Amaranthus hypochondriacus-based brewing process of amaranth-flavor liquor

Abstract

The invention relates to the field of white spirit brewing, in particular to a brewing process of amaranth-flavor white spirit based on grain amaranth, which comprises the following steps: S1, selecting an amaranth variety with high starch content as a brewing raw material, and taking high-temperature yeast prepared from pure amaranth seeds as a saccharification leavening agent; s2, the total amount of the used amaranthus tricolor is 8 tons; the method comprises the following steps: firstly, washing amaranthus tuberosus with water to remove dust and impurities, soaking the amaranthus tuberosus with water which accounts for 60% of the total grain amount and has the temperature of 80 DEG C for 12 hours, and steaming the grains for And S3, performing dry frying at 180-200 DEG C for 50-60min for puffing, screening out broken skins, and adding water according to a ratio of the raw materials to the water being 1: 3 for gelatinization. According to the method, the amaranthus hypochondriacus is used as a wine brewing raw material and a starter propagation raw material for brewing the high-temperature process white wine for the first time, the brewed round base wine has lower flavor substances such as higher alcohols, the wine yield is adjusted according to the size of saccharifying power used in the round, and the total wine yield is higher than that of Maotai-flavor wine.

Description

Technical Field

[0001] The invention relates to the field of liquor brewing, in particular to a brewing process of amaranth-flavor liquor based on grain amaranth. Background Art

[0002] The standard definition of baijiu (white spirit) is a distilled liquor made from grains as the primary raw material, using daqu (big koji), xiaoqu (small koji), or glutinous rice koji (glutinous rice flour) and yeast as saccharifying and fermenting agents. The liquor is then steamed, cooled, mixed with the koji, fermented in a cellar, distilled from the lees, and aged. Distillation involves heating the lees in a steamer, evaporating the liquor, and forming vapor. The vapor is then directed through a distillation pipe and condensed in a condenser to liquefy the resulting liquid liquor.

[0003] Currently, there is no high-temperature liquor brewed using amaranth as a brewing raw material and a koji-making raw material. Therefore, we proposed a brewing process for amaranth-flavored liquor based on amaranth to solve the above problems. Summary of the Invention

[0004] Based on the technical problems existing in the background technology, the present invention proposes a brewing process for amaranth-flavored liquor based on grain amaranth.

[0005] The present invention provides a brewing process for an amaranth-flavor liquor based on grain amaranth, comprising the following steps: S1: Select Amaranthus caudatus variety with high starch content as brewing raw material, and use high-temperature Daqu made from pure Amaranth rice as saccharification and fermentation agent; S2: The total amount of Amaranthus caudatus used is 8 tons; first, the Amaranthus caudatus needs to be washed with water to remove dust and impurities, soaked in 60% of the total grain at 80°C water for 12 hours, and then steamed for 90 minutes; S3: Then it needs to be dry-fried at 180-200℃ for 50-60 minutes, and after removing the broken skin, water is added in a ratio of 1:3 to gelatinize. S4: Amaranth-flavored liquor is produced by a fermentation process of one-time feeding, six steaming, five fermentations, and five liquor extractions.

[0006] Preferably, in S4, the amount of koji added in the first round is 15%, the saccharifying power of the high-temperature koji made from pure amaranth rice stored for six months is 100U, the moisture entering the cellar is controlled at 47%-48%, and the fermentation cycle is 30 days.

[0007] Preferably, in S4, the amount of koji added in the second round is 17%, the saccharifying power of the high-temperature koji made from pure amaranth rice stored for four months is 150U, the moisture entering the cellar is controlled at 48%-49%, and the fermentation cycle is 30 days.

[0008] Preferably, in S4, the amount of koji added in the third round is 18%, the saccharifying power of the high-temperature koji made from pure amaranth rice stored for four months is 150U, the moisture entering the cellar is controlled at 49%-50%, and the fermentation cycle is 30 days.

[0009] Preferably, in said S4, the amount of koji added in the fourth round is 19%, the saccharifying power of the high-temperature koji made from pure amaranth rice stored for three months is 200U, the moisture entering the cellar is controlled at 50%-51%, and the fermentation cycle is 30 days.

[0010] Preferably, in S4, the amount of koji added in the fifth round is 15%, the saccharifying power of the high-temperature koji made from pure amaranth rice stored for two months is 300U, the moisture entering the cellar is controlled at 50%-51%, and the fermentation cycle is 30 days.

[0011] Preferably, in S4, the amount of rice bran used in each round is controlled at 4%, and the acid removal time is 60 minutes.

