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Method for producing strong aroma flavoring liquor by improving production process of sesame fragrant liquor

A technology of sesame-flavored and Luzhou-flavored liquor, which is applied in the field of brewing, can solve the problems of not being able to meet the gradual improvement of living standards, not being able to adapt to the different needs of consumers, and not fully utilizing raw materials, etc., and achieve stable and reliable effects and high nutritional content. Scientific and reasonable, the effect of saving raw materials

Active Publication Date: 2013-03-20
SICHUAN CHUNZHIYUAN WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its deficiencies, defects and disadvantages are: the fragrance type is difficult to be compatible, the aroma and flavor components of the wine are not brought into full play during the fermentation, the raw materials are not fully utilized, and the different needs of consumers cannot be met. Level up requirements

Method used

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  • Method for producing strong aroma flavoring liquor by improving production process of sesame fragrant liquor

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Effect test

specific Embodiment approach 1

[0040] The present invention will be described in detail below in conjunction with the accompanying drawings. As shown in the accompanying drawings:

[0041] A method for improving the process of sesame-flavored liquor to produce Luzhou-flavored flavored liquor,

[0042] ①. Improved fermentation cellar: Based on the fermentation cellar of sesame-flavored liquor, the bottom of the fermentation cellar of sesame-flavored liquor connects to the wall of the cellar with a thickness of 50 cm, and the bottom of the fermentation cellar of Luzhou-flavor liquor is used. Building technical requirements, that is, 90% yellow mud, 5% bean cake powder, and 5% Daqu powder are mixed well, and then the new cellar is built by dry ramming, and then high-quality cellar mud is applied. Thereby making a new fermentation cellar for fermentation use;

[0043] ②. Raw and auxiliary materials: 1396 kg of sorghum, 174.5 kg of wheat, and 174.5 kg of bran are used as main materials, and rice husks are used...

specific Embodiment approach 2

[0058] Carry out according to specific embodiment 1, only on the specific implementation basis of specific embodiment 1, carry out with shrinking 10,8,5,3,2,1 times respectively, also expand 1,3,5,8, respectively 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 70, 80, 90, 100, 150, 200, 250, 300, 500, 600, 800, 1000 times to implement, thus Experiments of different scales, such as small-scale experiment, a fermentation cellar-scale experiment, medium-scale experiment, large-scale experiment, and productive experiment, have been carried out, all of which have obtained expected good results. The present invention obtains the solid foundation for the implementation of the different-scale tests, and creates solid conditions for future production, popularization and application. At the same time, on the basis of the above implementation, according to specific circumstances, the arbitrariness of scaling down or expanding on the basis of the various data is provided.

[0059] After the ...

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Abstract

The invention provides a method for producing strong aroma flavoring wine by improving production process of sesame fragrant wine, which relates to the technical field of wine brewing. A key technology of producing strong aroma flavoring wine based on the improvement of a fermentation cellar and a sesame fragrant wine process is emplyed, a building of strong aroma wine cellar is employed at a wall of the cellar at 50cm upward to the connecting place of the bottom of sesame fragrant wine cellar and the cellar wall and the bottom of the cellar to produce a novel fermentation cellar. According to the improved processes of preparing novel fermented grain, accumulating fermented grain, putting into a novel cellar for fermentation, taking out of the cellar and producing a double wheel bottom, distilling and gelatinizing and storing, the strong aroma flavoring original wine is produced. The method is used for producing the flavoring wine. The invention is characterized in that the novel cellar is built, novel strains can be selected, the raw material can be fully used, flavoring substance is fully formed, the wine product has compatible fragrance and the production is standardization.

Description

technical field [0001] The invention discloses a method for producing Luzhou-flavor flavored flavored wine by improving the process of sesame-flavored liquor, and relates to the technical field of brewing; in particular, it relates to the technical field of production methods of seasoned flavored wine; in particular, it relates to the production of Luzhou-flavored flavored wine by improving the process of sesame-flavored liquor The technical field of the method of fragrant wine. Background technique [0002] In the brewing industry, everyone knows that the aroma types of wine products include Luzhou-flavored, Maotai-flavored, Fen-flavored, sesame-flavored, etc. They are different and incompatible with each other. Therefore, each flavor type of wine has its own fixed and mature fermentation process, facilities, equipment and utensils. This situation has become an unwritten rule consciously followed by the wine industry. , has not changed since ancient times. Its deficiencie...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/12C12R1/66C12R1/69C12H6/02
Inventor 陈克川
Owner SICHUAN CHUNZHIYUAN WINE
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