CN109181949A - A kind of Poly-grain type highland barley tartary buckwheat white spirit brew method - Google Patents
A kind of Poly-grain type highland barley tartary buckwheat white spirit brew method Download PDFInfo
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- CN109181949A CN109181949A CN201811054942.2A CN201811054942A CN109181949A CN 109181949 A CN109181949 A CN 109181949A CN 201811054942 A CN201811054942 A CN 201811054942A CN 109181949 A CN109181949 A CN 109181949A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
A kind of Poly-grain type highland barley tartary buckwheat white spirit brew method includes the following steps: that step 1. collocation grain raw material, various grain raw materials crush, and every is divided into 3-4 valve；It is steamed with water vapour after step 2. grain co-grinding；After step 3. grain spreading for cooling, distiller's yeast and amount water is added, lower cellar, which is sealed up for safekeeping 40-70 days, obtains vinasse；Processing obtains grain raw material to step 4. again in the way of step 1 and 2, mixes with vinasse obtained in step 3 according to mass ratio 1:3-5, and husk mixing distillation is added and takes wine;Distillation takes acid discharge after the husk of the 10-20% for adding grain raw material gross mass A after drinking.The present invention arranges in pairs or groups bitter buckwheat, highland barley and cereal crops, selects suitable distiller's yeast, the fragrance of aroma comprehensive bitter buckwheat and highland barley, and have both the nutrition effective component of the two.By the selection of various grain raw materials and distiller's yeast, increases vinosity sugariness, reduce the bitter taste and pungent of traditional barley wine, mouthfeel is more preferably.
Description
Technical field
The invention belongs to field of foodstuff beverage, are related to spirit, and in particular to a kind of Poly-grain type highland barley bitter buckwheat is white
Wine brewing method.
Background technique
Highland barley is the highest crops containing glucan in wheat crops, and glucan is to colon cancer, cardiovascular and cerebrovascular disease, glycosuria
Disease has prevention effect, while having the function of improving the immunity of the human body, adjusting circadian rhythm.Highland barley while diet rich in
Fiber, amylopectin, thiamine, riboflavin, niacin, vitamin E.It can promote human health development, and beneficial to human body
Microelements of calcium, phosphorus, iron, copper, zinc, selenium etc..
Bitter buckwheat is rare dual-purpose of drug and food crop in nature, is rich in bioflavonoid, linoleic acid, chromium.Flavones is not
But can effective activating microcirculation and removing stasis medicinal, embolism resistance, reducing blood lipid, blood pressure lowering, reduce cholesterol, reduce blood glucose, obtain the composition of blood
To purification, but also the brittleness that microcirculation can be improved, reduce capillary, its permeability is reduced, impaired blood can be repaired
Tube wall.Bioflavonoid can reinforce the stability of ascorbic absorption and vitamin C in tissue, prevent vitamin C
It is oxidized and is destroyed, rutin plays the role of antibacterial, anti-inflammatory.
Summary of the invention
To develop a kind of comprehensive utilization highland barley and bitter-buckwheat nutritive ingredient, and solely dulcet white wine both can be merged, this
A kind of Poly-grain type highland barley tartary buckwheat white spirit brew method of disclosure of the invention.
Scientific and technological achievement economic value quantitative estimation method of the present invention:
Using Poly-grain type highland barley tartary buckwheat white spirit brew method of the present invention, have the following advantages:
One, arranges in pairs or groups bitter buckwheat, highland barley and cereal crops, selects suitable distiller's yeast, the comprehensive bitter buckwheat of aroma and
The fragrance of highland barley, and have both the nutrition effective component of the two.
Two, improve vinasse Reusability, vinasse quality with access times, mixed using grain and vinasse
Multifuel combustion is steamed, grain perfume (or spice) penetrates into aroma, and aroma is more mellow.
Three, increase vinosity sugariness by the selections of various grain raw materials and distiller's yeast, reduce traditional barley wine bitter taste and
Pungent, mouthfeel is more preferably.
Specific embodiment
Specific embodiments of the present invention will be described in further detail below.