[0012] Preferably, in S3, the product is then dry-fried at 190° C. for 55 minutes and puffed, and after the broken skin is screened out, water is added at a ratio of raw material to water of 1:3 for gelatinization.

[0013] The beneficial effects of the present invention are: For the first time, amaranth grains were used as the raw materials for brewing and making koji to brew high-temperature liquor. The base liquor produced in this round has lower levels of higher alcohols and other flavor substances. The yield is adjusted by the size of the saccharification power used in each round. The overall yield is higher than that of the sauce-flavored liquor. DETAILED DESCRIPTION

[0014] The present invention will be further explained below with reference to specific embodiments.

[0015] Example 1 This embodiment proposes a brewing process for amaranth-flavored liquor based on grain amaranth, comprising the following steps: S1: Select Amaranthus caudatus variety with high starch content as brewing raw material, and use high-temperature Daqu made from pure Amaranth rice as saccharification and fermentation agent; S2: The total amount of Amaranthus caudatus used is 8 tons; first, the Amaranthus caudatus needs to be washed with water to remove dust and impurities, soaked in 60% of the total grain at 80°C water for 12 hours, and then steamed for 90 minutes; S3: Then it needs to be dry-fried at 180℃ for 50 minutes, and after the broken skin is sieved out, water is added in a ratio of raw material to water = 1:3 to gelatinize; S4: A fermentation process of one-time feeding, six times of steaming, five times of fermentation, and five times of wine extraction is used to produce amaranth-flavored liquor; the amount of koji added in the first round is 15%, and the saccharification power of the high-temperature koji produced by pure amaranth rice stored for six months is 100U, the moisture content in the cellar is controlled at 47%, and the fermentation cycle is 30 days; the amount of koji added in the second round is 17%, and the saccharification power of the high-temperature koji produced by pure amaranth rice stored for four months is 150U, the moisture content in the cellar is controlled at 48%, and the fermentation cycle is 30 days; the amount of koji added in the third round is 18%, and the saccharification power of the high-temperature koji produced by pure amaranth rice stored for four months is 150U, the moisture content in the cellar is controlled at 48%, and the fermentation cycle is 30 days. The saccharifying power of the high-temperature koji produced is 150U, the moisture content entering the cellar is controlled at 49%, and the fermentation cycle is 30 days; the amount of koji added in the fourth round is 19%, and the saccharifying power of the high-temperature koji produced from pure amaranth rice stored for three months is 200U, the moisture content entering the cellar is controlled at 50%, and the fermentation cycle is 30 days; the amount of koji added in the fifth round is 15%, and the saccharifying power of the high-temperature koji produced from pure amaranth rice stored for two months is 300U, the moisture content entering the cellar is controlled at 50%, and the fermentation cycle is 30 days; the amount of bran used in each round is controlled at 4%, and the acid discharge is 60 minutes.

[0016] Example 2 This embodiment proposes a brewing process for amaranth-flavored liquor based on grain amaranth, comprising the following steps: S1: Select Amaranthus caudatus variety with high starch content as brewing raw material, and use high-temperature Daqu made from pure Amaranth rice as saccharification and fermentation agent; S2: The total amount of Amaranthus caudatus used is 8 tons; first, the Amaranthus caudatus needs to be washed with water to remove dust and impurities, soaked in 60% of the total grain at 80°C water for 12 hours, and then steamed for 90 minutes; S3: Then it needs to be dry-fried at 190℃ for 55 minutes, and after the broken skin is sieved out, water is added in a ratio of raw material to water = 1:3 to gelatinize; S4: A fermentation process of one-time feeding, six times of steaming, five times of fermentation and five times of wine extraction was used to produce amaranth-flavored liquor; the amount of koji added in the first round was 15%, and the saccharification power of the high-temperature koji produced by pure amaranth rice stored for six months was 100U, the moisture content in the cellar was controlled at 47.5%, and the fermentation cycle was 30 days; the amount of koji added in the second round was 17%, and the saccharification power of the high-temperature koji produced by pure amaranth rice stored for four months was 150U, the moisture content in the cellar was controlled at 48.5%, and the fermentation cycle was 30 days; the amount of koji added in the third round was 18%, and the saccharification power of the high-temperature koji produced by pure amaranth rice stored for four months was 150U, the moisture content in the cellar was controlled at 48.5%, and the fermentation cycle was 30 days. The saccharifying power of the high-temperature Daqu obtained was 150U, the moisture content entering the cellar was controlled at 49.5%, and the fermentation cycle was 30 days; the amount of koji added in the fourth round was 19%, and the saccharifying power of the high-temperature Daqu obtained from pure amaranth rice stored for three months was 200U, the moisture content entering the cellar was controlled at 50.5%, and the fermentation cycle was 30 days; the amount of koji added in the fifth round was 15%, and the saccharifying power of the high-temperature Daqu obtained from pure amaranth rice stored for two months was 300U, the moisture content entering the cellar was controlled at 50.5%, and the fermentation cycle was 30 days; the amount of bran used in each round was controlled at 4%, and the acid discharge was 60 minutes.

