How to brew millet wine

Abstract

The present invention provides a method for brewing millet wine, in the present invention, the method for brewing millet wine includes: step one, millet activation, millet is placed in a constant temperature environment of 30 ℃ ± 5 ℃ for 20-40 hours, and activated before germination; step two, millet is cooked, the activated millet is cooked or steamed for standby; step three, millet pulping, the millet after cooking is crushed and pure water is added to make millet pulp; step four, millet wine brewing, the millet pulp is left to stand and its temperature is adjusted to 30 ℃ ± 2 ℃, then distiller's yeast is added, the temperature is kept constant after sealing, and 1 / 3 to 1 / 2 of the liquid is taken for standby when fermented to 7 ± 1 days, and all the liquid is taken for standby when fermented for 3 to 5 days, and the liquids for standby twice are mixed to make a finished millet wine. The present invention provides a set of standardized millet wine brewing process, which can not only improve the wine yield of millet, but also make the millet wine flavor better.

Description

Technical Field

[0001] The invention belongs to the technical field related to grain wine making, and more specifically, particularly relates to a method for making millet wine. Background Art

[0002] Millet wine is an alcoholic beverage made from millet as raw material. It is not only nutritious, but also has the aroma of millet. my country has a rich wine culture and a wide variety of wines. In traditional brewing methods, sorghum, rice and wheat are the main ingredients, which has led to the marginalization of millet wine. To this day, millet wine is still mainly brewed at home, and has not formed large-scale production. At the same time, home-brewed millet wine lacks a unified winemaking process and specifications. Summary of the invention

[0003] 1. Technical issues

[0004] In summary, how to provide a millet wine brewing method suitable for industrial production has become a problem to be solved urgently by those skilled in the art.

[0005] (II) Technical solution

[0006] The present invention provides a method for brewing millet wine. In the present invention, the method for brewing millet wine comprises:

[0007] Step 1: Activate the millet by placing the millet in a constant temperature environment at 30°C ± 5°C for 20-40 hours for pre-germination activation;

[0008] Step 2: Cook the millet. Cook or steam the activated millet for later use.

[0009] Step 3, millet pulping, grinding the cooked millet and adding purified water to make millet pulp;

[0010] Step 4, millet wine brewing, let the millet slurry stand and adjust its temperature to 30°C±2°C, then add koji, seal and keep the temperature constant, ferment for 7±1 days, take out 1 / 3 to 1 / 2 of the liquid for later use, continue fermenting for 3 to 5 days, take out all the liquid for later use, mix the two reserved liquids to make the finished millet wine.

[0011] Preferably, in the millet wine brewing method provided by the present invention:

[0012] In the step 1, the millet is firstly washed with slightly acidic electrolyzed water, and then the washed millet is immersed in a CaCl2 culture solution with a concentration of 5±2mmol / L for activation.

[0013] Preferably, in the millet wine brewing method provided by the present invention:

[0014] In the step 1, the activation environment of the millet is a light-proof environment.

[0015] Preferably, in the millet wine brewing method provided by the present invention:

[0016] In the step 2, when the millet is cooked, the millet is placed in cold water with a volume ratio of millet to water of 1:2 to 1:3, and it is boiled over high heat, and then heated over low heat for 30-50 minutes. After standing, the upper part of the liquid is taken out for later use, and the lower part of the millet is taken out for later use.

[0017] Preferably, in the millet wine brewing method provided by the present invention:

[0018] In the step three, the millet is crushed by manual crushing or a crusher.

[0019] Preferably, in the millet wine brewing method provided by the present invention:

[0020] In the step 3, when the millet is cooked, pure water in an amount of one fifth of the weight of the cooked millet is added to prepare millet slurry according to the weight of the cooked millet;

[0021] In the step 3, when the millet is steamed, pure water in an amount of 0.5 to 1.0 times the weight of the steamed millet is added to prepare the millet slurry.

[0022] Preferably, in the millet wine brewing method provided by the present invention:

[0023] Spread the millet slurry evenly on a metal tray with a thickness of 1cm to 2cm, and then place it in a constant temperature box for constant temperature fermentation.

