Abelmoschus manihot chestnut selenium peptide liquor making process
Through the Jinhua Kuiqu as a saccharified fermentation agent combined with the Jinhua Kuiqu wine making process of selenium peptide liquor, the problem of single taste and insufficient health benefits of liquor is solved, and the health value and taste experience of liquor are enhanced.
Patent Information
- Application Number
- CN202510582961.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-07
- Publication Date
- 2025-08-05
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Among the existing liquor wine making technology, the health benefits of Jinhua Kuijiu wine such as regulating endocrine and enhancing immunity have not been fully reflected, and the liquor tastes a single, which is not well felt by first tasters, and the deep processing technology of liquor needs to be improved.
Jinhua Kuiqu is used as a saccharification fermentation agent, combined with chestnut brewing, and through the Jinhua Kuiqu chestnut selenite peptide liquor wine making process, including the production of Jinhua Kuiqu and the production process of strong-flavored liquor, the health care effect and taste of the liquor are improved.
The health benefits of liquor have been improved, especially the health value of chestnut liquor has increased, and the taste has become richer, meeting the needs of first tasters.
Smart Images
Figure CN120424733A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of liquor making, in particular to a process for making sunflower and chestnut selenopeptide liquor. Background Art
[0002] Sunflower wine is a drink made from sunflower leaves. It has the effects of regulating endocrine, enhancing immunity, improving cardiovascular microcirculation, anti-oxidation, anti-fatigue, anti-aging, and skin care. Sunflower is used in the production of wine yeast and in the brewing of chestnut wine to enhance the value of sunflower and chestnut. The commonly used grain-based liquor often has a relatively simple taste and leaves a bad impression on first-time tasters. Drinking a small amount of liquor can have beneficial effects on the body. Therefore, the deep processing technology of liquor making needs to be further improved. Summary of the Invention
[0003] The purpose of the present invention is to provide a process for making golden sunflower chestnut selenopeptide liquor, which has the advantages of increasing the health care effect of chestnut liquor during the liquor brewing process. From the selection of raw materials, the production of Daqu, the production and storage of base liquor, chestnut brewing, and the use of golden sunflower koji as a saccharification and fermentation agent, the production of golden sunflower chestnut liquor has certain beneficial effects on actual use and solves the problems raised in the above background technology.
[0004] To achieve the above object, the present invention provides the following technical solutions:
[0005] The winemaking process of golden sunflower and chestnut selenium peptide liquor: the process of making golden sunflower koji and the production process according to the production process of strong-flavor liquor are to carry out the golden sunflower koji process first and then the liquor production process.
[0006] Preferably, the process of making golden sunflower koji is as follows: the whole plant of golden sunflower and the raw material of golden sunflower root powder are stored and boiled with juice and water, and wheat and other raw materials are mixed and crushed for mixing, the whole plant of golden sunflower and the raw material of golden sunflower root powder and wheat are mixed, and the koji is further stepped on to form and air-dried, the temperature-controlled koji is put into the room for fermentation, culture and turning, and the room is dehumidified to reduce the humidity in the room and ventilate and store.
[0007] Preferably, the production process of white wine is as follows: sorghum and chestnut are used as raw materials for processing, followed by sorting, cleaning, peeling, crushing, mixing and moistening the grains for fermentation, adding the mash as ingredients, distilling and steaming the grains for grading and picking the wine, measuring the water and spreading it to dry, adding golden sunflower koji to ferment the mash in a cement cellar, and then returning the rice to check the fermentation, steaming the wine and throwing away the dregs.
[0008] Compared with the existing technology, the beneficial effects of the present invention are: golden sunflower is used for the preparation of wine koji and used in chestnut wine brewing, thereby improving the value of golden sunflower and chestnut, and increasing the health benefits of chestnut liquor, from the selection of raw materials, the production of koji, the production and storage of base wine, using chestnut brewing, using golden sunflower koji as a saccharification and fermentation agent, to produce golden sunflower chestnut wine. BRIEF DESCRIPTION OF THE DRAWINGS
[0009] Figure 1 The present invention provides a process for producing golden sunflower koji;
[0010] Figure 2 It is a flow chart of the wine making process in the present invention. DETAILED DESCRIPTION
[0011] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.
