CN111718819A - Brewing method of red date sorghum rice distilled liquor - Google Patents
Brewing method of red date sorghum rice distilled liquor Download PDFInfo
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- CN111718819A CN111718819A CN202010601282.6A CN202010601282A CN111718819A CN 111718819 A CN111718819 A CN 111718819A CN 202010601282 A CN202010601282 A CN 202010601282A CN 111718819 A CN111718819 A CN 111718819A
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention provides a brewing method of red date sorghum rice distilled liquor, which is characterized by comprising the following steps: adding 40-60 parts of red date, 15-35 parts of sorghum and 15-35 parts of rice according to 100 parts of raw materials, preparing red date juice, cooking sorghum and rice and other raw materials, mixing, and brewing by traditional fermentation. The manufacturing process is simple, the prepared wine is pure and soft in taste, aromatic and harmonious in flavor, long in jujube fragrance aftertaste, suitable for popular taste, and convenient for mass production, and the economic value of the red jujubes and grains is effectively improved.
Description
Technical Field
The invention relates to the technical field of fruit wine, in particular to a brewing method of red date sorghum rice distilled wine.
Background
The red dates, namely the Chinese dates and the dried dates, originate from China, have a planting history of more than four thousand years in China, are listed as one of five fruits (peaches, plums, apricots and jujubes) since ancient times, and contain substances for inhibiting cancer cells and even converting the cancer cells into normal cells. Chinese herbal books record: the red dates are sweet in taste and warm in nature, enter spleen and stomach channels, and have the functions of tonifying middle-jiao and Qi, nourishing blood and soothing nerves and relieving drug property; modern pharmacology finds that the red dates contain nutritional ingredients such as protein, fat, saccharides, organic acids, vitamin A, vitamin C, calcium, various amino acids and the like. The red date can improve the immunity of human bodies and inhibit cancer cells, and pharmacological research finds that: the red dates can promote the generation of white blood cells, reduce serum cholesterol, improve serum albumin and protect the liver; people who drink red dates frequently rarely suffer from gallstones because the red dates are rich in vitamin C, so that redundant cholesterol in the body is converted into bile acid, the cholesterol is low, and the probability of forming the gallstones is reduced; in addition, the red dates are rich in calcium and iron, and have important effects on preventing and treating osteoporosis and postpartum anemia. The red dates can be used for treating physical weakness, neurasthenia, incoordination between the spleen and the stomach, dyspepsia, overstrain cough, anemia and emaciation and nourishing the liver to prevent cancer when being eaten frequently, so that the red dates are said to be eaten daily and not to be aged for centenary.
Wine culture is one of the important components of Chinese national food culture, and has a long history. The wine making technology in China is long-running, has the wine making history of 5000 + 6000 years, and has various varieties, and the famous wine is meta-extracted and reputable. Wine, one of the oldest foods for humans, has a history that begins almost along with the cultural history of humans. The process is developed from early manual workshops to the current large-scale mechanical and semi-mechanical production, the process is developed from fermented wine to distilled high-alcohol wine and then to distilled low-alcohol wine, and the yield is increased from small to large. The wine has various types, and can be divided into sauce flavor type, strong flavor type, faint scent type, honey flavor type and the like according to the flavor type; meanwhile, as a mental culture, wine culture is reflected in many aspects such as social political life, literary art, human attitude, aesthetic interest and the like, and drinking is not only wine but also in drinking culture.
Patent No. CN111234980A discloses a red date wine and a fermentation brewing process, the formula comprises: dried red dates, mineral water, distiller's yeast, rock sugar and pure grain wine; the fermentation brewing process comprises the following steps of firstly, selecting raw materials; step two, soaking and smashing; step three, integrally mixing; step four, filling and fermenting; step five, distilling and checking; step six, secondary fermentation; soaking and cleaning selected red dates; crushing the soaked red dates by using a high-speed dispersion machine; adding crystal sugar into mineral water according to the weight parts of 90-100 parts of dried red dates, 70-80 parts of mineral water, 0.1-0.5 part of distiller's yeast, 1-5 parts of crystal sugar and 5-6 parts of pure grain wine, heating to 34-38 ℃, and mixing until the crystal sugar is dissolved; adding the crushed red dates into the hot sugar water, and mixing and stirring uniformly; the red date wine and the fermentation brewing process have the advantages that the wine aroma and the fruit aroma are mutually reflected, the taste is fresh and sweet, the fragrance is generated when the wine enters the mouth, the brewing process is very environment-friendly and scientific, the taste is good, the wine yield is high, and the red date wine is suitable for mass production. However, the wine brewed by the process has extremely strong taste and extremely high production cost.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide the brewing method of the red date sorghum rice distilled liquor, which has the advantages of aromatic and harmonious flavor, pure and soft taste and lingering aftertaste and jujube fragrance.
