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Method for brewing tartary buckwheat wine by comprehensively using tartary buckwheat

The technology of tartary buckwheat wine and tartary buckwheat is applied in the field of winemaking, which can solve the problems of low utilization rate of tartary buckwheat resources, and achieve the effects of harmonious style, uniform taste and uniform style of wine body.

Active Publication Date: 2015-02-25
江西席水酒业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem of low utilization rate of tartary buckwheat resources in the production process of tartary buckwheat, and to provide a method for comprehensively utilizing tartary buckwheat to brew tartary buckwheat wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Preparation of tartary buckwheat koji wine: Soak 180kg of shelled tartary buckwheat rice in hot water at 70°C for 16 hours, steam it and let it cool to 35°C; add 1.62kg of Guanyin Tuqu (purchased from Fuqiang Jiuqu Factory ), saccharified at 35°C for 24 hours to obtain 290.3L saccharified unstrained spirits, then mixed with 580.6L distiller's grains, cooled to 14°C and fermented at constant temperature for 15 days; after fermentation, 90kg of tartary buckwheat koji with an alcohol content of 55% (V / V) was distilled liquor. Most of the distiller's grains after distilling the wine are used as the distiller's grains for the next fermentation to prepare tartary buckwheat wine, and a small amount is left as the raw material of tartary buckwheat wine.

[0032] (2) Preparation of tartary buckwheat extract: crush 6kg of tartary buckwheat shells into powder, fry at 80°C to remove miscellaneous flavors, cool naturally to 25°C, add to 48kg of tartary buckwheat Xiaoqu wine prep...

Embodiment 2

[0035] (1) Preparation of tartary buckwheat koji wine: Soak 370kg of shelled tartary buckwheat rice in hot water at 73°C for 17h, steam it and let it cool to 33°C; add 3.7kg of Guanyin Tuqu (purchased from Fuqiang Jiuqu Factory ), saccharified at 33°C for 22 hours to obtain 596.8L saccharified unstrained spirits, then mixed with 1010L distiller's grains, cooled to 12°C and fermented at constant temperature for 16 days; after fermentation, 185kg of tartary buckwheat Xiaoqu wine with an alcohol content of 55.1% (V / V) was distilled . Most of the distiller's grains after distilling the wine are used as the distiller's grains for the next fermentation to prepare tartary buckwheat wine, and a small amount is left as the raw material of tartary buckwheat wine.

[0036] (2) Preparation of tartary buckwheat extract: crush 10kg of tartary buckwheat husks into powder, stir-fry at 81°C to remove miscellaneous flavors, cool naturally to 26°C, add to 100kg of tartary buckwheat koji wine pre...

Embodiment 3

[0039] (1) Preparation of tartary buckwheat koji wine: Soak 720kg of tartary buckwheat rice in hot water at 75°C for 18h after shelling, steam it and let it cool to 30°C; add 7.92kg of Guanyin Tuqu (purchased from Fuqiang Jiuqu ), saccharified at 32°C for 20 hours to obtain 1160L of saccharified unstrained spirits, and then mixed with 1740L of distiller's grains, cooled to 10°C and then fermented at a constant temperature for 17 days; after fermentation, 360kg of tartary buckwheat Xiaoqu wine with an alcohol content of 55.2% (V / V) was distilled. Most of the distiller's grains after distilling the wine are used as the distiller's grains for the next fermentation to prepare tartary buckwheat wine, and a small amount is left as the raw material of tartary buckwheat wine.

[0040] (2) Preparation of tartary buckwheat extract: crush 15kg of tartary buckwheat shells into powder, fry at 82°C to remove miscellaneous flavors, cool naturally to 28°C, add to 180kg of tartary buckwheat koj...

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Abstract

The method discloses a method for brewing tartary buckwheat wine by comprehensively using tartary buckwheat, belonging to the technical field of wine making. The method disclosed by the invention comprises the following steps: (1) preparing tartary buckwheat Xiaoqu wine by using hulled tartary buckwheat grains as a raw material and distilling distiller's grains left after the preparation of the tartary buckwheat Xiaoqu wine as distiller's grains for fermentation preparation of tartary buckwheat Xiaoqu wine next time or raw material of artary buckwheat wine; (2) soaking hulls of tartary buckwheat with the tartary buckwheat Xiaoqu wine to prepare the extracting solution of tartary buckwheat, wherein the filtered residue is used as an ingredient in preparation of tartary buckwheat wine; and (3) mixing the distiller's tartary buckwheat grains and filtered tartary buckwheat residue with sticky rice and well steaming the mixture; mixing with yeast for saccharification, then adding raw wheat koji and adding the extracting solution of tartary buckwheat for prefermentation, wherein the addition of the extracting solution of tartary buckwheat is 15-20% of the mass of sticky rice; after 12-14h, adding the tartary buckwheat Xiaoqu wine of which addition is 80-90% of the mass of sticky rice, mixing uniformly, then carrying out postfermentation and static culture until wine with dregs has no odor of distilled spirits; and finally squeezing and sterilizing. The method disclosed by the invention has the advantages that all parts of tartary buckwheat are used comprehensively, the level of resource utilization is high, and the wine body flavor of the prepared tartary buckwheat wine is unified and has a wide application range.

Description

[0001] technical field [0002] The invention belongs to the technical field of brewing, and relates to a method for comprehensively utilizing tartary buckwheat to brew tartary buckwheat wine. Background technique [0003] Tartary buckwheat is a flavonoid extract material with a wide range of sources. Modern pharmacological experiments and clinical trials have shown that buckwheat flavonoids have obvious functions such as lowering blood sugar, lowering blood fat, scavenging free radicals, and enhancing immunity. Flavonoids cannot be directly synthesized in the human body and can only be obtained from food. Therefore, tartary buckwheat with high flavonoid content has attracted people's attention. [0004] At present, it is widely used to prepare tartary buckwheat wine by fermentation or soaking. The fermentation process is as follows: use tartary buckwheat as starchy raw material, add other materials or Chinese medicinal materials as auxiliary materials, and use special strai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 曹敬华陈茂彬张玉方尚玲汪江波朱正军镇达薛栋升蔡凤娇
Owner 江西席水酒业集团有限公司
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