Method for brewing fen-flavor daqu liquor by adopting millet

The technology of fragrant Daqu and millet is applied in the field of brewing, which can solve the problems of low nutrient content of liquor and can not play a health-care effect, etc., and achieve the effects of stimulating gastric secretion and saliva secretion, being conducive to sleep, and simple brewing method.

Inactive Publication Date: 2016-03-16
杨海锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the problem that the existing Fen-flavor liquor is brewed with sorghum instead of millet, resulting in low nutritional content of the liquor and unable to play a health-care effect, the present invention provides a method for brewing Fen-flavor Daqu liquor from millet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1: A method for brewing Fen-flavor Daqu wine from millet, including selecting and processing raw materials, moistening and steaming grains, adding water, taking out the retort and putting it into a pool for fermentation, adding auxiliary materials out of the pool and distilling, truncating and removing the wine tail to obtain the original For the rice wine, the secondary fermentation of the wine grains after the retort is released, specifically includes the following steps:

[0017] (1) Select raw materials for processing: choose millet with full grains, no mildew, and no moths to hustle and remove impurities;

[0018] (2) Moisturizing and steaming grain: add the selected millet to 70-90 ℃ hot water for infiltration, and the amount of water added is 50-60% of the raw material, so that the raw material can absorb enough water. After the raw material absorbs enough water, accumulate for 16 hours. Turn the pile 2 times in the middle. When the millet is rubbed by ha...

Embodiment 2

[0024] Example 2: A method for brewing Fen-flavor Daqu liquor from millet, including selecting and processing raw materials, moistening and steaming grains, adding water, taking out the retort and putting it into a pool for fermentation, adding auxiliary materials out of the pool and distilling, truncating and removing the wine tail to obtain the original For the rice wine, the secondary fermentation of the wine grains after the retort is released, specifically includes the following steps:

[0025] (1) Select raw materials for processing: choose millet with full grains, no mildew, and no moths to hustle and remove impurities;

[0026] (2) Moisturizing and steaming grain: add the selected millet to 70-90 ℃ hot water for soaking, the amount of water added is 50-60% of the raw material, so that the raw material can absorb enough water, and the raw material is piled up for 18 hours after absorbing enough water. Turn the pile 3 times in the middle. When the millet is kneaded by ha...

Embodiment 3

[0032] Example 3: A method for brewing Fen-flavor Daqu wine from millet, including selecting and processing raw materials, moistening and steaming grains, adding water, taking out the retort and putting it into a pond for fermentation, adding auxiliary materials and distilling after going out of the pond, truncating and removing the wine tail to obtain the original For the rice wine, the secondary fermentation of the wine grains after the retort is released, specifically includes the following steps:

[0033] (1) Select raw materials for processing: choose millet with full grains, no mildew, and no moths to hustle and remove impurities;

[0034] (2) Moisturizing and steaming grain: add the selected millet to 70-90 ℃ hot water for soaking, the amount of water added is 50-60% of the raw material, so that the raw material can absorb enough water, and the raw material is piled up for 20 hours after absorbing enough water. Turn the pile 2 times in the middle. When the millet is rub...

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Abstract

The invention belongs to the technical field of wine brewing, and provides a method for brewing fen-flavor daqu liquor by adopting millet, for solving the problem that the existing fen-flavor white spirit is brewed by sorghum but not millet, so that the content of nutritional ingredients in the white spirit is low, and a health-caring effect can not be achieved. The method comprises the following steps: finely selecting and processing raw materials, moistening grains and steaming the grains, adding water into the grains, pouring out of a steamer, placing the grains into a pond for fermentation, discharging the fermentation product out of the pond, adding auxiliary materials into the fermentation product, carrying out distillation, intercepting the foreshot and removing the tailings to obtain original pulp liquor, discharging the original pulp liquor out of the steamer, and carrying out secondary fermentation on fermented grains. The brewing method is simple, and does not use complicated equipment, so that the method is suitable for promotion; the fen-flavor daqu liquor is clear and transparent in color, and pure in flavor, has the obvious fragrance of millet grain, is sweet and clear in mouthfeel, and long in after taste; with moderate drinking of the fen-flavor daqu liquor, the circulatory system of the human body generates the excitement efficacy, so that sleep is benefited, gastric secretion and salivary secretion are stimulated, and the stomach-invigorating effect is achieved. The fen-flavor daqu liquor has the effects of resisting oxidation and boosting immunity, can prevent diseases including diabetes, cataract and cardiovascular and cerebrovascular diseases, and has the efficacies of relieving and expelling toxins, as well as protecting liver.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for brewing light-flavor Daqu wine from millet. Background technique [0002] Millet is the grain made from millet (Setaria italica), and it is named because of its small grain and a diameter of about 1 mm. Native to the Yellow River Basin in northern China, it was the main food crop in ancient China, so the Xia and Shang dynasties belonged to the "Milk Culture". Millet grows drought-tolerant and has many varieties. It is commonly known as "multicolored millet". There are millet in various colors such as white, red, yellow, black, orange and purple, as well as sticky millet. The earliest wine in China was also brewed from millet. Millet is suitable for growing in dry and poorly irrigated areas. Its stems and leaves are relatively hard and can be used as feed. Generally, only large livestock such as cattle, horses and sheep can digest them. Millet is commo...

Claims

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Application Information

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IPC IPC(8): C12G3/02A23K10/38
CPCY02P60/87
Inventor 杨海锋
Owner 杨海锋
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