阅读说明：本技术 一种核桃酒及其制备方法 (Walnut wine and preparation method thereof ) 是由 王才贵 于 2019-11-11 设计创作，主要内容包括：本发明公开了一种核桃酒及其制备方法,按其重量份计,由以下原料组成：高粱、薏米、酒药、核桃仁、玉米、分心木、核桃枝。通过物料的制备、粉碎、蒸粮、发酵、蒸馏、勾调等步骤制得的核桃酒采用高粱和薏米作为主要原料一方面增加了物料的淀粉另一方面采用单粮发酵后的酒体更加纯净物杂味,同时添加薏米使得酿造的酒体中营养物质含量提升,利用核桃枝粒代替糠壳一方面节约成本另一方面将核桃枝的有益成分补充到酒体中,将尾酒和蒸粮后馏分混合,一方面蒸粮后馏分中含有核桃仁中的油性物质,与尾酒混合存储后,在后期勾调进一步提升酒体营养成分,本发明制得的核桃酒酒体丰满、入口爽利、不上头、不烧口还有淡淡的核桃香气。(The invention discloses walnut wine and a preparation method thereof, wherein the walnut wine comprises the following raw materials in parts by weight: sorghum, coix seed, wine medicine, walnut kernel, corn, diaphragma juglandis and walnut branch. The walnut wine prepared by the steps of material preparation, crushing, grain steaming, fermentation, distillation, blending and the like adopts sorghum and pearl barley as main raw materials, on one hand, the starch of the materials is increased, on the other hand, the wine body after single grain fermentation is purer in foreign flavor, on the other hand, the pearl barley is added, so that the content of nutrient substances in the brewed wine body is improved, on the one hand, the walnut branch grains are used for replacing bran shells, on the other hand, the cost is saved, on the other hand, the beneficial ingredients of the walnut branches are supplemented into the wine body, the tail wine and the fraction after grain steaming are mixed, on the one hand, the fraction after grain steaming contains oily substances in the walnut kernels, and after being mixed and stored with the tail wine, the nutritional ingredients of the wine body are further improved by blending at the later stage.)

1. The walnut wine comprises the following raw materials in parts by weight: 46-48 parts of sorghum, 24-26 parts of coix seeds, 1.2-1.4 parts of vinum, 10-14 parts of walnut kernels, 8-12 parts of corns, 16-18 parts of diaphragma juglandis and 8-10 parts of walnut branches.

2. The preparation method of the walnut wine as claimed in claim 1, which comprises the following steps:

(1) preparing sorghum: selecting 46-48 parts of sorghum, removing scrap iron and stones, and blowing off dust on the surface by using a fan for later use;

(2) preparing coix seeds: soaking 24-26 parts of coix seed in 34-36 deg.C water for 3-4 hr, filtering to remove soaking water, placing coix seed in a container, sealing for germination for 12-14 days, and drying;

(3) preparing walnut kernels: drying 10-14 parts of walnut kernels, crushing the dried walnut kernels and 8-12 parts of corns by using a crusher, and sieving the crushed walnut kernels with a 16-24-mesh sieve for later use;

(4) preparing walnut branches: airing the walnut branches without diseases and insect pests outdoors for 20-24 days, cleaning, airing water, and crushing the walnut branches into particles by a crusher for later use;

(5) preparing the core wood: putting 16-18 parts of diaphragma juglandis into a container, pouring water, boiling for 5-7 hours, filtering to obtain a leaching solution, and drying the diaphragma juglandis for later use;

(6) crushing: crushing the sorghum obtained in the step (1), the germinated coix seeds obtained in the step (2) and the dried diaphragma juglandis by using a crusher, and sieving by using a 20-mesh sieve for later use;

(7) steaming grains: mixing the material prepared in the step (3) and the material prepared in the step (6), putting the mixture into a wine retort to steam grains for 30-34 minutes, and collecting fractions after the grains are steamed for later use;

(8) fermentation: pouring the steamed materials into a drying chamber, spraying the mixed solution on the materials for stacking for 24-26 minutes, spreading the materials, cooling to 32-34 ℃, adding 1.2-1.4 parts of wine medicine and the walnut branches prepared in the step (4), uniformly stirring, and putting into a jar for fermentation for 38-42 days;

(9) and (3) distillation: putting the fermented materials into a wine retort, distilling to obtain wine, scattering a wine head into a fermentation cylinder, putting the wine into a pottery jar for storage, mixing a wine tail with the post-fraction obtained in the step (7), and putting the mixture into the pottery jar for storage to obtain a post-fraction mixed solution for later use;

(10) hooking and adjusting: blending the stored wine with the distillate mixed solution to obtain the final product.

3. The walnut wine of claim 1, wherein: the medicinal liquor is Daqu distiller's yeast.

4. A walnut wine as claimed in claim 2 wherein: the walnut branch crushing granularity in the step (4) is 0.3-0.5 cm.

5. A walnut wine as claimed in claim 2 wherein: the fermentation temperature in the step (8) is 58-62 ℃.

6. A walnut wine as claimed in claim 2 wherein: the mixed liquor in the step (8) is prepared by mixing the coix seed soaking solution in the step (2) and the diaphragma juglandis leaching solution in the step (5) according to the weight ratio of 0.3: 1 in proportion.

