Baijiu brewed by matching sorghum and millet and brewing method thereof

Abstract

The invention provides baijiu brewed by matching sorghum and millet and a brewing method of the baijiu. Relates to the technical field of buildings. Baijiu; the invention discloses a cordyceps militaris wine, which is prepared from the following raw materials: 100 kg to 120 kg of sorghum with the starch content of 60% to 70%, 60 kg to 80 kg of millet with the starch content of 70% to 78%, 4 kg to 5 kg of distiller's yeast, 1 kg to 1.2 kg of folium artemisiae argyi, 0.7 kg to 0.9 kg of fructus lycii and 0.8 kg to 1 kg of cordyceps militaris, the folium artemisiae argyi is dry and impurity-free folium artemisiae argyi, the fructus lycii is Ningxia dried fructus lycii, and the cordyceps militaris is artificially cultured dry cordyceps militaris sporocarp. The baijiu brewed by matching the sorghum and the millet and the brewing method of the baijiu have the advantages that the quality is improved, the baijiu yield is increased, and the health-care effect is achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of brewing, and particularly relates to a Chinese liquor brewed with sorghum and millet in combination and a brewing method thereof. Background Art

[0002] Chinese liquor is a traditional distilled liquor in China, with a long history and profound cultural heritage. The traditional raw materials for brewing Chinese liquor are mainly sorghum. In recent years, with the pursuit of diversified tastes and flavors of Chinese liquor by consumers, the method of brewing Chinese liquor with a mixture of multiple grains has gradually attracted attention. Millet is rich in various nutrients and is used in combination with sorghum for brewing liquor. However, the existing mixed brewing process of sorghum and millet still has problems such as insufficient optimization of raw material ratios, resulting in poor coordination of the body flavor of the liquor and unstable liquor yield.

[0003] Practical Invention Content

[0004] The technical problem solved by the present invention is to provide a Chinese liquor brewed with sorghum and millet in combination, which has good impermeability, spread, slump, surface condition and unconfined compressive strength, and a brewing method thereof.

[0005] To solve the above technical problem, the present invention provides a Chinese liquor brewed with sorghum and millet in combination and a brewing method thereof. The Chinese liquor brewed with sorghum and millet in combination includes: 100 kg - 120 kg of sorghum with a starch content of 60% - 70%, 60 kg - 80 kg of millet with a starch content of 70% - 78%, 4 kg - 5 kg of koji, 1 kg - 1.2 kg of Artemisia absinthium, 0.7 kg - 0.9 kg of Lycium barbarum, and 0.8 kg - 1 kg of Cordyceps militaris.

[0006] Preferably, the Artemisia absinthium is dry and impurity-free Artemisia absinthium leaves.

[0007] Preferably, the Lycium barbarum is dried Lycium barbarum fruits from Ningxia.

[0008] Preferably, the Cordyceps militaris is artificially cultivated dry Cordyceps militaris fruiting bodies.

[0009] A brewing method for brewing Chinese liquor with sorghum and millet in combination includes the following steps;

[0010] S1. Pretreatment of raw materials: Screen sorghum and millet separately to remove impurities, then crush the sorghum into 4 - 6 pieces, drain the millet after washing, and crush Artemisia absinthium, Lycium barbarum, and Cordyceps militaris into powder through a crushing device;

[0011] S2. Moistening grains: Add hot water at 85°C - 95°C accounting for 50% - 60% of the weight of the sorghum after S1, stir evenly, stack and moisten the grains for 2 hours. Add hot water at 80°C - 90°C accounting for 40% - 50% of the weight of the washed millet, stir evenly, stack and moisten the grains for 1 hour;

[0012] S3, steaming: putting the moistened sorghum and millet into steaming equipment respectively for steaming;

[0013] S4, cooling: spreading the cooked sorghum and millet to cool to 25°C-30°C;

[0014] S5, adding koji for fermentation, mixing the cooled sorghum and millet evenly according to a certain proportion, adding koji, wormwood powder, wolfberry powder, and cordyceps powder, stirring evenly, and then putting into a fermentation container for fermentation to form a fermented grains;

[0015] S6, distillation: after the fermentation is completed, the mash is distilled by a distillation device, and the distilled wine is collected and stored;

[0016] S7, aging: putting the collected wine into a ceramic jar or a stainless steel container for aging, the aging time is not less than 1 year;

[0017] S8, blending: adding an appropriate amount of pure water or low-alcohol wine and flavored wine to the aged wine to adjust the alcohol content of the wine and improve the taste and flavor of the wine;

[0018] S9, Filtration and packaging: Filter the blended wine through filtering equipment to remove impurities in the wine. The filtered wine is then put into specific wine bottles for packaging.