[0012] Example 1, please refer to Figure 1 , the present invention provides a technical solution:
[0013] Step 1: Prepare the raw materials according to the ratio of 600 pieces of koji per room, with the specifications of each piece being 30*20*7cm and the weight of the koji being about 4kg. 6000kg of raw wheat, 20kg of the whole plant of golden sunflower, and 8kg of golden sunflower root powder are required as raw materials for standby use;
[0014] Step 2: Raw material processing and screening: Use a vibrating screen to screen out dust, stones and other impurities in the wheat. Sunflower processing: Place the whole sunflower plant in a steamer, add room temperature water to cover it, turn on the steam and heat to boil, then turn down the steam and keep it boiling for 1 hour, then filter the juice and cool it for later use;
[0015] Step 3: crush and screen, mix the ingredients, crush the wheat in a roller crusher, require the heart to be rotten but the skin to be rotten, and do not have whole wheat or half wheat. Fine powder (30±3)% is sieved through a 20-mesh sieve. Every 100 kg of wheat flour is added with boiled sunflower liquid and sunflower root powder. According to the dry and wet conditions of the wheat flour, an appropriate amount of room temperature water is added to make the wheat flour moisture content reach 38-40%. Stir evenly to achieve no ash bag, no pimple, no dry wheat flour, and knead into a ball with hands without sticking to the hands. The machine and the ground should be cleaned and no sanitary dead corners should be arranged.
[0016] Step 4: Pressing and shaping. Use a mold with specifications of 30*20*7cm. Manual pressing: the mold is required to be pressed into a flat surface. After the mold is loaded, press it with the sole of the foot from the four sides to the center. Each piece of mold is required to be pressed at least 100 times. The four corners are pressed firmly, and after one side is pressed smooth, turn it over and press it again. The surface of the mold must be smooth, without cracks, elastic, without missing edges or corners, and without dry powder on the surface. The weight of the mold is 4-5kg, and the moisture content is 38-40%. It must be pressed in one go. No more materials can be added to the mold after pressing firmly. The molds that do not meet the requirements must be reworked in time.
[0017] Step 5: Fermentation and cultivation (turning over the koji) should be done slowly at the beginning, straight in the middle, and slowly falling at the end. According to the fermentation situation of the koji, adjust the temperature and humidity by opening and closing doors and windows appropriately, discharge moisture, and create growth conditions for beneficial microorganisms. Temperature control technical indicators: When the temperature of the koji entering the room is above 30℃, the temperature of the koji in the first 3 days should be ≤50℃. At this time, sprinkle or not sprinkle an appropriate amount of cold water (it should not form beads and drip down) on the bamboo mat and rice husk according to the dry and wet conditions in the room to increase the indoor humidity. Dehumidification: Do not dehumidify within 1-2 days after the koji enters the room. This stage is the mold period. After 2-3 days, dehumidification should be carried out to reduce the humidity in the room.
[0018] Step 6: The cycle of the finished koji is 30-32 days, and the storage period is 3 months. The koji warehouse should be well ventilated. The moisture content of the koji should be less than 14%. Place them horizontally in sequence and stack them 50-100 cm away from the roof. The weight of a single piece of finished koji is about 2.4 kg. It can be used after 3 months of storage.
[0019] Example 2: Please refer to Figure 1 The difference between this embodiment and embodiment 1 is that: in step 4, the koji block is first placed flat on the koji drying field, and after about half an hour, the koji block is stood up and can be brought into the room after the sweat on the surface is absorbed. The drying time is generally 1 hour, and the longest should not exceed 1.5 hours.
[0020] In step 4, the dried koji blocks are transported to the koji room for incubation using a flatbed cart or by hand. 600 blocks are placed in each room. First, the floor and walls of the room are wetted with water. After spreading 6-8cm of rice husks on the floor, the blocks are arranged in a straight line, with a finger-width (1-2cm) gap between them. Straw knots are used to separate the blocks to prevent them from falling over. A gap of at least 10cm is left between the blocks and the wall. The blocks are stacked in a single layer, covered with damp bamboo mats as they are placed. A thermometer is placed on the blocks at an appropriate location on the left side of the room to facilitate temperature measurement.
[0021] Furthermore, the first turning of the koji in step 5: Turning time: from the 7th day after entering the room, the product temperature should be around 50℃, and the stacking should still be one layer. When turning the koji, first uncover the bamboo mat, then turn the bottom koji, and turn the surrounding koji to the middle. The koji should be neat and not fall over. Close the doors and windows and enter the middle stage. Control of the middle stage: After the first turning of the koji, adjust the indoor temperature by opening and closing the doors and windows, so that the product temperature gradually rises to (59±1)℃, and the time is 5-7 days. The doors and windows should be opened and closed in the morning, and convection should not be formed to prevent the indoor temperature from dropping too quickly. The doors and windows should be opened for 10-20 minutes each time, and the longest time should not exceed 0.5 hours, the center temperature of the indoor koji is maintained at 59±1℃, and the humidity is 80-90%. This is the middle-standing period. If the temperature difference between the middle and the four corners is greater than 5℃, measures should be taken to lift the koji around to the middle to ensure temperature consistency; the second turning of the koji: turning the koji is the same as the first time, it can be piled up to 3-4 layers with a gap of 1-2cm. Pay attention to insulation, and cover it with straw curtains or bamboo mats to ensure the product temperature at 35-40℃. Do not cool down too quickly. The time is 10-15 days, which is the slow decline period; the third turning of the koji: concentrate the koji blocks and pile them up to 7-9 layers. Add or not add straw curtains according to the product temperature.
