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Method for brewing corn liquor

A production method and technology of corn wine, which are applied to the preparation of alcoholic beverages and other directions, can solve the problems of low alcohol yield, heavy nutrient loss, easy spicy taste, etc. of corn wine, achieve excellent taste and flavor, ensure quality, and clear alcohol content Effect

Inactive Publication Date: 2014-01-08
贵州省黎平县侗乡米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for making corn wine, which solves the problems of low yield of corn wine in the prior art, heavy nutritional loss, and easy spicy taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] (1) Preparation of corn steamed material:

[0066] Take corn, moisten the material, put it in the steamed rice retort and steam for 1 hour until it blooms to obtain corn steamed material;

[0067] (2) Add shochu koji:

[0068] Spread and air the corn steamed material to a temperature of 25°C, add shochu koji and stir evenly, add 1.7 kg of shochu koji per 329 kg of corn steamed material;

[0069] (3) Saccharification and fermentation:

[0070] Put it in the saccharification tank for 50min and put it in the fermentation tank to ferment for 15 days;

[0071] (4) Storage after filtering and distilling the base wine:

[0072] After fermentation, it is filtered, and then distilled with a wine retort for 2 hours to prepare the base wine. The base wine is stored in the wine jar and the storage time is 3 months;

[0073] (5) Take out the base wine and blend it into finished corn wine:

[0074] Take out the base wine, add distilled water to blend into a 40-degree wine, and filter to obtain a f...

Embodiment 2

[0076] (1) Preparation of corn steamed material:

[0077] Take corn, moisten the material, put it in the steamed rice retort and steam for 1.5h until it blooms to obtain corn steamed material;

[0078] (2) Add shochu koji:

[0079] Spread and air the corn steamed material to a temperature of 20°C, add shochu koji and stir evenly, add 1.75 kg of shochu koji per 330 kg of corn steamed material;

[0080] (3) Saccharification and fermentation:

[0081] Put it in the saccharification tank for 55 minutes and put it in the fermentation tank to ferment for 14 days;

[0082] (4) Storage after filtering and distilling the base wine:

[0083] After fermentation, it is filtered, and then distilled for 2.1 hours with a wine retort to prepare the base wine. The base wine is stored in the wine jar and the storage time is 4 months;

[0084] (5) Take out the base wine and blend it into finished corn wine:

[0085] Take out the base wine, add distilled water to blend into a 40-degree wine, and filter to obta...

Embodiment 3

[0087] (1) Preparation of corn steamed material:

[0088] Take corn, moisten the material, put it in the steamed rice retort and steam for 2h until flowering, to obtain corn steamed material;

[0089] (2) Add shochu koji:

[0090] Spread and air the corn steamed material to a temperature of 15°C, add the shochu koji, stir evenly, add 1.8 kg of shochu koji per 331 kg of the corn steamed material;

[0091] (3) Saccharification and fermentation:

[0092] Put it in the saccharification tank for saccharification for 60 minutes and put it in the fermentation tank to ferment for 13 days;

[0093] (4) Storage after filtering and distilling the base wine:

[0094] After fermentation, it is filtered, and then distilled for 2.2 hours with a wine retort to prepare the base wine. The base wine is stored in the wine jar and the storage time is 5 months;

[0095] (5) Take out the base wine and blend it into finished corn wine:

[0096] Take out the base wine, add distilled water to blend into a 40-degree ...

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Abstract

The invention discloses a method for brewing corn liquor. The method for brewing the corn liquor comprises the following steps: (1) preparing steamed corn; (2) adding spirit yeast; (3) saccharifying and fermenting; (4) filtering and distilling to obtain base liquor and storing the base liquor; (5) taking out the base liquor, and blending the base liquor into the corn liquor. According to the method for brewing the corn liquor, the spirit yeast is adopted for producing the corn liquor; meanwhile, an appropriate spirit yeast addition proportional range is provided, saccharification time and fermentation time are reasonable, optimum efficiency can be obtained, alcoholic strength is clear, and the method for brewing the corn liquor has prominent characteristics and an obvious progress; a method in which the base liquor is stored for more than three months and then is taken out and blended is adopted, the conventional restriction in production of the corn liquor is broken, yield of high-quality corn liquor is increased, and the quality of the corn liquor is also guaranteed; the corn liquor produced by adopting the method for brewing the corn liquor has excellent taste and flavour, can not go to the head or sting the mouth and has the characteristics of pure wine flavour and rich nutriments.

Description

Technical field [0001] The invention relates to a method for preparing corn wine. Background technique [0002] Corn wine, also known as Baogu wine, is a wine made with corn as raw materials. It is clear and transparent, has a pure taste, rich nutrition, rich body, mellow taste, rich nutrition, and refreshing aroma. The alcohol content is generally 45~ 58 degrees. The corn wine in the prior art is prone to dry mouth, spicy mouth or topping after drinking. Due to the unreasonable process conditions of saccharification and fermentation, the yield of high-quality corn wine is often low and the nutrient loss is heavy. [0003] For example, CN103146527A discloses a method for making corn wine. The disadvantage is that the corn is soaked at 80~90℃ for 6~10h and steamed for 4h, and then boiled for 4~5h, the nutrients in it have been lost; the fermentation time is short and the storage time is short. Shorter, resulting in a poor taste of corn wine; the method of storing for more than 1 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 翟洪平石承义刘荣贵
Owner 贵州省黎平县侗乡米业有限公司
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