[0019] During the cooking, the cooking pressure of sorghum is controlled at 0.15MPa-0.2MPa, and the cooking time is 60-90 minutes, until the sorghum is cooked through and has no raw core; the cooking pressure of rice is controlled at 0.1MPa-0.15MPa, and the cooking time is 40-60 minutes, until the millet is cooked but not mushy.

[0020] The mixture is stirred continuously during the cooling process to ensure uniform cooling.

[0021] The distillation uses a solid-state distillation method, and the distillation equipment is a retort pot.

[0022] The filtering equipment is a plate and frame filter press or a diatomaceous earth filter.

[0023] Compared with the related art, the liquor brewed with sorghum and millet and the brewing method thereof provided by the present invention have the following beneficial effects:

[0024] The present invention provides a liquor brewed with sorghum and millet and a brewing method thereof, which has a unique flavor: the taste scores of Examples 1-3 are significantly higher than that of traditional sorghum liquor, indicating that by integrating sorghum, millet, wormwood, wolfberry and cordyceps militaris, the liquor has the flavors of multiple raw materials, rich taste, coordinated and lasting aroma, and greatly improves the flavor experience of the liquor.

[0025] Quality improvement: The total acid, total ester, and total acid in Examples 1-3 are higher than those in traditional sorghum liquor, indicating that the brewing process of this application promotes the full metabolism of microorganisms, produces rich flavor substances, makes the taste of the liquor more mellow and gentle, the aroma more intense, and ensures the stability and excellence of the liquor quality.

[0026] Increasing the liquor yield: The liquor yields in Examples 1-3 are higher than that of traditional sorghum liquor, indicating that the raw material ratio and fermentation process of this application effectively improve the raw material utilization rate, increase the liquor yield, reduce the production cost, and improve the production efficiency.

[0027] Healthcare efficacy: Wolfberry is rich in vitamin C, flavonoids, etc., and Cordyceps militaris contains cordycepin and other components, endowing the liquor with certain nourishing and health-preserving effects, which are not possessed by traditional sorghum liquor, expanding the functional characteristics of the liquor and meeting consumers' pursuit of health preservation.

[0028] Green and environmental protection: Using natural raw materials such as sorghum, millet, wormwood, wolfberry, and Cordyceps militaris, no chemical synthetic substances are added during the whole brewing process, meeting the requirements of green and environmental protection, being beneficial to consumers' health, and conforming to the current concept of green consumption. Specific implementation manners

[0029] Example 1

[0030] This example provides a liquor brewed by combining sorghum and millet, including: 100 kg of sorghum with a starch content of 60%, 60 kg of millet with a starch content of 70%, 4 kg of koji, 1 kg of wormwood, 0.7 kg of wolfberry, and 0.8 kg of Cordyceps militaris. The sorghum is Northeast red sorghum, the millet is yellow millet, the koji is medium-high temperature Daqu, the wormwood is dry and impurity-free wormwood leaves, the wolfberry is Ningxia wolfberry dried fruits, and the Cordyceps militaris is artificially cultivated dry Cordyceps militaris fruiting bodies.

[0031] The brewing method of combining sorghum and millet includes the following steps:

[0032] S1. Raw material pretreatment: Screen the sorghum and millet respectively to remove impurities, then crush the sorghum into 4-6 pieces, drain the millet after washing, and crush the wormwood, wolfberry, and Cordyceps militaris into powder by a crushing device;

[0033] S2. Grain moistening: Add hot water at 85°C - 95°C accounting for 50% - 60% of the weight of the sorghum after S1, stir evenly, and stack for 2 hours for grain moistening. Add hot water at 80°C - 90°C accounting for 40% - 50% of the weight of the washed millet, stir evenly, and stack for 1 hour for grain moistening;

[0034] S3, cooking: the sorghum and millet after the grains are moistened are respectively loaded into the cooking equipment for cooking, wherein the cooking pressure of the sorghum is controlled at 0.15MPa-0.2MPa, and the cooking time is 60-90 minutes, until the sorghum is cooked and has no raw core, and the cooking pressure of the rice is controlled at 0.1MPa-0.15MPa, and the cooking time is 40-60 minutes, until the millet is cooked but not rotten;

[0035] S4, cooling: spreading and cooling the cooked sorghum and millet to 25°C-30°C, using ventilation cooling or natural cooling, and constantly stirring during the cooling process to ensure uniform cooling;

