A method for preparing quinoa whiskey

Abstract

The invention discloses a method for preparing quinoa whiskey, comprising the following steps: (1) processing raw materials; (2) preparing wort; (3) fermenting; (4) distilling; and (5) storing wine to obtain quinoa whiskey. The invention prepares a high-end and high-quality Chinese-style whiskey product. The whiskey brewed by the method meets the national standard for whiskey after testing. The liquor is clear and transparent in golden yellow. The aroma of malt and quinoa is integrated with the aroma of wine and oak, and the aroma is coordinated. The Chinese-style whiskey product obtained by the invention has a significantly lower content of fusel oil than that of foreign whiskeys, and has a smoother taste. The whiskey is a typical quinoa whiskey that meets domestic drinking habits.

Description

Technical Field

[0001] The invention relates to the technical field of liquor production and preparation, and in particular to a method for preparing quinoa whiskey. Background Art

[0002] Whiskey is a strong distilled liquor made from grains such as barley and aged in oak barrels for many years before being blended into a 42% vol.

[0003] In recent years, with the rise of the craft movement, the general trend of consumption upgrading has become increasingly strong, and the enthusiasm for whiskey in China has been rising. At present, in addition to single malt whiskey products, the largest amount of domestic consumers still drink blended whiskey. At present, the blended products of malt whiskey and grain whiskey are more suitable for the taste of Chinese people. According to research data, whiskey products have a serious intoxication phenomenon after drinking, and the fusel oil is relatively high. The grains commonly used in the production of grain whiskey abroad include corn, wheat, rye, etc. The taste of foreign grain whiskey is spicy, and Chinese consumers are not very accepting of it.

[0004] In China, due to the large variety of specialty grains, more and more grain whiskeys are being developed, such as highland barley whiskey, corn whiskey, quinoa whiskey, etc. Quinoa is a whole grain, complete nutrition, complete protein alkaline food. As a Chenopodiaceae plant, its protein content is equivalent to that of beef, and its quality is no less than that of meat protein and milk protein. Quinoa contains a rich variety of amino acids. In addition to the 9 essential amino acids required by humans, it also contains many non-essential amino acids, especially lysine, which is not found in most crops. It also contains a rich variety of mineral elements with high content, as well as a variety of vitamins required for normal human metabolism. It does not contain cholesterol and gluten, and its sugar content, fat content and calories are all at a low level. Moreover, quinoa can bring a unique fragrance of fresh grains, making the product unique. The existing method for making quinoa whiskey is to use quinoa as a grain raw material, add Daqu solid fermentation according to the method of making liquor in my country, add high-grade liquor after 20 days of fermentation to terminate the fermentation, and store the liquor after a single distillation. Its fermentation time is long and the purity of the liquor is low, which is not suitable for industrial production.

[0005] Therefore, in order to solve the above problems, providing a special grain whisky product that uses Chinese-style grain raw materials and is suitable for Chinese people to drink is a technical problem that those skilled in the art urgently need to solve. Summary of the invention

[0006] In view of this, the present invention provides a method of using quinoa and barley malt as grain raw materials, using a staged temperature-raising saccharification process, using whiskey-specific yeast for liquid fermentation for 3 days, and after two distillations, removing the head and taking more than 60% vol of high-quality body for storage. The method has a short fermentation time, high purity of liquor, and is easy to implement and suitable for continuous production.

[0007] In order to achieve the above object, the present invention adopts the following technical solution:

[0008] A method for preparing quinoa whiskey comprises the following steps:

[0009] (1) Raw material processing: quinoa is crushed and passed through a 40-60 mesh sieve; whiskey distilled malt is immersed in water and stirred to wet the malt, and then the grinder is adjusted to crush the malt until the crushed malt bran remains intact and set aside;

[0010] (2) preparing wort: mixing the quinoa and malt treated in step (1), and then mixing them with water at a material-water ratio of 1:3.5-4, and then saccharifying to obtain wort;

[0011] (3) Fermentation: taking low-alcohol whiskey yeast, activating the low-alcohol whiskey yeast with sterile water 8-10 times the mass of the low-alcohol whiskey yeast, and then adding the activated low-alcohol whiskey yeast to the wort to aerate and ferment the wort;

[0012] (4) distillation: taking the fermented wort and heating it to 80-95°C for distillation using a pot still, collecting the distillate until the alcohol content drops below 3% vol, and then using a tower still to distill and heat it to 80-90°C to distill the collected distillate;

[0013] (5) Wine storage: The distilled wine is placed in oak barrels which are placed in a dark and cool place. After aging, water is added to blend the wine to the required degree to obtain quinoa whisky.

