Hippophae rhamnoides Kaoliang spirit and brewing process thereof

Abstract

The invention relates to the technical field of baijiu brewing, in particular to sea-buckthorn kaoliang spirit and a brewing technology thereof.The brewing technology comprises the following steps that S1, sea-buckthorn, desert cistanche, astragalus membranaceus, fructus lycii, edible radix puerariae powder, sorghum, corn, rice and mung beans are taken as raw materials for standby application; based on the total grain weight of the sorghum, the corn, the rice and the mung beans, the sorghum accounts for 67-73% of the total grain weight, the corn accounts for 12-18% of the total grain weight, the rice accounts for 10-16% of the total grain weight, and the mung beans account for 1-3% of the total grain weight; the hippophae rhamnoides Kaoliang spirit prepared by the preparation method disclosed by the invention is treated by adopting a specific process, mixed grains such as sorghum, corn, rice and mung beans are used as raw materials, and multi-grain yeast prepared from barley, wheat and peas in northern regions of China is inoculated by adopting a natural inoculation mode; sea-buckthorn, desert cistanche, astragalus membranaceus, medlar, edible kudzuvine root powder and ginseng feeding distiller's yeast are selected, fermented and distilled to obtain the kaoliang spirit, and the kaoliang spirit is pure and smooth in taste and excellent in quality and is favored by consumers.

Description

Technical Field

[0001] The invention relates to the technical field of liquor brewing, in particular to seabuckthorn kaoliang liquor and a brewing process thereof. Background Art

[0002] my country is a big consumer of liquor. With the continuous development of my country's liquor industry, consumers' requirements for the quality and taste of liquor are gradually increasing. The sorghum liquor generally sold on the market is made of sorghum as raw material. Different grains are used according to different preparation methods. After mixing and fermenting with koji, it is distilled and brewed. Due to the poor control of the selection and proportion of various raw materials and the selection and adjustment of specific brewing processes, the brewed liquor tastes rough and is not pure enough. The liquor is of poor quality and is difficult for consumers to accept.

[0003] At the same time, due to the general brewing process, the fermentation temperature and fermentation time are not well controlled, which can easily cause the fermentation cycle to be too short or too long. The former has poor fermentation effect and affects the quality of liquor, while the latter has large material component loss during the fermentation process and is prone to produce impurities.

[0004] Therefore, how to brew a sorghum wine with a pure, smooth taste and excellent quality to meet consumer demand has become a problem that needs to be solved. Summary of the invention

[0005] The purpose of the present invention is to provide a seabuckthorn kaoliang wine and a brewing process thereof to solve the above problems.

[0006] In order to achieve the above objectives, the following technical solutions are provided:

[0007] A brewing process of seabuckthorn kaoliang wine comprises the following steps:

[0008] S1: Take seabuckthorn, desert cistanche, astragalus, wolfberry, edible kudzu root powder, ginseng, sorghum, corn, rice and mung bean as raw materials and set aside;

[0009] Among them, based on the total weight of sorghum, corn, rice and mung beans, sorghum accounts for 67-73% of the total weight, corn accounts for 12-18% of the total weight, rice accounts for 10-16% of the total weight, and mung beans account for 1-3% of the total weight;

[0010] Among them, seabuckthorn in the raw materials accounts for 0.3-0.5% of the total grain weight, desert cistanche accounts for 0.07-0.13% of the total grain weight, astragalus accounts for 0.07-0.13% of the total grain weight, wolfberry accounts for 0.07-0.13% of the total grain weight, edible kudzu root powder accounts for 0.07-0.13% of the total grain weight, and ginseng accounts for 0.07-0.13% of the total grain weight;

[0011] S2: Boil seabuckthorn, desert cistanche, astragalus, wolfberry, edible kudzu root powder and ginseng in water, take out the slurry, and mix the slurry with wine yeast;

[0012] S3: Wash, mix and crush sorghum, corn, rice and mung beans, add rice husks that have been steamed for 30 minutes, stir evenly, moisten the materials for 12 hours, steam and discharge the materials after steaming for 30 minutes, and cool them to 12-14℃ using the tunnel air system;

[0013] S4: Mix the koji mixed with the slurry in S2 with the cooled material in S4, stir, keep the temperature at 12-14°C, put into the cellar, and ferment for 28-30 days;

[0014] S5: discharging the material and putting it into a distillation kettle for liquor distillation at a distillation speed of 4 L / min to obtain seabuckthorn kaoliang liquor.

