CN107446761A - A kind of tail a species of orchid amaranth amaranth grain fen-flavor type white spirit and its brewing method - Google Patents
A kind of tail a species of orchid amaranth amaranth grain fen-flavor type white spirit and its brewing method Download PDFInfo
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- CN107446761A CN107446761A CN201710919916.0A CN201710919916A CN107446761A CN 107446761 A CN107446761 A CN 107446761A CN 201710919916 A CN201710919916 A CN 201710919916A CN 107446761 A CN107446761 A CN 107446761A
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The invention discloses a kind of tail a species of orchid amaranth fen-flavor type white spirit and its brewing method, and by weight, raw material includes 1000 parts of tail a species of orchid amaranth amaranth grain, 0.16 0.24 parts of carbohydrase, 67 parts of the dual-purpose high yield distiller's yeast of ripe life.Its brewing method is：By tail a species of orchid amaranth amaranth 180 200 DEG C of grain frying 50 60 minutes；16 20 mesh bamboos screen out onal；The drinking water of 3500 parts of addition stirs, and addition vigor is to be placed in jar to digest 1.5 2 hours at a temperature of 55 61 DEG C after 50000U/g carbohydrase stirs, spreading for cooling to room temperature；Add after the dual-purpose high yield distiller's yeast of ripe life and be placed in jar fermenter and be sealed by fermentation 12 15 days；The distiller's wort fermented is taken out and is uniformly sprinkling upon in retort, adjusts out wine temperature as 20 30 DEG C, collects middle distillate；Ageing produces for more than 2 months.The present invention is using tail a species of orchid amaranth amaranth grain as major ingredient, and using liquid single-wheel zymotechnique, methanol content is extremely low in wine, not top after drinking, not dry, has unique tail a species of orchid amaranth flavor, wine body is full, mouthfeel is soft, fragrance is pure, the limpid bright, long times of aftertaste of vinosity.
Description
Technical field
The invention belongs to Liquor Making Technology field, and in particular to a kind of tail a species of orchid amaranth fen-flavor type white spirit and its brewing method.
Background technology
Tail a species of orchid amaranth amaranth grain is also known as TianXing rice or phoenix tail seed, is that one kind is rich in protein, fiber, lysine and a kind of human body
Indispensable amino acid.Shown according to investigation, the albumen only just recommended daily containing 15% adult in 150 grams of tail a species of orchid amaranth amaranth grain
Matter intake.Protein, fat, carbohydrate and multivitamin and mineral matter, the protein contained by it are rich in tail a species of orchid amaranth amaranth grain
More can fully it be absorbed by the body than milk, contained carrotene is higher than solanaceous vegetables more than 2 times, and abundant nutrition can be provided for human body
Material.Tail a species of orchid amaranth amaranth grain also contains substantial amounts of phytosterol, is beneficial to prevent various diseases.Tail a species of orchid amaranth amaranth grain is nutritious, several
Several big macronutrients wanted containing needed by human body, it is the food rich in nutrition, there is the lysine of high concentration, paddy can be made up
The defects of thing amino acid forms.Protein content therein is higher by about one time than wheat, rice, corn, sorghum, millet, contained to rely
Propylhomoserin is one times of wheat, twice of rice, corn, sorghum, three times of millet, the content of calcium exceedes cereal crop twice.
Content of starch reaches 67%, wherein amylopectin about 76%, and amylose content about 23%, amylopectin content height is advantageous to be saccharified
Enzymatic conversion, improve distillation yield.Fen-flavor type white spirit is using Shanxi Fenjiu as Typical Representative, and its flavor characteristics is that delicate fragrance is pure, and pleasant impression is felt well
Only, main aromatic components are ethyl acetate and ethyl lactate.
Traditional solid-state or semisolid Fermentation of Fen-flavor Liquors cycle length（25-30 days）, distillation yield 35-45%, have and hold
The shortcomings of easy top, zymotechnique need to improve, and using tail a species of orchid amaranth amaranth grain with peculiar flavour as raw material, improve fen-flavor type white spirit
Flavor quality, to meet the needs of market.
The content of the invention
It is an object of the invention to provide it is a kind of it is simple to operate, distillation yield is high, methanol content is low, do not had a headache after drink, not mouth
Dry tail a species of orchid amaranth fen-flavor type white spirit.