[0014] Furthermore, in step (1), the mass ratio of whiskey distilled malt to water is 1000:15-20.

[0015] The beneficial effect of adopting the above further scheme is that the bran is not easily damaged during the crushing process after the malt is moistened, which is conducive to filtering.

[0016] Furthermore, the mixture of quinoa and malt in step (2) is composed of the following raw materials in percentage by mass: 20-70% whiskey distilled malt and 30-80% quinoa.

[0017] Furthermore, the saccharification method in step (2) is to add materials at 44-46°C and keep warm for 25-30 minutes, then heat to 63-65°C and keep warm for 40-60 minutes, and then heat to 70-72°C and keep warm for 15-20 minutes.

[0018] The beneficial effect of adopting the above further scheme is that the saccharification method of the present invention can effectively decompose the protein in the malt into amino acids through the action of enzymes, which is helpful for yeast growth and fully decomposes the polysaccharides in the malt into sugars that can be used by yeast.

[0019] Furthermore, the low alcohol whiskey yeast in step (3) is deposited in China General Microbiological Culture Collection Center with the deposit number of CGMCC NO.60997;

[0020] The ratio of the mass of low-alcohol whiskey yeast to the volume of wort is 0.6-0.8g:1L.

[0021] The beneficial effect of adopting the above further scheme is that the yeast used in the present invention and the yeast addition amount controlled within this range will make the yeast grow rapidly and the wine will not have a yeasty taste.

[0022] The low-alcohol whiskey yeast used in this application has a deposit number of CGMCC NO.60997, which is a strain that has been disclosed in the prior art. This application does not involve biological deposit content.

[0023] Furthermore, in step (3), the oxygenation time is 1-2 min, the fermentation temperature is 28-32° C., and the fermentation time is 60-72 h.

[0024] The beneficial effects of adopting the above further scheme are:

[0025] At this temperature, yeast grows rapidly, ferments quickly, produces better flavor, and has lower levels of higher alcohols; oxygenate for 1-2 minutes to ensure that the oxygen in the wort is sufficient for yeast growth

[0026] Furthermore, in the distillate described in step (4), the head of the wine is taken as 5% of the volume of the distillate, and after removing the head, the alcohol content of more than 60% vol is the body of the wine, and 60-40% vol is the tail of the wine. The head and tail of the wine are poured into the next distillate for distillation again, and the body of the wine is kept for storage.

[0027] The beneficial effect of adopting the above further scheme is that the above scheme of the present invention can retain high-purity and high-quality liquor while repeatedly distilling the head and tail of the liquor to improve the liquor yield.

[0028] Furthermore, the aging method in step (5) is to store the mixture at 20-30° C. for at least 2 years.

[0029] The beneficial effect of adopting the above further scheme is that the above scheme can meet the minimum requirement of 2 years of wine storage in the national standard. If you want the wine to have a strong oak flavor, you need to increase the storage time according to the situation.

[0030] The beneficial effects of the present invention are:

[0031] 1. The present invention prepares a high-end and high-quality Chinese-style whiskey product. The whiskey brewed by the present method meets the national whiskey standards after testing. The liquor is clear and transparent golden yellow, and the aroma of malt and quinoa is integrated with the aroma of wine and oak, and the aroma is harmonious.

[0032] 2. The Chinese-style whiskey product obtained by the present invention has a significantly lower fusel oil content than foreign whiskeys and a smoother taste. It is a typical quinoa whiskey and conforms to domestic drinking habits. DETAILED DESCRIPTION

[0033] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0034] Example 1

[0035] A method for preparing quinoa whiskey, characterized in that it comprises the following steps:

[0036] (1) Raw material processing: According to the sugar yield of the equipment, 312 kg of malt and 208 kg of quinoa are required to make 2000 L of original 15oP wort, with malt accounting for 60% and quinoa accounting for 40%. The quinoa is crushed and passed through a 40-mesh sieve; 4.7 kg of water is added to the whiskey distillation malt and stirred to wet the malt, and then the grinder is adjusted to crush the malt until the crushed malt bran is intact and set aside;

[0037] (2) preparing wort: mixing the quinoa and malt treated in step (1), and then mixing them with water at a material-water ratio of 1:4, and then saccharifying, adding materials and keeping them warm at 45°C for 30 minutes, then heating to 64°C and keeping them warm for 60 minutes, and then heating to 70°C and keeping them warm for 20 minutes, to obtain wort with an original concentration of 15°P;

[0038] (3) Fermentation: 1.6 kg of low-alcohol whiskey yeast was taken, and then 16 kg of sterile water was used to activate the low-alcohol whiskey yeast and added to the wort. The wort was oxygenated for 2 min and fermented at 30° C. for 72 h.

