Tartary buckwheat and red date liquor as well as brewing process and brewing equipment thereof

Abstract

The invention belongs to the field of wine brewing, and particularly relates to tartary buckwheat and red date Baijiu as well as a brewing process and brewing equipment thereof. According to the brewing technology of the tartary buckwheat and red date Baijiu, firstly, tartary buckwheat and red dates serve as raw materials to be prepared into a stock solution extracting solution, then sorghum and buckwheat hulls are fermented and distilled to prepare distilled liquor, and finally the raw material extracting solution and the distilled liquor are mixed to obtain the tartary buckwheat and red date Baijiu. According to the brewing process, substances in the raw materials can be fully extracted, the flavor and nutrition of a wine body are greatly expanded, and economic benefits are increased while the nutritional value is improved. The brewing equipment disclosed by the invention is ingenious and simple in structure, large precious equipment is not needed, the cost is reduced, the operation difficulty is reduced, and large-scale production can be realized while the brewing quality is ensured.

Description

Technical Field

[0001] The present invention belongs to the field of brewing, and particularly relates to a tartary buckwheat red date white liquor, its brewing process and brewing equipment. Background Art

[0002] Tartary buckwheat contains bioflavonoids, various vitamins, 18 kinds of amino acids, crude protein, chlorophyll and trace elements such as selenium, zinc, chromium, calcium, etc. These components have the effects of antioxidation, eliminating free radicals, delaying aging, losing weight and beautifying, detoxifying and nourishing the face. At the same time, red dates contain rich nutritional components such as protein, carbohydrates, organic acids, vitamin A, vitamin C, multiple trace calcium and amino acids. They taste sweet, warm in nature, can replenish qi and benefit the middle energizer, nourish blood and promote fluid production. Every 100 grams of red dates contain 3.3 grams of protein, 0.4 grams of fat, and the vitamin content is 7 - 10 times higher than that of citrus.

[0003] However, the current brewing process has not been specifically improved for tartary buckwheat and red dates, resulting in the inability of the two to blend with the wine body, restricting the flavor and nutrition of the wine body.

[0004] Therefore, based on this, the technical solution of the present invention is proposed. Summary of the Invention

[0005] In order to solve the problems existing in the prior art, the present invention provides a brewing process for tartary buckwheat red date white liquor, and the brewing process includes the following steps:

[0006] (1) After washing tartary buckwheat and red dates, obtain clean tartary buckwheat and red date raw materials;

[0007] (2) After infiltrating the clean tartary buckwheat and red date raw materials, successively perform heating and evaporation, filtration, condensation and cooling, concentration, transportation, purification, extraction, and storage to obtain a stock solution extract and stock solution residue;

[0008] (3) Wash and infiltrate sorghum and tartary buckwheat husks, and then steam them to obtain steamed husks;

[0009] (4) Mix the steamed husks with the stock solution residue, add Daqu and stir for fermentation. After completion, take out the fermented grains for distillation and cooling to obtain the first distilled liquor and the remaining fermented grains;

[0010] (5) Stir the remaining fermented grains with Daqu again for fermentation, then take out, distill and cool again to obtain the second distilled liquor;

[0011] (6) Mix the first distilled liquor, the second distilled liquor and the stock solution extract, and then filter to obtain the tartary buckwheat red date white liquor.

[0012] Preferably, in step (1), the weight ratio of tartary buckwheat to red dates is 1:1.

[0013] Preferably, in step (3): the soaking time is 12 to 16 h;

[0014] and / or, the steaming time is 2 to 3 h.

[0015] Preferably, in step (4), the fermentation temperature is 20 to 30 °C, and the fermentation time is 25 to 30 d;

[0016] and / or, in step (5), the fermentation temperature is 20 to 30 °C, and the fermentation time is 25 to 30 d.

[0017] Based on the same technical concept, another solution of the present invention is to provide a tartary buckwheat and red date white liquor obtained by the brewing process.

[0018] Based on the same technical concept, the present invention further provides a brewing device for the brewing process. The brewing device includes a raw liquid extraction device and a liquor distillation device; wherein:

[0019] The raw liquid extraction device includes a heater, an evaporator, a filter, a condenser, a concentrator, a cooler, a conveyor, an extraction tank, and a storage tank connected in sequence;

[0020] The liquor distillation device includes a steam boiler, a liquor distillation pot, and a cooling furnace.