[0015] Preferably, the sorghum, corn, rice and mung bean in step S3 are crushed by a sand crushing process to obtain mixed grain, and the moisture content of the mixed grain is controlled to account for 45-50% of the weight of the mixed grain.

[0016] Preferably, the distiller's yeast in step S2 is a square brick-shaped multi-grain koji with a length of 50 cm and a width of 30 cm made of barley, wheat and peas, which is naturally inoculated, and the weight of the distiller's yeast accounts for 25-30% of the total raw material weight.

[0017] Preferably, the shochu distillation step in step S5 includes charging, and the charging step is specifically:

[0018] A distillation kettle with a charging net with an aperture of 0.1 mm in the middle is used. Water is added to the bottom of the charging net in the distillation kettle, and a layer of material is spread on the charging net as a base. The distillation kettle is heated until the water boils and steam is ejected outward along the base of the material on the charging net. At this time, material is loaded at the position where steam is ejected, and the process is circulated until all the material is loaded into the distillation kettle. Water is added to seal the edge of the charging net, and the top cover of the distillation kettle is buckled to carry out the distillation operation to form airways in the material to make it fluffy.

[0019] Preferably, the step S2 is specifically:

[0020] Boil seabuckthorn, desert cistanche, astragalus, wolfberry, edible kudzu root powder and ginseng in water, take out the slurry, and use the slurry to dissolve the wine yeast for 5-6 hours.

[0021] The invention also provides seabuckthorn kaoliang wine prepared by the brewing process.

[0022] The beneficial effects of the present invention are:

[0023] 1. The seabuckthorn kaoliang wine prepared by the present invention is processed by a specific process, using sorghum, corn, rice, mung bean and other cereals as raw materials, and multi-grain daqu prepared from barley, wheat and peas in the northern region of my country, and inoculated by natural inoculation, and seabuckthorn, desert cistanche, astragalus, wolfberry, edible kudzu powder and ginseng are selected to feed the wine koji, and fermented and distilled to obtain the sorghum wine, which has a pure and smooth taste and excellent quality, and is favored by consumers;

[0024] 2. The present invention adopts a slow distillation of 4L / min to ensure that the aroma of the liquor remains, while preventing macromolecular substances from being brought into the liquor through distillation, thereby ensuring the purity of the liquor and reducing impurities in the liquor;

[0025] 3. The wine is placed in the cellar for 28-30 days for fermentation. During the fermentation process, the material undergoes starch-polysaccharide-monosaccharide conversion, during which the organic matter breaks bonds and releases heat, thereby ensuring that the main fermentation process in the cellar after being placed in the cellar at 12-14°C is maintained at 38-39°C. At this temperature, the fermentation effect is good and the resulting liquor is of high quality. DETAILED DESCRIPTION

[0026] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. 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.

