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Daqu medicament preparation for improving seasoned flavor of brewing solid-state white spirit

A technology of solid liquor and Daqu, which is applied in the preparation of alcoholic beverages, can solve the problems of large storage area of ​​liquor, difficult management and large investment in fixed assets, etc., and achieves the effect of easy popularization and application, good effect and low cost.

Active Publication Date: 2012-01-25
SICHUAN TUOPAI SHEDE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, liquor storage occupies a large area and is difficult to manage, which makes the fixed asset investment of the enterprise large.
Taking the pottery jars for storing 1 ton of raw wine as an example, 10,000 pottery jars are needed to store 10,000 tons of raw wine, and the required warehouse area is at least 40,000 square meters, and because raw wine is flammable, it is very difficult to manage

Method used

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  • Daqu medicament preparation for improving seasoned flavor of brewing solid-state white spirit
  • Daqu medicament preparation for improving seasoned flavor of brewing solid-state white spirit
  • Daqu medicament preparation for improving seasoned flavor of brewing solid-state white spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Example 1 A method for preparing summer Daqu medicine that improves the aging flavor of brewed solid liquor

[0041] raw material:

[0042] Wheat: from the green raw grain base in Northeast China; the wheat grains are plump, free of mildew, germination, black tips, free of sundries, suitable for drying, containing 75% starch, 12.5% ​​crude protein, 3.3% crude fat, 3% hemicellulose, crude Fiber 1.3%, Ash 1.0%;

[0043] Barley: from the green raw grain base in Northeast China; full grains, no mildew, germination, black tips, no sundries, suitable for drying, containing 63.5% starch, 9% crude protein, 2.7% crude fat, 7% crude fiber, and 4% ash %.

[0044] crafting process:

[0045] 1. Ingredients: select wheat and barley, and mix them evenly according to the ratio of the mass ratio of the two being 19:1;

[0046] 2. Moisturizing: add the mixture into water at a temperature of 60°C to moisten the wheat, so that the moisture content of the mixture reaches 3.9%, the mouth...

Embodiment 2

[0064] Example 2 A preparation method of winter daqu medicine for improving the aging flavor of brewed solid liquor

[0065] raw material:

[0066] Wheat: from the green raw grain base in Northeast China; the wheat grains are plump, free of mildew, germination, black tips, free of sundries, suitable for drying, containing 62% starch, 13% crude protein, 1.5% crude fat, 4% hemicellulose, crude Fiber 2.3%, Ash 2.0%.

[0067] Barley: from the organic raw grain base in Gansu; full grains, no mildew, germination, black tips, no sundries, suitable for drying, containing 61.5% starch, 12% crude protein, 1.5% crude fat, 8% crude fiber, and 4.2% ash %.

[0068] crafting process:

[0069] 1. Ingredients: select wheat and barley, and mix them evenly according to the ratio of the mass ratio of the two being 19:1.

[0070] 2. Moisturizing: add the mixture into water at a temperature of 90°C to moisten the wheat, so that the moisture content of the mixture reaches 5%, the bite does not s...

Embodiment 3

[0087] Example 3 A method for preparing spring Daqu medicine that improves the aging aroma of brewed solid liquor

[0088] raw material:

[0089] Wheat: from the green raw grain base in Northeast China; the wheat grains are plump, free of mildew, germination, black tips, free of sundries, suitable for drying, containing 70% starch, 12% crude protein, 2.0% crude fat, 3.5% hemicellulose, crude Fiber 1.8%, Ash 1.5%.

[0090] Barley: from the green raw grain base in Northeast China; full grains, no mildew, germination, black tips, no sundries, suitable for drying, containing 62.5% starch, 10% crude protein, 2.0% crude fat, 7.5% crude fiber, and 3.5% ash %.

[0091] crafting process:

[0092] 1. Ingredients: select wheat and barley, and mix them evenly according to the ratio of the mass ratio of the two being 19:1.

[0093] 2. Moisturizing: Add the mixture into water at a temperature of 79°C to moisten the wheat, so that the moisture content of the mixture reaches 4.2%, the bit...

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PUM

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Abstract

The invention discloses a preparation method of gigantine improving the aroma of solid white wine, which comprises the following steps of selecting material, wetting wheat, crushing, wetting powder and mixing, forming, putting in a room and storing, drying the gigantine and discharging moisture, turning the gigantine, collecting, turning and storing. The selection and the proper proportion of wheat and barley have the requirement, the wheat wetting requires the water temperature and the water content of the mixture, the mixture crushing needs the proportion of wheat bran, powder and crude powder, the gigantine blank forming has the requirement on shape and size, the gigantine blanks put in the cultivation room are distributed according to the line, the layer and the gigantine bag surface of each giantine blank, the line pacing and the spacing between every two gigantine blanks are controlled, the gigantine blanks are covered by grass curtains and sacks, the gigantine drying time and the moisture discharging time are determined according to the taste temperature that the gigantine blanks reach by season, and the turning, the collecting and the putting ensure that each gigantine blank is in a proper temperature and humidity environment. The solid white wine made by the gigantine prepared by the method has strong aroma without storage and has the advantages of short period, low cost, good effect, and the like compared with the method for increasing aroma by storage.

Description

technical field [0001] The invention belongs to the technical field of liquor production, and relates to a preparation method of a Daqu medicine for brewing solid liquor, in particular to a preparation method of a Daqu medicine for brewing solid liquor and obviously improving its aging flavor. technical background [0002] Aged aroma is an important evaluation index to identify the quality of liquor. The greater the aged aroma, the better the wine. Compared with other flavors, the aged aroma of baijiu is very special and difficult to achieve. At present, under the existing technical conditions, long-term storage is the only way to increase the aging aroma of liquor. This method must require a longer storage time. Generally speaking, wines that have been stored for more than three years will begin to have an aging aroma. The longer the storage period, the greater the aging aroma. More than three years. But the disadvantage of increasing its aging fragrance by storing liquo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 李家民
Owner SICHUAN TUOPAI SHEDE WINE
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