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Method for making white spirit

A production method and liquor technology, applied in the food field, can solve the problems of low fat content, low acid content, high content of higher alcohol, etc.

Inactive Publication Date: 2007-12-05
朱乙彬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The white wine made by the existing semi-liquid white wine manufacturing process also has the disadvantages of low acid content, low fat content, and high content of higher alcohols

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0118] Example 1: Using 4 tons of rice raw materials, add water, stir, cook, cool to 62°C, add 4 kg of glucoamylase to fully saccharify the raw materials, cool the saccharified saccharified liquid to 30°C, and add 10% of the activity of the material After the yeast, it is placed in a fermentation container to ferment liquid liquor, and after 3 days of fermentation, the fermentation broth is divided into 4 parts with the same number of A, B, C and D.

[0119] Part A: make liquor according to the existing liquid liquor process, directly use distillation equipment, through heating and distillation (extracting) the liquor in the fermentation mash, extract and obtain 550 kilograms of 50 degree liquor, acetic acid is 20, lactic acid is 5, acetic acid in liquor quality Ethyl fat is 10, ethyl lactate is 10, acetaldehyde is 2, acetal is 5, higher alcohol: isobutanol is 55, and isoamyl alcohol is 120. (Unit: mg / 100ml).

[0120] Part B: Heat the fermented mash containing dross solids to...

Embodiment 2

[0124] Use 4 tons of rice after screening to remove impurities and sundries. After soaking in water for 48 hours, drain the slurry water. Use heating equipment to steam the 4 tons of rice to cook the raw materials, and cool the rice to 38°C. After ℃, mix in 0.25-1% of the raw material amount of Xiaoqu powder, after mixing well, the product temperature is at 33 ℃, then keep it still for 22 hours, and the product temperature rises to 39 ℃, then add 120-125% of the raw material amount in water (or use an equivalent amount of 50-degree white wine or rice wine instead of water), after adding water, control the product temperature at 34°C-37°C, add water to the fermented grains, post-ferment for 7 days, divide it into the same 4 parts (A, B , C, D). Part A: directly use the distillation equipment to obtain 560 kilograms of 50 degree liquor through heating and distillation of the fermented mash. In the quality of wine, acetic acid is 22, lactic acid is 3, ethyl acetate is 22, ethyl ...

Embodiment 3

[0129] Use 4 tons of rice to screen to remove impurities and sundries, soak in water for 15 days, drain off the pulp, use heating equipment to steam the 4 tons of rice, steam the raw materials, and cool the product temperature of the rice to 38°C Finally, add 10% distiller's mother of raw materials and 120-125% water of raw materials (or replace water with an equivalent amount of 50-degree white wine or rice wine), mix thoroughly and then carry out pre-fermentation at 33°C. Controlled at 25°C-37°C, fermented for 3 days before heat preservation, put the fermented grains in a container for post-fermentation for 30 days, and divided it into 4 identical parts (A, B, C, D). Part A: directly use the distillation equipment to obtain 560 kilograms of 50 degree liquor through heating and distillation of the fermented mash. In the quality of wine, acetic acid is 21, lactic acid is 3, ethyl acetate is 23, ethyl lactate is 10, acetaldehyde is 2, acetal is 5, higher alcohols: isobutanol is...

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Abstract

The present invention relates to food producing technology, and is especially spirit producing liquid process and semi-liquid process. The spirit producing process includes the following steps: fermenting to obtain liquid fermented product, heating to sterilize, storing in a container for certain time, and distilling to obtain spirit. The spirit producing process is superior to available spirit producing liquid process and semi-liquid process in that the produced spirit has the advantages of high acid content, high fat content, low higher alcohol content, unique flavor and unique taste.

Description

technical field [0001] The invention relates to a method for making liquor in the field of food, which includes methods for making liquid liquor and semi-liquid liquor. Background technique [0002] The existing liquid method liquor production process refers to the main process of the liquor brewing: cooking, saccharification, fermentation, and distillation are all carried out in the liquid matrix. The liquid method liquor production process has the advantages of high liquor yield, low labor intensity and high labor productivity. , has the advantages of wide adaptability to raw materials, high degree of mechanization, and convenience for continuous production. However, compared with the high-quality liquor produced by the solid state method, the existing liquid liquor has a single flavor, dry and spicy, and has a strong evil taste. The reason is that the liquid liquor The products produced by French liquor have the disadvantages of low acid content, low fat content, and high...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 朱乙彬
Owner 朱乙彬
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