[0021] Preferably, the heater is arranged below the evaporator;

[0022] The filter is arranged above the evaporator, and the condenser is arranged at the upper right of the filter;

[0023] The concentrator is arranged on the left side of the filter, and the cooler is arranged at the upper left of the filter;

[0024] The conveyor is arranged above the filter, and the purifier is arranged above the conveyor;

[0025] The extraction tank is arranged on the left side of the evaporator, and the storage tank is arranged on the left side of the extraction tank.

[0026] Preferably, the steam boiler, the liquor distillation pot, and the cooling furnace are connected in sequence;

[0027] The steam boiler is used to provide steam to the liquor distillation pot;

[0028] The liquor distillation pot is used to distill fermented grains;

[0029] The cooling furnace is used to cool the liquor vapor generated by the liquor distillation pot.

[0030] The beneficial effects of the present invention are as follows:

[0031] The brewing process of the tartary buckwheat and red date liquor described in the present invention is as follows: first, tartary buckwheat and red dates are used as raw materials to prepare a stock solution extract, then sorghum and tartary buckwheat husks are fermented and distilled to prepare distilled liquor, and finally the raw material extract and the distilled liquor are mixed. The brewing process can fully extract the substances in the raw materials, greatly expand the flavor and nutrition of the liquor body, improve the nutritional value and increase the economic benefits at the same time.

[0032] The brewing equipment described in the present invention has a clever structure and a simple structure. It does not require large and expensive equipment, reduces costs and operation difficulties, and can achieve large-scale production while ensuring the quality of the brewed liquor. Brief Description of the Drawings

[0033] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0034] Figure 1 It is a schematic structural diagram of the stock solution extraction equipment.

[0035] Figure 2 It is a schematic structural diagram of the liquor distillation equipment.

[0036] Reference numerals in the drawings:

[0037] 11 - Heater; 12 - Evaporator; 13 - Filter; 14 - Condenser; 15 - Concentrator; 16 - Cooler; 17 - Conveyor; 18 - Purifier, 19 - Extraction tank; 110 - Storage tank.

[0038] 21 - Steam boiler; 211 - Cold water inlet; 212 - Exhaust valve; 213 - Water purifier; 214 - Fan; 215 - Air duct; 216 - Pressure gauge; 217 - Heating pipe.

[0039] 22 - Distilling pot; 221 - Air inlet hole; 222 - Water sealing ring.

[0040] 23 - Cooling furnace; 231 - Liquor outlet; 232 - Cold water inlet; 233 - Hot water discharge pipe. Detailed Embodiments

[0041] To make the objectives, technical solutions, and advantages of the present invention clearer, the technical solutions of the present invention will be described in detail below. Obviously, the described embodiments are only some embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts fall within the scope of protection of the present invention.

[0042] In the description of the present application, it should be understood that the orientation or positional relationship indicated by the terms "upper", "lower", "inner", "outer", "top", "bottom", etc. is based on the orientation or positional relationship shown in the drawings. It is only for the convenience of describing the present application and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as a limitation to the present application.

[0043] In addition, the terms "first" and "second" are only used for descriptive purposes and should not be construed as indicating or implying relative importance or implicitly specifying the quantity of the indicated technical features. Thus, the features defined with "first" and "second" may explicitly or implicitly include at least one of such features. In the description of the present application, the meaning of "a plurality" and "several" is at least two, such as two, three, etc., unless otherwise specifically and clearly defined.

[0044] In the present application, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected to", "fixed", etc. should be understood in a broad sense. For example, it may be a fixed connection, a detachable connection, or integrated; it may be directly connected or indirectly connected through an intermediate medium, and it may be the communication inside two elements or the interaction relationship between two elements, unless otherwise clearly limited. For those of ordinary skill in the art, the specific meanings of the above terms in the present application can be understood according to specific circumstances.

[0045] Example 1

[0046] This example provides a brewing process for tartary buckwheat and red date liquor. The brewing process includes the following steps:

[0047] (1) Wash tartary buckwheat and red dates with a weight ratio of 1:1 (both account for 40% of the total raw materials). Break the red dates into petals and flatten the tartary buckwheat to obtain clean tartary buckwheat and red date raw materials.

[0048] (2) Soak the clean tartary buckwheat and red date raw materials for 12 hours, and then put them into the evaporator 12; then heat the heater 11, and at this time the evaporator 12 starts to evaporate.

[0049] (3) After evaporation by the evaporator 12, the filter 13 starts to filter, then the condenser 14 condenses, the cooler 16 starts to cool, and the concentrator 15 starts to concentrate.

[0050] (4) Then the conveyor 17 starts to convey, the purifier 18 starts to purify, and finally after extraction by the extraction tank 19, it enters the storage tank 110 to obtain the original liquid extract and also obtain the original liquid residue.