[0024] Preferably, in the millet wine brewing method provided by the present invention:

[0025] The liquid obtained in step 2 is heated, then cooled to 30°C±2°C, and then added to the fermented millet pulp after fermentation for 2-3 days in step 4.

[0026] Preferably, in the millet wine brewing method provided by the present invention:

[0027] In step 4, the fermentation is continued for 3 to 5 days, and all the liquid is distilled and set aside.

[0028] (III) Beneficial effects

[0029] As can be seen from the above, the present invention provides a method for brewing millet wine. In the present invention, the method for brewing millet wine includes: step one, millet activation, placing millet in a constant temperature environment at an ambient temperature of 30°C ± 5°C for 20-40 hours, and performing pre-germination activation; step two, millet cooking, the activated millet is cooked or steamed for standby; step three, millet pulping, the millet after cooking is crushed and pure water is added to make millet pulp; step four, millet wine brewing, the millet pulp is left to stand and its temperature is adjusted to 30°C ± 2°C, then distiller's yeast is added, and the temperature is kept constant after sealing, and 1 / 3 to 1 / 2 of the liquid is taken for standby after fermentation to 7±1 days, and all the liquid is taken for standby after continuing fermentation for 3 to 5 days, and the liquids for standby twice are mixed to make a finished millet wine. The present invention provides a set of standardized millet wine brewing processes, which can not only improve the wine yield of millet, but also make the millet wine flavor better. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 The present invention is a flowchart of a method for brewing millet wine in one embodiment of the present invention. DETAILED DESCRIPTION

[0031] In order to make the objectives, technical solutions and advantages of the present invention more clear, the embodiments of the present invention will be further described in detail below with reference to the accompanying drawings.

[0032] Please refer to Figure 1 , Figure 1 The present invention is a flowchart of a method for brewing millet wine in one embodiment of the present invention.

[0033] The present invention provides a method for brewing millet wine. In the present invention, the method for brewing millet wine comprises the following steps:

[0034] Step 1: Activate Xiaomi.

[0035] The millet is placed in a constant temperature environment at an ambient temperature of 30°C ± 5°C for 20-40 hours for pre-germination activation. In step 1, the millet is first washed with slightly acidic electrolyzed water, and then the washed millet is immersed in a CaCl2 culture solution with a concentration of 5 ± 2 mmol / L for activation. Furthermore, in step 1, the activation environment of the millet is a light-proof environment.

[0036] In step 1, the present invention needs to screen the millet first, put the millet into a container, then add clean water, stir it for a few times, and then let it stand. Remove the millet floating on the water and keep the millet sinking to the bottom. This operation can not only screen the millet (screen out the millet that cannot germinate), but also perform preliminary cleaning on the millet.

[0037] Then, the present invention uses slightly acidic electrolyzed water to perform secondary cleaning on the millet (the secondary cleaning operation can be performed once or twice). In the secondary cleaning, the millet needs to be soaked for 5-10 minutes (if the secondary cleaning is performed twice, the first secondary cleaning needs to be soaked, and the second secondary cleaning does not need to be directly cleaned), and then stirred and cleaned. After the secondary cleaning is completed, the millet is fished out and soaked in 5±2mmol / L (preferably 5mmol / L) CaCl2 culture solution for activation. In the present invention, the activation environment of the millet is a light-proof environment.

[0038] In step 1, the millet is immersed in the CaCl2 culture solution and the timing is started. After 20 hours, the millet is observed every 5 hours until 10% of the millet shows signs of sprouting. The activation environment temperature of the millet in the present invention is 30°C ± 5°C (preferably 30°C), and the activation environment is a constant temperature environment.

[0039] After the millet is activated, the nutrients in the millet, especially the sugar, have changed, with polysaccharides and disaccharides being the main components. The increase in the types of sugars, especially the addition of millet germ, can further enhance the flavor of millet wine.

[0040] Step 2: Cook the millet.

