Efficient energy-saving wine brewing method using thinned raw grains

Abstract

The present invention relates to an efficient energy-saving wine brewing method using thinned raw grains. The efficient energy-saving wine brewing method comprises: screening, washing and purifying raw grains such as rice, wheat and sorghum, adding a spice such as clove, illicium verum hook.f or peppermint according to a weight ratio of the raw grains to the clove of 100:1, crushing and thinning, pouring the crushed raw material into a fermentation jar, sequentially adding a raw material koji and purified water to the jar according to a weight ratio of the raw material to the koji to the purified water of 100:6-8:290-300, uniformly stirring, sealing, flipping every 2-3 days, pouring into wine distillation equipment at about the 9th day until the mash water has a dark brown color and the fermentation achieves a mature state, and distilling the wine, wherein the remaining mash water containing the low alcoholicity wine after the wine distilling can be used for rice vinegar and sauce production or re-fermentation, and the offcuts can be used for feed processing, livestock feeding, and the like. According to the present invention, the method has advantages of practicality, feasibility, fine process, easy operation, strong practicality, easy promotion, raw grain and raw material thinning, short fermentation period, excellent mash, high yield, high product quality, energy saving, mellow wine, excellent aroma, and significant comprehensive economic benefits of promotion use.

Description

technical field [0001] The invention relates to a brewing method, in particular to a high-efficiency and energy-saving brewing method of raw grain and fine material. [0002] technical background [0003] In urban and rural areas, people's daily life, health care and festivals, parties, business and other meals are inseparable from wine, especially mellow rice wine. At present, most of the rice wines produced by various distilleries and sold on the market adopt shelled new rice, wheat, sorghum, etc. to directly cook and then add cooked wine koji to ferment or directly add raw food wine koji to ferment without cooking. A large amount of rice-based raw grains such as rice, wheat, and sorghum in grain depots and farmers' homes are processed and produced as breeding feed and directly used to feed livestock without being fully utilized. Cooking and fermentation are directly carried out, resulting in labor waste and cost increase, incomplete fermentation and low wine production ra...

AI Technical Summary

Problems solved by technology

At present, most of the rice wines produced by various distilleries and sold on the market adopt shelled new rice, wheat, sorghum, etc. to directly cook and then add cooked wine koji to ferment or directly add raw food wine koji to ferment without cooking. A large number of rice-based raw grains such as rice, wheat, and sorghum in grain depots and farmers’ homes are processed and produced as breeding feed and directly used to feed livestock without being fully utilized. Cooking and fermentation are carried out directly, resulting in labor waste, increased cost, incomplete fermentation and low wine production rate

This not only reduces the use value of various raw grains, but also causes a great waste of food resources and loss of economic benefits