Another object of the present invention is to provide the brewing method of tail a species of orchid amaranth amaranth grain fen-flavor type white spirit.
Such a tail a species of orchid amaranth fen-flavor type white spirit of the present invention, based on its parts by weight, including following raw material：
1000 parts of tail a species of orchid amaranth amaranth grain, carbohydrase 0.16-0.24 parts, raw ripe dual-purpose high yield distiller's yeast 6-7 parts.
The brewing method of such a tail a species of orchid amaranth fen-flavor type white spirit of the present invention, comprises the following steps：
（1）Sorting：Bright color is chosen, 1000 parts of tail a species of orchid amaranth amaranth grain of no disease and pests harm, goes the removal of impurity；
（2）It is expanded：By tail a species of orchid amaranth amaranth grain of impurity elimination, done at a temperature of 180-200 DEG C and fry 50-60 minutes, when tail a species of orchid amaranth amaranth grain is swollen
Swollen whiting simultaneously produces a kind of fragrance of similar puffed rice；
（3）Sieving：The tail a species of orchid amaranth amaranth grain fried is screened out into onal with 16-20 mesh bamboos；
（4）Saccharification：Add 3500 parts of drinking water into tail a species of orchid amaranth amaranth grain after sieving to stir, the vigor of adding is
50000U/g carbohydrase 0.16-0.24 parts are placed in jar the saccharification enzymolysis 1-2 at a temperature of 55-61 DEG C after stirring small
When；
（5）Spreading for cooling：Tail a species of orchid amaranth amaranth grain after saccharification is placed in cool hall spreading for cooling to room temperature；
（6）Fermentation：Jar fermenter is placed in after the good tail a species of orchid amaranth amaranth grain of spreading for cooling is added into raw ripe dual-purpose high yield distiller's yeast 6-7 parts and is carried out close
Seal ferment 12-15 days；
（7）Distillation：The distiller's wort fermented is taken out and is uniformly sprinkling upon in retort, adjusts 90-120 DEG C of temperature, head is pinched and plucks tail, collect
Middle distillate；
（8）Ageing：The base liquor that will be distilled out, after taster rating, it is stored according to grade in wine jar and carries out ageing, wine jar
It is upper labelled, establish reserved archive in detail, recorded in archives altar number, the production wine time, production wine cellar, base liquor flavor characteristics,
Net weight, alcohol content, ageing more than 2 months；
The brewing method of above-mentioned such a tail a species of orchid amaranth fen-flavor type white spirit, wherein step（6）Described fermentation condition is 30-31 DEG C of temperature
Under degree, ferment 12-15 days.
A kind of brewing method of above-mentioned tail a species of orchid amaranth fen-flavor type white spirit, wherein step（7）Described distillating method is specially：
Just steam 20-50 DEG C；50-75 DEG C when going out wine；Wine temperature control system is at 20-30 DEG C when connecing wine；When wine just flows, lower boiling impurity is more,
Remove the foreshot of raw material 0.5%, access middle stream wine, when distillation to alcoholic strength is 40 ± 1（%vol）When, stainless steel cask is transferred to, works as steaming
It is 5 to evaporate to alcoholic strength（%vol）When, stop distillation, tail wine is transferred in next round distillation technique.
The present invention compared with prior art, has obvious beneficial effect, as can be known from the above technical solutions:The present invention uses
Liquid single-wheel zymotechnique, simple to operate, cost is cheap, can effectively shorten fermentation period, and fermentation period foreshortens to 12-15 days,
Distillation yield is added, distillation yield is up to 50.9%.It is the white wine that main material is brewageed using tail a species of orchid amaranth amaranth grain, because in raw material tail a species of orchid amaranth
Pectin content is extremely low, can substantially reduce methanol content in finished wine, and headache, the symptom of dry will not be produced after drinking.Produce
Liquor flavor it is unique, wine body is full, mouthfeel is soft, fragrance is pure, the limpid bright, long times of aftertaste of vinosity.
