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Preparation method of Suonima wine of moso people

The technology of fermented rice and koji is applied in the field of preparation of Mosuo people's fermented fermented rice wine, which can solve the problems of unfavorable industry and production, unstable production process, difficult preservation and the like, and achieves the effects of stable quality, excellent properties and low cost.

Inactive Publication Date: 2018-10-23
宁蒗县泸沽湖农旅产业有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problems of unstable production process, difficult preservation, low yield, and unfavorable industry and production of traditionally produced Soneima wine, the present invention provides a method for preparing Mosuo Soneima wine through the following technical scheme accomplish:

Method used

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  • Preparation method of Suonima wine of moso people

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of Mosuo people's Sonema wine, comprising the following steps:

[0028] Cleaning and impurity removal: sort and clean tartary buckwheat, red rice, highland barley, and sorghum to remove unfulfilled particles and impurities;

[0029] Mixing: according to weight percentage, tartary buckwheat, red rice, highland barley and sorghum are mixed according to 50% of tartary buckwheat, 25% of red rice, 12% of highland barley and 13% of sorghum to obtain the mixed grain raw material;

[0030] Soaking and cooking: add twice the amount of warm water at 55°C to the mixed grain raw materials, soak for 7 hours, until it can be dispersed by lightly grinding with hands, remove and drain the water, then put it into a cooking container, cover and steam for 56 minutes, Then stop heating and continue to stew for 40 minutes;

[0031] Cooling, adding koji, and cultivating bacteria: spread the mixed grain raw materials evenly and loosely on a cooling bed with a thickness o...

Embodiment 2

[0040] A preparation method of Mosuo people's Sonema wine, comprising the following steps:

[0041] Cleaning and impurity removal: sort and clean tartary buckwheat, red rice, highland barley, and sorghum to remove unfulfilled particles and impurities;

[0042] Mixing materials: counting according to weight percentage, mixing 40% of tartary buckwheat, 20% of red rice, 20% of highland barley and 20% of sorghum to obtain mixed grain raw materials;

[0043] Soaking and cooking: Add twice the amount of warm water at 45°C to the mixed grain raw materials, soak for 5 hours, until it can be scattered by hand, remove and drain the water, then put it in a cooking container, cover and steam for 60 minutes, Then stop heating and continue to stew for 60 minutes;

[0044] Cooling, adding koji, and cultivating bacteria: spread the mixed grain raw materials evenly and loosely on a cooling bed with a thickness of 20 cm, and then quickly cool them to below 30°C with a fan, crush the distiller'...

Embodiment 3

[0053] A preparation method of Mosuo people's Sonema wine, comprising the following steps:

[0054] Cleaning and impurity removal: sort and clean tartary buckwheat, red rice, highland barley, and sorghum to remove unfulfilled particles and impurities;

[0055] Mixing materials: counting according to weight percentage, mixing 55% of tartary buckwheat, 15% of red rice, 15% of highland barley and 15% of sorghum to obtain mixed grain raw materials;

[0056] Soaking and cooking: Add twice the amount of warm water at 55°C to the mixed grain raw materials, soak for 8 hours, until it can be dispersed by lightly grinding with hands, remove and drain the water, then put it into a cooking container, cover and steam for 68 minutes, Then stop heating and continue to stew for 70 minutes;

[0057] Cooling, adding koji, and cultivating bacteria: spread the mixed grain raw materials evenly and loosely on a cooling bed with a thickness of 35 cm, and then quickly cool them to below 30°C with a ...

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Abstract

The invention provides a preparation method of Suonima wine of moso people. The preparation method includes: mixing 30-80% of duckwheat, 5-25% of red rice, 3-22% of highland barley and 3-30% of sorghum to obtain a mixed grain raw material, combining with various special Chinese herbal medicine plants to make a fermentation distiller's yeast formulation, and performing water moistening, rubbing forming, temperature-controlled culture and temperature-controlled drying. By the preparation method, national wine which is handmade in each village of the moso people is produced on a large scale and in a standardized manner according to modern advanced technology, so that original appearance and taste are unchanged, yield is increased, preservation time is increased, quality of each index is ensured, and original ancient-process national wine can be produced industrially on a large scale through modern production process; the prepared wine is high in stability and quality and low in cost, andquality stability of distiller's yeast is ensured.

Description

technical field [0001] The invention belongs to the field of wine processing, and in particular relates to a preparation method of Mosuo people's sone mash wine. Background technique [0002] The Suo Nei Ma wine made by the Mosuo people in Lugu Lake is a kind of distiller’s yeast made from tartary buckwheat, highland barley, sorghum, plateau red rice, etc. unique to the local alpine mountainous areas, and a dozen kinds of plants unique to the local forests. It is a low-alcoholic fermented wine that is fermented by microorganisms and filtered through gauze. It has a long history and strong national characteristics. It is a traditional wine handed down by the Mosuo people from generation to generation. [0003] The brewing technique of this wine has a long history. According to the historical records of Mosuo's matriarchal lineage (first seen in "Hou Han Shu", "Yuan History·Geography", Mosuo Daba's "Guizong Yinlujing"), it has a history of 1,500 years. Since the Mosuo people ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 陈伟董文明吴强
Owner 宁蒗县泸沽湖农旅产业有限公司