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Five-cereal Baijiu and making method thereof

A technology for liquor and koji, applied in the field of winemaking, can solve the problems of single nutrition and single taste, and achieve the effects of rich nutrition, simple brewing process and rich earthy aroma.

Inactive Publication Date: 2018-07-06
黄达兵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country's liquor has a long history. For a long time, liquor has undergone long-term development. However, liquor is still mainly brewed from one or more of wheat, sorghum, corn, glutinous rice, and rice. Its taste is single and nutritious. single

Method used

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  • Five-cereal Baijiu and making method thereof
  • Five-cereal Baijiu and making method thereof
  • Five-cereal Baijiu and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A Wuliang liquor is prepared by including the following steps:

[0027] (1) Weigh 55 parts of glutinous rice, 12 parts of quinoa, 8 parts of sorghum, 8 parts of buckwheat and 3 parts of corn by weight. Crush the glutinous rice, sorghum, corn and buckwheat through a 60-mesh sieve, then add quinoa and mix well , Add 260 parts of water, the temperature of the water is 25℃, the content of calcium in the water is 15mg / L, the content of sodium is 2.85mg / L, the content of magnesium is 1.6mg / L, and the content of potassium is 0.85mg / L. The content of silicic acid is 7.15mg / L, the pH is 7.6, and the mixture is evenly mixed to obtain mixed raw materials;

[0028] (2) Take 0.8 part of koji and add 4.5 parts of water, the content of calcium in the water is 15mg / L, the content of sodium is 2.85mg / L, the content of magnesium is 1.6mg / L, and the content of potassium is 0.85mg / L , The content of metasilicic acid is 7.15mg / L, the pH is 7.6, sealed at 25°C for 80min, to obtain activated koji...

Embodiment 2

[0031] A Wuliang liquor is prepared by including the following steps:

[0032] (1) Weigh 65 parts of glutinous rice, 18 parts of quinoa, 12 parts of sorghum, 12 parts of buckwheat and 6 parts of corn by weight. Crush the glutinous rice, sorghum, corn and buckwheat through a 60-mesh sieve, then add quinoa and mix well , Add 280 parts of water, the temperature of the water is 30℃, the content of calcium in the water is 15.5mg / L, the content of sodium is 3.00mg / L, the content of magnesium is 1.7mg / L, the content of potassium is 0.95mg / L, The content of metasilicic acid is 7.23mg / L, the pH is 7.8, and the mixture is evenly mixed to obtain mixed raw materials;

[0033] (2) Take 0.95 parts of koji, add 5.5 parts of water, the content of calcium in the water is 15.5mg / L, the content of sodium is 3.00mg / L, the content of magnesium is 1.7mg / L, and the content of potassium is 0.95mg / L. The content of metasilicic acid is 7.23mg / L, the pH value is 7.8, and it is sealed at 35°C for 40 minutes ...

Embodiment 3

[0036] A Wuliang liquor is prepared by including the following steps:

[0037] (1) Weigh 60 parts of glutinous rice, 15 parts of quinoa, 10 parts of sorghum, 10 parts of buckwheat and 5 parts of corn by weight. Crush the glutinous rice, sorghum, corn and buckwheat through a 40-mesh sieve, then add quinoa and mix well , Add 270 parts of water, the temperature of the water is 30℃, the content of calcium in the water is 15.5mg / L, the content of sodium is 3.00mg / L, the content of magnesium is 1.7mg / L, and the content of potassium is 0.95mg / L, The content of metasilicic acid is 7.23mg / L, the pH is 7.8, and the mixture is evenly mixed to obtain mixed raw materials;

[0038] (2) Take 0.9 part of koji and add 5 parts of water. The calcium content in the water is 15.5mg / L, the sodium content is 3.00mg / L, the magnesium content is 1.7mg / L, and the potassium content is 0.95mg / L. The content of metasilicic acid is 7.23mg / L, the pH value is 7.8, and it is sealed at 35°C for 40 minutes to obtain...

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Abstract

The invention provides five-cereal Baijiu and a making method thereof. The five-cereal Baijiu is made of five main raw materials, namely 55-65 parts of sticky rice, 12-18 parts of chenopodium quinoa,8-12 parts of sorghum, 8-12 parts of buckwheat and 3-6 parts of corn. The sticky rice is sufficient in starch, so that the five-cereal Baijiu made of the five cereals is thick in wine quality and fragrant and mellow in taste; due to adoption of chenopodium quinoa, the wine has faint scent in smell and thick in earthy fragrance and fine and soft in taste; due to adoption of the sorghum, the wine isfragrant and thick; due to adoption of buckwheat, the wine is sweet and fragrant; with the combination of the raw materials in a ratio, the five-cereal Baijiu is clear and transparent, fragrant and pure, gentle and harmonious in taste, soft-sweet and clear and long-lasting in taste. The preparation method provided by the invention is simple in process and high in wine yield, by using a boiling-free raw material wine brewing technique, the raw materials are firstly crushed and mixed, secondly a distiller's yeast is activated, microorganisms in the distiller's yeast can be then activated, the cereals can be turned into the five-cereal Baijiu through fermentation of the microorganisms, the brewing process is simple, auxiliary materials such as rice hull are avoided, and the working intensityis alleviated.

Description

Technical field [0001] The invention belongs to the field of wine making, and specifically relates to a Wuliang liquor and a preparation method thereof. Background technique [0002] Liquor is a kind of distilled liquor unique to China. It is one of the world's six major distilled liquors (Brandy, Whiskey, Vodka, Gin, Rum, Liquor and Spirits). It is made from starch or sugar raw materials. It is made into glutinous rice or obtained by distillation after fermentation. Baijiu, also known as shochu and Baigan, is a traditional Chinese beverage. According to the "Compendium of Materia Medica": "Shochu is not an ancient method. It was founded in Yuan Dynasty. The method uses strong liquor and lees into the retort (referring to the steamer), steams the gas, and uses the device to accept the drip." It is concluded that the production of liquor in my country has a long history. my country’s liquor has a long history. For a long time, liquor has undergone long-term development. However,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 黄达兵
Owner 黄达兵
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