Method for improving quality of strong aromatic dry distilled grain
A technology of Luzhou-flavored and dry lees wine, applied in the preparation of alcoholic beverages, etc., can solve the problems of poor quality of pit mud, bacterial infection, easy shedding, etc., achieve less starch loss, prevent bacterial infection, and reduce free water Effect
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[0044] Example 1 A method for improving the quality of dried grain liquor using five kinds of grains as raw materials
[0045] The method uses five grains of sorghum, corn, wheat, glutinous rice and rice as raw materials, and mixes the weight percentages of sorghum 30%: corn 25%: wheat 17%: glutinous rice 13%: rice 15%.
[0046] This method has the following steps:
[0047] 1. Raw material pretreatment process
[0048] The sorghum was washed and soaked in 95℃ hot water for 3 hours, drained the water, and left to dry naturally at room temperature for 4 hours, so that the grains would absorb enough water and evenly without hard cores. The opening rate reached 93% and the water content reached 55%, then dry and steam under normal pressure for 60 minutes;
[0049] Soak the wheat in 90°C hot water for 3 hours, drain the water, leave it to dry naturally at room temperature for 3 hours, so that the grains can absorb enough water, pinch without hard cores, and the grains reach small openings, ...
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[0071] Example 2 Method for improving the quality of sorghum, wheat and corn
[0072] In this method, three grains of sorghum, wheat and corn are used as raw materials, and the ratio is made according to the weight percentage of 55% sorghum: 25% wheat: 20% corn.
[0073] This method has the following steps:
[0074] 1. Raw material pretreatment process
[0075] The sorghum was washed and soaked in hot water at 92°C for 2 hours. The water was drained and left to dry naturally at room temperature for 3 hours to make the grains absorb enough water and evenly without hard cores. The opening rate reached 93% and the water content reached 50%, then dry and steam under normal pressure for 70 minutes;
[0076] Soak the wheat in hot water at 90°C for 3 hours, drain the water, leave it to dry naturally for 4 hours at room temperature, so that the grains can absorb enough water, pinch without hard cores, and the grains reach small openings, and the breakage rate reaches 95%. Moisture content rea...
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[0094] Example 3 A method for improving the quality of dried grain liquor using four kinds of grains as raw materials
[0095] The method uses four grains of sorghum, wheat, corn and rice as raw materials, and mixes the weight percentages of sorghum 45%: wheat 19%: corn 20%: rice 16%.
[0096] This method has the following steps:
[0097] 1. Raw material pretreatment process
[0098] The sorghum was washed and soaked in hot water at 94°C for 6 hours. The water was drained. The grains were left to dry naturally for 1 hour at room temperature to make the grains absorb sufficient and even water. There is no hard core by hand, the opening rate reaches 94%, and the water content reaches 54%, then dry and steam under normal pressure for 75 minutes;
[0099] Soak the wheat in hot water at 80°C for 4 hours, drain the water, leave it to dry naturally for 2 hours at room temperature, so that the grains can absorb enough water, pinch without hard cores, and the grains reach small openings, and th...
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