Method for producing yellow core Daqu to improve liquor output rate of strong aromatic Chinese spirits

A technology of Luzhou-flavor liquor and its production method, which is applied in the field of making Huangxinqu to improve the liquor yield of Luzhou-flavor liquor, which can solve the problems of differences in biochemical characteristics and sensory characteristics, instability of liquor yield and upgrade rate, etc., and achieve The effect of improving output quality and increasing economic benefits

Active Publication Date: 2007-09-19
JIANGSU YANGHE BREWERY JOINT STOCK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using pure wheat to make koji, because of the differences in biochemical characteristics and sensory characteristics, the yield and upgrade rate of liquor are unstable

Method used

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  • Method for producing yellow core Daqu to improve liquor output rate of strong aromatic Chinese spirits
  • Method for producing yellow core Daqu to improve liquor output rate of strong aromatic Chinese spirits

Examples

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example 1

[0017] Example 1: ① Ingredients: Select 700kg of wheat, 200kg of barley and 100kg of peas, and mix them evenly; ② Grinding: Grind the evenly mixed ingredients into powder, and pass through a sieve with an aperture of Φ1.5mm; ③ Mixing materials: add Stir with water at a temperature of 25°C, and the water content accounts for 36% by weight, that is, when kneaded into a ball by hand, it will not stick to the hand, have no raw dough, no lumps, and no thin dough; Consistent thickness, uniform water content, moderate hardness, flat and smooth, with four corners formed, and the block difference does not exceed ±200g; , a, the next song: lay a 4cm thick layer of rice husk on the ground before the next song, spread it flat, spread a firewood mat on the top, sprinkle an appropriate amount of water and some rice husks before the next song, take one layer for the next song, and the row spacing 2cm, 15cm away from the wall, all the slabs enter the room, the wet grass is tightly plugged, th...

example 2

[0018] Example 2: ① Ingredients: Select 700kg of wheat, 200kg of barley and 100kg of peas, and mix them evenly; ② Grinding: Grind the evenly mixed ingredients into powder, and pass through a sieve with an aperture of Φ2.2mm; ③ Mixing materials: Add Mix with water at a temperature of 27.5°C, and the water content accounts for 37.5% by weight, that is, when kneaded into a ball by hand, it will not stick to hands, have no raw dough, no lumps, and no thin dough; , uniform thickness, uniform water content, moderate hardness, flat and smooth, four corners formed, and the block difference does not exceed ±200g; Stage, a, the next song: lay a 4.5cm thick layer of rice husk on the ground before the next song, spread it flat, spread a firewood mat on the top, sprinkle an appropriate amount of water and some rice husks before the next song; use a layer for the next song, The distance between rows is 3cm, and the distance from the wall is 17.5cm; all the slabs are put into the house, the ...

example 3

[0019]Example 3: ① Ingredients: Select 700kg of wheat, 200kg of barley and 100kg of peas, and mix them evenly; ② Grinding: Grind the evenly mixed ingredients into powder, and pass through a sieve with an aperture of Φ3.0mm; ③ Mixing materials: add Mix with water at a temperature of 30°C, the water content accounts for 39% by weight, that is, when kneaded into a ball by hand, it will not stick to the hand, have no raw dough, no lumps, and no thin dough; Consistent thickness, uniform water content, moderate hardness, flat and smooth, with four corners formed, and the block difference does not exceed ±200g; , a, the next song: lay a 5cm thick layer of rice husk on the ground before the next song, spread it flat, spread a firewood mat on the top, and sprinkle an appropriate amount of water and some rice husks before the next song; 4cm, 20cm away from the wall; all the slabs are put into the house, the wet grass is tightly plugged, the mat is covered, and the doors and windows are ...

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Abstract

The invention discloses a method of preparing yellow leaven to increase producibility of alcohol with strong fragrance, mixing wheat, barley and pea uniformly by weight ratio of 7:2:1; adding water at 25-30 DEG C to smashed material, weight percent of water is 36-39%; pressing the mixture as leaven biscuit with thickness of 6-7 cm; leavening the leaven biscuit 3-5 days; moist fire period of the leaven biscuit is 5-7 days, temperature of the leaven biscuit centre increased to 50 DEG C in 3-4 days; strong fire period is 8-10 days, temperature of top fire is 55-63 DEG C in 6-8 days; rear fire period is 6-8 days, temperature of the leaven biscuit centre declined gradually to room temperature; moving to storge after culturing the leaven be mature in room. The leaven of the invention is a middle and high temperature leaven made by more than two kinds of cereals, not only has special perfume of the leaven, but also has important function to incrase producibility of alcohol.

Description

technical field [0001] The invention relates to a method for making koji for liquor, in particular to a method for making Huangxin koji and improving the liquor yield of Luzhou-flavor liquor. Background technique [0002] "Qu is the bone of wine" is a high-level summary of the role of wine making in Daqu. Daqu is not only a saccharification and fermentation agent for wine making, but also has the functions of liquefaction and aroma production, and is an effective carrier for microorganisms and biological enzymes. Traditional Daqu is made of pure wheat, which is crushed, pressed into shape, and cultivated in a room to form an active Daqu, which is called "Baobaoqu". Using pure wheat to make koji, because of the differences in biochemical characteristics and sensory characteristics, the yield and upgrade rate of liquor are unstable. Contents of the invention [0003] The object of the present invention is to provide a method for making Huangxinqu to improve the liquor yiel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12N1/14
Inventor 朱广生陈翔
Owner JIANGSU YANGHE BREWERY JOINT STOCK
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