains, also known as Tianxing rice or anchovy seeds, are rich in protein, fiber, lysine and an essential amino acid for the human body. According to the survey, only 150 grams of amaranth grains contain 15% of the daily recommended protein intake for adults. Amaranth amaranth grains are rich in protein, fat, sugar and various vitamins and minerals. The protein contained in it can be fully absorbed by the human body more than milk, and the carotene contained in it is more than 2 times higher than that of solanaceous fruits. Provide rich nutrients for the human body. Amaranth grains also contain a lot of phytosterols, which are good for preventing various diseases. Amaranthus amaranth grains are rich in nutrients and almost contain several macronu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/026
CPCC12G3/02
Inventor 禄炳宪王卫吴拥军禄炳银周照奎肖荣飞
Owner 禄炳宪
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