Production process of tartary buckwheat xiaoqu fragrant liquor

Abstract

The invention discloses production process of tartary buckwheat xiaoqu fragrant liquor, which comprises semi-finished buckwheat xiaoqu liquor brewing process, tartary buckwheat tea production processand finished product production process. The semi-finished buckwheat xiaoqu liquor brewing process comprise that following steps: a1, preparing grain; a2, soaking; a3, initial steaming; a4, braised inwater; a5, cooking grain; a6, re-evaporation; a7, cooling, Xiaqu; a8, putting into the box; a9, taking out of the box; a10, fermentation; a11, distillation. The tartary buckwheat tea production process comprises that follow steps of: b1, harvesting; b2, spreading cool; b3, kneading; b4, air-drying. The finished product production process comprises the following steps: soaking the prepared tartarybuckwheat tea in the semi-finished buckwheat xiaoqu liquor at the ratio of 1:500, soaking for 7 to 10 days, and then filtering to remove the tartary buckwheat tea residue to obtain the finished tartary buckwheat xiaoqu fragrant liquor. The invention has the advantages of simple process, high utilization rate of raw materials, high rutin content of the produced tartary buckwheat wine, good wine quality and low cost.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a production process of tartary buckwheat xiaoqu Qingxiang wine. Background technique [0002] At present, the traditional buckwheat wine brewing method on the market is brewed by solid-state fermentation. During the fermentation process, the rutin in buckwheat is decomposed and destroyed, resulting in negligible rutin content in buckwheat wine, wasting buckwheat resources. [0003] Rutin exists in rue leaves, tobacco leaves, orange peels, eggplants, etc., and is especially rich in acacia rice and buckwheat flowers. Buckwheat rutin is the main component of buckwheat flavonoids, which are stored in buckwheat flowers, stems, leaves and kernels. Tartary buckwheat grains contain 0.8-4% rutin (varies with varieties), tartary buckwheat bran contains more than 4% rutin, and tartary buckwheat outer layer powder contains more than 3% rutin. Sweet buckwheat seeds contain 0.1-1.0% ...

AI Technical Summary

Problems solved by technology

[0002] At present, the traditional buckwheat wine brewing method on the market is brewed by solid-state fermentation. During the fermentation process, the rutin in buckwheat is decomposed and destroyed, resulting in negligible rutin content in buckwheat wine, which wastes buckwheat resources.