[0017] Example 3 This embodiment proposes a brewing process for amaranth-flavored liquor based on grain amaranth, comprising the following steps: S1: Select Amaranthus caudatus variety with high starch content as brewing raw material, and use high-temperature Daqu made from pure Amaranth rice as saccharification and fermentation agent; S2: The total amount of Amaranthus caudatus used is 8 tons; first, the Amaranthus caudatus needs to be washed with water to remove dust and impurities, soaked in 60% of the total grain at 80°C water for 12 hours, and then steamed for 90 minutes; S3: Then it needs to be dry-fried at 200℃ for 60 minutes, and after the broken skin is sieved out, water is added in a ratio of raw material to water = 1:3 to gelatinize; S4: A fermentation process of one-time feeding, six times of steaming, five times of fermentation, and five times of wine extraction is used to produce amaranth-flavored liquor; the amount of koji added in the first round is 15%, and the saccharification power of the high-temperature koji produced by pure amaranth rice stored for six months is 100U, the moisture content in the cellar is controlled at 48%, and the fermentation cycle is 30 days; the amount of koji added in the second round is 17%, and the saccharification power of the high-temperature koji produced by pure amaranth rice stored for four months is 150U, the moisture content in the cellar is controlled at 49%, and the fermentation cycle is 30 days; the amount of koji added in the third round is 18%, and the saccharification power of the high-temperature koji produced by pure amaranth rice stored for four months is 150U, the moisture content in the cellar is controlled at 49%, and the fermentation cycle is 30 days. The saccharifying power of the high-temperature koji produced is 150U, the moisture content entering the cellar is controlled at 50%, and the fermentation cycle is 30 days; the amount of koji added in the fourth round is 19%, and the saccharifying power of the high-temperature koji produced from pure amaranth rice stored for three months is 200U, the moisture content entering the cellar is controlled at 51%, and the fermentation cycle is 30 days; the amount of koji added in the fifth round is 15%, and the saccharifying power of the high-temperature koji produced from pure amaranth rice stored for two months is 300U, the moisture content entering the cellar is controlled at 51%, and the fermentation cycle is 30 days; the amount of bran used in each round is controlled at 4%, and the acid discharge is 60 minutes.

[0018] Example 4 This embodiment proposes a brewing process for amaranth-flavor liquor based on grain amaranth, and the process flow is as follows: Amaranthus caudatus variety with higher starch content was selected as brewing raw material, and high-temperature Daqu made from pure amaranth rice was used as saccharification and fermentation agent.

[0019] The total amount of Amaranthus caudatus used was 8 tons. First, the Amaranthus caudatus was washed to remove dust and other impurities. After soaking in 80°C water (60% of the total grain volume) for 12 hours, the grain was steamed for 90 minutes. The fermentation process employed a single feed, six steaming cycles, five fermentation cycles, and five extractions of the wine. The amount of koji added in the first round is 15%, the saccharifying power of the amaranth koji stored for six months is 100 U, the moisture content in the cellar is controlled at 47%-48%, and the fermentation cycle is 30 days; the amount of koji added in the second round is 17%, the saccharifying power of the amaranth koji stored for four months is about 150 U, the moisture content in the cellar is controlled at 48%-49%, and the fermentation cycle is 30 days; the amount of koji added in the third round is 18%, the saccharifying power of the amaranth koji stored for four months is about 150 U, the moisture content in the cellar is controlled at 49%-50%, and the fermentation cycle is 30 days; the amount of koji added in the fourth round is 19%, the saccharifying power of the amaranth koji stored for three months is about 200 U, the moisture content in the cellar is controlled at 50%-51%, and the fermentation cycle is 30 days; the amount of koji added in the fifth round is 15%, the saccharifying power of the amaranth koji stored for two months is 300 U, the moisture entering the cellar is controlled at 50%-51%, and the fermentation cycle is 30 days; the amount of bran used in each round is controlled at around 4%, and the acid discharge is 60 minutes, so as to ensure that the wine yield and the physical and chemical indicators of the mash are within the normal range.