[0022] Example 3: Please refer to Figure 2 The difference between this embodiment and embodiment 1 is that: the production is carried out according to the production process of Luzhou-flavor liquor, mixed steaming and burning, and fermented in cement kiln.
[0023] Example 4: Please refer to Figure 2 The difference between this embodiment and embodiment 3 is that: in step seven, the ingredients are prepared for use: 1000 kg of sorghum and chestnut fruit are added to each pond (the ratio is 6:4); the amount of koji is 30% of the raw materials; the amount of bran is 20% of the raw materials; the material-to-wheat ratio is 1:4.5-5, the chestnut fruit is sorted, washed, peeled, and crushed, the sorghum is crushed into 4, 6, and 8 petals, and the fine powder passing through a 20-mesh sieve does not exceed 20%; the rice husk is steamed and spread to dry at room temperature and then piled for use; in step seven, the grain is moistened and fermented: after the raw materials are mixed, 300 kg of water is added, the temperature is about 90°C, and after adding water and stirring evenly, the grain is piled up and the ingredients are prepared according to the grain-to-wheat ratio of 1:4-4.5. Four large rice husks are prepared in each cellar, one for returning the rice husk and one for throwing the dregs, and they are stirred evenly and covered with rice husks. The koji contains 0.3-0.4% root mold koji or large koji, and 0.03-0.04% sweet wine koji. The koji mixing temperature is 30-35°C, the holding temperature is 36-40°C, the holding time is 24 hours, and the controlled temperature is preferably 36-39°C. A cement kiln is used, the entry temperature is 20-25°C, and the fermentation period is 40 days. In step seven, the distillation is performed in a retort. After the retort is loaded, the steam pressure is adjusted to achieve slow distillation, and the wine is extracted in stages. The retort loading time is 30 minutes, the grain steaming time is 40 minutes, and water is added in a stepwise manner, with a total amount of 950 kg. The water temperature is not lower than 90°C, and the water content entering the retort is 54-56%. Technical indicators for wine production are as follows:
[0024] Alcohol content 65% vol, total acid: 1.27g / L, total ester: 4.34g / L, methanol 0.2g / L, in line with the requirements of GB2757.
[0025] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.
Claims
1. The process for making golden sunflower and chestnut selenopeptide liquor comprises the following steps: Its characteristics are: Step 1: Prepare the raw materials according to the ratio of 600 pieces of koji per room, with the specifications of each piece being 30*20*7cm and the weight of the koji being about 4kg. 6000kg of raw wheat, 20kg of the whole plant of golden sunflower, and 8kg of golden sunflower root powder are required as raw materials for standby use; Step 2: Raw material processing and screening: Use a vibrating screen to screen out dust, stones and other impurities in the wheat. Sunflower processing: Place the whole sunflower plant in a steamer, add room temperature water to cover it, turn on the steam and heat to boil, then turn down the steam and keep it boiling for 1 hour, then filter the juice and cool it for later use; Step 3: crushing, screening, mixing and evenly mixing the wheat. The wheat is crushed by a roller crusher. The heart is required to be rotten but the skin is not rotten. There should be no whole grains or half grains of wheat. The wheat flour is added with boiled sunflower liquid and sunflower root powder. According to the dryness and wetness of the wheat flour, an appropriate amount of room temperature water is added to make the moisture content of the wheat flour reach 38-40%. The flour is stirred evenly to ensure that there is no ash bag, no lump, no dry wheat flour, and it can be kneaded into a ball by hand without sticking to the hands. The machine and the ground should be cleaned and there should be no dead corners. Step 4: Manual stepping on the koji: It is required to be stepped into a flat koji. After the koji material is loaded into the koji mold, it is stepped on from the four sides of the koji mold to the center with the soles of the feet. Each koji is required to be stepped on for no less than 100 times. The four corners are stepped firmly, and after one side is stepped smooth, it is turned over and stepped on again. The surface of the billet must be smooth, crack-free, elastic, without missing edges or corners, and without dry powder on the surface. It must be pressed once and no more materials can be added after pressing. Billets that do not meet the requirements must be reworked in time. Step 5: Fermentation and cultivation (turning over the koji) should be done slowly at the beginning, firm in the middle, and slowly falling at the end. According to the fermentation situation of the koji, adjust the temperature and humidity by opening and closing the doors and windows appropriately, discharge moisture, and create growth conditions for beneficial microorganisms. Dehumidification: Do not dehumidify within 1-2 days after the koji is put into the room. This stage is the mold stage. After 2-3 days, dehumidification is required to reduce the humidity in the room. Step 6: The cycle of the finished koji is 30-32 days, and the storage period is 3 months. The koji warehouse should be well ventilated. The moisture content of the finished koji should be less than 14%. The finished koji should be placed horizontally and stacked 50-100 cm from the roof. The weight of a single piece of finished koji is about 2.4 kg. It can be used after 3 months of storage. Step seven, produce according to the production process of Luzhou-flavor liquor, mix steaming and burning, and ferment in a cement kiln.