[0039] (4) Distillation: The fermented wort is heated to 80-95° C. in a pot still and distilled. The distillate is collected until the alcohol content drops below 3% vol. A total of 345 L of distillate with an alcohol content of 38% vol is collected. The distillate is then distilled in a tower still and heated to 80-90° C. The collected distillate is distilled. The head accounts for 5% of the volume of the distillate. After removing the head, the alcohol content above 60% vol is the body of the wine, and the alcohol content below 60% vol is the tail of the wine. After distillation, 230 L of the body of the wine is obtained, with an alcohol content of 72% vol. The head and tail of the wine are poured into the next distillate for distillation again.

[0040] (5) Wine storage: The distilled wine is placed in oak barrels, which are placed in a dark and cool place and aged at 20°C for 2 years. After aging, samples are taken for testing, and the alcohol content is measured to be 69% vol. After diluting with water to 42% vol, the physical, chemical and flavor indicators are tested to obtain quinoa whiskey.

[0041] The imported whiskey and the quinoa whiskey prepared in the embodiment of the present invention were tested for their physicochemical and flavor indicators, and the results are shown in Table 1.

[0042] Table 1

[0043]

[0044]

[0045] It can be seen from the two sets of flavor data that the total alcohol content of imported whiskey is 2123.64 mg / L, and the total alcohol content of quinoa whiskey prepared by the present invention is 1230.72 mg / L. Compared with the imported whiskey, the total alcohol content of quinoa whiskey is reduced by 42.05%, among which n-propanol is reduced by 41.29%, isobutanol is reduced by 50.43%, active amyl alcohol is reduced by 56.74%, and isoamyl alcohol is reduced by 33.58%. The experiment proves that the brewing method of quinoa whiskey in the present invention can effectively reduce the content of higher alcohols in whiskey and reduce the symptoms of being drunk after drinking.

[0046] Example 2

[0047] A method for preparing quinoa whiskey, characterized in that it comprises the following steps:

[0048] (1) Raw material processing: According to the sugar yield of the equipment, 96 kg of malt and 144 kg of quinoa are required to make 1000 L of original concentrated 15°P wort, with malt accounting for 40% and quinoa accounting for 60%. The quinoa is crushed and passed through a 60-mesh sieve; 1.5 kg of water is added to the whiskey distillation malt and stirred to wet the malt, and then the grinder is adjusted to crush the malt until the crushed malt bran is intact and set aside;

[0049] (2) preparing wort: mixing the quinoa and malt treated in step (1), and then mixing them with water at a material-water ratio of 1:4, and then saccharifying, adding materials and keeping them warm at 45°C for 30 minutes, then heating to 64°C and keeping them warm for 40 minutes, and then heating to 72°C and keeping them warm for 15 minutes, to obtain wort with an original concentration of 15°P;

[0050] (3) Fermentation: 0.8 kg of low-alcohol whiskey yeast was taken, and then 8 kg of sterile water was used to activate the low-alcohol whiskey yeast and added to the wort. The wort was oxygenated for 2 min and fermented at 32° C. for 60 h.

[0051] (4) Distillation: The fermented wort is heated to 80-95° C. in a pot still and distilled. The distillate is collected until the alcohol content drops below 3% vol. A total of 170 L of distillate with an alcohol content of 39% vol is collected. The distillate is then distilled in a tower still and heated to 80-90° C. The collected distillate is distilled. The head accounts for 5% of the volume of the distillate. After removing the head, the alcohol content above 60% vol is the body of the wine, and the alcohol content below 60% vol is the tail of the wine. After distillation, 120 L of the body of the wine is obtained, with an alcohol content of 70% vol. The head and tail of the wine are poured into the next distillate for distillation again.

[0052] (5) Wine storage: The distilled wine is placed in oak barrels, which are placed in a dark and cool place and aged at 20°C for 3 years. After aging, samples are taken for testing, and the alcohol content is measured to be 67% vol. Water is added to dilute it to 42% vol to obtain quinoa whiskey.