[0051] (5) Wash the sorghum and buckwheat husks with a weight ratio of 1:1 (the two account for 60% of the total raw materials), soak them for 12 hours, evenly sprinkle them into the distillation pot 22 and steam for 2 hours to obtain cooked husks;

[0052] (6) Spread the cooked husks and the original liquid residue to 16 °C, then add 18% of Daqu and stir evenly and add them to the fermentation tank. Ferment for 30 days at 20 °C, take out the fermented wine culture, evenly sprinkle it into the distillation pot 22, and carry out distillation in sequence (the steam is generated by the steam boiler 21, the temperature in the steam boiler 21 rises to 130 °C, and the air pressure rises to 4 atmospheres), cool in the cooling furnace 23, and take the wine to obtain the first distilled wine and the remaining fermented grains;

[0053] (7) Spread the remaining fermented grains to 16 °C, add 18% of Daqu and then add them to the fermentation tank for secondary fermentation. Ferment for 30 days at 20 °C, take out the fermented wine culture, evenly sprinkle it into the distillation pot 22, and carry out distillation in sequence (the steam is generated by the steam boiler 21, the temperature in the steam boiler 21 rises to 130 °C, and the air pressure rises to 4 atmospheres), cool in the cooling furnace 23, and take the wine to obtain the second distilled wine;

[0054] (8) Mix the first distilled wine, the second distilled wine and the original liquid extract into 53° Baijiu, then filter it through a nano microporous filter, and store it in a ceramic cylinder after filtration and sealing to obtain the buckwheat red date Baijiu.

[0055] Example 2

[0056] This example provides a brewing process for buckwheat red date Baijiu, and the brewing process includes the following steps:

[0057] (1) Wash the tartary buckwheat and red dates with a weight ratio of 1:1 (the two account for 40% of the total raw materials), break the red dates into petals, and flatten the tartary buckwheat to obtain clean tartary buckwheat and red date raw materials;

[0058] (2) Soak the clean tartary buckwheat and red date raw materials for 12 hours, and then put them into the evaporator 12; then heat the heater 11, and at this time the evaporator 12 starts to evaporate;

[0059] (3) After evaporation by the evaporator 12, the filter 13 starts to filter, then the condenser 14 condenses, the cooler 16 starts to cool, and the concentrator 15 starts to concentrate;

[0060] (4) Then the conveyor 17 starts to convey, the purifier 18 starts to purify, and finally after extraction by the extraction tank 19, it enters the storage tank 110 to obtain the original liquid extract and also obtain the original liquid residue;

[0061] (5) Wash the sorghum and buckwheat husks with a weight ratio of 1:1 (both account for 60% of the total raw materials), soak them for 12 hours, evenly sprinkle them into the distillation pot 22 and steam for 2 hours to obtain steamed husks;

[0062] (6) Spread the steamed husks and the raw liquid residue to 20 °C, then add 18% of Daqu and stir evenly, add them to the fermentation tank, ferment at 30 °C for 25 days, take out the fermented wine culture, evenly sprinkle it into the distillation pot 22, and perform distillation in sequence (the steam is generated by the steam boiler 21, the temperature in the steam boiler 21 rises to 130 °C, and the air pressure rises to 4 atmospheres), cool in the cooling furnace 23, and take the wine to obtain the first distilled wine and the remaining fermented grains;

[0063] (7) Spread the remaining fermented grains to 20 °C, add 18% of Daqu and then add them to the fermentation tank for secondary fermentation, ferment at 30 °C for 25 days, take out the fermented wine culture, evenly sprinkle it into the distillation pot 22, and perform distillation in sequence (the steam is generated by the steam boiler 21, the temperature in the steam boiler 21 rises to 130 °C, and the air pressure rises to 4 atmospheres), cool in the cooling furnace 23, and take the wine to obtain the second distilled wine;

[0064] (8) Mix the first distilled wine, the second distilled wine and the raw liquid extract into 53° Baijiu, then filter it through a nano-micro pore filter, and after filtering, store it sealed in a ceramic cylinder to obtain the buckwheat red date Baijiu.

[0065] Example 3

[0066] Reference Figure 1 、 Figure 2 , this example provides a brewing device, and the brewing device includes a raw liquid extraction device and a distillation device; among them:

[0067] The raw liquid extraction device includes a heater 11, an evaporator 12, a filter 13, a condenser 14, a concentrator 15, a cooler 16, a conveyor 17, a purifier 18, an extraction tank 19 and a storage tank 110 connected in sequence;

[0068] The distillation device includes a steam boiler 21, a distillation pot 22 and a cooling furnace 23.

