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Making method of sorghum dochna wine

A production method and technology for sweet wine, applied in the field of winemaking, can solve the problems of single eating method and can not meet the needs of food exploration, and achieve the effect of pure taste and fragrant taste

Inactive Publication Date: 2020-02-07
竹溪县建丰种养殖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional eating method is similar to that of sugarcane. After peeling off the hard shell, chew the stem to drink the juice and taste sweet. This eating method is relatively simple and cannot meet people's needs for food exploration.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of preparation method of sweet bar wine that the present invention proposes, comprises the following steps:

[0023] S1, Cleaning: Select sorghum without mildew and impurities and wash it in water. When selecting sorghum, choose sorghum with neat grains, lustrous, dry, insect-free, sand-free and fragrant, and darken the color. Sorghum with a lot of broken rice and damp and musty smell is removed;

[0024] S2, Soaking: Heat the water in the pot to 70°C, put in the cleaned sorghum, and soak for 9 hours until the sorghum blooms. During the sorghum soaking process, the sorghum can be turned every hour to make the sorghum soak more evenly and increase the flowering rate;

[0025] S3, re-steaming: take out the cooked sorghum, drain the water, put it in a steamer, and steam for 30 minutes;

[0026] S4, sorghum fermentation: Take out the steamed sorghum and let it cool for 40 minutes. After the sorghum is cooked, spread the sorghum on the ground. It is enough to reach 2...

Embodiment 2

[0032] A kind of preparation method of sweet bar wine that the present invention proposes, comprises the following steps:

[0033] S1, Cleaning: Select sorghum without mildew and impurities and wash it in water. When selecting sorghum, choose sorghum with neat grains, lustrous, dry, insect-free, sand-free and fragrant, and darken the color. Sorghum with a lot of broken rice and damp and musty smell is removed;

[0034] S2, Soaking: Heat the water in the pot to 73°C, put in the cleaned sorghum, soak for 10 hours until the sorghum blooms, and turn the sorghum every hour during the sorghum soaking process to make the sorghum soak more evenly and increase the flowering rate;

[0035] S3, re-steaming: take out the cooked sorghum, drain the water, put it in a steamer, and steam for 32 minutes;

[0036] S4, sorghum fermentation: Take out the steamed sorghum and let it cool for 45 minutes. After the sorghum is cooked, spread the sorghum on the ground. It is enough to reach 26 degrees...

Embodiment 3

[0042] A kind of preparation method of sweet bar wine that the present invention proposes, comprises the following steps:

[0043] S1, Cleaning: Select sorghum without mildew and impurities and wash it in water. When selecting sorghum, choose sorghum with neat grains, lustrous, dry, insect-free, sand-free and fragrant, and darken the color. Sorghum with a lot of broken rice and damp and musty smell is removed;

[0044] S2, Soaking: Heat the water in the pot to 78°C, put in the cleaned sorghum, and soak for 11 hours until the sorghum blooms. During the sorghum soaking process, turn the sorghum every hour to make the sorghum soak more evenly and increase the flowering rate;

[0045] S3, re-steaming: take out the cooked sorghum, drain the water, put it in a steamer, and steam for 36 minutes;

[0046] S4, sorghum fermentation: Take out the steamed sorghum and let it cool for 50 minutes. After the sorghum is cooked, spread the sorghum on the ground. It is enough to reach 27 degree...

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PUM

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Abstract

The invention discloses a making method of sorghum dochna wine. The making method comprises the following steps of S1, performing cleaning: selecting sorghum free from mildew and rot and free from impurities, putting the selected sorghum in water, and performing thorough cleaning; S2, performing soaking: heating water in a pot to 70-80 DEG C, putting the thoroughly-cleaned sorghum in the pot, andperforming soaking for 9-12 hours until the sorghum is blossomed; S3, performing steaming once again: taking out the cooked sorghum, performing draining to remove moisture, putting the drained sorghumin a steamer, and performing steaming for 30-40 minutes; S4, fermenting the sorghum: taking out the steamed sorghum, performing cooling by airing for 40-60 minutes, taking large-scale stirring equipment, adding water, then adding golden yeast, performing uniform stirring on materials in proportion that the sorghum is 80-100 jin, the golden yeast is 0.5-0.8 jin and water is 150-200jin, finally performing loading into a sealed container, and performing fermentation, wherein the fermentation time is 5-7 days; S5, processing sorghum dochna; S6, performing mixing; S7, performing mixed fermentation; and S8, obtaining finished products. The production method disclosed by the invention is simple, the alcohol of the sorghum dochna wine made from the sorghum and the sorghum is about 30-40, and thesorghum dochna wine does not have hot taste of strong wine, is delicately fragrant in mouth feel and pure in taste, and has the efficacy of promoting blood circulation, stimulating the appetite, dispelling cold and promoting digestion when an appropriate amount of the sorghum dochna wine is drunk.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for making sweet stem wine. Background technique [0002] Sweet stalk, also known as sugar sorghum, is also called milo, reed, reed millet, Yajin sweet sorghum, reed millet, sweet sorghum straw, sweet stalk, sweet sorghum and sorghum sugarcane. Similarly, 150-500kg of grain can be produced per mu of land. Sweet stalks have a long history of cultivation in my country. [0003] The stems and roots of sweet stalks are similar to those of sugarcane and corn, but they are mainly green, and the ears are similar to sorghum. It is planted in many places in our country. Although the sugar content of its stem is not as high as that of sugarcane, its water content is higher than that of sugarcane. The traditional eating method is similar to that of sugar cane. After peeling off the hard shell, chewing the stem to drink the juice, which tastes sweet. This eating method is relativ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12H6/02
CPCC12G3/021C12H6/02
Inventor 余祥水
Owner 竹溪县建丰种养殖专业合作社