Poly-grain type highland barley tartary buckwheat white spirit brew method of the present invention, it is characterised in that, include the following steps:
Step 1. is according to glutinous sorghum 30-45%, glutinous rice 15-35%, rice 15-35%, the highland barley 10-25% cooked, bitter buckwheat 10-
20%, the weight ratio collocation grain raw material of corn 6-15%, various grain raw materials crush, and cross 20 mesh or more and sieve；
The husk of 20-40% grain raw material gross mass A is added after step 2. grain co-grinding, it is steamed with water vapour；
For the spreading for cooling of step 3. grain to distiller's yeast and amount water after 15-25 degrees Celsius, is added, lower cellar, which is sealed up for safekeeping 40-70 days, obtains vinasse；
Processing obtains grain raw material to step 4. again in the way of step 1 and 2, with vinasse obtained in step 3 according to quality
Wine is taken than 1:3-5 mixing distillation, distills acid discharge after the husk for taking the 10-20% for adding grain raw material gross mass A after drinking;
The aged vinasse of step 5. take out, and cooling is added under distiller's yeast and stores, and taking-up enters back into step 4 and carries out taking wine after fermentation.
Content of starch is higher in glutinous sorghum, glutinous rice, rice and corn.Starch is the main matter for generating alcohol, while
It is nutrition and the energy of mould and yeast, content of starch is more, and distillation yield is higher.It is arranged in pairs or groups and is made wine using plurality of cereals, it can be with
Keep vinosity more mellow.
Highland barley has nutritive value abundant and special efficacy, and highland barley is that beta glucan is highest in wheat crops in the world
Crop is 6.57% according to detection highland barley Beta-dextran average content, and the beta glucan content in excellent variety highland barley is up to Wheat flat
50 times of equal content.
It is that granular starch is exposed that grain raw material, which crushes purpose, increases material surface area, is conducive to starch granules
Water swelling and boiling gelatinization, increase the contact with enzyme when saccharification, are the good condition of diastatic fermentation creation.But raw material crushing is wanted
It is moderate, it crushed slightly, boiling gelatinization is not easy thoroughly, to influence wine out；It is meticulous that raw material crushes, and fermented grain is easy pimple of feeling sick of or rise, and steams
It is easy pressure vapour when evaporating, filler material dosage will necessarily be increased, influence the quality of wine.It is former since rich fragrance wine is using continuous slag method technique
Material will require nothing more than every sorghum and be broken into 3-4 valve, generally can pass through by repeatedly fermentation so need not crush meticulous
Sieve pores more than 20 mesh is advisable;The grain finally selected typically constitutes from the 20-30%. of commercially available quality grain quality.
Steamed grain main purpose makes foodstuff starch be gelatinized and sterilize, and can make grain extruding, increases grain surface area,
When steamed overlong time, grain is excessively loose, is adhered agglomeration.To avoid being adhered agglomeration, the steamed time can be reduced, generally
It is arranged at 40-60 minutes, during steamed needs that husk is added, avoid grain adhesion.
Grain fermentation process is a microbial action process, and the harmful bacteria quantity in fermentation process will have a direct impact on fermentation
With wine brewing effect, grain handle whole process should progress sterile as far as possible, grain raw material can be added in boiling water after grain spreading for cooling
It is sterilized, sealed after sterilization and is cooled to 15-25 degrees Celsius.
Step 4. in the way of step 1 and 2 again processing obtain grain raw material, with vinasse obtained in step 3 according to
Mass ratio 1:3-5 mixing distillation takes wine, distills acid discharge after the husk for taking the 10-20% for adding grain raw material gross mass A after drinking;
The aged vinasse of step 5. take out, and cooling is added under distiller's yeast and stores, and taking-up enters back into step 4 and carries out taking wine after fermentation.
Vinasse in the present invention can be generated and be utilized with iterative cycles, and the vinasse and grain mixing distillation in step 4 take wine
Afterwards, by acid discharge, pit entry fermentation, mixes distillation with grain again and takes wine, vinasse are generated and used repeatedly again after fermentation.
Distillation takes in step 4 adds husk acid discharge after drinking, is otherwise easy to substitute into husk peculiar smell when taking wine, i.e., in husk
The amino acid contained is entered in wine by thermal decomposition to be formed;It takes wine to add husk acid discharge again later, eliminates the husk peculiar smell in wine.
After grain spreading for cooling, additional amount water, amount water should be 85 degrees Celsius or more boiled water, and amount coolant-temperature gage is high, can make to steam grain mistake
The starch granules for not suctioning moisture in journey further suctions moisture, and low temperature amount water is difficult to enter inside starch granules, the amount of being unfavorable for
Water plays a role;High temperature amount water can also play bactericidal effect again.
Spreading for cooling after additional amount water, lower cellar are sealed up for safekeeping, grain grain and distiller's yeast hybrid stack-ups first can be stacked one in Jiao Dipu song
Appropriate amount water is added after given layer is high, top layer spreads one layer of stronger yellow mud of stickiness after the completion of stacked in multi-layers, and main function is that sealing is empty
Gas.