[0027] Embodiment 1:

[0028] A brewing process of seabuckthorn kaoliang wine comprises the following steps:

[0029] S1: Take seabuckthorn, desert cistanche, astragalus, wolfberry, edible kudzu root powder, ginseng, sorghum, corn, rice and mung bean as raw materials and set aside;

[0030] Among them, based on the total weight of sorghum, corn, rice and mung beans, sorghum accounts for 70% of the total weight, corn accounts for 15% of the total weight, rice accounts for 13% of the total weight, and mung beans account for 2% of the total weight;

[0031] Among them, seabuckthorn in the raw materials accounts for 0.4% of the total grain weight, desert cistanche accounts for 0.10% of the total grain weight, astragalus accounts for 0.10% of the total grain weight, wolfberry accounts for 0.10% of the total grain weight, edible kudzu root powder accounts for 0.10% of the total grain weight, and ginseng accounts for 0.10% of the total grain weight;

[0032] S2: Boil seabuckthorn, desert cistanche, astragalus, wolfberry, edible kudzu root powder and ginseng in water, take out the slurry, and mix the slurry with wine yeast;

[0033] S3: Wash, mix and crush sorghum, corn, rice and mung beans, add rice husks that have been steamed for 30 minutes, stir evenly, moisten the materials for 12 hours, steam and discharge the materials after steaming for 30 minutes, and cool them to 12-14℃ using the tunnel air system;

[0034] S4: Mix the koji mixed with the slurry in S2 with the cooled material in S4, stir, keep the temperature at 12-14°C, put into the cellar, and ferment for 28-30 days;

[0035] During this process, various raw materials such as seabuckthorn, desert cistanche, astragalus, wolfberry and edible kudzu root powder are fermented together with the koji to "feed" the koji. The roles played by various raw materials in the "feeding koji" process are as follows:

[0036] Seabuckthorn: Seabuckthorn is rich in vitamins and organic acids, especially vitamin C and fruit acid, which can provide the nutrients needed in the fermentation process. Its acidic components can adjust the pH value of the fermentation environment, help inhibit the growth of harmful bacteria, promote the activity of the koji, increase the aroma of the wine, make the wine have a fresh fruity taste, and improve the wine's antioxidant capacity;

[0037] Desert Cistanche: The polysaccharides and glycosides in Desert Cistanche can provide nutrients for the koji, promote the reproduction and activity of the koji fungus, and make the wine fuller and milder.

[0038] Astragalus: Astragalus contains rich polysaccharides, flavonoids and other ingredients, which provide beneficial nutrients to the koji during fermentation, promote the fermentation process, and enhance the herbal aroma of the wine;

[0039] Wolfberry: Wolfberry is rich in amino acids and vitamins, which can enhance the speed and effect of fermentation and give the wine a slightly sweet taste;

[0040] Edible kudzu root powder: kudzu root contains isoflavones, starch and other nutrients, which can provide additional carbon source and nutrition for the wine, giving the wine a sweet taste and plant fragrance;

[0041] Ginseng: Ginseng gives the wine a lighter bitter taste and brings a taste sensation of bitterness followed by sweetness, making the overall aroma of the wine rich in layers;

[0042] Feeding the above ingredients to the koji gives the wine a unique flavor and makes it taste richer;

[0043] During the fermentation process in the cellar, the temperature of the material begins to rise on the 5th to 6th day, and basically rises by 1.6-1.9℃ every day for 14-15 days. After 20 days in the cellar, the temperature reaches its peak, between 38-39℃, and the main fermentation process begins. After that, it begins to fall, and the temperature falls by 2.5-3.0℃ every day. After falling for 8-10 days, that is, the material is discharged 28-30 days after entering the cellar, and the obtained material is the best;

[0044] During this process, the peak fermentation temperature is 38-39°C, which is similar to the gastrointestinal temperature of the human body. If the temperature is too high, the yeast will die and produce additional by-products, affecting the flavor of the wine. If the temperature is too low, the yeast activity is insufficient, the fermentation speed is too slow, and the fermentation is affected.

[0045] With 38-39℃ as the peak fermentation temperature, the wine produced will have a stronger fermentation aroma and a fuller body.

