Brewing method of fen-flavor Xiaoqu oat wine

A fragrant, oat technology, applied in the field of winemaking technology, can solve the problems of loss of nutrients, poor taste, etc., and achieve the effects of lowering cholesterol, good aroma and taste of liquor, and long aftertaste

Inactive Publication Date: 2015-11-18
SICHUAN LAMA WINERY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many technologies for brewing wine with oats as the main raw material, but most of them have deficiencies such as large loss of nutrients and poor taste during the brewing process, and there is still room for improvement

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1 Brewing Xiaoqu Fen-flavored Oat Wine

[0038] Proceed as follows:

[0039] (1) Soaking grain: put water at a temperature of 65°C in the grain soaking tank, add oats, the water level is 25cm higher than the grain surface, and soak for 15 hours;

[0040] (2) Steamed grains: Take out the above-mentioned soaked oats, pinch them into the steamer, steam for 30 minutes after round steaming, and continue to steam for 50 minutes on high heat after round steaming (at this time, the cooked grains are not topped with hands, and the oats are completely cooked. There is less "yang water" and the surface is light), and the retort comes out;

[0041] (3) Spreading and drying and boxing of koji:

[0042] ① Spreading and airing the next koji: spread the above-mentioned oats out of the retort evenly on the airing field, turn over and scrape flat, when the temperature drops to 35°C, sprinkle the koji medicine evenly on the grain surface, mix well, and the dosage of the koji med...

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PUM

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Abstract

The invention discloses a brewing method of fen-flavor Xiaoqu oat wine. The brewing method comprises the following steps: (1) soaking grains: preparing oat and soaking the oat in water at 40-78 DEG C for 12-16h in a heat-preserving mode; (2) steaming grains; (3) spreading for cooling, sprinkling yeast and collecting a box; (4) fermenting: fermenting for 9-13 days; and (5) distilling: after fermentation, collecting the fermented grains and uniformly blending the fermented grains with water, so that the fermented grains are loose and are not agglomerated, thereby obtaining yellow liquid; adding the yellow liquid to a rice steamer, covering the rice steamer, connecting the rice steamer to a cooler, preparing for receiving wine and distilling so as to obtain oat wine. The fen-flavor Xiaoqu oat wine brewed by the fen-flavor Xiaoqu oat wine brewing method disclosed by the invention has mellow and delicious taste and lingering aftertaste, and the oat wine, which is purely distilled instead of being blended, has no irritation to throat or head and keeps good fragrance and taste of liquor; the oat wine is rich in nutrition value, excellent in health efficacy and rich in vitamin and amino acid, and the coat wine reserves abundant nutritional ingredients in the oat and has functions of lowering cholesterol and blood sugar.

Description

technical field [0001] The invention relates to a brewing method of Xiaoqu Fen-flavored oat wine, which belongs to the technical field of brewing technology. Background technique [0002] Oat (Latin name: Avenasativa L.) is a grass plant, which is a low-sugar, high-nutrition, high-energy food. Oatmeal has the characteristics of high protein and low carbohydrate, rich in vitamin B group, vitamin C, D and folic acid, rich in calcium, phosphorus, iron, copper, zinc, manganese, silicon and other aromatic trace elements, and rich in soluble fiber and Insoluble fiber can promote gastrointestinal motility, facilitate defecation, absorb cholesterol in the body and excrete it from the body. Therefore, as a green food, oatmeal mainly has the obvious effect of lowering blood cholesterol and controlling blood sugar. In addition, oats are sweet and flat in nature and taste, which can benefit the spleen, nourish the heart and suppress sweat. [0003] Oatmeal is rich in nutritional valu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 税鸿
Owner SICHUAN LAMA WINERY CO LTD
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