Husk can also be added when lower cellar in the mixture of grain grain, when fermentation can be added appropriate in grain grain mixture
Husk, husk can bring a little oxygen into, and saccharomycete is bred under aerobic conditions, is fermented under oxygen free condition, bring a little oxygen into
It can be bred in favor of the initial stage of saccharomycete, while husk can accept moisture in fermented material, and moisture is avoided to sink to cellar completely
Bottom, cause to ferment unevenness up and down.
Husk additional amount is unsuitable high, excessively not only easily entrains miscellaneous bacteria, but also be unfavorable for fermenting, and extends fermentation time, paddy
The total volume that shell is added is no more than the 10% of cellar volume.
In wine-making technology, Chinese yeast is to contain rhizopus, hair by bent female inoculation for raw material with millet, wheat, rice bran etc.
Mould, saccharomycete；Bacterial species are less in Chinese yeast, and the wine that fermentation process generates has elegant fragrance and pure and sweet sense of taste.It is small
Glucose content not only can be improved in song, enhances sweet feel in wine, and reduce the pungent and bitter taste mouthfeel of traditional barley wine；Together
When Chinese yeast there is strong extraction to act on the glucan in highland barley, after Chinese yeast is added, the beta glucan in former wine distilled contains
Amount can be improved, and Chinese yeast can also improve the solubility of glucan in wine, avoid beta-dextran content is higher from causing crystalline haze.
Be separately added into the Chinese yeast of different number, simply detected using enzymatic reagent other conditions it is identical when beta glucan contain
Amount in table one as shown:
Other material conditions are as follows: 400 kilograms of glutinous sorghum, 200 kilograms of glutinous rice, 200 kilograms of rice, 80 kilograms of corn, Monascus ruber 3 is public
Jin.
High temperature song in yeast is made mostly with wheat, barley, pea etc. for raw material of the method for natural propagation microorganism,
Microorganism in high temperature song is mainly: Aspergillus, rhizopus, saccharomycete and other miscellaneous bacterias.Due to having complexity in high temperature song
Micropopulation, high temperature song all has preferable fermentation to rice, corn, sorghum, glutinous rice, highland barley and bitter buckwheat, is added
After high temperature is bent, improves and stick strongly fragrant Qu Xiang and mellow sense of taste.
The phenolic substancess such as the exclusive ingredient bitter buckwheat flavone contained in bitter buckwheat, including rutin, Quercetin, double-colored element, camphane phenanthrene alcohol,
There is softening blood vessel, improve microcirculation, insulin peripheral action is reinforced in clearing heat and detoxicating, activating microcirculation and removing stasis medicinal, hypoglycemic, glucose in urine, blood lipid.
Red yeast rice is also known as monascus, i.e. Aspergillaceae fungi monascus parpureus Went, and natural red yeast rice is trained in rice with monascus ruber
Hair care ferment forms.It is found in production, red yeast rice is added or improves red yeast rice usage amount in certain section, improve bitter buckwheat and rice hair
Ferment degree, the incomplete bitter buckwheat that ferments can distribute distinctive astringent taste, and ferment complete bitter buckwheat, and astringent taste is thin out or is bordering on disappearance.Inspection
It surveys by bitter buckwheat fermentation bring red yeast rice experiment discovery in wine, by increasing red yeast rice and rice, flavones content can be mentioned suitably in wine
It rises.
It is separately added into the Monascus ruber of different number, utilizes flavones content of spectroscopic methodology detection other conditions when identical such as table two
Middle display:
Glutinous sorghum 30-45%, glutinous rice 15-35%, rice 15-35%, the highland barley 10-25% cooked, bitter buckwheat 10-20%, corn 6-15%
Other material conditions are as follows: 400 kilograms of glutinous sorghum, 200 kilograms of glutinous rice, 150 kilograms of ripe highland barley, 80 kilograms of corn, Chinese yeast 3 is public
Jin, high temperature are 5 kilograms bent.
Specific embodiment
It takes 300 kilograms of sorghum, 200 kilograms of glutinous rice, 200 kilograms of rice, cooks 100 kilograms of highland barley, it is 100 kilograms of bitter buckwheat, beautiful
100 kilograms of mixing of rice；Various grain raw materials are divided after valve with after the screening of 30 meshes；Add 400 kilograms of husk mixing, gauze packet
It wraps up in and is put into food steamer, vinasse are also placed in food steamer, mixed-steaming and mixed-heating together after each food steamer stacks is steamed in clear soup about 30-45 minutes.