Embodiment
Embodiment 1：
A kind of brewing method of tail a species of orchid amaranth fen-flavor type white spirit, comprises the following steps：
（1）Sorting：Brownish red, tail a species of orchid amaranth amaranth grain 1000g of no disease and pests harm are chosen, goes the removal of impurity；
（2）It is expanded：By tail a species of orchid amaranth amaranth grain of impurity elimination, do and fry 60 minutes at a temperature of 180 DEG C, when the expansion of tail a species of orchid amaranth amaranth grain is whitened simultaneously
Produce a kind of fragrance of similar puffed rice；
（3）Sieving：Tail a species of orchid amaranth amaranth grain after frying is screened out into onal with 20 mesh bamboos；
（4）Saccharification：Addition 3500g drinking water stirs in tail a species of orchid amaranth, adds the carbohydrase that vigor is 50000 U/g
0.16 g is placed in jar after stirring, and 55 DEG C of constant temperature saccharification digest 1 hour；
（5）Spreading for cooling：Tail a species of orchid amaranth amaranth grain after saccharification is placed in cool hall spreading for cooling to room temperature；
（6）Fermentation：The good tail a species of orchid amaranth amaranth grain of spreading for cooling is added into raw ripe dual-purpose high yield distiller's yeast（It is limited to be purchased from the rich biotechnology of Kunming space
Company）7g, jar fermenter sealing is placed in after mixing thoroughly, 32 DEG C ferment 12 days；
（7）Distillation：The distiller's wort fermented is taken out and is uniformly sprinkling upon in retort, temperature control is in still-process：Just go out wine temperature
Spend for 50 DEG C, wine temperature control system is at 20 DEG C when connecing wine；When wine just flows, lower boiling impurity is more, removes the foreshot of raw material 0.5%, connects
Middle stream wine is taken, when distillation to alcoholic strength is 39（%vol）When, stainless steel cask is transferred to, when distillation to alcoholic strength is 5（%vol）When, stop
Only distill, tail wine is transferred to next round distillation technique and pours leaching distiller's wort；
（8）Ageing：The base liquor that will be distilled out, after taster rating, it is stored according to grade in wine jar and carries out ageing, wine jar
It is upper labelled, establish reserved archive in detail, recorded in archives altar number, the production wine time, production wine cellar, base liquor flavor characteristics,
Net weight, alcohol content, ageing more than 2 months.
The kg of 52 %vol tail a species of orchid amaranths fen-flavor type white spirit 0.425 can be made with embodiment 1, distillation yield is 42.5 %, and methanol contains
Measure and meet GB/T 1078.1-2006 for 0.012 g/L, other physical and chemical indexs《Fen-flavor type white spirit》Index of correlation requirement.
Embodiment 2：
A kind of brewing method of tail a species of orchid amaranth fen-flavor type white spirit, comprises the following steps：
（1）Sorting：Bright color is chosen, tail a species of orchid amaranth amaranth grain 1000g of no disease and pests harm, goes the removal of impurity；
（2）It is expanded：By tail a species of orchid amaranth amaranth grain of impurity elimination, do and fry 55 minutes at a temperature of 190 DEG C, when the expansion of tail a species of orchid amaranth amaranth grain is whitened simultaneously
Produce a kind of fragrance of similar puffed rice；
（3）Sieving：The tail a species of orchid amaranth amaranth grain fried screens out onal with 18 mesh bamboos；
（4）Saccharification：The drinking water that 3500g is added into tail a species of orchid amaranth amaranth grain after sieving stirs, and adds vigor as 50000
U/g carbohydrase 0.2g is placed in jar saccharification enzymolysis 1.5 hours at a temperature of 58 DEG C after stirring；
（5）Spreading for cooling：Tail a species of orchid amaranth amaranth grain after saccharification is placed in cool hall spreading for cooling to room temperature；
（6）Fermentation：The good tail a species of orchid amaranth amaranth grain of spreading for cooling is added into raw ripe dual-purpose high yield distiller's yeast（It is limited to be purchased from the rich biotechnology of Kunming space
Company）After jar fermenter is placed in after 6.5g and is sealed at a temperature of 31 DEG C, ferment 13 days；
（7）Distillation：The distiller's wort fermented is taken out and is uniformly sprinkling upon in retort, temperature controlling range in still-process：Just steam 20
DEG C, temperature when going out wine is 50 DEG C, and wine temperature control system is at 25 DEG C when connecing wine；When wine just flows, lower boiling impurity is more, removes raw material
0.5% foreshot, middle stream wine is accessed, when distillation to alcoholic strength is 40（%vol）When, stainless steel cask is transferred to, when distillation to alcoholic strength
For 5 (%vol）When, stop distillation, tail wine is transferred in next round distillation technique；
（8）Ageing：The base liquor that will be distilled out, after taster rating, it is stored according to grade in wine jar and carries out ageing, wine jar
It is upper labelled, establish reserved archive in detail, recorded in archives altar number, the production wine time, production wine cellar, base liquor flavor characteristics,
Net weight, alcohol content, ageing more than 2 months.
