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A production process and a naked oat technology, applied in the field of naked oat wine production technology, can solve the problems of cold turbidity, low yield of finished wine, difficulty in filtration of finished wine, etc., and achieve the effect of obvious grain fragrance and coordinated entrance of various flavors.
Inactive Publication Date: 2021-09-24
山西得裕酒业有限责任公司
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[0003] At present, naked oat wine is prepared from naked oats. The taste of the prepared naked oat wine is not good and cold and turbid. It is difficult to filter the finished wine and the yield of the finished wine is low.
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[0019] In order to make the object, technical solution and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.
[0020] see figure 1 , the present invention provides a technical solution: a production process of buckwheat wine, comprising the following steps:
[0021] Step 1, preparation of raw materials: use raw naked oats that are free from moths, plump and moldy; the moisture content of raw naked oats is ≤15%, and the starch content is ≥60%.
[0022] Step 2, cleaning: wash 3 times with water at room temperature, and remove floating matter.
[0023] Step 3, Soaking: Soak in warm water, add the raw oats after the water, the water surface is at least 20cm higher than the wheat noodles. After soaking, there...
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Abstract
The invention is applicable to the technical field of agricultural product processing, and provides a production process of naked oat wine. The production process comprises the following steps: step 1, preparing raw materials; step 2, cleaning; step 3, soaking; step 4, cooking; step 5, saccharifying; step 6, fermenting; step 7, distilling; step 8, storing; and step 9, filling, specifically, primarily steaming for 1 hour by virtue of high steam, and carrying out re-steaming for 10-20 minutes in an open mode so as to cook the raw materials, wherein the raw materials are distilled by virtue of three times of yeast feeding, steam detection and steamer feeding, slight spreading and uniform spreading, conical fermented grain stacking, slow fire distillation, uniform wine flowing, distilling with high steam in the later period and sectional quality-based wine collecting, the steam pressure is controlled at 0.2 MPa-0.4 MPa, and the temperature of flowing wine is controlled at about 30 DEG C. The product produced by the production process disclosed by the invention conforms to the GB / T10781.2 standard, and has the characteristics of being clear and transparent, obvious in grain fragrance, coordinated in taste, soft, sweet and refreshing; and in addition, after drinking the product, a person does not feel dizzy, the effect of dispelling the effects of alcohol is fast, and the person does not feel thirst and does not have a headache.
Description
technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a production process of oat wine. Background technique [0002] Naked oats are one of the grains with high nutritional value recognized in the world, and its nutritional value ranks first among cereal grains. Naked oats have the highest protein content among cereal grains. The protein content of buckwheat flour is 15.6%. In addition, it contains a complete range of amino acids, and the 8 kinds of amino acids necessary for the human body are not only high in content, but also balanced. The lysine content of naked oats is more than twice that of rice, wheat flour, cornmeal, sorghum rice, and millet, and about 1.8 times that of rhubarb rice. The content of methionine, threonine, phenylalanine, valine, isoleucine and tryptophan in naked oats is also higher than that of other cereal grains. [0003] At present, the naked oat wine prepared from na...
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