The technical scheme of the invention is as follows: a method for brewing red date sorghum rice distilled liquor comprises the steps of adding 40-60 parts of red dates, 15-35 parts of sorghum and 15-35 parts of rice raw materials according to 100 parts of total weight, preparing red date juice, cooking sorghum and rice and the like, mixing the red date juice, the sorghum and the rice, and brewing by traditional fermentation.
Further, 50 parts of red dates, 25 parts of sorghum and 25 parts of rice raw materials are added according to the weight proportion for preparation.
Further, uniformly mixing the steamed and cooled rice, sorghum and the red date juice, adding 2-5% of self-made Chinese herbal medicine distiller's yeast, and performing traditional semi-solid ceramic jar fermentation for 30-50 days.
Further, the brewing method comprises the steps of distilling and storing, and distilling the fermented mash after fermentation in a steamer to obtain the red date sorghum rice distilled liquor.
Further, the preparation of the red date juice comprises the following steps: adding purified water 1-5 times the weight of fructus Jujubae into the extraction tank, adding 50-100ppm pectase, stirring, adding fructus Jujubae, maintaining the temperature of the extraction tank at 50-85 deg.C, extracting for 6-12 hr, filtering, squeezing to obtain fructus Jujubae juice, and cooling.
Further, the cooking of the sorghum is as follows: soaking the sorghum grains in hot water of 55-80 deg.C for 5-8h, steaming for 30-60 min, stopping heating, adding cold water, wetting sorghum, steaming for 25-60 min, and breaking the peel of sorghum.
Further, the rice is cooked without: cleaning rice, soaking for 6-7h, draining water, steaming for 25-50 min, stopping heating, spraying cold water, steaming for 15-30 min to make rice cooked well without filling.
The invention has the following characteristics: the manufacturing process is simple, the prepared wine is pure and soft in taste, aromatic and harmonious in flavor, long in jujube fragrance aftertaste, suitable for popular taste, and convenient for mass production, and the economic value of the red jujubes and grains is effectively improved.
The detailed structure of the present invention will be further described with reference to the accompanying drawings and the detailed description.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
Example one
As shown in the attached drawings: a method for brewing distilled liquor of red date, sorghum and rice comprises the steps of adding 40-60 parts of red date, 15-35 parts of sorghum and 15-35 parts of rice according to 100 parts of total weight, preparing by weight, mixing after the raw materials such as preparation of red date juice, cooking of sorghum and rice and the like are processed, and brewing by traditional fermentation; preferably, 45-55 parts of red dates, 20-30 parts of sorghum and 20-30 parts of rice are added according to the weight proportion for preparation; preferably, 48 or 52 parts of red dates, 23, 27 or 28 parts of sorghum and 22, 24, 26 or 29 parts of rice are added according to the weight proportion for preparation; the brewing method specifically comprises the following steps:
firstly, preparing red date juice; adding purified water 1-5 times the weight of fructus Jujubae into the extraction tank, adding 50-100ppm pectase, stirring, adding fructus Jujubae, maintaining the temperature of the extraction tank at 50-85 deg.C, extracting for 6-12 hr, filtering, squeezing to obtain fructus Jujubae juice, and cooling.
Secondly, cooking the sorghum; soaking the sorghum grains in hot water of 55-80 deg.C for 5-8h, steaming for 30-60 min, stopping heating, adding cold water, wetting sorghum, steaming for 25-60 min, and breaking the peel of sorghum.
Thirdly, cooking rice; cleaning rice, soaking for 6-7h, draining water, steaming for 25-50 min, stopping heating, spraying cold water, steaming for 15-30 min to make rice cooked well without filling.