[0041] The activated millet is cooked or steamed for standby use. The present invention includes two ways to cook millet: 1. Cooking, the millet after cooking has a large water content and is softer; 2. Steaming, the millet after steaming has a relatively small water content and is harder. In step 2, the millet is cooked as follows: when the millet is cooked, the millet is placed in cold water, the volume ratio of millet to water is 1:2 to 1:3, and it is boiled with high heat, and then heated with low heat for 30-50 minutes. After standing, take the upper part of the liquid for standby use (the liquid taken out is useful in step 4), and the lower part of the millet is taken out for standby use. In step 2, the millet is steamed as follows: when the millet is steamed, the millet is placed in cold water, the volume ratio of millet to water is 1:1.2 to 1:1.3, keep the firepower consistent and heat for 40-45 minutes, then turn off the fire until it cools to room temperature.

[0042] Step 3: Make millet pulp.

[0043] The cooked millet is crushed and purified water is added to prepare millet slurry. Specifically, in step 3, the millet is crushed by manual crushing or a pulverizer, or by other methods. It should be noted that mechanized automatic production is used as much as possible in step 3, so as to minimize the occurrence of millet slurry contamination.

[0044] In step 3, when the millet is cooked, pure water in an amount of one fifth of the weight of the cooked millet is added to prepare the millet slurry. Alternatively, in step 3, when the millet is steamed, pure water in an amount of 0.5 to 1.0 times the weight of the steamed millet is added to prepare the millet slurry.

[0045] Step 4: Brewing millet wine.

[0046] Let the millet slurry stand and adjust its temperature to 30℃±2℃, then add the koji, seal and keep the temperature constant, ferment for 7±1 days, take out 1 / 3 to 1 / 2 of the liquid for later use, continue fermenting for 3 to 5 days, take out all the liquid for later use, mix the two reserved liquids to make the finished millet wine.

[0047] In step four, the present invention provides a constant temperature brewing device. The constant temperature brewing device provided by the present invention includes an equipment body. The equipment body is a rectangular shell structure. A protective partition is arranged on the side wall inside the equipment body. A sealed cavity structure is formed between the protective partition and the equipment body. A heating wire is arranged in the sealed cavity. A temperature sensor and a controller are arranged in the equipment body. The temperature sensor obtains the internal temperature of the equipment body. The controller controls the start and stop and the power of the heating wire according to the signal obtained by the temperature sensor, so as to keep the internal temperature of the equipment body constant. A frame is provided in the main body of the device, and a metal tray for loading millet slurry for fermentation is provided on the frame. There are multiple metal trays, and the trays are staggered in the horizontal direction from bottom to top to form a stepped structure. Multiple glass tubes are provided on the top of the main body of the device, and the glass tubes are fixed to the main body of the device through high-temperature resistant soft silica gel. Each metal tray is provided with a glass tube, one end of the glass tube is located in the main body of the device, and the other end of the glass tube is arranged outside the main body of the device. A one-way valve is provided at one end of the glass tube outside the main body of the device, and a hand-held air bag or a small liquid pump is connected to the one-way valve to suck out the liquid in the metal tray (the wine body produced by the fermentation of millet slurry). The one-way valve is detachable, so that liquid (such as the rice water in step 2, or pure water, or mountain spring water, or deionized water) can also be injected into the metal tray through the glass tube.

[0048] The invention spreads the millet pulp on a metal tray with a thickness of 1 cm to 2 cm, and then places the millet pulp in a thermostatic box (the thermostatic box is the above-mentioned thermostatic brewing equipment) for constant temperature fermentation.

[0049] Specifically, the present invention obtains rice cooking water (the upper part of the liquid obtained when the cooking method is adopted) in step 2, heats it, and then stands to cool down to 30°C±2°C, and then adds it to the fermented millet slurry when fermented for 2-3 days in step 4. In step 4, continue to ferment for 3 to 5 days, take all the liquid and distill it for standby use. The present invention obtains fermentation liquid twice in step 4. In the liquid obtained for the first time, its alcohol content is low (that is, the degree of the wine is low), but the wine is sweeter and the millet flavor is stronger. In the liquid obtained for the second time, its alcohol content is higher, which is mainly used to increase the degree of millet wine.

