CN103184120A

CN103184120A - Brewing process for Zagan (sucking with stem) wine

Info

Publication number: CN103184120A
Application number: CN2011104480894A
Authority: CN
Inventors: 高水利
Original assignee: WENXIAN ZHONGZHAIWENDANG AREAS DAIYUAN CO Ltd
Current assignee: WENXIAN ZHONGZHAIWENDANG AREAS DAIYUAN CO Ltd
Priority date: 2011-12-28
Filing date: 2011-12-28
Publication date: 2013-07-03
Anticipated expiration: 2031-12-28
Also published as: CN103184120B

Abstract

The invention discloses a brewing process for a Zagan (sucking with a stem) wine, which relates to a manufacturing method of a wine and belongs to the field of brewing techniques. The process provided by the invention comprises the following steps: weighing raw materials in proportion and carefully selecting high-grade grains as the raw materials to realize screening; washing and steaming the selected and dried grains; taking out the cooked raw grains from a pot, spreading the cooked raw grains to cool the raw grains to temperature of 28 to 30 DEG C, sprinkling distiller's yeast on the cooled raw grains, filling the raw grains into a container and carrying out sealed fermentation; and filling fermented grains into an earthen wine vat after fermentation for 24 and 48 h and emission of bouquet and sealing the mouth of the vat with pit mud for one month. The invention has the following beneficial effects: the process is simple and is easily practicable in large scale factory production; the obtained Zagan wine is a wine made of grains, the raw materials for the Zagan wine are blended with traditional Chinese medicines consisting of manyinflorescenced sweetvetch root, stria party and fructus lycii in a certain ratio, so taste and health care effects of the finished Zagan wine are enriched, and the produced wince has a brilliant color and an attracting appearance; sweet aspergillus and lactobacillus are used in the brewing process to allow the Zagan wine to have abundant proteins, so the Zagan wine is applicable to both general population and the elderly and children.

Description

A kind of making method of sipping bar wine

Technical field

The present invention relates to a kind of making method of drinks, belong to technology and brewing technology, specifically a kind of making method of sipping bar wine.

Background technology

Bar wine is sipped in Wen County, and Baima language claims " reaching loud, high-pitched sound shellfish court ", is to brewage with five-color coarse cereals such as highland barley, oat, bitter buckwheat, wheat, Mi Gu, corns to form, so be " multicolored wine " again, also claims " steeping in wine "; Main product is in Wen County, Gansu.China is from the north to the Great Wall to the south of the River, and the mode of drinking is different, yet sips bar wine without wineglass but with " sipping bar ", also therefore gain the name.

Drink when sipping bar wine, to not drench wine after the well-done wine unstrained spirits fermentation, but with the wine unstrained spirits dress cylinder sealing several months, the wine unstrained spirits terrine of packing into when drinking, put behind the mulling of the fiery pool with an about chi how long thin copper pipe or a thin bamboo trunk thinner slightly than penholder, (locals cries " sipping bar ") inserts in the jar, and the drink person holds " sipping bar " and inserts absorption wine liquid in the jar.When doing Deng the fast drink of the wine liquid in the jar, mix water again and continue at fiery side of a pond mulling, the suction drink so goes round and begins again, till vinosity is thin then.

Though the traditional wine product in this rural area are lasting, the singularity of its manufacture craft is rarely known by the people, therefore large-scale production never and enter huge numbers of families.Along with the progressively raising of people's living standard and the transformation of consumption idea, sip the health of bar wine and the aspect that nourishing function has become outbalance in people's process of consumption.

Summary of the invention

The present invention aims to provide a kind of making method of sipping bar wine, has solved to sip bar wine and do not have large-scale production, yield poorly and drawback such as health-care effect is low, and it is simple that the inventive method is made, and has the strong soul of strong body simultaneously, nourishing function such as promote longevity.

For achieving the above object, a kind of making method of sipping bar wine of the present invention comprises screening, eluriates, boils steaming, cool grain, mixes song, fermentation, it is characterized in that: in the screening step by weight weighing, selected first-class raw material grain; The grain of choosing is screened, dry behind the impurity in the removal grain; Eluriate choosing the grain that dries; The clean raw grain of elutriation is gone into pot to cook; The raw grain that boils taken the dish out of the pot carry out spreading for cooling; During raw grain temperature cold to 28 to be boiled～30 ℃, spread song in proportion, the container of packing into after stirring, sealing and fermenting; Fermentation 24～48h adorns the wine unstrained spirits in the wine vat of soil system after aroma is arranged, and with cellar for storing things mud seal with annular groove is got final product after January again.

A kind of making method of sipping bar wine of the present invention: may further comprise the steps, following component is with the weight ratio weighing:

One, with selected highland barley 15%, Chinese sorghum 20%, barley 15%, wheat 20%, millet 15%, red stilbene 5%, Radix Codonopsis 5%, matrimony vine 5%; To in water, soak behind the above-mentioned raw materials wash clean;

Two, will eluriating clean raw grain, to go into pot boiling ripe, and the raw grain that boils taken the dish out of the pot cool off;

During the raw grain temperature cold to 28 of three, boiling～30 ℃, with highland barley, Chinese sorghum, barley, wheat, millet, red stilbene, Radix Codonopsis, matrimony vine, add distiller's yeast, the container of packing into after stirring, sealing and fermenting with 100: 0.6 ratios;

Four, fermentation has behind 24～48h after the aroma in the wine vat or terrine of soil system that the wine unstrained spirits packed into, seal with annular groove can be opened cylinder drinks after January with storing mud again.

Five, drinking method: when drinking the wine unstrained spirits taken out the aequum thermally resistant container of packing into, be blended into boiling water and put fiery pool mulling, add honey more as one feels fit, the drink person holds and sips bar and insert to draw in the container and sip entrance.