Fourthly, mixed fermentation; mixing cooked rice, jowar and fructus Jujubae juice, adding 2-5% self-made Chinese herbal medicinal distiller's yeast, and fermenting in conventional semi-solid pottery jar for 30-50 days.
Fifthly, distilling and storing: and (4) distilling the fermented mash after the fermentation is finished in a steamer to obtain the red date sorghum rice distilled liquor.
Example two
A brewing method of red date sorghum rice distilled liquor adopts 50 parts, 25 parts and 25 parts of red date sorghum and rice 3 raw materials respectively, and the brewing method comprises the following steps: firstly, preparing red date juice; secondly, cooking the sorghum; thirdly, cooking rice; fourthly, mixed fermentation; fifthly, distilling and storing. Because fruits and various grains are used as brewing raw materials, the characteristics of sorghum fragrance, rice purity, red date fragrance and the like are combined, the brewed distilled liquor has aromatic and harmonious fragrance, pure and soft mouthfeel and strong jujube fragrance as aftertaste, and the specific process method comprises the following steps:
firstly, preparing red date juice: adding purified water 3 times the weight of fructus Jujubae into the leaching tank, adding 80ppm pectinase, stirring, adding fructus Jujubae, maintaining the temperature of the leaching tank at 70 deg.C, leaching for 8 hr, filtering, squeezing to obtain fructus Jujubae juice, and cooling.
Step two, cooking sorghum: soaking the sorghum grains in hot water of 70 ℃ for 6h, steaming for 40 min in a steamer, stopping steam, heating cold water to moisten the sorghum, and then steaming for 30-40 min after the steam is opened, wherein the sorghum blooms and breaks more than 90% of the peel.
Step three, rice cooking: cleaning rice, soaking for 6-7h, draining water, steaming for 30 min, stopping steaming, heating with cold water, spraying thoroughly, steaming for 15-20 min to make the rice cooked well without filling.
Step four, mixed fermentation: uniformly mixing the steamed and cooled rice, sorghum and the red date juice, adding 3% of self-made Chinese herbal medicine distiller's yeast, and performing traditional semi-solid ceramic jar fermentation for 40 days.
Fifthly, distilling and storing: and (4) distilling the fermented mash after the fermentation is finished in a steamer to obtain the red date sorghum rice distilled liquor.
The preferred embodiments of the present invention have been described in detail above, but it is apparent that the present invention is not limited to the above embodiments. Within the scope of the technical idea of the invention, many equivalent modifications can be made to the technical solution of the invention, and these equivalent modifications are all within the protection scope of the invention. In addition, it should be noted that the respective technical features described in the above-described embodiments may be separately and independently combined as long as they are within the technical concept of the present invention.
Claims (7)
1. A brewing method of red date sorghum rice distilled liquor is characterized in that: adding 40-60 parts of red date, 15-35 parts of sorghum and 15-35 parts of rice according to 100 parts of raw materials, preparing red date juice, cooking sorghum and rice and other raw materials, mixing, and brewing by traditional fermentation.
2. The brewing method of the red date sorghum rice distilled liquor according to claim 1, characterized in that: the red date powder is prepared by adding 50 parts of red dates, 25 parts of sorghum and 25 parts of rice according to the weight.
3. The brewing method of the red date sorghum rice distilled liquor according to claim 1 or 2, characterized in that: mixing cooked rice, jowar and fructus Jujubae juice, adding 2-5% self-made Chinese herbal medicinal distiller's yeast, and fermenting in conventional semi-solid pottery jar for 30-50 days.
4. The brewing method of the red date sorghum rice distilled liquor according to claim 3, characterized in that: the brewing method further comprises distilling and storing, and distilling fermented mash after fermentation in a steamer to obtain the red date sorghum rice distilled liquor.
5. The brewing method of the red date sorghum rice distilled liquor according to claim 3, characterized in that: the preparation method of the red date juice comprises the following steps: adding purified water 1-5 times the weight of fructus Jujubae into the extraction tank, adding 50-100ppm pectase, stirring, adding fructus Jujubae, maintaining the temperature of the extraction tank at 50-85 deg.C, extracting for 6-12 hr, filtering, squeezing to obtain fructus Jujubae juice, and cooling.
