Wine of wild buckwheat and preparation method

A technology of wild buckwheat wine and buckwheat wine, which is applied in the preparation of alcoholic beverages, etc., which can solve the problems of difficult bitterness and astringency, the preparation of distilled fermented wine, and other difficulties

Inactive Publication Date: 2005-08-31
刘道文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many reports on the use of wild buckwheat as medicine and food raw materials. However, due to the bitter taste of wild buckwheat, it is difficult to overcome it in food and beverages...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1 Preparation of wild buckwheat wine of the present invention

[0032] The following raw materials are selected by weight percentage: 50%-55% of wild buckwheat, 15%-20% of sorghum, 5%-10% of highland barley, 10% of corn, 10%-15% of glutinous rice,

[0033] Crush the wild buckwheat husks into coarse powder and fine grains, first steam the wild buckwheat husks for 3 hours and take out for later use; mix the wild buckwheat flour into the 8-10 times the wine grains just out of the cellar, mix evenly and pile them into a cone-shaped sack for use Cover the pile tightly for 1 hour, let the wild buckwheat flour absorb the ethanol and water in the fermented grains to prepare for the production of rutin during fermentation, and at the same time let the fermented grains absorb the natural bitterness of wild buckwheat and bring it into the finished wine. Then add other grain powder, mix and pile up evenly for 40 minutes, so that the grain powder absorbs the moisture of t...

Embodiment 2

[0036] Embodiment 2 Preparation of wild buckwheat wine of the present invention

[0037]Choose 250 kg of fresh and dried wild buckwheat, 100 kg of sorghum (waxy sorghum), 50 kg of highland barley, 50 kg of corn, and 50 kg of glutinous rice. For standby, mix the wild buckwheat flour into the 2000 kg wine unstrained spirits just out of the cellar, mix evenly to form a conical pile for 1 hour, let the wild buckwheat flour absorb the ethanol and water in the wine unstrained spirits to prepare for the production of rutin during fermentation, At the same time, let the fermented grains absorb the natural bitterness of wild buckwheat and bring them into the finished wine, add sorghum, highland barley, corn, and glutinous rice flour, mix evenly, make a cylindrical shape, sprinkle with buckwheat husks, and cover tightly for 40 minutes to let the grain powder absorb into the fermented grains moisture to facilitate cooking and gelatinization. Stir again before putting on the retort, stac...

Embodiment 3

[0039] Embodiment 3 The preparation of wild buckwheat wine of the present invention:

[0040] Take by weighing following raw materials: 250 kilograms of wild buckwheat, 75 kilograms of sorghum (waxy sorghum), 25 kilograms of highland barley, 50 kilograms of corn, 50 kilograms of glutinous rice; 30 kilograms of esterified Daqu, 15 kilograms of Tianfu Xiaoqu, 5 kilograms of esterified red yeast rice according to the embodiment 1 method preparation.

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PUM

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Abstract

A wild buckwheat wine for softening blood vessel and delaying sanility is prepared from wild buckwheat through choosing raw materials, proportionally mixing, distilling, cooling, adding yeast, and fermenting in cellar.

Description

technical field [0001] The invention provides a buckwheat wine and a preparation method thereof, specifically, it is a wine brewed from wild buckwheat as a main raw material. Background technique [0002] Wild buckwheat, also known as golden buckwheat, is the seed of Fagopyrum cymosum (Trev.) Meisn., a plant of Polygonaceae. It is an annual herbaceous crop in the alpine mountainous areas above 2000 meters above sea level, such as Jiuzhaigou and Songpan in Sichuan Province, commonly known as "Huodiqiao". Wild buckwheat is another kind of traditional Chinese medicine. The seeds of wild buckwheat are used for food or as fodder. The wild buckwheat flower is a nectar source plant. The root and whole herb are used as medicine. It can dehumidify and relieve pain, detoxify and reduce swelling, and strengthen the stomach. poison. There are many reports on the use of wild buckwheat as medicine and food raw materials. However, due to the bitter taste of wild buckwheat, it is difficult...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 刘道文
Owner 刘道文
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