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Glutinous sorghum wine and preparation process thereof

A technology for sorghum wine and glutinous sorghum, which is applied in the field of glutinous sorghum wine and its production technology, can solve problems such as long production cycle, and achieve the effects of short production cycle, stable output and pure wine quality

Active Publication Date: 2013-01-30
湖南雅大智能科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the quality of sorghum wine produced by this method is better, it needs three fermentations and the production cycle is longer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The technological process of the present embodiment is as follows:

[0041] A. Raw material backup: Take 70 kg of glutinous sorghum (you can choose Liangnuo No. 1 glutinous sorghum with high starch content, or other glutinous sorghum) according to weight ratio, 20 kg of glutinous rice, and 10 kg of bran, a total of 100 kg. ;

[0042] B, pulverize: standby glutinous sorghum and glutinous rice are pulverized, must pulverize raw material (crushing fineness can cross 40 mesh sieves with 75-80% material), standby;

[0043] C. Add auxiliary materials: add the spare auxiliary materials to the spare pulverized raw materials to become the first material and reserve;

[0044] D. Moisturizing material: Add 40-50 kg of warm water to the spare primary material, mix evenly, control the water temperature between 60°C-70°C, moisten the material for 2-3 hours, and make it into a moistening material, spare; moistening operation Whether it is good or bad will directly affect the degree ...

Embodiment 2

[0052] The technological process of the present embodiment is as follows:

[0053] A. Raw material backup: Take 80 kg of glutinous sorghum, 10 kg of glutinous rice, and 10 kg of corn husks in proportion by weight, totaling 100 kg, and take 1 kg of raw wine koji and 35 kg of distiller's grains for spare use;

[0054] Other steps are the same as those in Embodiment 1, and will not be repeated here.

Embodiment 3

[0056] The technological process of the present embodiment is as follows:

[0057] A. Raw material backup: Take 80 kg of glutinous sorghum, 15 kg of glutinous rice, 2.5 kg of corn husks, and 2.5 kg of bran by weight, totaling 100 kg, and take 0.7 kg of raw wine koji and 30 kg of distiller's grains for spare use;

[0058] Other steps are the same as those in Embodiment 1, and will not be repeated here.

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Abstract

The invention discloses glutinous sorghum wine and a preparation process thereof, and relates to the technical field of food processing. The glutinous sorghum wine is brewed from the following raw materials in percentage by weight: 70-80 of glutinous sorghum, 10-20 of glutinous rice, 5-10 of addition ingredients and 5-10 of flavoring fermented grains; and the preparation process comprises the steps of: preparing raw materials, pulverizing, adding the addition ingredients, moistening, adding distiller yeast, adding the flavoring fermented grains, pit entry and trough matching, fermenting, distilling, preserving, blending and obtaining the finished distilled spirit. The glutinous sorghum wine is characterized by short production cycle, no limit from production seasons, smooth and mellow vinosity, long aftertaste, better proportion of various tastes, and the like, and has the efficacy of nourishing and warming kidney-yang as well as tonifying spleen and warming stomach, thus being suitable for middle-aged and old people; and the preparation process can be used for brewing the glutinous sorghum wine as well as spirits prepared from other raw materials.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a waxy sorghum wine in the beverage industry and a production process thereof. Background technique [0002] my country is one of the birthplaces of world wine culture and has a long history of wine making. The traditional brewing process is a cooked fermentation process, which needs to steam the raw materials before fermentation. Compared with the raw material fermentation brewing technology that appeared in modern times, it has high energy consumption, high cost and high labor intensity. Simultaneously, the main grains such as corn, rice etc. are usually used as raw materials for brewing, but miscellaneous grains such as sorghum, millet, and sweet potatoes are also used as raw materials for brewing, such as Chinese patent (patent application number: 200510041568.9) "sweet sorghum wine and its preparation method" , using sorghum, rice, sweet-scented osmanthus or camelli...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 胡顺开
Owner 湖南雅大智能科技有限公司
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