[0046] S5: discharging the material and putting it into a distillation kettle for liquor distillation at a distillation speed of 4 L / min to obtain seabuckthorn kaoliang liquor;

[0047] In this embodiment, the sorghum, corn, rice and mung bean in step S3 are crushed by a sand crushing process to obtain mixed grain, and the moisture content of the mixed grain is controlled to account for 45-50% of the weight of the mixed grain;

[0048] In this embodiment, the distiller's yeast in step S2 is a 50 cm long and 30 cm wide square brick multi-grain koji made of barley, wheat and peas, which is naturally inoculated at 38-45° north latitude, and the weight of the distiller's yeast accounts for 25-30% of the total raw material weight;

[0049] In this embodiment, the liquor distillation step in step S5 includes charging, and the charging step is specifically as follows:

[0050] A distillation kettle with a charging net with a hole diameter of 0.1 mm in the middle is used, water is added to the bottom of the charging net in the distillation kettle, a layer of material is spread on the charging net as a base, the distillation kettle is heated until the water boils and steam is sprayed outward along the base of the material on the charging net, at this time, the material is filled at the position where the steam is sprayed, and circulated until all the material is loaded into the distillation kettle, water is added to the edge of the charging net to seal the edge, the top cover of the distillation kettle is buckled, and the distillation operation is carried out to form an air channel in the material to make it fluffy;

[0051] In this embodiment, step S2 is specifically as follows:

[0052] Boil seabuckthorn, desert cistanche, astragalus, wolfberry, edible kudzu root powder and ginseng in water, take out the slurry, and use the slurry to dissolve the wine yeast for 5-6 hours;

[0053] The present invention also provides a seabuckthorn kaoliang wine prepared by the above brewing process, wherein the seabuckthorn kaoliang wine is a light-fragrant wine;

[0054] Embodiment 2:

[0055] The difference between this embodiment and embodiment 1 is that in step S1, sorghum accounts for 73% of the total grain weight, corn accounts for 14% of the total grain weight, rice accounts for 12% of the total grain weight, and mung beans account for 1% of the total grain weight;

[0056] Embodiment 3:

[0057] The difference between this embodiment and embodiment 1 is that in step S1, sorghum accounts for 67% of the total grain weight, corn accounts for 16% of the total grain weight, rice accounts for 14% of the total grain weight, and mung beans account for 3% of the total grain weight;

[0058] Embodiment 4:

[0059] The difference between this embodiment and embodiment 1 is that in step S1, seabuckthorn accounts for 0.5% of the total weight of the grain, desert cistanche accounts for 0.13% of the total weight of the grain, astragalus accounts for 0.13% of the total weight of the grain, wolfberry accounts for 0.13% of the total weight of the grain, edible kudzu root powder accounts for 0.13% of the total weight of the grain, and ginseng accounts for 0.13% of the total weight of the grain;

[0060] Embodiment 5:

[0061] The difference between this embodiment and embodiment 1 is that in step S1, seabuckthorn accounts for 0.3% of the total grain weight, desert cistanche accounts for 0.07% of the total grain weight, astragalus accounts for 0.07% of the total grain weight, wolfberry accounts for 0.07% of the total grain weight, edible kudzu root powder accounts for 0.07% of the total grain weight, and ginseng accounts for 0.07% of the total grain weight;

[0062] Comparative Example 1:

[0063] The difference between this comparative example and Example 1 is that the alcohol content of the seabuckthorn kaoliang wine is adjusted to 38% vol after the wine is produced;

[0064] Comparative Example 2:

[0065] The difference between this comparative example and Example 1 is that the alcohol content of the seabuckthorn sorghum wine is adjusted to 40% vol after the wine is produced;

[0066] Performance test: The seabuckthorn sorghum wine prepared in Examples 1-5 and Comparative Examples 1-2 was subjected to performance test, and the results are shown in Table 1 below, wherein the room temperature stability test is as follows: the wine prepared in the Examples and Comparative Examples is stored at 25°C for 2 years, and whether it becomes turbid or discolored; the variable temperature stability test is as follows: the wine prepared in the Examples and Comparative Examples is stored at 25°C in spring, 28°C in summer, 25°C in autumn, and -10°C in winter, as a one-year cycle, and the cycle is repeated for 2 years to observe whether it becomes turbid or discolored;