It is poured into bucket after steaming, boiling water is added and covers bucket top, after being slowly stirred 2 minutes, spreading for cooling is taken out out of bucket to grain temperature
Degree is in 20 degrees centigrades.
It opens wine cellar, smears pit mud in bottom and surrounding in advance in cellar, about 20 centimeters of pit mud thickness；It is red by 4 kilograms of Chinese yeast
10 kilograms of 6 kilograms of inulinase and high temperature song are uniformly mixed, first in Jiao Dipu song, according to one layer of grain grain mixture, one layer of bent sequence
Stack, every layer complete after appropriate 100-200 kilograms of water of amount is added, top layer spreads one layer of stronger Huang of stickiness after the completion of stacked in multi-layers
Mud, main function are seal gas.
Cellar body can select 2.2 meters long, 1.3 meters wide, 1.5 meters of depths small cellar, cellar body is small can make to contain in vinasse it is micro-
Biology penetrates whole grains and vinasse mixture in cellar, and effect reaches entire cellar, and the ferment effect at cellar is uniform.
The quality of pit mud directly decides the superiority and inferiority of vinosity.Because pit mud, which is that caproic acid bacteria, methane backeria, butyric etc. are various, to be had
The carrier of beneficial object and habitat and its procreation breeding ground, these beneficial microorganism type and quantity number be measure
One standard of pit mud quality.The main body fragrance matter of aroma daqu liquor is ethyl hexanoate, and ethyl hexanoate is by pit mud
The various raw fragrant metabolites for producing ester microorganism such as clostridium (caproic acid bacteria).
Outside pit mud ingredient of the present invention desilts, also contains and smash apple 20-50%, meat meal tankage 1-5%, yellow water 5-10%, beans to pieces
Slag 5-10%, liquor tailing 1-5%;Koji powder 2-5%, bottom unstrained spirits 2-5%, potassium dihydrogen phosphate 0.1-5%, vinasse 10-20%, the above percentage are equal
Using pit mud gross mass B as radix.
Mud is generally yellow mud, and yellow water is the water for penetrating into cellar bottom in fermentation process and accumulating, yellow water not only alcohol rich in,
Aldehyde, acid and Ester, the nutriments such as organic acid also rich in, starch, reduced sugar, yeast autolyzate, containing a large amount of
Brewing microorganism and raw fragrant precursor substance through taming for a long time, are conducive to improve fermented quality;The effect of apple is to give wine dipper perfume,
Meat meal tankage, bean dregs etc. are raw material needed for microorganism grows, and the content of potassium in wine can be improved in potassium dihydrogen phosphate, and liquor tailing refers to wine
It is taken in wine and meets degree after drinking, the remaining mixed liquor for also containing a large amount of ethyl alcohol.It is mixed using the above pit mud, is placed naturally
After about 2 weeks, clostridium density can achieve the aged pit mud bacillus density using 2 years or more in pit mud.Apple can be excellent
Selecting the place of production is the apple of Xiaojin County, and the small golden apple place of production is that height above sea level 2000-3000 meters of Xiaojin County is domestic, and sunshine is strong, little Jin apple
The ingredients such as 1- hexanol, (E) -2- hexenoic aldehyde, butyl acetate, hexyl acetate in fruit 1% or more, keep small golden apple fragrant
Gas phase is stronger to Plain apple, can not only zymophyte be promoted to grow during the fermentation, and fragrance component therein
1- hexanol, (E) -2- hexenoic aldehyde, butyl acetate, hexyl acetate can be deposited in vinasse, and be steamed in subsequent take in wine with ethyl alcohol
It distillates and, make to contain distinctive fragrance in wine.
Can be in fermentation in pits, intermittence is passed through a small amount of ozone into cellar, can be with every to one 6-10 cubic metres of cellar
The secondary speed according to 0.5L/ minutes is passed through, once a day, ventilation 30-60 second every time, using aeration head be mounted on the interior bottom in cellar or
Middle part, access gas source carry out aeration operation.
Tradition is general more bitter using highland barley wine brewing, and bitter taste is mainly generated by compounds such as excessive normal propyl alcohols, wherein just
Propyl alcohol is extremely bitter, and isobutanol, tyrosol have bitter taste.The generation of normal propyl alcohol is to generate alpha-amido under albumen enzyme effect due to protein
Acid, decarboxylation generates normal propyl alcohol after hydrolysis, be passed through above wine cellar ozone will not Oxidation of Alcohol, but aldehyde radical can be aoxidized, make it
It is converted into carboxyl, in the case where carboxyl increases, the hydrolysis rate of a-amino acid is reduced, the yield of normal propyl alcohol is reduced, thus
Reduce bitter taste in wine.
