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Five grain mixed liquor and moveable starter liquor cellar

A technology for preparing wine and wine cellar, which is applied in the direction of wine cellar utensils, preparation of alcoholic beverages, biochemical equipment and methods, etc. It can solve problems such as difficulties in effective adjustment and predictive control, large differences in underground temperature, and difficulty in mechanized production. Achieve the effect of unique mellow flavor and health care effect

Inactive Publication Date: 2011-12-07
邓柏福
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The cellars used for traditional koji wine fermentation are commonly used underground cellars, stone cellars, pottery tanks, cement pools and stainless steel containers. The production is affected by the climate and geographical environment, and the management mostly relies on empirical judgments. It is relatively difficult to effectively adjust and predict the control of koji wine. As far as the underground cellar is concerned, it is currently the most suitable cellar for the fermentation of koji wine. However, the underground temperature varies greatly due to different geographical locations. For example, the underground temperature in northern my country is between 12-15 ℃, while the southern underground can reach 20-25 ℃, while the optimum temperature of mold, yeast and other related microorganisms is 25-37 ℃, so the application is limited to a certain extent, besides, there are problems that are difficult to realize in mechanized production

Method used

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  • Five grain mixed liquor and moveable starter liquor cellar
  • Five grain mixed liquor and moveable starter liquor cellar
  • Five grain mixed liquor and moveable starter liquor cellar

Examples

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Effect test

Embodiment 1

[0028] Take 1000kg of Wuliang Baijiu brewed in Laoshu cellar (source: Chuangufang Liquor Co., Ltd., Sichuan Province), add 30kg each of Pueraria root, hawthorn, and Ophiopogon japonicus powder, seal and soak for 30 days, and take the supernatant to obtain soaked wine.

[0029] Take 8kg of cassia twig, 5kg of woody fragrance, 3kg of clove, 3kg of bamboo leaf, 10kg of orange peel, and 2.5kg of vanilla orchid coarse powder into the extractor, add 4 times of warm water at 40°C to infiltrate for 60 minutes, and distill to obtain 50kg of the mixed solution; Add 5 times of 70% (v / v) edible alcohol to the plant slag, stir at a constant temperature of 120r / min at a low speed for 30min, and take the supernatant. Combine the two solutions, reclaim ethanol, clarify and filter to obtain 60kg of compound flavoring liquid;

[0030] Take 5 kg of the compound flavoring liquid prepared above, add it to 1000 kg of soaked wine, stir at a low speed of 120 r / min for 120 min, clarify and filter to o...

Embodiment 2

[0032] Take 1000kg of Wuliang Baijiu brewed in the mobile koji cellar (source: Hunan Wujiajia Liquor Industry Co., Ltd.), add 100kg of Ophiopogon japonicus powder, seal and soak for 30 days, and take the supernatant to obtain soaked wine.

[0033] Get 50kg of yellow water and 50kg of wine tail (alcohol content 25%) and mix them in the vat, adjust the acidity with 12kg of sulfuric acid ≥ 95%, adjust the pH value to between 4, after adjustment, seal and store for 3 months, distill to obtain The acid-alcohol liquid was stored for another 2 months at 60° C. to obtain 50 kg of 45% (v / v) acid-alcohol flavored wine.

[0034] Take 30kg of vanilla orchid coarse powder into the extractor, add 8 times of warm water at 40°C to infiltrate for 60 minutes, and distill to obtain 30kg of mixed liquid; add the extracted vanilla orchid residue to 5 times of warm water at 35°C, and extract at a constant temperature of 5000r / min 10min, take the supernatant. Combine the two solutions, clarify, fil...

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Abstract

The invention discloses a five grain mixed liquor and a movable starter liquor cellar. The five grain mixed liquor is characterized in that: a five grain spirit prepared by the movable starter liquor cellar is taken as a base, nine natural plants are taken as aromatic raw materials, and an acid alcohol flavoring wine and a compound flavoring lotion are prepared, blended and aged. The five grain mixed liquor is prepared from various functional raw materials, microbes and enzyme preparation products are applied, and the five grain mixed liquor has unique mellow flavor and medical care effect, and is suitable for long-term use. The movable starter liquor cellar comprises a forest material, a nutrition mixture, an organic industrial material, instruments and the like; and by scientific designs of microbe growth nutrients, process data detection and mechanical operation, the influence of geographic environment is avoided, the effective rate of raw material components is improved by over 15 percent, and the movable starter liquor cellar is suitable for producing various starter liquors and has important significance for popularizing industrialization and home brewing.

Description

technical field [0001] A Wujiajia compounded wine and a mobile koji wine cellar. The Wujiajia compounded wine is made from Wuliang fermented white wine as the base wine, and is processed by adding edible auxiliary materials. The mobile koji wine cellar is the carrier of the fermented product , The invention belongs to the technical field of brewing. Background technique [0002] China is an ancient civilization in the world and the hometown of wine. Wine is a special kind of food, which is material, but at the same time melts into people's spiritual life. [0003] The production of compounded sprinkles in my country has a history of more than 3,000 years. It records the formula of traditional medicinal wine, which has brought great development prospects for modern compounded wine. At present, there are many kinds of compounded wines with patent applications. In terms of formula, nutrition and function There are not many academic studies on various types of wine preparation,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06C12L11/00
Inventor 邓柏福
Owner 邓柏福
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