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Gordon euryale seed wine and preparation method thereof

A technology for chicken head rice and rice wine, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, etc. Effect

Pending Publication Date: 2021-04-09
苏州元延农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the finished wine prepared by it is generally dry and spicy in the mouth, the wine body is not full-bodied and full, and the aftertaste is not long enough.

Method used

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  • Gordon euryale seed wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of chicken head rice wine, comprising the following steps:

[0026] S1. Mix chicken head rice, sorghum, and wheat in a mass ratio of chicken head rice: sorghum: wheat = 1:1:1, and soak the mixture in water at 60°C for 6 hours.

[0027] S2, cooking the mixture soaked in S1 for 2 hours to obtain clinker.

[0028] S3. Mix 99% clinker and 1% rhizopus koji in S2 evenly according to the mass percentage, and then put it into a fermenter to ferment for 60 hours when the temperature drops to about 25° C. to obtain saccharified material.

[0029] S4, when the temperature of the saccharification material prepared in S3 was about 30°C, it was transferred to the fermenter, and after its surface was scraped off, the rhizopus distiller's koji with a mass percentage of 5% was sprinkled on the top. Sprinkle rice husks on top.

[0030] S5, then ferment the crude product at a temperature of 25°C to obtain a crude product, add the crude product at a temperature of ab...

Embodiment 2

[0034] A preparation method of chicken head rice wine, comprising the following steps:

[0035] S1. Mix chicken head rice, sorghum, and wheat in a mass ratio of chicken head rice: sorghum: wheat = 1:1:1, and soak the mixture in water at 60°C for 6 hours.

[0036] S2, cooking the mixture soaked in S1 for 2 hours to obtain clinker.

[0037] S3. Mix 99.5% clinker and 0.5% rhizopus distiller's koji in S2 evenly according to the mass percentage, and then put it into a fermentation box to ferment for 60 hours when the temperature drops to about 25° C. to obtain a saccharification material.

[0038] S4, when the temperature of the saccharification material prepared in S3 was about 30°C, it was transferred to the fermenter, and after its surface was scraped off, the rhizopus distiller's koji with a mass percentage of 5% was sprinkled on the top. Sprinkle rice husks on top.

[0039] S5, then ferment the crude product at a temperature of 25°C to obtain a crude product, add the crude p...

Embodiment 3

[0043] A preparation method of chicken head rice wine, comprising the following steps:

[0044] S1. Mix chicken head rice, sorghum, wheat, and burdock meal in a mass ratio of chicken head rice: sorghum: wheat = 10:10:10:2, and soak the mixture in water at 60°C for 6 hours.

[0045] S2, cooking the mixture soaked in S1 for 2 hours to obtain clinker.

[0046] S3. Mix 99.5% clinker and 0.5% rhizopus distiller's koji in S2 evenly according to the mass percentage, and then put it into a fermentation box to ferment for 60 hours when the temperature drops to about 25° C. to obtain a saccharification material.

[0047] S4, when the temperature of the saccharification material prepared in S3 was about 30°C, it was transferred to the fermenter, and after its surface was scraped off, the rhizopus distiller's koji with a mass percentage of 5% was sprinkled on the top. Sprinkle rice husks on top.

[0048] S5, then ferment the crude product at a temperature of 25°C to obtain a crude produ...

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Abstract

The invention provides a preparation method of gorgon euryale seed wine. The preparation method comprises the following steps of: S1, uniformly mixing gorgon euryale seeds, sorghum and wheat with equal mass, and soaking the mixture in warm water; S2, cooking the soaked mixture to obtain a cooked material; S3, adding rhizopus distiller 'S yeast into the cooked material, uniformly mixing, and adding the mixture into a fermentation box for fermentation to obtain a saccharified material; S4, transferring the saccharified material into the fermentation box, and spreading the rhizopus distiller' S yeast on the top of the saccharified material; S5, fermenting to obtain a crude product, adding the crude product into a fermentation tank, and adding a proper amount of milk into the fermentation tank for fermentation to obtain a crude product of the gorgon euryale seed wine; S6, baking, freezing and filtering the crude product of the gorgon euryale seed wine to obtain primary gorgon euryale seed wine; and S7, cellaring the primary gorgon euryale seed wine to obtain a finished product of the gorgon euryale seed wine with mellow fragrance. The preparation method provided by the invention can improve esters in the product, thereby improving the mellow fragrance of the wine and maintaining the natural mellow fragrance of the wine; and the gorgon euryale seed wine has multiple health-care effects.

Description

technical field [0001] The invention belongs to the field of wine making, and in particular relates to chicken head rice wine and a preparation method thereof. Background technique [0002] my country's traditional solid-state production of Xiaoqu liquor has a very long history. The raw materials used are mainly sorghum, corn, wheat, rice and other grains. Chicken head rice is the mature seed kernel of a kind of aquatic plant Gorgon, commonly known as Gorgon rice. One of the "food and medicine" materials. Chicken head rice has many health functions. Chicken head rice is widely distributed in Jiangsu, Anhui, Guangdong, Shandong, Hubei and other places in my country. It is usually used as Chinese medicinal materials or nourishing ingredients. Currently, chicken head rice is usually sold as mature dry granules or Gorgon fruit powder. The product is relatively single, and the production efficiency is low. A Chinese invention patent with an application number of 201510796463.8...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/026C12R1/845
CPCC12G3/021C12G3/026
Inventor 陈源冯庆阳冯子伟
Owner 苏州元延农业科技有限公司
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