The invention discloses a preparation method of Zajiu, which specifically comprises the following steps: put the corn into the crusher to crush, leave the corn particles with a diameter of 2-4mm, take 85-95 parts of the crushed corn, 5-10 parts of the wheat, 3-5 parts of the buckwheat and put them into the frying machine to stir, put the stir fried materials into the water for cleaning, put the washed materials into the VAT for soaking, and put the soaked materials into the steamed rice Steam the rice in the machine, spread the steamed rice in the container, add 0.4-0.6 parts to the cool rice, ferment the wine in the fermentation tank, extract the wine into the wine jar, place it for 60-65 days, add 120-150g of filtered water into the wine jar, soak it and extract it, mix the qualified raw wine of different quality grades with the required wine precision, add 2-4 parts of white sugar to increase the taste, heat the raw wine To 90 \u2011 95 degrees, keep for 5 \u2011 10 minutes, and transport the sterilized liquor into the filling room for filling. The Zajiu liquor has good color, strong fragrance and good taste.
【技术实现步骤摘要】
一种咂酒及其制备方法
本专利技术涉及食品加工领域,具体来说涉及一种咂酒,同时还涉及该咂酒的制备方法。
技术介绍
咂酒是我国西南少数民族所特有的一种饮品。传统咂酒的酿造是以整粒青稞煮熟拌曲后直接装坛固态发酵数天或更长时间,酿制成熟后在坛中插入中空竹管集体咂饮,同时渐次加入温开水,吮吸至味淡为止。传统咂酒工艺为固态发酵,所用曲药为普通小曲,原料为整粒,导致发酵不充分,原料利用率不高,出酒率低。半固态工艺是先将青稞粉碎后浸泡→蒸煮→冷却→加曲加水发酵。但其原料粉碎直接后浸泡导致酒色差,其半固态工艺中加水量太大(5倍于原料),必然使曲药稀释而发酵力差,所得咂酒香味淡薄,口感不好。
技术实现思路
本专利技术的目的在于克服上述缺点而提供的一种酒色好,香味浓,口感好的咂酒生产方法。本专利技术目的及解决其主要技术问题是采用以下技术方案来实现的:本专利技术的一种咂酒,由下述重量份原料制得:玉米85-95份,白糖2-4份,小麦5-10份,荞麦3-5份。本专利技术的一种咂酒的制备方法,具体包括以下步骤:(1)碎料:将玉米放入粉碎机粉碎,过2-4毫米直径的筛去出细面,留直径为2-4毫米玉米颗粒,取玉米85-95份;(2)炒料:将粉碎后的米粒玉米85-95份、小麦小麦5-10份、荞麦3-5份放入炒料机中翻炒,炒到发出爆米花味浓香,玉米米粒、小麦、荞麦成焦黄色即可;(3)清洗:将炒好的料放水清洗,出去炒料造成的污垢,洗到见清水为止;(4)浸料;将清洗后的料放入缸中加水浸 ...
【技术保护点】
1.一种咂酒,由下述重量份原料制得:玉米85-95份,白糖2-4份,小麦5-10份,荞麦3-5份。/n
【技术特征摘要】
1.一种咂酒,由下述重量份原料制得:玉米85-95份,白糖2-4份,小麦5-10份,荞麦3-5份。
2.一种咂酒的制备方法,具体包括以下步骤:
(1)碎料:将玉米放入粉碎机粉碎,过2-4毫米直径的筛去出细面,留直径为2-4毫米玉米颗粒,玉米85-95份;
(2)炒料:将粉碎后的米粒玉米85-95份、小麦小麦5-10份、荞麦3-5份放入炒料机中翻炒,炒到发出爆米花味浓香,玉米米粒、小麦、荞麦成焦黄色即可;
(3)清洗:将炒好的料放水清洗,出去炒料造成的污垢,洗到见清水为止;
(4)浸料;将清洗后的料放入缸中加水浸泡,浸泡时间为12-16小时;
(5)蒸饭;将浸泡好的料放入蒸饭机中蒸熟;
(6)摊凉;将蒸好的饭放在容器内摊开,温度降下,凉饭时要每隔8-12分...
【专利技术属性】
技术研发人员:刘武学,
申请(专利权)人:赫章县醉翁养身砸酒厂,
类型:发明
国别省市:贵州;52
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