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Buckwheat cereal liquor making method

A production method, the technology of buckwheat, applied in the field of wine making, can solve the problem of low nutritional content and achieve the effect of improving nutritional content and increasing refreshment

Inactive Publication Date: 2015-09-30
GUIZHOU HUALI AGRI CHEM ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, most of the alcoholic wines on the market are liquid fermented wines, which have extremely low nutritional content.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The buckwheat grain wine making method comprises the following steps:

[0032] (1) Ingredients

[0033] Buckwheat, green wheat, and quinoa are used as raw materials for making wine, and the weight ratios of the three wheats are as follows:

[0034] Buckwheat 1-100 parts

[0035] Green wheat 0.55-49.5 parts

[0036] Quinoa 0.55-49.5 parts

[0037] Mix the three wheat according to the proportion of weight;

[0038] (2) Raw material crushing

[0039] The prepared raw materials are crushed, and the fineness of crushing requires that more than 60% of the raw material powder particles can pass through a 20-hole sieve; the purpose of raw material crushing is to facilitate full fermentation, so that the active ingredients in the raw materials can be fully utilized;

[0040] (3) Cooking

[0041] Steam the crushed qualified powder to gelatinize the starch, and cook until there is no raw heart in the grain;

[0042] (4) cooling

[0043] For the steamed raw materials, use t...

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PUM

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Abstract

The invention discloses a buckwheat cereal liquor making method which comprises the following steps: by taking buckwheat, green wheat and chenopodium quinoa as liquor-making raw materials, mixing the three types of wheat (hereinafter referred to as three types of wheat) to ferment, performing a distillation process on the fermentation product so as to make bulk buckwheat liquor, and blending the bulk buckwheat liquor, thereby obtaining the buckwheat cereal liquor which meets the wine drinking standard. According to the buckwheat cereal liquor disclosed by the invention, beneficial components for human bodies in the raw materials are maintained, the clear, fresh, soft and gentle feeling of liquor is also improved, and meanwhile the nutrient components of the liquor are improved.

Description

technical field [0001] The invention relates to the field of wine making, in particular to a method for making buckwheat grain wine. Background technique [0002] Of all the grains, buckwheat is the most luscious and aromatic, as can be seen in buckwheat bread. Buckwheat is quite nutritious, rich in protein, amino acid, iron, calcium, zinc, selenium and vitamins. Most of the existing liquor raw materials are corn, wheat, high grains, dried melons, and the mouthfeel is astringent, bitter, pungent and spicy. At the same time, most of them are liquid fermented alcoholic wines on the market, with extremely low nutritional content. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a buckwheat grain wine production method to solve the problems raised in the above-mentioned background technology. [0004] The technical problem solved by the present invention adopts following technical scheme to realize: [0005] The b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 胡秋云
Owner GUIZHOU HUALI AGRI CHEM ENG
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