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Production method of HEIJINGU wheat QU liquor

A production method and black gold technology, applied in chemical instruments and methods, preparation of alcoholic beverages, mixers, etc., to achieve the effects of reducing blood lipids, preventing cardiovascular and cerebrovascular diseases, and scavenging free radicals

Inactive Publication Date: 2020-09-15
姜新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dietary fiber content in Heijingu is very high, which is about 2-3 times that of ordinary light-colored grains; however, there is currently no method that can use Heijingu to brew koji wine

Method used

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  • Production method of HEIJINGU wheat QU liquor
  • Production method of HEIJINGU wheat QU liquor
  • Production method of HEIJINGU wheat QU liquor

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Embodiment Construction

[0037] The preferred embodiments of the present invention will be described below with reference to the accompanying drawings. It should be understood that the preferred embodiments described herein are only used to illustrate and explain the present invention, but not to limit the present invention.

[0038] The embodiment of the present invention provides a method for producing Heijingu Koji wine, comprising the following steps:

[0039] Prepare the material, select the black gold valley with full particles and no pests, wash it and use the shelling machine to shell it;

[0040] To moisten the grain, soak the shelled Heijingu raw materials in the moistening bucket with hot water. The ratio of Heijinggu raw materials to hot water is 1:0.1-0.2. Use a stirring device to mix the hot water and Heijingu in the moistening bucket. The raw materials are stirred and left to stand for 10-13 hours;

[0041] For the steaming material, pulverize the standing Heijingu raw materials, and u...

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Abstract

The invention provides a production method of a HEIJINGU wheat QU liquor which comprises the following steps: selecting plump HEIJINGU wheat without insect pests, cleaning the HEIJINGU wheat, and shelling the HEIJINGU wheat by using a sheller; soaking the shelled HEIJINGU wheat raw material in hot water in a material moistening barrel; crushing the HEIJINGU wheat raw material after standing, and steaming by using a steamer to form pasty raw material; placing the pasty raw material in a starter mold to be spread and aired to form a starter; stacking the spread and aired starter into a fermentation barrel for fermentation to obtain fermented grains; putting the fermented grains into a wine steaming steamer, and distilling to obtain wine liquid; taking clear and transparent wine liquid to obtain a HEIJINGU wheat wine base; cellaring the HEIJINGU wheat wine base, taking out the HEIJINGU wheat wine base, and packaging the HEIJINGU wheat wine base reaching the standard to form a finished product. The HEIJINGU wheat QU liquor is brewed by matching the HEIJINGU wheat with traditional wine brewing grains such as peas and sorghum, and natural nutritional ingredients of the HEIJINGU wheat, the peas and the sorghum are effectively reserved. The wine is soft in taste, mellow and sweet, does not hurt the head, and has multiple effects of nutrition and health care.

Description

technical field [0001] The invention relates to the technical field of koji wine brewing, in particular to a method for producing Heijingu koji wine. Background technique [0002] Black Gold Valley is a pure natural original ecological wild valley. It is only found in the wild state of ancient times on the sunny slope at an altitude of 2000 meters above the northern foot of Qinling Mountains in Shaanxi, western China. The protein content of Heijinggu is basically between 17-20%, and the quality is better. Its total amino acid and essential amino acid content are higher than that of ordinary grains. Among the eight essential amino acids required by the human body, black gold grains are much higher than ordinary grains. The fat content in Heijinggu is generally 1-3%, and the content of unsaturated fatty acids is very high, while the content of linoleic acid (C18:1) and linolenic acid (C18:3) of essential fatty acids in the human body accounts for about 30%. The content of mi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/02C12H6/02B01F11/00
CPCC12G3/021C12G3/02C12H6/02B01F31/443
Inventor 姜新
Owner 姜新
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