6. The brewing method of the red date sorghum rice distilled liquor according to claim 3, characterized in that: the cooking of the sorghum comprises the following steps: soaking the sorghum grains in hot water of 55-80 deg.C for 5-8h, steaming for 30-60 min, stopping heating, adding cold water, wetting sorghum, steaming for 25-60 min, and breaking the peel of sorghum.
7. The brewing method of the red date sorghum rice distilled liquor according to claim 3, characterized in that: the rice is cooked: cleaning rice, soaking for 6-7h, draining water, steaming for 25-50 min, stopping heating, spraying cold water, steaming for 15-30 min to make rice cooked well without filling.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010601282.6A CN111718819A (en) | 2020-06-29 | 2020-06-29 | Brewing method of red date sorghum rice distilled liquor |
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| CN202010601282.6A CN111718819A (en) | 2020-06-29 | 2020-06-29 | Brewing method of red date sorghum rice distilled liquor |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114657034A (en) * | 2020-12-22 | 2022-06-24 | 庄伟思 | Coix seed and red date wine |
| CN114907933A (en) * | 2022-05-30 | 2022-08-16 | 米家武 | Honeysuckle flower wine and preparation method thereof |
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| CN101007990A (en) * | 2006-08-30 | 2007-08-01 | 王志新 | Red date fermented liquor |
| CN104357278A (en) * | 2014-11-10 | 2015-02-18 | 江苏洋河酒厂股份有限公司 | Production method of jujube-fragrance strong-flavor white wine |
| CN104651182A (en) * | 2015-02-09 | 2015-05-27 | 栗臣川 | Jujube-flavored white spirit and brewing process thereof |
| CN106434111A (en) * | 2016-08-30 | 2017-02-22 | 迪庆香格里拉藏青稞酒业有限公司 | Method for brewing hovenia acerba distilled liquor |
| CN107325947A (en) * | 2017-07-25 | 2017-11-07 | 刘清山 | A kind of dulcis wine and its brewing method |
| CN108841520A (en) * | 2018-09-12 | 2018-11-20 | 朱冬 | A kind of red jujube health-care liquor and preparation method thereof |
| CN109337782A (en) * | 2018-11-30 | 2019-02-15 | 湖南鼎康酒业发展有限公司 | Rice jujube alcoholic drink mixed with fruit juice and its brewing method |
| CN109486591A (en) * | 2019-01-24 | 2019-03-19 | 湘潭大学 | One seed pod grain mixing Spirit and its brewing method |
-
2020
- 2020-06-29 CN CN202010601282.6A patent/CN111718819A/en not_active Withdrawn
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101007990A (en) * | 2006-08-30 | 2007-08-01 | 王志新 | Red date fermented liquor |
| CN104357278A (en) * | 2014-11-10 | 2015-02-18 | 江苏洋河酒厂股份有限公司 | Production method of jujube-fragrance strong-flavor white wine |
| CN104651182A (en) * | 2015-02-09 | 2015-05-27 | 栗臣川 | Jujube-flavored white spirit and brewing process thereof |
| CN106434111A (en) * | 2016-08-30 | 2017-02-22 | 迪庆香格里拉藏青稞酒业有限公司 | Method for brewing hovenia acerba distilled liquor |
| CN107325947A (en) * | 2017-07-25 | 2017-11-07 | 刘清山 | A kind of dulcis wine and its brewing method |
| CN108841520A (en) * | 2018-09-12 | 2018-11-20 | 朱冬 | A kind of red jujube health-care liquor and preparation method thereof |
| CN109337782A (en) * | 2018-11-30 | 2019-02-15 | 湖南鼎康酒业发展有限公司 | Rice jujube alcoholic drink mixed with fruit juice and its brewing method |
| CN109486591A (en) * | 2019-01-24 | 2019-03-19 | 湘潭大学 | One seed pod grain mixing Spirit and its brewing method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114657034A (en) * | 2020-12-22 | 2022-06-24 | 庄伟思 | Coix seed and red date wine |
| CN114907933A (en) * | 2022-05-30 | 2022-08-16 | 米家武 | Honeysuckle flower wine and preparation method thereof |
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