Sorghum and passion fruit raw material brewing method

Abstract

The invention discloses a sorghum and passion fruit raw material brewing method. The method comprises the following steps: (1) preparing raw materials; (2) pretreating grain; (3) matching the raw materials; (4) performing enzymolysis; (5) mixing with yeast, adding yeast, and fermenting; (6) adding passion fruit pulp and fermenting; (7) sealing and post-fermenting; (8) centrifuging, squeezing, filtering and clarifying; (9) blending; (10) sterilizing and cooling; (11) filling and sealing; and (12) storing and ageing. According to the invention, grains and fruit raw materials are fully utilized, traditional Qu liquor, fruit liquor, modern raw material wine brewing and enzyme preparation wine brewing methods are perfectly combined, the problem that fruits are difficult to sell can be solved, the problem of grain supply guarantee is considered, the energy consumption of wine brewing is reduced, the enzymolysis reaction degree of amylase for converting raw starch into glucose is improved, the conversion rate of converting starch into glucose is jointly improved, the enzymolysis saccharification conversion rate is improved, and the wine yield is improved.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a brewing method of sorghum passion fruit raw material. Background technique [0002] Liquor has a long history in China. It is a distilled wine made from grains, grains, etc., using Daqu, glucoamylase, active dry yeast, etc. . The traditional liquor brewing process is to steam and cook the grain, and then carry out saccharification and fermentation. However, this traditional liquor brewing process is cumbersome and complicated, requires a lot of labor intensity, and the process equipment occupies a large area. Not only the production cost remains high, but the output The alcohol yield is also not ideal; especially under low temperature conditions in winter, when the raw materials are cooked and cooled, the cooked raw materials are very easy to regenerate and bond into hard groups, which are extremely difficult to disperse, which not only increases labor intensity, but also affects...

AI Technical Summary

Problems solved by technology

[0004] 1. The traditional brewing process of distilled wine is still brewed by using grains or fruits alone. There is almost no method of mixing grains and fruits to brew distilled wines. The labor intensity required is high and the process equipment occupies a large area

[0005] 2. After cooking, the raw materials for wine making are easy to stick into hard lumps, which are extremely difficult to disperse, resulting in low conversion rate of starch and affecting the yield of wine

[0006] 3. Sorghum contains tannins, which are easy to react with amylase to form complex precipitation, consume active amylase, reduce the conversion rate of saccharification, and thus reduce the yield of wine

[0009] Disadvantages: ①The brewing process is cumbersome and complicated; ②Sorghum contains tannins, which are easy to react with amylase to form complex precipitation, consuming active amylase

[0011] Disadvantages: ①After the raw materials are cooked, they are easy to stick into hard balls, which are extremely difficult to break up, which reduces the conversion rate of starch; ②When cooking and cooling the mixture of glutinous rice and oats, the glutinous rice and oats should be cooled separately to each grid. Then mix it into the glutinous rice oat mixture, the operation steps are more complicated, and the wine yield is not high

[0013] Disadvantages: The starch content in the fruit is low, and honey or sugar must be added to assist fermentation

Images