[0050] As can be seen from the above, the present invention provides a method for brewing millet wine. In the present invention, the method for brewing millet wine includes: step one, millet activation, placing millet in a constant temperature environment at an ambient temperature of 30°C ± 5°C for 20-40 hours, and performing pre-germination activation; step two, millet cooking, the activated millet is cooked or steamed for standby; step three, millet pulping, the millet after cooking is crushed and pure water is added to make millet pulp; step four, millet wine brewing, the millet pulp is left to stand and its temperature is adjusted to 30°C ± 2°C, then distiller's yeast is added, and the temperature is kept constant after sealing, and 1 / 3 to 1 / 2 of the liquid is taken for standby after fermentation to 7±1 days, and all the liquid is taken for standby after continuing fermentation for 3 to 5 days, and the liquids for standby twice are mixed to make a finished millet wine. The present invention provides a set of standardized millet wine brewing processes, which can not only improve the wine yield of millet, but also make the millet wine flavor better.

[0051] It is known from common technical knowledge that the present invention can be implemented by other embodiments that do not deviate from its spirit or essential features. Therefore, the above disclosed embodiments are only illustrative in all respects and are not exclusive. All changes within the scope of the present invention or within the scope equivalent to the present invention are included in the present invention.

Claims

1. A method for brewing millet wine, characterized in that: include: Step 1: Activate the millet by placing the millet in a constant temperature environment at 30°C ± 5°C for 20-40 hours for pre-germination activation; Step 2: Cook the millet. Cook or steam the activated millet for later use. Step 3, millet pulping, grinding the cooked millet and adding purified water to make millet pulp; Step 4, millet wine brewing, let the millet slurry stand and adjust its temperature to 30°C±2°C, then add koji, seal and keep the temperature constant, ferment for 7±1 days, take out 1 / 3 to 1 / 2 of the liquid for later use, continue fermenting for 3 to 5 days, take out all the liquid for later use, mix the two reserved liquids to make the finished millet wine.

2. The method for brewing millet wine according to claim 1, characterized in that: In the step 1, the millet is firstly washed with slightly acidic electrolyzed water, and then the washed millet is immersed in a CaCl2 culture solution with a concentration of 5±2mmol / L for activation.

3. The method for brewing millet wine according to claim 2, characterized in that: In the step 1, the activation environment of the millet is a light-proof environment.

4. The method for brewing millet wine according to claim 1, characterized in that: In the step 2, when the millet is cooked, the millet is placed in cold water with a volume ratio of millet to water of 1:2 to 1:3, and it is boiled over high heat, and then heated over low heat for 30-50 minutes. After standing, the upper part of the liquid is taken out for later use, and the lower part of the millet is taken out for later use.

5. The method for brewing millet wine according to claim 1, characterized in that: In the step three, the millet is crushed by manual crushing or a crusher.

6. The method for brewing millet wine according to claim 5, characterized in that: In the step 3, when the millet is cooked, pure water in an amount of one fifth of the weight of the cooked millet is added to prepare millet slurry according to the weight of the cooked millet; In the step 3, when the millet is steamed, pure water in an amount of 0.5 to 1.0 times the weight of the steamed millet is added to prepare the millet slurry.

7. The method for brewing millet wine according to claim 1, characterized in that: Spread the millet slurry evenly on a metal tray with a thickness of 1cm to 2cm, and then place it in a constant temperature box for constant temperature fermentation.

8. The method for brewing millet wine according to claim 4, characterized in that: The liquid obtained in step 2 is heated, then cooled to 30°C±2°C, and then added to the fermented millet pulp after fermentation for 2-3 days in step 4.

9. The method for brewing millet wine according to claim 1, characterized in that: In step 4, the fermentation is continued for 3 to 5 days, and all the liquid is distilled and set aside.

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