Previously described is each preferred embodiment of the invention, if the preferred embodiment in each preferred embodiment
It is not obvious contradictory or premised on a certain preferred embodiment, each preferred embodiment can any stack combinations
Use, the design parameter in the embodiment and embodiment only for the purpose of clearly stating the inventor's invention verification process, and
It is non-to limit scope of patent protection of the invention, scope of patent protection of the invention is still subject to the claims, all
It is that similarly should be included within the scope of the present invention with the variation of equivalent structure made by description of the invention.
Claims (7)
1. a kind of Poly-grain type highland barley tartary buckwheat white spirit brew method, it is characterised in that, include the following steps:
Step 1. is according to glutinous sorghum 30-45%, glutinous rice 15-35%, rice 15-35%, the highland barley 10-25% cooked, bitter buckwheat 10-
20%, the weight ratio collocation grain raw material of corn 6-15%, various grain raw materials crush, and cross 20 mesh or more and sieve；
The husk of 20-40% grain raw material gross mass A is added after step 2. grain co-grinding, it is steamed with water vapour；
For the spreading for cooling of step 3. grain to distiller's yeast and amount water after 15-25 degrees Celsius, is added, lower cellar, which is sealed up for safekeeping 40-70 days, obtains vinasse；
Processing obtains grain raw material to step 4. again in the way of step 1 and 2, with vinasse obtained in step 3 according to quality
Wine is taken than 1:3-5 mixing distillation, distills acid discharge after the husk for taking the 10-20% for adding grain raw material gross mass A after drinking;
The aged vinasse of step 5. take out, and cooling is added under distiller's yeast and stores, and taking-up enters back into step 4 and carries out taking wine after fermentation;
Pit mud is arranged at the Jiao Sibi and bottom, and interior temperature in cellar maintains 30-40 degrees Celsius;The distiller's yeast includes Chinese yeast 0.2-
0.6%, Monascus ruber 0.2-0.8%, high temperature song 0.3-1%;Amount water is 90-130%, and the above percentage is former with grain in step 1
Material gross mass A is radix.
2. Poly-grain type highland barley tartary buckwheat white spirit brew method as described in claim 1, which is characterized in that in the step 4, lower cellar
Husk is admixed before, and husk volume is 0.1-0.3 times of pit volume.
3. Poly-grain type highland barley tartary buckwheat white spirit brew method as described in claim 1, which is characterized in that contain cellar in the cellar
Mud, the pit mud ingredient desilt outside, also contain and smash apple 20-50%, meat meal tankage 1-5%, yellow water 5-10%, bean dregs 5-10%, wine to pieces
Tail 1-5%;Koji powder 2-5%, bottom unstrained spirits 2-5%, potassium dihydrogen phosphate 0.1-5%, vinasse 10-20%, the above percentage is with the total matter of pit mud
Amount B is radix.
4. Poly-grain type highland barley tartary buckwheat white spirit brew method as described in claim 1, which is characterized in that the apple is Xiaojin County
Produce apple.
5. Poly-grain type highland barley tartary buckwheat white spirit brew method as described in claim 1, which is characterized in that in the step 2 or 4,
Husk steams in clear soup husk 30-120 minutes before being added.
6. Poly-grain type highland barley tartary buckwheat white spirit brew method as described in claim 1, which is characterized in that grain in the step 3
Boiling water addition grain raw material is sterilized after spreading for cooling, after sterilization and is cooled to 15-25 degrees Celsius.
7. Poly-grain type highland barley tartary buckwheat white spirit brew method as described in claim 1, which is characterized in that lower cellar in the step 3
Afterwards, periodically it is passed through quantitative ozone.
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| CN110777034A (en) * | 2019-12-09 | 2020-02-11 | 泸州品创科技有限公司 | Strong-flavor highland barley wine and brewing method thereof |
| CN111117858A (en) * | 2020-01-16 | 2020-05-08 | 西藏自治区农牧科学院农业资源与环境研究所 | Highland barley vinegar and preparation method thereof |
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| CN111117858A (en) * | 2020-01-16 | 2020-05-08 | 西藏自治区农牧科学院农业资源与环境研究所 | Highland barley vinegar and preparation method thereof |
| CN111117858B (en) * | 2020-01-16 | 2023-06-23 | 西藏自治区农牧科学院农业资源与环境研究所 | Highland barley vinegar and preparation method thereof |
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