[0020] The flavor data, especially the content of higher alcohols in high-temperature fermented sauce-flavor liquors, is lower, with an overall range of about 300mg-8000mg. The higher alcohols (n-propanol) in the base wine of sauce-flavor liquors are about 8000mg-15000mg, which is also an advantage of amaranth-flavor liquors.

[0021] Amaranth-flavor liquor is similar to sauce-flavor liquor and requires high-temperature stacking. The traditional sauce-flavor stacking method is conical, while the stacking method of amaranth-flavor liquor is round platform shape (the upper circle diameter is 4 meters, and the lower circle diameter is 8 meters). The size and shape of the cellar are different from those of traditional sauce-flavor liquor cellars. The cellar of sauce-flavor liquor is rectangular, with dimensions of 4m long × 2.8m wide × 3m high, while the cellar of amaranth-flavor liquor is cube, with dimensions of 3m long × 3m wide × 2.5m high.

[0022] After testing, the flavor substances of Amaranth-flavor liquor and Maotai-flavor liquor in each round are as follows:

[0023]

[0024] The above description is only a preferred specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any technician familiar with the technical field, within the technical scope disclosed by the present invention, who makes equivalent replacements or changes based on the technical solution and inventive concept of the present invention, should be covered by the scope of protection of the present invention.

Claims

1. A brewing process for amaranth-flavored liquor based on grain amaranth, characterized in that: The following steps are involved: S1： The Amaranthus caudatus variety with high starch content was selected as brewing raw material, and high-temperature Daqu made from pure Amaranth rice was used as saccharification and fermentation agent. S2: The total amount of Amaranthus caudatus used is 8 tons; first, the Amaranthus caudatus needs to be washed with water to remove dust and impurities, soaked in 60% of the total grain at 80°C water for 12 hours, and then steamed for 90 minutes; S3: Then it needs to be dry-fried at 180-200℃ for 50-60 minutes, and after removing the broken skin, water is added in a ratio of 1:3 to gelatinize. S4: Amaranth-flavored liquor is produced by a fermentation process of one-time feeding, six steaming, five fermentations, and five liquor extractions.

2. The brewing process of amaranth-flavor liquor based on grain amaranth according to claim 1, characterized in that: In S4, the amount of koji added in the first round is 15%, the saccharifying power of the high-temperature koji made from pure amaranth rice stored for six months is 100U, the moisture entering the cellar is controlled at 47%-48%, and the fermentation cycle is 30 days.

3. The brewing process of amaranth-flavor liquor based on grain amaranth according to claim 1, characterized in that: In S4, the amount of koji added in the second round is 17%, the saccharifying power of the high-temperature koji made from pure amaranth rice stored for four months is 150U, the moisture entering the cellar is controlled at 48%-49%, and the fermentation cycle is 30 days.

4. The brewing process of amaranth-flavor liquor based on grain amaranth according to claim 1, characterized in that: In S4, the amount of koji added in the third round is 18%, the saccharifying power of the high-temperature koji made from pure amaranth rice stored for four months is 150U, the moisture entering the cellar is controlled at 49%-50%, and the fermentation cycle is 30 days.

5. The brewing process of amaranth-flavor liquor based on grain amaranth according to claim 1, characterized in that: In the S4, the amount of koji added in the fourth round is 19%, the saccharifying power of the high-temperature koji made from pure amaranth rice stored for three months is 200U, the moisture entering the cellar is controlled at 50%-51%, and the fermentation cycle is 30 days.

6. The brewing process of amaranth-flavor liquor based on grain amaranth according to claim 1, characterized in that: In the S4, the amount of koji added in the fifth round is 15%, the saccharifying power of the high-temperature koji made from pure amaranth rice stored for two months is 300U, the moisture entering the cellar is controlled at 50%-51%, and the fermentation cycle is 30 days.

7. The brewing process of amaranth-flavor liquor based on grain amaranth according to claim 1, characterized in that: In the S4, the amount of rice bran in each round was controlled at 4%, and the acid removal was carried out for 60 minutes.

8. The brewing process of amaranth-flavor liquor based on grain amaranth according to claim 1, characterized in that: In the above-mentioned S3, the product is then dry-fried at 190° C. for 55 minutes and puffed. After the broken skin is screened out, water is added in a ratio of raw material to water of 1:3 to gelatinize the product.

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