White spirit prepared by fermenting and distilling pseudo-ginseng root dregs and method
A technology of notoginseng slag and liquor, applied in the field of liquor prepared by brewing, fermentation and distillation, to achieve high yield, improve resource utilization, and reduce pollution
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Embodiment 1
[0032] (1) Raw materials: take 8kg of notoginseng slag, sprinkle 4kg of hot water at 95°C on the surface of the notoginseng slag twice, mix evenly for several times, accumulate and moisten for 18 hours.
[0033] (2) Steaming material: Steam the moistened notoginseng slag for 3 hours in a retort, and sprinkle the material evenly by steaming when putting on the retort.
[0034] (3) Measure the water: take the steamed notoginseng slag out of the steamer, and immediately sprinkle 1kg of hot water at 85°C to replenish the moisture lost during steaming.
[0035] (4) Mixing koji: the material after splashing water is spread out to cool, and when the temperature drops to 34°C, add 0.2kg of medium-temperature Daqu powder, and mix it evenly several times.
[0036] (5) Saccharification: After the distiller's yeast powder is stirred, it is piled up, and the saccharification is started, and the saccharification time is 50 hours.
[0037] (6) Fermentation: Mix the saccharified fermented gr...
Embodiment 2
[0044] (1) Raw materials: After mixing 4 kg of notoginseng slag with 4 kg of sorghum (crushed), sprinkle 6 kg of hot water at 93°C on the surface of notoginseng slag three times, mix evenly for several times, accumulate and moisten for 15 hours.
[0045] (2) Steaming material: Steam the moistened notoginseng slag in a retort for 3.5 hours. When putting on the retort, sprinkle the material evenly by steaming.
[0046] (3) Measure the water: take the steamed notoginseng slag out of the steamer, and immediately sprinkle 0.95 kg of hot water at 87°C to replenish the moisture lost during steaming.
[0047] (4) Mixing koji: the material after splashing water is spread out to cool, and when the temperature drops to 32°C, add 0.5kg of high-temperature Daqu powder, and mix it evenly several times.
[0048] (5) Saccharification: the distiller's koji powder is stirred and piled up. The saccharification time is 48 hours.
[0049] (6) Fermentation: Mix the saccharified fermented grains e...
Embodiment 3
[0057] (1) Raw materials: take 200kg of notoginseng slag, sprinkle 100kg of hot water at 93°C on the surface of notoginseng slag three times, mix it evenly for several times, accumulate and moisten it for 15 hours.
[0058] (2) Steaming material: Steam the moistened notoginseng slag in a retort for 3.0 hours. When putting on the retort, sprinkle the material evenly by steaming.
[0059] (3) Look at the water: take the steamed notoginseng residue out of the steamer, and immediately sprinkle 25kg of hot water at 85°C to supplement the moisture lost during steaming.
[0060] (4) Mixing koji: the material after splashing water is spread out to cool, and when the temperature drops to 25°C, add 20kg of koji powder, and mix evenly several times.
[0061] (5) Saccharification: koji powder is stirred and piled up for saccharification. The saccharification time was 120 hours.
[0062] (6) Fermentation: the saccharified fermented grains are mixed well, after mixing well, the fermented ...
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