CN104962414A - Fermenting process of kaoliang spirit - Google Patents
Fermenting process of kaoliang spirit Download PDFInfo
- Publication number
- CN104962414A CN104962414A CN201510335423.3A CN201510335423A CN104962414A CN 104962414 A CN104962414 A CN 104962414A CN 201510335423 A CN201510335423 A CN 201510335423A CN 104962414 A CN104962414 A CN 104962414A
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- CN
- China
- Prior art keywords
- fermentation
- kaoliang spirit
- fermenting process
- steaming
- zymotechnique
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
Abstract
The invention discloses a fermenting process of kaoliang spirit. The fermenting process includes the steps of 1, soaking and steaming or boiling peeled sorghum grains, cooling them to normal temperature, adding distiller's yeast, loading with a container after uniform mixing, and leaving the container unsealed to allow microorganisms in air to participate in fermentation; 2, after 48 hours, adding 1 jin of water per jin of the sorghum grains, sealing the opening of the container, and after 21 days of fermentation, performing steaming to obtain the kaoliang spirit. According to the fermenting process, aerobic fermentation is performed before anaerobic fermentation; original liquor produced from steaming is thicker, refreshing and more complete in nutritional value than that produced by completely anaerobic fermentation.
Description
Technical field
The present invention relates to a kind of zymotechnique of Kaoliang spirit.
Background technology
Chinese sorghum is the main raw material of Chinese alcoholic.Mostly several famous brands of wine had won fame both at home and abroad are to decide rice or cook seasoning matter brew and form with Chinese sorghum.With the liquor that Chinese sorghum is brewageed, be generally also called white wine or liquor.Sorghum-brewed wine is the effect of the enzyme produced by microorganism, makes the Starch Conversion in seed be the process that sugar produces alcohol then.If microbial host is by means of mould and yeast.
Summary of the invention
The technical problem to be solved in the present invention is that part takes existing defect, provides a kind of zymotechnique of Kaoliang spirit.
Object of the present invention carrys out specific implementation by the following technical programs:
A zymotechnique for Kaoliang spirit, comprises the steps:
1) after the Chinese sorghum of removing the peel is soaked, cook or boil, be cooled to normal temperature, add distiller's yeast, stir loading container, without the need to sealing, allows the microorganism in air participate in fermentation.
2) add water after 48 hours, Chinese sorghum per jin adds 1 jin of water, sealed container port, can steam wine through fermentation in 21 days.
Preferably, in described step 1), Chinese sorghum per jin adds 5 grams, distiller's yeast.
Preferably, described step 2) in, add proper amount of clear water when steaming, be sticking to avoid sticky pot.
The zymotechnique of Kaoliang spirit provided by the invention, first aerobic fermentation is again without fermentation, and the original plasm wine be steamed out is more mellow, and mouthfeel is refreshing, and nutritive value than complete anaerobic fermentation more comprehensively.
Embodiment
First it may be noted that embodiments of the invention only disclose preferred embodiment several, not should be appreciated that paired restriction of the invention process, protection scope of the present invention is still as the criterion with the content disclosed in claims.
embodiment 1:
A zymotechnique for Kaoliang spirit, comprises the steps:
1) after the Chinese sorghum of removing the peel is soaked, cook or boil, be cooled to normal temperature, add distiller's yeast, stir loading container, without the need to sealing, allows the microorganism in air participate in fermentation.
2) add water after 48 hours, Chinese sorghum per jin adds 1 jin of water, sealed container port, can steam wine through fermentation in 21 days.
In described step 1), Chinese sorghum per jin adds 5 grams, distiller's yeast.
Described step 2) in, add proper amount of clear water when steaming, be sticking to avoid sticky pot.
Finally being also pointed out that any entity or individual use or implement technical scheme of the present invention is all to infringement of the present invention, and any entity or individual, without the permission of the applicant, can not implement this patent separately.And any entity or individual are subject to inspiration of the present invention or implement through simple adjustment, also should think the protection domain of this patent.
Claims (3)
1. a zymotechnique for Kaoliang spirit, is characterized in that: comprise the steps:
1) after the Chinese sorghum of removing the peel is soaked, cook or boil, be cooled to normal temperature, add distiller's yeast, stir loading container, without the need to sealing, allows the microorganism in air participate in fermentation;
2) add water after 48 hours, Chinese sorghum per jin adds 1 jin of water, sealed container port, can steam wine through fermentation in 21 days.
2. the zymotechnique of Kaoliang spirit according to claim 1, is characterized in that: in described step 1), and Chinese sorghum per jin adds 5 grams, distiller's yeast.
3. the zymotechnique of Kaoliang spirit according to claim 1, is characterized in that: described step 2) in, add proper amount of clear water when steaming, be sticking to avoid sticky pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510335423.3A CN104962414A (en) | 2015-06-17 | 2015-06-17 | Fermenting process of kaoliang spirit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510335423.3A CN104962414A (en) | 2015-06-17 | 2015-06-17 | Fermenting process of kaoliang spirit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104962414A true CN104962414A (en) | 2015-10-07 |
Family
ID=54216514
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510335423.3A Pending CN104962414A (en) | 2015-06-17 | 2015-06-17 | Fermenting process of kaoliang spirit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104962414A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106281868A (en) * | 2016-11-14 | 2017-01-04 | 贵州省仁怀市富伦酒业销售有限公司 | A kind of Maotai-flavor jowar wine |
| CN106883966A (en) * | 2017-04-19 | 2017-06-23 | 罗茂油 | A kind of liquor made from sorghum and preparation method thereof |
| CN108102856A (en) * | 2018-03-06 | 2018-06-01 | 徐小平 | A kind of sorghum method for preparing medicated wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102653710A (en) * | 2011-12-14 | 2012-09-05 | 赵军 | Five-grain wine brewing method and special device thereof |
| CN104450373A (en) * | 2014-09-12 | 2015-03-25 | 重庆安陶酒业有限公司 | Method for brewing broomcorn Xiaoqu wine |
-
2015
- 2015-06-17 CN CN201510335423.3A patent/CN104962414A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102653710A (en) * | 2011-12-14 | 2012-09-05 | 赵军 | Five-grain wine brewing method and special device thereof |
| CN104450373A (en) * | 2014-09-12 | 2015-03-25 | 重庆安陶酒业有限公司 | Method for brewing broomcorn Xiaoqu wine |
Non-Patent Citations (2)
| Title |
|---|
| 刘必伦: "小曲(根霉曲)高粱酒的生产", 《酿酒科技》 * |
| 王维国: "《酒与酿酒》", 30 June 2002, 甘肃科学技术出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106281868A (en) * | 2016-11-14 | 2017-01-04 | 贵州省仁怀市富伦酒业销售有限公司 | A kind of Maotai-flavor jowar wine |
| CN106883966A (en) * | 2017-04-19 | 2017-06-23 | 罗茂油 | A kind of liquor made from sorghum and preparation method thereof |
| CN108102856A (en) * | 2018-03-06 | 2018-06-01 | 徐小平 | A kind of sorghum method for preparing medicated wine |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151007 |