Described distiller's yeast is 95% sweet aspergillus, 5% lactobacillus.

Describedly sip the mixture that bar wine is the vinasse dregs of rice and wine.

Described fermentation time is 24～48h, and leavening temperature is 32 ℃～36 ℃.

Described immersion water temperature is 10 ℃～22 ℃, and soak time is 2～5h.

The described bar wine brewage technology of sipping further may further comprise the steps: fermentation has behind 24～48h after the aroma in the wine vat or terrine of soil system that the wine unstrained spirits packed into, with cellar for storing things mud seal with annular groove is got final product after January again.

Described Radix Codonopsis is the peculiar Radix Codonopsis kind in Gansu.

A kind of wine unstrained spirits composition of sipping bar wine of the present invention: comprise highland barley, Chinese sorghum, barley, wheat, millet, red stilbene, Radix Codonopsis, Radix Angelicae Sinensis; Be the main food fermented product with highland barley, Chinese sorghum, barley, wheat, millet.Put down in writing according to supplement to the Herbal: highland barley, during the therapeutic method to keep the adverse qi flowing downward is wide, strong lean power; Tibetan medicine's ancient books and records " brilliant pearl book on Chinese herbal medicine " more highland barley as a kind of important drugs, be used for the treatment of multiple disease; Chinese sorghum is warm in nature; In the temperature, sharp gas; Barley have beneficial gas wide in, the effect of the heat extraction of quenching one's thirst; The wheat tranquilizing by nourishing the heart; Red stilbene has effects such as invigorating QI to consolidate the body surface resistance, sharp water detumescence, expelling pus and toxin by strengthening QI, myogenic; The Radix Codonopsis invigorating the spleen and replenishing QI, invigorating the spleen benefit lung; Matrimony vine is nourishing liver and kidney, replenishing vital essence to improve eyesight.

A kind of making method of sipping bar wine of the present invention, its beneficial effect is: making method is simple, be easy to the mass-producing plant produced, sipping bar wine is that grain wine is made, its raw material and red stilbene, line party, matrimony vine Chinese medicine are mixed according to certain ratio, enriched finished product and sipped mouthfeel and the health-care effect of bar wine, the rice wine of producing has bright and beautiful color and luster, and wine body impression is tempting; Adopt sweet aspergillus and lactobacillus to make that sipping bar wine contains rich in protein in the manufacture craft, not only be suitable for the general population, also be fit to the elderly and child.

Embodiment

Below implementing example further goes out to set forth for the present invention.

Embodiment 1

One, with selected highland barley 15%, Chinese sorghum 20%, barley 15%, wheat 20%, millet 15%, red stilbene 5%, line party 5%, matrimony vine 5%; To in water, soak behind the above-mentioned raw materials wash clean; Soaking water temperature is 15 ℃, and soak time is 4h;

Two, will eluriating clean raw grain, to go into pot boiling ripe dried fully to moisture, and the raw grain that boils taken the dish out of the pot cool off;

During the raw grain temperature cold to 28 of three, boiling ℃, with highland barley, Chinese sorghum, barley, wheat, millet, red stilbene, line party, matrimony vine, add the container of packing into after distiller's yeast (distiller's yeast is 95% sweet aspergillus, 5% lactobacillus) stirs, sealing and fermenting with 100: 0.6 ratios;

Four, fermentation time is 24h, and leavening temperature is 32 ℃, in the wine vat or terrine of the soil system for the treatment of after the aroma wine unstrained spirits packed into, with cellar for storing things mud seal with annular groove is got final product after January again;

Five, drinking method: when drinking the wine unstrained spirits taken out the aequum thermally resistant container of packing into, be blended into boiling water and put fiery pool mulling, add honey more as one feels fit, the drink person holds and sips bar and insert to draw in the container and sip entrance; Describedly sip the mixture that bar wine is the vinasse dregs of rice and wine.

Embodiment 2

One, with selected highland barley 15%, Chinese sorghum 20%, barley 15%, wheat 20%, millet 15%, red stilbene 5%, line party 5%, matrimony vine 5%; To in water, soak behind the above-mentioned raw materials wash clean; Soaking water temperature is 12 ℃, and soak time is 3.5h;

During the raw grain temperature cold to 29 of three, boiling ℃, with highland barley, Chinese sorghum, barley, wheat, millet, red stilbene, line party, matrimony vine, add the container of packing into after distiller's yeast (distiller's yeast is 95% sweet aspergillus, 5% lactobacillus) stirs, sealing and fermenting with 100: 0.6 ratios;

Four, fermentation time is 36h, and leavening temperature is 34 ℃, in the wine vat or terrine of the soil system for the treatment of after the aroma wine unstrained spirits packed into, with cellar for storing things mud seal with annular groove is got final product after January again;

Claims

1. making method of sipping bar wine comprises screening, eluriates, boils steaming, cool grain, mixes song, fermentation, it is characterized in that: in the screening step by weight weighing; Selected highland barley 15%, Chinese sorghum 20%, barley 15%, wheat 20%, millet 15%, red stilbene 5%, Radix Codonopsis 5%, matrimony vine 5%; To soak in water behind the above-mentioned raw materials wash clean, go into pot and cook, add distiller's yeast with 100: 0.6 ratios, fermentation 24～48h has after the aroma in the wine vat or terrine of soil system that the wine unstrained spirits packed into, seal with annular groove can be opened cylinder drinks after January with storing mud again.

2. a kind of making method of sipping bar wine according to claim 1, it is characterized in that: soaking water temperature is 10 ℃～22 ℃, and soak time is 2～5h.

3. a kind of making method of sipping bar wine according to claim 1, it is characterized in that: described distiller's yeast is 95% sweet aspergillus, 5% lactobacillus.