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Amaranthus caudatus seed Maotai-flavor Baijiu and brewing method thereof

A technology for saffron and sauce-flavored wine is applied in the field of liquor brewing, which can solve the problems of difficulty in penetrating the wine yield of steam, difficulty in realizing ethanol conversion, and difficulty in brewing wine, etc., so as to achieve a full-bodied, clean and supple wine. , good quality effect

Pending Publication Date: 2021-08-06
禄炳云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the small size of the seeds, the very thin seed coat, and the high content of amylopectin, the waxy nature of Amaranthus amaranthus makes it difficult to raise the temperature during the cultivation process, and it is difficult to achieve ethanol conversion during the fermentation process, and it is difficult for steam to penetrate during the distillation process, resulting in a low wine yield.
Therefore, it is difficult to brew wine by the conventional Maotai-flavored wine moistening grain production process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for brewing amaranth fragrance-flavor liquor, comprising the following steps:

[0027] (1) Material selection: select brown-red Amaranthus amaranthus seeds, 100 kg of seeds that have no pests and diseases and have been stored for half a year, and remove impurities and empty shells;

[0028] (2) Steaming ingredients: Add 140 kg of purified water at 30-35 ℃, stir well, soak at room temperature for 20 hours, drain for 20 minutes, add water to steam for 60-65 minutes;

[0029] (3) Stacking fermentation: The steamed clinker is naturally cooled to about 50°C, and 20 kg of distiller's grains from the third round of Maotai-flavored wine, 0.5 kg of 100,000 U / g glucoamylase, 30 kg of distiller's yeast, and rice husk (selected Fresh rice husks without mold, soaked in 2 times 90-100 ℃ water for 30 minutes, drained and then soaked in water, repeated 3 times, dried in the sun or dried for later use) 5kg, stirred evenly, let stand for 3 hours, and piled up into cones Ferment...

Embodiment 2

[0037] A method for brewing amaranth fragrance-flavor liquor, comprising the following steps:

[0038] (1) Material selection: select 100 kg of Amaranth amaranthus seeds mixed with brown red and white, no pests and diseases and have been stored for half a year, and remove impurities and empty shells;

[0039](2) Steaming ingredients: Add 130kg of purified water at 35-38°C, stir evenly, soak at room temperature for 22 hours, drain for 25 minutes, add water to the steamer and steam for 55-60 minutes;

[0040] (3) Stacking fermentation: the steamed clinker is naturally cooled to about 45°C, 0.5 kg of glucoamylase of 100,000 U / g is added, mixed well and left for 1 hour, then the third round of Maotai-flavored wine is added to the distiller's grains 20 Mix once in kg, add 30kg of distiller’s yeast, rice husk (choose fresh rice husk from the year without mildew, soak in 2 times 90-100 ℃ water for 30 minutes, drain and then soak in water, repeat 3 times in total, dry or dry Standby)...

Embodiment 3

[0048] A method for brewing amaranth fragrance-flavor liquor, comprising the following steps:

[0049] (1) Material selection: select yellow Amaranthus amaranthus seeds, 100 kg of seeds that are free from diseases and insect pests and have been stored for half a year to one year, and remove impurities and empty shells;

[0050] (2) Steaming ingredients: Add 150 kg of purified water at 36-40 ℃, stir evenly, soak at room temperature for 24 hours, drain for 30 minutes, add water to the steamer and steam for 50-55 minutes;

[0051] (3) Stacking fermentation: Steam the clinker and cool it naturally to about 50 ℃, add 0.5 kg of 80,000 U / g glucoamylase, then add 20 kg of Maotai-flavored wine’s third round of distiller’s grains, mix once, and then add Mix 40kg of distiller's yeast, add rice husks (select fresh rice husks from the year without mold, soak them in 2 times 90-100 ℃ water for 30 minutes, drain and then soak them in water, repeat 3 times in total, and dry them in the sun or...

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Abstract

The invention discloses amaranthus caudatus seed Maotai-flavor Baijiu and a brewing method thereof. The amaranthus caudatus seed Maotai-flavor Baijiu is prepared from the following raw materials in parts by weight: 1 part of amaranthus caudatus seeds, 0.2 part of Maotai-flavor liquor fermented grains, 0.02 part of saccharifying enzymes, 0.9-1.15 parts of distiller's yeast and 0.05 part of rice husks. The brewing method comprises the following steps: selecting materials; steaming the materials; performing stacking and fermenting; performing fermentation in a cylinder; performing distillation; performing second-round fermentation and distillation; performing three-round fermentation and distillation; performing four-round fermentation and distillation; and performing blending and ageing. The amaranthus caudatus seed Maotai-flavor Baijiu has unique amaranthus caudatus body flavor, is clean and soft in Baijiu body, mellow in taste, pure in fragrance and long in aftertaste, and has scent remaining in empty glass.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to an amaranth-flavored liquor and a brewing method of the amaranth-flavored liquor. Background technique [0002] Amaranth (Amaranthus caudatus L.), an annual herbaceous plant in the family Amaranthaceae, has a plant height of 1.5 meters; the seeds of Amaranthus caudatus are nearly spherical and small, with a thousand-grain weight of 0.6-1.0 grams. The colors are white, milky white, yellow, brownish red, brown, purple black and black. The diameter of a single grain is 1 mm, rich in protein, starch, fat and phytosterol, and low in tannin. The content of lysine is 0.92-1.02%, which is more than 1 times higher than that of wheat, corn, sorghum, rice, etc., and the content of iron, calcium and zinc is 10 times, 8 times and 4 times that of wheat flour respectively. Amaranth also contains health care ingredients such as squalene and tocotrienol, which can prevent car...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H6/02C12H1/22
CPCC12G3/02C12H6/02C12H1/22Y02A40/90
Inventor 禄炳云
Owner 禄炳云
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