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Millet wine and preparation process thereof

A preparation process and a technology for millet wine are applied in the field of winemaking technology to achieve the effects of rich rice fragrance, mellow taste and high nutritional value

Pending Publication Date: 2021-04-23
长治帝谷佳酿酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing liquor is mostly brewed with sorghum and corn, but there is no brewed with millet as the main raw material. Millet is positive, and its brewing is more beneficial to human health than wine brewed with other raw materials.

Method used

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  • Millet wine and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The invention discloses a millet wine, which comprises the following raw materials in parts by weight:

[0035] Main ingredient, the main ingredient includes 99 parts of millet;

[0036] Auxiliary materials include 0.4 parts of rice bran, 0.3 parts of barley and 0.3 parts of peas.

[0037] The preparation technology of a kind of millet wine described above comprises the following processing steps:

[0038] S1: collecting, sorting, cleaning and sterilizing the millet;

[0039] S2: crush the millet processed in S1 to obtain first-grade millet;

[0040] S3: Centrifuge the first-grade millet, remove the broken shells, and obtain the second-grade millet;

[0041] S4: Store the secondary millet in a freezer at -20°C for 48-60 hours;

[0042] S5: Take the second-grade millet frozen in S4 in parts by weight, heat it up to 100°C quickly with a strong fire, and steam it, and the heating time is controlled between 20-30min;

[0043] S6: Take the auxiliary materials in parts b...

Embodiment 2

[0051] The invention discloses a millet wine, which comprises the following raw materials in parts by weight:

[0052] Main ingredient, the main ingredient includes 99 parts of millet;

[0053] Auxiliary materials include 0.5 part of rice bran, 0.2 part of barley and 0.3 part of pea.

[0054] The preparation technology of a kind of millet wine described above comprises the following processing steps:

[0055] S1: collecting, sorting, cleaning and sterilizing the millet;

[0056] S2: crush the millet processed in S1 to obtain first-grade millet;

[0057] S3: Centrifuge the first-grade millet, remove the broken shells, and obtain the second-grade millet;

[0058] S4: Store the secondary millet in a freezer at -20°C for 48-60 hours;

[0059] S5: Take the second-grade millet frozen in S4 in parts by weight, heat it up to 100°C quickly with a strong fire, and steam it, and the heating time is controlled between 20-30min;

[0060] S6: Take the auxiliary materials in parts by we...

Embodiment 3

[0069] In the preparation process of the present invention, S4 process is to the influence experiment of finished product:

[0070] Experimental group: 1000kg of finished millet wine prepared according to the complete process provided by the invention;

[0071] Control group: 1000kg of finished millet wine prepared by removing process S4;

[0072] Experimental method 1: Take 100g of millet wine in the experimental group for total acid measurement;

[0073] The millet wine finished product of control group is taken 100g and carries out total acid measurement;

[0074]Experimental data results: the total acid of the experimental group is 0.72g, and the total acid of the control group is 0.63g;

[0075] The results showed that the S4 process could effectively increase the total acid content in millet wine.

[0076] Experimental method 2: Take 100g of the millet wine in the experimental group to measure the total ester;

[0077] The millet wine finished product of control grou...

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Abstract

The invention discloses a kind of millet wine. The millet wine is characterized by comprising the following raw materials in parts by weight: a main material including 99 parts of millet; and auxiliary materials including 0.3-0.5 part of rice chaff, 0.2-0.3 part of barley and 0.2-0.3 part of peas. The raw materials are crushed, steamed, fermented and distilled to obtain the wine. According to the invention, the regional millet wine with characteristics of high nutrition content and rich grain aroma is prepared; furthermore, due to the unique process, the total ester content in the millet wine is high; and the total ester content is continuously increased along with the time extension.

Description

technical field [0001] The invention relates to the technical field of brewing technology, more specifically, the invention relates to a millet wine and a preparation technology thereof. Background technique [0002] The chemical composition of wine is ethanol, which generally contains trace amounts of fusel alcohols and esters. The concentration of edible liquor is generally below 60 degrees (ie 60%) (a few have more than 60 degrees), and liquor is purified to more than 75% by fractional distillation. , purified to more than 99.5% as absolute ethanol. Wine is made from grain through fermentation. my country is the earliest wine-making country, and the wine-making technology was invented as early as 2,000 years ago. [0003] Existing liquor is mostly brewed with sorghum and corn, but not brewed as the main raw material with millet. Millet is positive, and it is more beneficial to human health after drinking with wine brewed with it than other raw materials brewed. Conten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/02
CPCC12G3/02C12G3/021
Inventor 杜云芳
Owner 长治帝谷佳酿酒业有限公司
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