The kg of 52 %vol tail a species of orchid amaranths fen-flavor type white spirit 0.453 can be made with embodiment 2, distillation yield is 45.3 %, and methanol contains
Measure and meet GB/T 1078.1-2006 for 0.016 g/L, other physical and chemical indexs《Fen-flavor type white spirit》Index of correlation requirement.
Embodiment 3：
A kind of brewing method of tail a species of orchid amaranth amaranth grain fen-flavor type white spirit, comprises the following steps：
（1）Sorting：Bright color is chosen, tail a species of orchid amaranth amaranth grain 1000g of no disease and pests harm, goes the removal of impurity；
（2）It is expanded：By tail a species of orchid amaranth amaranth grain of impurity elimination, do and fry 50 minutes at a temperature of 200 DEG C, when the expansion of tail a species of orchid amaranth amaranth grain is whitened simultaneously
Produce a kind of fragrance of similar puffed rice；
（3）Sieving：The tail a species of orchid amaranth amaranth grain fried is screened out into onal with 16 mesh bamboos；
（4）Saccharification：The drinking water that 3500g is added into tail a species of orchid amaranth amaranth grain after sieving stirs the vigor that adds as 50000
U/g carbohydrase 0.24g is placed in jar saccharification enzymolysis 2 hours at a temperature of 61 DEG C after stirring；
（5）Spreading for cooling：Tail a species of orchid amaranth amaranth grain after saccharification is placed in cool hall spreading for cooling to room temperature；
（6）Fermentation：The good tail a species of orchid amaranth amaranth grain of spreading for cooling is added into raw ripe dual-purpose high yield distiller's yeast（It is limited to be purchased from the rich biotechnology of Kunming space
Company）After jar fermenter is placed in after 6g and is sealed at a temperature of 30 DEG C, ferment 15 days；
（7）Distillation：The distiller's wort fermented is taken out and is uniformly sprinkling upon in retort, temperature controlling range in still-process：Just steam 20
DEG C, temperature when going out wine is 50 DEG C, and wine temperature control system is at 30 DEG C when connecing wine；When wine just flows, lower boiling impurity is more, removes raw material
0.5% foreshot, middle stream wine is accessed, when distillation to alcoholic strength is 41（%vol）When, stainless steel cask is transferred to, when distillation to alcoholic strength
For 5 (%vol) when, stop distillation, tail wine is transferred in next production team distillation technique；
（8）Ageing：The base liquor that will be distilled out, after taster rating, it is stored according to grade in wine jar and carries out ageing, wine jar
It is upper labelled, establish reserved archive in detail, recorded in archives altar number, the production wine time, production wine cellar, base liquor flavor characteristics,
Net weight, alcohol content, ageing more than 2 months.
0.509kg 52%vol tail a species of orchid amaranth amaranth grain fen-flavor type white spirits, distillation yield 50.9%, methanol can be made with embodiment 3
Content is 0.015g/L, and other physical and chemical indexs meet GB/T 1078.1-2006《Fen-flavor type white spirit》Index of correlation requirement.
The above described is only a preferred embodiment of the present invention, not making any formal limitation to the present invention, appoint
Without departing from technical solution of the present invention content, what the technical spirit according to the present invention was made to above example any simply repaiies for what
Change, equivalent variations and modification, in the range of still falling within technical solution of the present invention.
Claims (4)
1. a kind of tail a species of orchid amaranth fen-flavor type white spirit, based on its parts by weight, including following raw material：
1000 parts of tail a species of orchid amaranth amaranth grain, carbohydrase 0.16-0.24 parts, raw ripe dual-purpose high yield distiller's yeast 6-7 parts.
