Repeatedly-brewed coix seed wine and processing technology thereof

A processing technique, the technique of Coix coix, is applied in the field of heavy brewing to achieve the effect of golden and clear color, good taste and sweet taste

Inactive Publication Date: 2018-01-26
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no relevant report on the combination of Job's tears and Cordyceps militaris to brew heavy wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A processing technology for coix coix re-brewed wine, the specific steps are:

[0017] 1) Soak the selected coix seeds with seed coat in water for 24 hours, put them in a wooden steamer and steam the coix seeds for 1 hour;

[0018] 2) Take 80 catties of coix, 60 catties of water, 3 catties of Cordyceps militaris, and 3 catties of red wine koji after steaming in step 1, and put one layer of coix, one layer of northern cordyceps, and one layer of red wine koji into the wine tank in sequence , finally add water, ferment for 4 months at 20°C, separate the wine and distiller’s grains, and set aside;

[0019] 3) Take 60 catties of steamed coix in step 1), 100 catties of wine prepared in step 2), 3 catties of Cordyceps militaris and 1.8 catties of red wine koji, and make a layer of steamed Job’s tears, a layer of Cordyceps militaris, Put a layer of red wine koji into the wine vat in turn, add wine at the end, ferment for 4 months at 20°C, and separate the wine and distiller's g...

Embodiment 2

[0021] A processing technology for coix coix re-brewed wine, the specific steps are:

[0022] 1) Soak the selected coix seeds with seed coat in water for 24 hours, put them in a wooden steamer and steam the coix seeds for 1 hour;

[0023] 2) Take 80 catties of coix, 60 catties of water, 5 catties of northern Chinese caterpillar fungus and 3 catties of red wine koji after steaming in step 1, and put one layer of coix coix, one layer of northern Chinese caterpillar fungus and one layer of red wine koji into the wine tank in order , finally add water, ferment for 4 months at 21°C, separate the wine and distiller's grains, and set aside;

[0024] 3) Take 60 catties of steamed coix in step 1), 100 catties of wine prepared in step 2), 5 catties of Cordyceps militaris and 1.8 catties of red wine koji. A layer of red wine koji is put into the wine tank in turn, and wine is added at the end, fermented at 21°C for 4 months, and the wine and distiller's grains are separated to obtain Coi...

Embodiment 3

[0026] A processing technology for coix coix re-brewed wine, the specific steps are:

[0027] 1) Soak the selected coix seeds with seed coat in water for 24 hours, put them in a wooden steamer and steam the coix seeds for 1 hour;

[0028] 2) Take 80 catties of coix, 60 catties of water, 4 catties of Cordyceps militaris, and 3 catties of red wine koji after steaming in step 1, and put one layer of coix, one layer of northern cordyceps, and one layer of red wine koji into the wine tank in sequence , finally add water, ferment for 4 months at 22°C, separate the wine and distiller's grains, and set aside;

[0029] 3) Take 60 catties of steamed coix in step 1), 100 catties of wine prepared in step 2), 4 catties of Cordyceps militaris and 1.8 catties of red wine koji, and make a layer of steamed coix coix, a layer of militaris cordyceps, A layer of red wine koji is put into the wine tank in turn, and wine is added at the end, fermented at 22°C for 4 months, and the wine and distiller...

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PUM

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Abstract

The invention relates to repeatedly-brewed coix seed wine and processing technology thereof. The repeatedly-brewed coix seed wine comprises the following steps: 1) steaming coix seeds; 2) taking 40kgof coix seeds steamed in the step 1), 30kg of water, 1.5 to 2.5kg of cordyceps militaris and 1.5kg of red distiller's yeast, sequentially putting a layer of steamed coix seeds, a layer of cordyceps militaris and a layer of red distiller's yeast into a wine jar, finally adding water into the wine jar, then performing fermentation for 4 months at 20 to 22 DEG C, separating wine from vinasse to allowthe wine to be used subsequently; 3) taking 30kg of coix seeds steamed in the step 1), 5kg of wine processed in the step 2), 1.5kg to 2.5kg of cordyceps militaris and 0.9kg of red distiller's yeast,sequentially putting a layer of steamed coix seeds, a layer of cordyceps militaris and a layer of red distiller's yeast into the wine jar, finally adding the wine into the wine jar, performing fermentation for 4 months at 20 to 22 DEG C, and separating the wine from the vinasse to obtain the repeatedly-brewed coix seed wine. According to the technology, the steamed coix seeds and the cordyceps militaris are fermented at the same time, and are prepared according to a strict proportion, so that nutrient components of the cordyceps militaris can be blended into the repeatedly-brewed coix seed wine, and the taste of the repeatedly-brewed coix seed wine is increased.

Description

technical field [0001] The invention belongs to the technical field of re-brewing wine, and in particular relates to a barley re-brewed wine and its processing technology. Background technique [0002] Job's tears ( Coix lacryma-jobi L.) belongs to Poaceae, Maize family, Coix genus, annual or perennial plant, also known as coix seed rice, water corn, medicine corn, ditch rice, six millet, etc. Coix is ​​a multi-purpose crop for grain, medicine and feed, and coix seed rice can be used as Grain, health food, and beauty food can be processed into dozens of health food and beauty food. They are important food sources for people and are known as "the grain of life and health". Modern research has found that coix seed has many active ingredients and Two prominent features of high nutritional value, such as rich in protein, sugar, vitamins, coixin, sitosterol, alkaloids, amino acids, adenosine, coix seed fat and coix seed polysaccharide and other nutritional and active ingredients...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 夏法刚毛大梅季彪俊郑金贵
Owner FUJIAN AGRI & FORESTRY UNIV
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