Tartary buckwheat white spirit and brewing process thereof
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A technology, the technology of tartary buckwheat, applied in the field of tartary buckwheat liquor and its brewing technology, can solve the problems of low liquor yield, difficulty in mechanized production, difficult acid production, etc., and achieve the goal of increasing liquor yield, sweetness and aroma Effect
Active Publication Date: 2020-06-12
FOSHAN UNIVERSITY
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Problems solved by technology
The raw materials in the fermentation of raw materials have not been cooked, the starch in them cannot be better precipitated, and the fermentation process cannot be completely fermented, resulting in waste of raw materials, the wine yield is relatively low, and it is not easy to produce acid, and the wine produced has insufficient aroma , poor taste; traditional clinker fermentation, complex process, time-consuming and laborious, waste of fuel, difficult to mechanized production, low liquor yield, low production efficiency of liquor
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Embodiment 1
[0032] A brewing process of tartary buckwheat liquor includes the following steps:
[0033] (1) Preparation of raw materials: select fresh, mildew-free, and impurity-free tartary buckwheat rice grains as raw materials, pulverize and pass through a 40-mesh sieve to obtain tartary buckwheat flour for use;
[0034] (2) To adjust the emulsion: add 8 times the amount of citric acid solution to the tartary buckwheat powder and stir for 1 hour to form a tartary buckwheat powder emulsion;
[0035] (3) Drum maturation: Put the tartary buckwheat powder emulsion in step (2) in a double drum dryer, adjust the temperature to 150°C, and adjust the film thickness of the tartary buckwheat powder emulsion to 1mm. After drying, collect the starch layer and pulverize Pass a 40-mesh sieve to obtain gelatinized tartary buckwheat starch;
[0036] (4) Adjust the pH value: add 1.5 times the amount of distiller's grain liquid to the gelatinized tartary buckwheat starch of step (3), and adjust the pH to 5 with...
Embodiment 2
[0040] A brewing process of tartary buckwheat liquor includes the following steps:
[0041] (1) Preparation of raw materials: select fresh, mildew-free, and impurity-free tartary buckwheat rice grains as raw materials, pulverize and pass through a 40-mesh sieve to obtain tartary buckwheat flour for use;
[0042] (2) To adjust the emulsion: add 6 times the amount of citric acid solution to the tartary buckwheat powder and stir for 1 hour to form a tartary buckwheat powder emulsion;
[0043] (3) Drum maturation: Put the tartary buckwheat powder emulsion of step (2) in a double drum dryer, adjust the temperature to 160℃, and adjust the film thickness of the tartary buckwheat powder emulsion to 1mm. After drying, collect the starch layer and pulverize Pass a 40-mesh sieve to obtain gelatinized tartary buckwheat starch;
[0044] (4) Adjust the pH value: add 1.5 times the amount of distiller's grain liquid to the gelatinized tartary buckwheat starch of step (3), and adjust the pH to 5 with ...
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Abstract
The invention belongs to the technical field of wine brewing, and discloses tartary buckwheat white spirit and a brewing process thereof. From the perspective of a brewing process of the tartary buckwheat white spirit, tartary buckwheat rice is used as a raw material, and through emulsion adjustment, roller curing, pH value adjustment, fermentation, distillation and the like, the tartary buckwheatflavor of the tartary buckwheat white spirit is effectively enhanced, and the liquor yield is increased, wherein an organic acid solution is added during emulsion mixing, starch is promoted to be decomposed into micromolecular sugar, fermentation is facilitated, organic acids react with alcohol, generated ester substances can effectively improve the fragrance of the white spirit, the flavor of the buckwheat flavor of the tartary buckwheat white spirit is enriched, and the sweetness of the tartary buckwheat white spirit is also improved due to addition of the organic acid; a roller drying andcuring technology is used for quickly curing the raw materials, so that the generation of sugar is facilitated, and the yield of the white spirit is increased; liquid state fermentation is adopted, sothat the tartary buckwheat white spirit has a unique tartary buckwheat flavor; the fermentation product vinasse liquid is used for replacing traditional water for the first time, esterification of alcohol and acid is effectively promoted, aroma production is enhanced, and the aroma of the wine body is enhanced.
Description
Technical field [0001] The invention belongs to the technical field of wine making, and specifically relates to a tartary buckwheat liquor and its brewing process. Background technique [0002] Tartary buckwheat rice is a whole embryo containing embryos, cotyledons or only the part of the embryo milk obtained after the husks of tartary buckwheat fruits are removed. Tartary buckwheat is an annual herb. It is mainly planted in the southwest of China. Liangshan Prefecture of Sichuan Province is one of the main producing areas and origins of tartary buckwheat. Tartary buckwheat rice contains 18 kinds of amino acids and bioflavonoids that are lacking in cereal crops, and flavonoids such as buckwheat grain alcohol and rutin. It is a healthy new source of food in the 21st century. Tartary buckwheat rice is milled to produce primary processed products, mainly tartary buckwheat flour, which can be used to make buckwheat bread and other foods. The main types of fermented tartary buckwhea...
Claims
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Application Information
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