2. a kind of brewing method of tail a species of orchid amaranth fen-flavor type white spirit, comprises the following steps：
（1）Sorting：Bright color is chosen, 1 part of tail a species of orchid amaranth amaranth grain of no disease and pests harm, goes the removal of impurity；
（2）It is expanded：By tail a species of orchid amaranth amaranth grain of impurity elimination, done at a temperature of 180-200 DEG C and fry 50-60 minutes, when tail a species of orchid amaranth amaranth grain is swollen
Swollen whiting simultaneously produces a kind of fragrance of similar puffed rice；
（3）Sieving：The tail a species of orchid amaranth amaranth grain fried is screened out into onal with 16-20 mesh bamboos；
（4）Saccharification：Add 3500 parts of drinking water into tail a species of orchid amaranth amaranth grain after sieving to stir, the vigor of adding is
50000U/g carbohydrase 0.016-0.024 parts are placed in container the saccharification enzymolysis 1-2 at a temperature of 55-61 DEG C after stirring small
When；
（5）Spreading for cooling：Tail a species of orchid amaranth amaranth grain after saccharification is placed in cool hall spreading for cooling to room temperature；
（6）Fermentation：Jar fermenter is placed in after the good tail a species of orchid amaranth amaranth grain of spreading for cooling is added into raw ripe dual-purpose high yield distiller's yeast 0.006-0.007 parts
And it is sealed by fermentation；
（7）Distillation：The distiller's wort fermented is taken out and is uniformly sprinkling upon in retort, adjusts out 40-75 DEG C of wine temperature, head is pinched and plucks tail,
Distillate among collecting；
（8）Ageing：The base liquor that will be distilled out, after taster rating, it is stored according to grade in wine jar and carries out ageing, wine jar
It is upper labelled, establish reserved archive in detail, recorded in archives altar number, the production wine time, production wine cellar, base liquor flavor characteristics,
Net weight, alcohol content, ageing more than 2 months.
A kind of 3. brewing method of tail a species of orchid amaranth fen-flavor type white spirit as claimed in claim 2, it is characterised in that：Step（6）It is described
Fermentation condition be 30-31 DEG C at a temperature of, ferment 12-15 days.
A kind of 4. brewing method of tail a species of orchid amaranth fen-flavor type white spirit as claimed in claim 2, it is characterised in that：Step（7）It is described
Distillating method be specially：Just steam 20-50 DEG C；50-75 DEG C when going out wine；Wine temperature control system is at 20-30 DEG C when connecing wine；When wine just flows,
Lower boiling impurity is more, removes the foreshot of raw material 0.5%, accesses middle stream wine, when distillation to alcoholic strength is 40 ± 1（%vol）When,
Stainless steel cask is transferred to, when distillation to alcoholic strength is 5（%vol）When, stop distillation, tail wine is transferred in one distillation technique of wheel.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710919916.0A CN107446761B (en) | 2017-09-30 | 2017-09-30 | Fragrant liquor containing cymbidium faberi and amaranth grains and brewing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710919916.0A CN107446761B (en) | 2017-09-30 | 2017-09-30 | Fragrant liquor containing cymbidium faberi and amaranth grains and brewing method thereof |
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| CN107446761B CN107446761B (en) | 2020-11-13 |
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Cited By (3)
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|---|---|---|---|---|
| CN111019786A (en) * | 2020-01-07 | 2020-04-17 | 北京中煤神州节能环保技术开发有限公司 | Grain amaranth liquor and brewing method thereof |
| CN113214931A (en) * | 2021-06-17 | 2021-08-06 | 禄炳云 | Maotai-flavor liquor containing wild cymbidium grains and brewing method of Maotai-flavor liquor |
| CN114480053A (en) * | 2022-03-02 | 2022-05-13 | 潘叶平 | Brewing method of rice-flavor glutinous grain white spirit |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111019786A (en) * | 2020-01-07 | 2020-04-17 | 北京中煤神州节能环保技术开发有限公司 | Grain amaranth liquor and brewing method thereof |
| CN113214931A (en) * | 2021-06-17 | 2021-08-06 | 禄炳云 | Maotai-flavor liquor containing wild cymbidium grains and brewing method of Maotai-flavor liquor |
| CN113214931B (en) * | 2021-06-17 | 2023-10-20 | 禄炳云 | Amaranthus caudatus grain Maotai-flavor white spirit and brewing method thereof |
| CN114480053A (en) * | 2022-03-02 | 2022-05-13 | 潘叶平 | Brewing method of rice-flavor glutinous grain white spirit |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107446761B (en) | 2020-11-13 |
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