[0036] S5, adding koji for fermentation, mixing the cooled sorghum and millet evenly according to a proportion, adding koji, wormwood powder, wolfberry powder, and cordyceps powder, stirring evenly, and then putting into a fermentation container for fermentation to form a fermented grain, the fermentation temperature is 20°C-30°C, the first 5 days are open fermentation, stirring 1-2 times a day to promote microbial growth and metabolism, and sealed fermentation after 5 days, the fermentation time is 20-30 days, and the temperature, acidity, alcohol content and other indicators of the fermented grain should be regularly tested during the fermentation process;

[0037] S6, distillation: after the fermentation is completed, the fermented grains are distilled by a distillation device, and the distilled wine is collected and stored. The distillation uses a solid-state distillation method, and the distillation device is a steamer. The distilled wine tail is mixed with the next batch of fermented grains for secondary distillation;

[0038] S7, aging: putting the collected wine into a ceramic jar or a stainless steel container for aging, the aging time is not less than 1 year;

[0039] S8, blending: adding an appropriate amount of pure water or low-alcohol wine and flavoring wine to the aged wine to adjust the alcohol content of the wine and improve the taste and flavor of the wine, but the amount added shall not exceed 5% of the total wine;

[0040] S9, filtration and packaging: the blended wine is filtered through a filtering device to remove impurities in the wine, and the filtered wine is put into specific wine bottles for packaging. The filtering device is a plate and frame filter press or a diatomaceous earth filter.

[0041] Embodiment 2

[0042] The present embodiment provides a liquor brewed with sorghum and millet, comprising: 110kg of sorghum with a starch content of 65%, 70kg of millet with a starch content of 74%, 4.5kg of distiller's yeast, 1.1kg of wormwood, 0.8kg of wolfberry and 0.9kg of Cordyceps militaris, wherein the sorghum is Northeast red sorghum, the millet is yellow millet, the distiller's yeast is medium-high temperature Daqu, the wormwood is dry wormwood leaves without impurities, the wolfberry is Ningxia wolfberry dried fruit, and the Cordyceps militaris is artificially cultivated dry Cordyceps militaris fruiting body.

[0043] The brewing method of brewing with sorghum and millet includes the following steps;

[0044] S1. Raw material pretreatment: sorghum and millet are screened separately to remove impurities, and then the sorghum is crushed into 4-6 petals, the millet is washed and drained, and wormwood, wolfberry, and cordyceps militaris are crushed into powder by a crushing device;

[0045] S2, moistening the grain: add 50%-60% of its weight of 85℃-95℃ hot water to the sorghum after S1, stir evenly, pile and moisten the grain for 2 hours, add 40%-50% of its weight of 80℃-90℃ hot water to the washed millet, stir evenly, pile and moisten the grain for 1 hour;

[0046] S3, cooking: the sorghum and millet after the grains are moistened are respectively loaded into the cooking equipment for cooking, wherein the cooking pressure of the sorghum is controlled at 0.15MPa-0.2MPa, and the cooking time is 60-90 minutes, until the sorghum is cooked and has no raw core, and the cooking pressure of the rice is controlled at 0.1MPa-0.15MPa, and the cooking time is 40-60 minutes, until the millet is cooked but not rotten;

[0047] S4, cooling: spreading and cooling the cooked sorghum and millet to 25°C-30°C, using ventilation cooling or natural cooling, and constantly stirring during the cooling process to ensure uniform cooling;

[0048] S5, adding koji for fermentation, mixing the cooled sorghum and millet evenly according to a proportion, adding koji, wormwood powder, wolfberry powder, and cordyceps powder, stirring evenly, and then putting into a fermentation container for fermentation to form a fermented grain, the fermentation temperature is 20°C-30°C, the first 5 days are open fermentation, stirring 1-2 times a day to promote microbial growth and metabolism, and sealed fermentation after 5 days, the fermentation time is 20-30 days, and the temperature, acidity, alcohol content and other indicators of the fermented grain should be regularly tested during the fermentation process;

[0049] S6, distillation: after the fermentation is completed, the fermented grains are distilled by a distillation device, and the distilled wine is collected and stored. The distillation uses a solid-state distillation method, and the distillation device is a steamer. The distilled wine tail is mixed with the next batch of fermented grains for secondary distillation;

[0050] S7, aging: putting the collected wine into a ceramic jar or a stainless steel container for aging, the aging time is not less than 1 year;

[0051] S8, blending: adding an appropriate amount of pure water or low-alcohol wine and flavoring wine to the aged wine to adjust the alcohol content of the wine and improve the taste and flavor of the wine, but the amount added shall not exceed 5% of the total wine;

[0052] S9. Filtration and Packaging: The blended liquor is filtered through a filtration device to remove impurities in the liquor, and the filtered liquor is filled into specific wine bottles for packaging. The filtration device is a plate and frame filter press or a diatomaceous earth filter.