2. The process for making golden sunflower and chestnut selenopeptide liquor according to claim 1, characterized in that: In the step 4, the koji blocks are first placed flat on the koji drying ground, and then stood up after about half an hour. After the sweat on the surface is dried, they can be brought into the room. The drying time is generally 1 hour, and the longest should not exceed 1.5 hours.
3. The process for making golden sunflower and chestnut selenopeptide liquor according to claim 1, characterized in that: In the step 4, the koji blanks after sweating are transported to the koji room for cultivation by a flatbed truck or manually, with 600 pieces of koji placed in each room. The floor and walls of the koji room are first soaked with water, and 6-8 cm of rice husks are spread on the floor of the koji room. The koji are then arranged in a straight line with a gap of one finger width (1-2 cm) between the koji.
4. The process for making golden sunflower and chestnut selenopeptide liquor according to claim 3, characterized in that: The qu blocks are separated by straw knots to prevent them from falling over. A gap of no less than 10 cm is left between the qu blocks and the wall. The qu blocks are stacked in one layer and covered with damp bamboo mats while they are being placed. A thermometer is inserted into the qu blocks at an appropriate position on the left side of the qu room for easy temperature measurement.
5. The process for making golden sunflower and chestnut selenopeptide liquor according to claim 1, characterized in that: The first time of turning the koji in the step 5: Turning time: 7 days after entering the room, the product temperature should be around 50℃, and the stacking should still be one layer. When turning the koji, first uncover the bamboo mat, then turn the bottom koji, and turn the koji around to the middle. The koji blanks are required to be neat and not fall over, close the doors and windows, and enter the middle-strength period. Control of the middle-strength period: after the first turning of the koji, adjust the indoor temperature by opening and closing the doors and windows, and take measures to lift and lower the koji around to the middle to ensure temperature consistency; turning the koji for the second time: turning the koji is the same as the first time, and can be stacked to 3-4 layers with a gap of 1-2cm. Pay attention to insulation, and cover with straw curtains or bamboo mats to ensure the product temperature is 35-40℃. Do not cool down too quickly. The time is 10-15 days, which is the slow-fall period; turning the koji for the third time: concentrate the koji blocks and stack them to 7-9 layers, and add or not add straw curtains according to the product temperature.
6. The process for making golden sunflower and chestnut selenopeptide liquor according to claim 1, characterized in that: In step 7, prepare the ingredients: add sorghum and chestnuts to each pool; use bran in an amount of 20% based on the raw materials; The material-to-mash ratio is 1:4.5-5. The chestnuts are sorted, washed, peeled, and crushed. The rice husks are decontaminated, steamed, and then spread out to air at room temperature before being piled up for later use.
7. The process for making golden sunflower and chestnut selenopeptide liquor according to claim 1, characterized in that: In the step seven, the grain is moistened and fermented: after adding water and stirring evenly, the grain is piled up, and the ingredients are prepared according to the grain-to-wheat mash ratio of 1:4-4.5, four large rice husks are prepared in each cellar, one returned rice husk and one discarded mash, and the grain is covered with rice husks after stirring evenly. The root mold koji or large koji in the distiller's yeast is 0.3-0.4%, and the sweet wine koji is 0.03-0.04%. The mixing temperature is 30-35°C, the insulation temperature is 36-40°C, the insulation time is 24 hours, the controlled temperature is preferably 36-39°C, a cement cellar is used, the inlet temperature is 20-25°C, and the fermentation period is 40 days.
8. The process for making golden sunflower and chestnut selenopeptide liquor according to claim 1, characterized in that: In the step seven, the steamer is loaded for distillation; after the steamer is loaded, the steam pressure is adjusted to achieve slow distillation and the wine is picked in sections. The steamer loading time is 30 minutes, the grain steaming time is 40 minutes, and water is added in steps.