[0069] More specifically:

[0070] The heater 11 is arranged below the evaporator 12;

[0071] The filter 13 is arranged above the evaporator 12, and the condenser 14 is arranged at the upper right of the filter 13;

[0072] The concentrator 15 is arranged on the left side of the filter 13, and the cooler 16 is arranged at the upper left of the filter 13;

[0073] The conveyor 17 is arranged above the filter 13, and the purifier 18 is arranged above the conveyor 17;

[0074] The extraction tank 19 is arranged on the left side of the evaporator 13, and the storage tank 110 is arranged on the left side of the extraction tank 19.

[0075] The steam boiler 21, the wine distilling pot 22 and the cooling furnace 23 are connected in sequence;

[0076] The steam boiler 21 is used to supply steam to the wine distilling pot;

[0077] The wine distilling pot 22 is used to distill the fermented grains;

[0078] The cooling furnace 23 is used to cool the wine vapor generated by the wine distilling pot.

[0079] Wherein: the steam boiler 21 is sequentially provided with a cold water inlet 211, an exhaust valve 212, a water purifier 213, a blower 214, a gas duct 215, a pressure gauge 216 and a heating pipe 217.

[0080] The wine distilling pot 22 is provided with an air inlet hole 221 and a water sealing ring 222.

[0081] The cooling furnace 23 is provided with a wine outlet 231, a cold water inlet 232 and a hot water discharge pipe 233.

[0082] The above is only the specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention can easily think of changes or substitutions, which should all be covered by the protection scope of the present invention. Therefore, the protection scope of the present invention should be subject to the protection scope of the claims.

Claims

1. A brewing process for tartary buckwheat and red date liquor, characterized in that, The brewing process includes the following steps: (1) Wash tartary buckwheat and red dates to obtain clean tartary buckwheat and red date raw materials; (2) After infiltrating the clean tartary buckwheat and red date raw materials, perform heating and evaporation, filtration, condensation and cooling, concentration, transportation, purification, extraction, and storage in sequence to obtain a stock solution extract and stock solution dregs; (3) Wash and infiltrate sorghum and tartary buckwheat husks, and then steam them to obtain steamed husks; (4) Mix the steamed husks with the stock solution dregs, add Daqu and stir for fermentation. After completion, take out the fermented grains for distillation and cooling to obtain the first distilled liquor and the remaining fermented grains; (5) Stir the remaining fermented grains with Daqu again for fermentation, then take out, distill, and cool again to obtain the second distilled liquor; (6) Mix the first distilled liquor, the second distilled liquor, and the stock solution extract, and then filter to obtain the tartary buckwheat and red date liquor.

2. The brewing process of the tartary buckwheat and red date liquor according to claim 1, characterized in that, In step (1), the weight ratio of tartary buckwheat to red dates is 1:

1.

3. The brewing process of the tartary buckwheat and red date liquor according to claim 1, characterized in that, In step (3): The infiltration time is 12 - 16h; and / or, the steaming time is 2 - 3h.

4. The brewing process of the tartary buckwheat and red date liquor according to claim 1, characterized in that, In step (4), the fermentation temperature is 20 - 30°C, and the fermentation time is 25 - 30d; and / or, in step (5), the fermentation temperature is 20 - 30°C, and the fermentation time is 25 - 30d.

5. The tartary buckwheat and red date liquor obtained by the brewing process according to any one of claims 1 - 4.

6. A brewing device for the brewing process according to any one of claims 1 to 4, characterized in that, The brewing equipment includes a stock solution extraction device and a liquor distillation device; wherein: The stock solution extraction device includes a heater, an evaporator, a filter, a condenser, a concentrator, a cooler, a conveyor, a purifier, an extraction tank, and a storage tank connected in sequence; The liquor distillation device includes a steam boiler, a liquor distillation pot, and a cooling furnace.

7. The brewing equipment according to claim 6, characterized in that, The heater is arranged below the evaporator; The filter is arranged above the evaporator, and the condenser is arranged at the upper right of the filter; The concentrator is arranged on the left side of the filter, and the cooler is arranged at the upper left of the filter; The conveyor is arranged above the filter, and the purifier is arranged above the conveyor; The extraction tank is arranged on the left side of the evaporator, and the storage tank is arranged on the left side of the extraction tank.

8. The brewing equipment according to claim 6, characterized in that The steam boiler, the liquor distillation pot, and the cooling furnace are connected in sequence; The steam boiler is used to provide steam to the liquor distillation pot; The liquor distillation pot is used to distill fermented grains; The cooling furnace is used to cool the liquor vapor generated by the liquor distillation pot.

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