[0053] Example Three

[0054] This example provides a Chinese liquor brewed by combining sorghum and millet, including: 120 kg of sorghum with a starch content of 70%, 80 kg of millet with a starch content of 78%, 5 kg of distiller's yeast, 1.2 kg of wormwood, 0.9 kg of wolfberry, and 1 kg of cordyceps militaris. The sorghum is Northeast red sorghum, the millet is yellow millet, the distiller's yeast is medium-high temperature Daqu, the wormwood is dried and impurity-free wormwood leaves, the wolfberry is Ningxia wolfberry dried fruits, and the cordyceps militaris is artificially cultivated dried cordyceps militaris fruiting bodies.

[0055] Brewing method by combining sorghum and millet, including the following steps;

[0056] S1. Raw material pretreatment: The sorghum and millet are respectively screened to remove impurities, then the sorghum is crushed into 4 - 6 petals, and after the millet is washed and drained, the wormwood, wolfberry, and cordyceps militaris are crushed into powder by a crushing device;

[0057] S2. Grain moistening: Add hot water at 85℃ - 95℃ accounting for 50% - 60% of the weight of the sorghum after S1, stir evenly, and stack for grain moistening for 2 hours. Add hot water at 80℃ - 90℃ accounting for 40% - 50% of the weight of the washed millet, stir evenly, and stack for grain moistening for 1 hour;

[0058] S3. Steaming: The moistened sorghum and millet are respectively loaded into a steaming device for steaming. During steaming, the steaming pressure of the sorghum is controlled at 0.15 MPa - 0.2 MPa, and the steaming time is 60 - 90 minutes until the sorghum is thoroughly cooked without raw cores. The steaming pressure of the millet is controlled at 0.1 MPa - 0.15 MPa, and the steaming time is 40 - 60 minutes until the millet is cooked but not mushy;

[0059] S4. Cooling: The steamed sorghum and millet are spread out and cooled to 25℃ - 30℃ by means of ventilation cooling or natural cooling. During the cooling process, they are continuously stirred to make the cooling uniform;

[0060] S5. Adding yeast for fermentation: The cooled sorghum and millet are mixed evenly in proportion, and distiller's yeast, wormwood powder, wolfberry powder, and cordyceps militaris powder are added. After stirring evenly, they are loaded into a fermentation container for fermentation to form fermented grains. The fermentation temperature is 20℃ - 30℃. The first 5 days are open fermentation, stirring 1 - 2 times a day to promote the growth and metabolism of microorganisms. After 5 days, it is sealed for fermentation, and the fermentation time is 20 - 30 days. During the fermentation process, indicators such as the temperature, acidity, and alcohol content of the fermented grains should be regularly detected;

[0061] S6, distillation: after the fermentation is completed, the fermented grains are distilled by a distillation device, and the distilled wine is collected and stored. The distillation uses a solid-state distillation method, and the distillation device is a steamer. The distilled wine tail is mixed with the next batch of fermented grains for secondary distillation;

[0062] S7, aging: putting the collected wine into a ceramic jar or a stainless steel container for aging, the aging time is not less than 1 year;

[0063] S8, blending: adding an appropriate amount of pure water or low-alcohol wine and flavoring wine to the aged wine to adjust the alcohol content of the wine and improve the taste and flavor of the wine, but the amount added shall not exceed 5% of the total wine;

[0064] S9, filtration and packaging: the blended wine is filtered through a filtering device to remove impurities in the wine, and the filtered wine is put into specific wine bottles for packaging. The filtering device is a plate and frame filter press or a diatomaceous earth filter.

[0065]

[0066]

[0067] From the above content, it can be seen that this application has the following beneficial effects:

[0068] Unique flavor: The taste scores of Examples 1-3 are significantly higher than that of traditional sorghum liquor, indicating that by integrating sorghum, millet, wormwood, wolfberry and Cordyceps militaris, the liquor has the flavors of multiple raw materials, rich taste, coordinated and long-lasting aroma, which greatly enhances the flavor experience of the liquor.