[0067] Sensory evaluation: The seabuckthorn sorghum wine prepared in Examples 1-5 and Comparative Examples 1-2 was subjected to sensory evaluation, and the comments are shown in Table 2 below;

[0068] Table 1: Performance test results of examples and comparative examples

[0069]

[0070] Table 2: Sensory evaluation of examples and comparative examples

[0071]

[0072] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A brewing process of seabuckthorn sorghum wine, characterized in that: The following steps are involved: S1: Take seabuckthorn, desert cistanche, astragalus, wolfberry, edible kudzu root powder, ginseng, sorghum, corn, rice and mung bean as raw materials and set aside; Among them, based on the total weight of sorghum, corn, rice and mung beans, sorghum accounts for 67-73% of the total weight, corn accounts for 12-18% of the total weight, rice accounts for 10-16% of the total weight, and mung beans account for 1-3% of the total weight; Among them, seabuckthorn in the raw materials accounts for 0.3-0.5% of the total grain weight, desert cistanche accounts for 0.07-0.13% of the total grain weight, astragalus accounts for 0.07-0.13% of the total grain weight, wolfberry accounts for 0.07-0.13% of the total grain weight, edible kudzu root powder accounts for 0.07-0.13% of the total grain weight, and ginseng accounts for 0.07-0.13% of the total grain weight; S2: Boil seabuckthorn, desert cistanche, astragalus, wolfberry, edible kudzu root powder and ginseng in water, take out the slurry, and mix the slurry with wine yeast; S3: Wash, mix and crush sorghum, corn, rice and mung beans, add rice husks that have been steamed for 30 minutes, stir evenly, moisten the materials for 12 hours, steam and discharge the materials after steaming for 30 minutes, and cool them to 12-14℃ using the tunnel air system; S4: Mix the koji mixed with the slurry in S2 with the cooled material in S4, stir, keep the temperature at 12-14°C, put into the cellar, and ferment for 28-30 days; S5: discharging the material and putting it into a distillation kettle for liquor distillation at a distillation speed of 4 L / min to obtain seabuckthorn kaoliang liquor.

2. The brewing process of seabuckthorn kaoliang wine according to claim 1, characterized in that: In step S3, the sorghum, corn, rice and mung bean are crushed by a sand crushing process to obtain mixed grain, and the moisture content of the mixed grain is controlled to account for 45-50% of the weight of the mixed grain.

3. The brewing process of seabuckthorn kaoliang wine according to claim 2, characterized in that: The distiller's yeast in step S2 is a square brick-shaped multi-grain koji with a length of 50 cm and a width of 30 cm made of barley, wheat and peas, which is naturally inoculated, and the weight of the distiller's yeast accounts for 25-30% of the total raw material weight.

4. The brewing process of seabuckthorn kaoliang wine according to claim 3, characterized in that: The step of shochu distillation in step S5 includes charging, and the charging step is specifically as follows: A distillation kettle with a charging net with an aperture of 0.1 mm in the middle is used. Water is added to the bottom of the charging net in the distillation kettle, and a layer of material is spread on the charging net as a base. The distillation kettle is heated until the water boils and steam is ejected outward along the base of the material on the charging net. At this time, material is loaded at the position where steam is ejected, and the process is circulated until all the material is loaded into the distillation kettle. Water is added to seal the edge of the charging net, and the top cover of the distillation kettle is buckled to carry out the distillation operation to form airways in the material to make it fluffy.

5. The brewing process of seabuckthorn kaoliang wine according to claim 4, characterized in that: The step S2 is specifically as follows: Boil seabuckthorn, desert cistanche, astragalus, wolfberry, edible kudzu root powder and ginseng in water, take out the slurry, and use the slurry to dissolve the wine yeast for 5-6 hours.

6. Seabuckthorn kaoliang wine prepared by the brewing process according to any one of claims 1 to 5.

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