Technical Field

The invention belongs to the technical field of brewing, and particularly relates to walnut wine and a preparation method thereof.

Background

The walnut is rich in nutrition, and contains rich protein, fat, minerals and vitamins. Each 100 g of the composition contains 15.4 g of protein, 63 g of fat, 10.7 g of carbohydrate, 108 mg of calcium, 329 mg of phosphorus, 3.2 mg of iron, 0.32 mg of thiamine, 0.11 mg of riboflavin and 1.0 mg of nicotinic acid. The fat contains abundant linoleic acid, and has high nutritive value, and rich vitamin B, E. The walnut contains abundant vitamins B and E, and can prevent cell aging, strengthen brain, enhance memory and delay aging. The walnut also contains special vitamin components, so that the high cholesterol is not increased, the absorption of cholesterol by intestinal tracts can be reduced, and the walnut is suitable for patients with arteriosclerosis, hypertension and coronary heart disease. The walnut kernel contains linoleic acid, calcium, phosphorus and iron, is an ideal skin beautifying agent for human bodies, and has the functions of moistening skin, blackening beard and hair and preventing premature whitening and shedding of hair after being eaten frequently.

Disclosure of Invention

The invention aims to overcome the problems and provide the walnut wine with a certain health care effect.

The invention also aims to provide a preparation method of the walnut wine.

The invention relates to walnut wine which comprises the following raw materials in parts by weight: 46-48 parts of sorghum, 24-26 parts of coix seeds, 1.2-1.4 parts of vinum, 10-14 parts of walnut kernels, 8-12 parts of corns, 16-18 parts of diaphragma juglandis and 8-10 parts of walnut branches.

The invention relates to a preparation method of walnut wine, which comprises the following steps:

(1) preparing sorghum: selecting 46-48 parts of sorghum, removing scrap iron and stones, and blowing off dust on the surface by using a fan for later use;

(2) preparing coix seeds: soaking 24-26 parts of coix seed in 34-36 deg.C water for 3-4 hr, filtering to remove soaking water, placing coix seed in a container, sealing for germination for 12-14 days, and drying;

(3) preparing walnut kernels: drying 10-14 parts of walnut kernels, crushing the dried walnut kernels and 8-12 parts of corns by using a crusher, and sieving the crushed walnut kernels with a 16-24-mesh sieve for later use;

(4) preparing walnut branches: airing the walnut branches without diseases and insect pests outdoors for 20-24 days, cleaning, airing water, and crushing the walnut branches into particles by a crusher for later use;

(5) preparing the core wood: putting 16-18 parts of diaphragma juglandis into a container, pouring water, boiling for 5-7 hours, filtering to obtain a leaching solution, and drying the diaphragma juglandis for later use;

(6) crushing: crushing the sorghum obtained in the step (1), the germinated coix seeds obtained in the step (2) and the dried diaphragma juglandis by using a crusher, and sieving by using a 20-mesh sieve for later use;

(7) steaming grains: mixing the material prepared in the step (3) and the material prepared in the step (6), putting the mixture into a wine retort to steam grains for 30-34 minutes, and collecting fractions after the grains are steamed for later use;

(8) fermentation: pouring the steamed materials into a drying chamber, spraying the mixed solution on the materials for stacking for 24-26 minutes, spreading the materials, cooling to 32-34 ℃, adding 1.2-1.4 parts of wine medicine and the walnut branches prepared in the step (4), uniformly stirring, and putting into a jar for fermentation for 38-42 days;

(9) and (3) distillation: putting the fermented materials into a wine retort, distilling to obtain wine, scattering a wine head into a fermentation cylinder, putting the wine into a pottery jar for storage, mixing a wine tail with the post-fraction obtained in the step (7), and putting the mixture into the pottery jar for storage to obtain a post-fraction mixed solution for later use;

(10) hooking and adjusting: blending the stored wine with the distillate mixed solution to obtain the final product.

The invention relates to walnut wine, wherein the medicinal liquor is Daqu distiller's yeast.

The invention relates to a preparation method of walnut wine, wherein the crushed particle size of walnut branches in the step (4) is 0.3-0.5 cm.

The invention relates to a preparation method of walnut wine, wherein the fermentation temperature in the step (8) is 58-62 DEG C

The invention relates to a preparation method of walnut wine, wherein the mixed liquor in the step (8) is prepared by mixing the coix seed soaking solution in the step (2) and the diaphragma juglandis leaching solution in the step (5) according to the weight ratio of 0.3: 1 in proportion.

Compared with the prior art, has obvious beneficial effect, can know from above technical scheme: the invention adopts sorghum and pearl barley as main raw materials, on the one hand, the starch of the materials is increased, on the other hand, the wine body after single grain fermentation is purer in foreign flavor, meanwhile, the pearl barley is added, so that the content of nutrient substances in the brewed wine body is improved, on the one hand, the walnut branch grains are used for replacing bran shells, on the one hand, the cost is saved, on the other hand, the beneficial ingredients of the walnut branches are supplemented into the wine body, the tail wine and the fraction after grain steaming are mixed, on the one hand, the fraction after grain steaming contains oily substances in walnut kernels, and after the oily substances are mixed with the tail wine and stored, the nutrient ingredients of the wine body are further improved by blending at the later stage.

Detailed Description