[0069] Quality improvement: The total acid, total ester, and total acid of Examples 1-3 are higher than those of traditional sorghum wine, indicating that the brewing process of the present application promotes the full metabolism of microorganisms and produces rich flavor substances, making the taste of the liquor more mellow and soft, and the aroma more intense, thereby ensuring the stability and excellence of the quality of the liquor.

[0070] Improve wine yield: The wine yields of 1-3 are higher than those of traditional sorghum wine, indicating that the raw material ratio and fermentation process of this application effectively improve the raw material utilization rate, increase the wine yield, reduce production costs, and improve production efficiency.

[0071] Health benefits: Wolfberry is rich in vitamin C, flavonoids, etc., and Cordyceps militaris contains cordycepin and other ingredients, which give the liquor certain nourishing and health-preserving effects, which are not possessed by traditional sorghum liquor. This expands the functional characteristics of the liquor and satisfies consumers' pursuit of health and wellness.

[0072] Environmentally friendly: Made from natural raw materials such as sorghum, millet, mugwort, goji berries, and cordyceps militaris. No chemical synthetic substances are added during the entire brewing process, meeting the requirements of environmental friendliness, being beneficial to consumers' health, and conforming to the current concept of green consumption.

Claims

1. A Chinese liquor brewed by combining sorghum and millet, characterized in that, The liquor brewed with sorghum and millet comprises: 100kg-120kg of sorghum with a starch content of 60%-70%, 60kg-80kg of millet with a starch content of 70%-78%, 4kg-5kg of distiller's yeast, 1kg-1.2kg of wormwood, 0.7kg-0.9kg of wolfberry and 0.8kg-1kg of cordyceps militaris.

2. The white liquor brewed by the combination of sorghum and millet according to claim 1, wherein The wormwood is dry wormwood leaves without impurities.

3. The white liquor brewed with sorghum and millet as claimed in claim 2, wherein The wolfberry is Ningxia wolfberry dried fruit.

4. The brewing method of brewing with sorghum and millet in combination according to claim 1, characterized in that, The cordyceps militaris is artificially cultivated dry cordyceps militaris fruiting body.

5. The brewing method for brewing with the combination of sorghum and millet according to any one of claims 1 to 4, characterized in that, The steps include: S1. Raw material pretreatment: sorghum and millet are screened separately to remove impurities, and then the sorghum is crushed into 4-6 petals, the millet is washed and drained, and wormwood, wolfberry, and cordyceps militaris are crushed into powder by a crushing device; S2, moistening the grain: add 50%-60% of its weight of 85℃-95℃ hot water to the sorghum after S1, stir evenly, pile and moisten the grain for 2 hours, add 40%-50% of its weight of 80℃-90℃ hot water to the washed millet, stir evenly, pile and moisten the grain for 1 hour; S3, steaming: putting the moistened sorghum and millet into steaming equipment respectively for steaming; S4, cooling: spreading the cooked sorghum and millet to cool to 25°C-30°C; S5, adding koji for fermentation, mixing the cooled sorghum and millet evenly according to a certain proportion, adding koji, wormwood powder, wolfberry powder, and cordyceps powder, stirring evenly, and then putting into a fermentation container for fermentation to form a fermented grains; S6, distillation: after the fermentation is completed, the mash is distilled by a distillation device, and the distilled wine is collected and stored; S7, aging: putting the collected wine into a ceramic jar or a stainless steel container for aging, the aging time is not less than 1 year; S8, blending: adding an appropriate amount of pure water or low-alcohol wine and flavoring wine to the aged wine to adjust the alcohol content of the wine and improve the taste and flavor of the wine; S9, Filtration and packaging: Filter the blended wine through filtering equipment to remove impurities in the wine. The filtered wine is then put into specific wine bottles for packaging.

6. The brewing method of brewing with sorghum and millet in combination according to claim 5, characterized in that, During the cooking, the cooking pressure of sorghum is controlled at 0.15MPa-0.2MPa, and the cooking time is 60-90 minutes, until the sorghum is cooked through and has no raw core; the cooking pressure of rice is controlled at 0.1MPa-0.15MPa, and the cooking time is 40-60 minutes, until the millet is cooked but not mushy.

7. The brewing method of brewing with sorghum and millet in combination according to claim 5, characterized in that, The mixture is stirred continuously during the cooling process to ensure uniform cooling.

8. The brewing method of brewing with sorghum and millet in combination according to claim 5, characterized in that The distillation uses a solid-state distillation method, and the distillation equipment is a retort pot.

9. The brewing method of brewing with sorghum and millet in combination according to claim 5, characterized in that, The filtering equipment is a plate and frame filter press or a diatomaceous earth filter.

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