Hard-shell black proso millet brewed wine and preparation process thereof

By using hard-shelled black millet and sweet wine koji, combined with specific brewing processes, the problem of the existing technology being difficult to develop health-conscious black millet to brew wild wine, achieving a combination of safe and effective brewing effects and traditional culture.

CN120209949APending Publication Date: 2025-06-27FUXI TAIHAO (BEIJING) CULTURAL DEVELOPMENT CENTER CO LTD
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Patent Information

Application Number
CN202311811491.3
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2023-12-27
Publication Date
2025-06-27

AI Technical Summary

Technical Problem

It is difficult to combine traditional culture to develop a black millet brewing wine that focuses on health, and it is difficult to ensure the safety and effectiveness of the brewing process.

Method used

Hard-shelled black millet and sweet wine koji are used as the main raw materials, and a special production process is used: washing, crushing, steaming, stirring, fermenting and filtering to make a turquoise wine.

Benefits of technology

The black millet brewing wine combined with traditional culture is achieved, ensuring the safety and effect of the brewing process, and providing a new type of wine that focuses on health.

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Abstract

The hard-shell black glutinous broom corn brewed wine comprises the following raw materials: hard-shell black glutinous broom corn (which has high variety requirements and needs professional identification) and sweet distiller's yeast. Under the same brewing environment, the wine with low alcohol content is brewed by combining the brewing mode and the raw materials. And the wine is slightly sour in mouth, mellow in aftertaste and has health-preserving and health-care curative effects on human bodies. Besides, in the brewing process, the black glutinous millet is adopted, unconventional grains are used as raw materials for brewing, and completely different new taste experiences are brought to consumers.
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Description

Technical Field

[0001] The present invention relates to the technical field of wine brewing materials, and particularly relates to a method for brewing Chang wine with hard-shelled black broomcorn millet and its production process. Background Art

[0002] Currently, with the continuous improvement of the living standards of humans, consumers do not simply pursue the traditional single-alcohol-content wine, but pay more attention to health preservation. By combining traditional culture, using black broomcorn millet as the brewing material is an important part, and the other part is the brewing method. Summary of the Invention

[0003] I. Raw material selection: Hard-shelled black broomcorn millet (the variety requirement is relatively high and professional identification is needed), sweet wine yeast II. Production method: 1. Wash the hard-shelled black broomcorn millet, crush the black broomcorn millet with husk, and grind it into flour; 2. Mix the flour with 100 °C boiling water (the ratio of water to flour is 1:2), and steam it in a pot for 40 minutes; 3. Pour it into a basin while it is hot, add 100 °C boiling water little by little, and stir clockwise into a paste while adding water; 4. When it cools to about 33 °C, add sweet wine yeast (add about 8 g of sweet wine yeast to 500 g of black broomcorn millet), and stir evenly clockwise, then seal it for fermentation; 5. Keep the initial fermentation temperature at 30 °C, ferment for 4 to 5 days (in a bubbling state), and do not stir; 6. After bubbling, transfer to normal temperature fermentation for about 2 weeks and then it can be drunk. Do not stir during the fermentation period; 7. Filter out the residue before drinking, dilute it with normal temperature water according to personal taste, and heat it to boiling. It can be drunk after adding an appropriate amount of honey for seasoning.

[0004] III. Taboos and precautions for Chang wine: 1) It cannot be fermented in a metal container; 2) It cannot be drunk when angry; 3) It cannot be drunk when it is cold.

Claims

1. A hard-shelled black broomcorn millet for brewing chang wine and its production process, the raw materials of which include: Hard-shelled black broomcorn millet (the variety requirements are relatively high and professional identification is needed).

2. The chang wine according to claim 1, characterized in that, The raw materials include: Hard-shelled black broomcorn millet (the variety requirements are relatively high and professional identification is needed).

3. A brewing method of black broomcorn millet Chang wine as described in claim 2, characterized in that, It includes the following steps: (1) Wash the hard-shelled black broomcorn millet, crush the black broomcorn millet with the shell, and grind it into flour; (2) Knead the dough with boiling water at 100°C (the ratio of water to flour is 1:2), and steam it in a pot for 40 minutes; (3) Pour it into a basin while it is hot, add boiling water at 100°C little by little, and stir clockwise into a paste while adding water; (4) When it is placed at about 33°C, add sweet wine koji (add about 8g of sweet wine koji to 500g of black broomcorn millet), and stir evenly clockwise, then seal and ferment; (5) Keep the initial fermentation temperature at 30°C and ferment for 4 to 5 days (in a bubbling state), and do not stir; (6) After bubbling, transfer to room temperature fermentation for about 2 weeks and then it can be drunk. Do not stir during the fermentation period; (7) Filter out the dregs before drinking, dilute with normal temperature water according to personal taste, boil and drink hot, and add an appropriate amount of honey for seasoning.