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Chinese chestnut and sticky rice distilled liquor and brewing method thereof

A technology of distilling wine and glutinous rice, which is applied in the field of wine making, can solve problems such as poor flavor and rich nutrients, and achieve the effect of improving health care and improving efficiency

Inactive Publication Date: 2016-04-06
束润涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Thereby can solve the technical problem that chestnut wine local flavor is poor, nutritive substance is too abundant in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] According to parts by weight, 50 parts of glutinous rice, 20 parts of chestnut, 20 parts of sorghum rice and 10 parts of paddy are weighed.

[0057] The chestnuts are shelled and crushed, and the chestnut particles with a particle size of 1-10 mm are screened; at the same time, the sorghum rice is crushed, and the sorghum fine powder with a size of 1-3 mm is screened. Then, soak the glutinous rice in water for 1-3 hours, then take it out, mix it with chestnut granules and sorghum fine powder, and put it into a steamer to steam until cooked. At the same time, soak the rice for 5-7 hours, and steam it for 2-3 hours until it is cooked.

[0058] Cool the steamed raw materials to 30-40°C, then evenly add distiller’s yeast and rice husk to each raw material after cooling, then mix the raw materials after adding distiller’s yeast and loose material, and stir-fry more than 2 times to obtain Alcohol mix. sealing the distiller's koji mixture, and fermenting for 7 days at an ave...

Embodiment 2

[0063] According to parts by weight, 30 parts of glutinous rice, 30 parts of Chinese chestnut, 20 parts of sorghum rice and 20 parts of paddy are weighed.

[0064] Then, brew and distill according to the method described in Example 1 to obtain primary fermentation, primary fermentation purification, secondary fermentation, and secondary fermentation aging chestnut glutinous rice distilled wine.

[0065] One of the fermented wines is clear and transparent, the flavor is slightly lighter, the taste is sweet and greasy, slightly spicy and slightly pungent;

[0066] The second-fermentation wine is slightly golden yellow, and the flavor is slightly better than that of the first-distilled white wine, but the taste is sweet and greasy, and it also has a slightly spicy and pungent smell;

[0067] The first-time fermented wine has a mellow flavor, neither spicy nor pungent odor, but sweeter and greasy;

[0068] The secondary fermentation aged wine has a mellow and round flavor, neithe...

Embodiment 3

[0070] According to parts by weight, weigh 90 parts of glutinous rice, 10 parts of Chinese chestnut, and 10 parts of sorghum rice.

[0071] Then, brew and distill according to the method described in Example 1 to obtain primary fermentation, primary fermentation (aging) and secondary fermentation, secondary fermentation aging chestnut glutinous rice distilled wine respectively.

[0072] The primary-fermentation aged wine and the secondary-fermentation aged wine have a mellow flavor, and the taste is neither spicy nor pungent. But the baijiu produced by the second fermentation has a softer taste.

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Abstract

The invention provides Chinese chestnut and sticky rice distilled liquor. With sticky rice being a main material and Chinese chestnuts being an auxiliary material, rough rice and sorghum are added, the usage quantities of all raw material components are adjusted and optimized, and then the Chinese chestnut and sticky rice distilled liquor is obtained through further brewing; in this way, on the basis of original sticky rice liquor, the flavor of the original sticky rice liquor can be adjusted, nutrient substances in the sticky rice liquor are further increased, and the health-care effect of the liquor is improved. Meanwhile, the invention provides a brewing method of the Chinese chestnut and sticky rice distilled liquor. In the method, through using the composition being the raw material, the Chinese chestnut and sticky rice distilled liquor having good flavor and nutritive value can be brewed. The Chinese chestnut and sticky rice distilled liquor has good flavor and is balanced and rich in nutrient.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a chestnut glutinous rice distilled wine and a brewing method thereof. Background technique [0002] Alcoholic beverages are one of the more common beverages in daily life. my country is the hometown of wine and the birthplace of wine culture. It is one of the earliest countries in the world for wine making. Wine brewing has a long history in my country. In China's thousands of years of civilization development history, the development of wine and culture is basically carried out simultaneously. [0003] Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B complex and starch. It is sweet in taste and warm in nature, which can nourish the body's righteousness. Glutinous rice is used as a raw material for brewing to obtain glutinous rice wine, which is also a common alcoholic beverage. [0004] Chestnut is recognized as the king of fruits, rich in nutrients, i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 束润涛
Owner 束润涛
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