[0053] Example 3

[0054] A method for preparing quinoa whiskey, characterized in that it comprises the following steps:

[0055] (1) Raw material processing: According to the sugar yield of the equipment, 5000L of original concentrate 15 o The wort of P requires 625kg of malt and 625kg of quinoa, with malt accounting for 50% and quinoa accounting for 50%. The quinoa is crushed and passed through a 60-mesh sieve; 9.4kg of water is added to the whiskey distillation malt and stirred to wet the malt, and then the grinder is adjusted to crush the malt until the crushed malt bran is intact and set aside;

[0056] (2) preparing wort: mixing the quinoa and malt treated in step (1), and then mixing them with water at a material-water ratio of 1:3.7, and then saccharifying, adding materials at 45°C and keeping warm for 30 minutes, then heating to 64°C and keeping warm for 40 minutes, and then heating to 72°C and keeping warm for 20 minutes, to obtain wort with an original concentration of 15°P;

[0057] (3) Fermentation: 3.5 kg of low-alcohol whiskey yeast was taken, and then 28 kg of sterile water was used to activate the low-alcohol whiskey yeast and added to the wort. The wort was oxygenated for 2 min and fermented at 30° C. for 72 h.

[0058] (4) Distillation: The fermented wort is heated to 80-95° C. in a pot still and distilled. The distillate is collected until the alcohol content drops below 3% vol. A total of 800 L of distillate with an alcohol content of 40% vol is collected. The distillate is then distilled in a tower still and heated to 80-90° C. The collected distillate is distilled. The head accounts for 5% of the volume of the distillate. After removing the head, the alcohol content above 60% vol is the body of the wine, and the alcohol content below 60% vol is the tail of the wine. After distillation, 600 L of the body of the wine is obtained, with an alcohol content of 73% vol. The head and tail of the wine are poured into the next distillate for distillation again.

[0059] (5) Wine storage: The distilled wine is placed in oak barrels, which are placed in a dark and cool place and aged at 25°C for 5 years. After aging, samples are taken for testing, and the alcohol content is measured to be 68% vol. Water is added to dilute it to 42% vol to obtain quinoa whiskey.

[0060] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.

Claims

1. A method for preparing quinoa whiskey, characterized in that: The following steps are involved: (1) Raw material processing: quinoa is crushed and passed through a 40-60 mesh sieve; whiskey distilled malt is immersed in water and stirred to wet the malt, and then the grinder is adjusted to crush the malt until the crushed malt bran remains intact and set aside; (2) preparing wort: mixing the quinoa treated in step (1) with malt, and then saccharifying the mixture with water at a material-water ratio of 1:3.5-4 to obtain wort; the mixture of quinoa and malt comprises the following raw materials in percentage by weight: 20-70% whiskey distillation malt and 30-80% quinoa; (3) fermentation: taking low-alcohol whiskey yeast, activating the low-alcohol whiskey yeast with water 8-10 times the mass of the low-alcohol whiskey yeast, and then adding the activated low-alcohol whiskey yeast to wort, and aerating and fermenting the wort; the low-alcohol whiskey yeast is deposited in the China General Microbiological Culture Collection Center with a deposit number of CGMCCNO.60997; the mass ratio of the low-alcohol whiskey yeast to the volume of the wort is 0.6-0.8 g:1 L; (4) distillation: taking the fermented wort and heating it to 80-95°C for distillation using a pot still, collecting the distillate until the alcohol content drops below 3% vol, and then using a tower still to distill and heat it to 80-90°C to distill the collected distillate; (5) Wine storage: The distilled wine is placed in oak barrels, which are placed in a dark and cool place. After aging, water is added to blend the wine to the required degree. The aging method is to store the wine at 20-30°C for at least 2 years to obtain quinoa whisky.

2. The method for preparing quinoa whiskey according to claim 1, characterized in that: The mass ratio of whiskey distilled malt to water in step (1) is 1000:15-20.

3. The method for preparing quinoa whiskey according to claim 1, characterized in that: The saccharification method in step (2) is to add materials at 44-46°C and keep warm for 25-30 minutes, then heat to 63-65°C and keep warm for 40-60 minutes, and then heat to 70-72°C and keep warm for 15-20 minutes.

4. The method for preparing quinoa whiskey according to claim 1, characterized in that: The oxygenation time in step (3) is 1-2 minutes, the fermentation temperature is 28-32° C., and the fermentation time is 60-72 hours.

5. The method for preparing quinoa whiskey according to claim 1, characterized in that: In step (4), the head of the distillate accounts for 5% of the volume of the distillate. After removing the head, the alcohol content above 60% vol is the body of the wine, and 60-40% vol is the tail of the wine. The head and tail of the wine are poured into the next distillate for distillation again, and the body of the wine is kept for storage.

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