White spirit and preparation method thereof

A technique for liquor and sorghum, which is applied in the field of liquor and its preparation, can solve the problems that liquor does not play a role in health care and disease prevention, ordinary liquor has poor nutrition and taste, and cannot meet the needs of liquor quality and liquor taste, etc. Insufficient blood, soft taste, mellow taste effect

Inactive Publication Date: 2012-03-21
庄河市红旗山酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Liquor has played a very important role in people's daily life. It is an indispensable drink on people's tables, and it is also a good product for people to present to relatives and friends. The brewing of grains such as corn, rice, wheat, etc. has no change in wine quality, and cannot...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0042] Taking brewing 100kg of liquor as an example, take 32kg of raw materials sorghum, 18kg of rice, 25kg of mung bean, 16kg of wheat, 10kg of corn and 12kg of red bean, the method is as follows:

[0043] (1) Crushing of raw materials

[0044] The above-mentioned raw materials are pulverized by a pulverizer. The purpose of pulverization is to facilitate cooking and make the starch fully utilized.

[0045] (2) Ingredients

[0046] Mix the raw materials, distiller's grains, auxiliary materials and water together. The above auxiliary materials can be rice husk, rice bran, peanut skin, etc. The ingredients should be based on the size of the retort, the size of the cellar, the amount of starch in the raw materials, the temperature, the production process and the fermentation time, etc. Depending on the specific situation, the specific performance of whether the ingredients are appropriate or not depends on whether the starch concentration in the pool, the acidity and looseness o...

Embodiment 3

[0058] Taking brewing 100kg of liquor as an example, take 30kg of sorghum, 15kg of rice, 25kg of mung bean, 14kg of wheat, 8kg of corn and 8kg of red bean as raw materials. The method is as follows:

[0059] (1) Crushing of raw materials

[0060] The above-mentioned raw materials are pulverized by a pulverizer. The purpose of pulverization is to facilitate cooking and make the starch fully utilized.

[0061] (2) Ingredients

[0062] Mix the raw materials, distiller's grains, auxiliary materials and water together. The above auxiliary materials can be rice husk, rice bran, peanut skin, etc. The ingredients should be based on the size of the retort, the size of the cellar, the amount of starch in the raw materials, the temperature, the production process and the fermentation time, etc. Depending on the specific situation, the specific performance of whether the ingredients are appropriate or not depends on whether the starch concentration in the pool, the acidity and looseness ...

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PUM

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Abstract

The invention discloses a white spirit and a preparation method thereof. The white spirit is prepared by brewing the following raw materials in part by weight: 30 to 32 parts of kaoliang, 14 to 18 parts of rice, 18 to 25 parts of mung beans, 14 to 16 parts of wheat, 8 to 10 parts of corn and 6 to 12 parts of small red beans. The preparation method comprises the following steps of: crushing the raw materials, mixing, cooking for pasting, cooling, stirring distiller's grains, fermenting in a pit, and steaming the spirit. The white spirit has the advantages of good mouthfeel, mellow taste, soft mouthfeel, low alcohol content, refreshment, quick dispelling of the effects of alcohol and the like.

Description

technical field [0001] The invention relates to liquor and a preparation method thereof. Background technique [0002] Liquor has played a very important role in people's daily life. It is an indispensable drink on people's tables, and it is also a good product for people to present to relatives and friends. The brewing of grains such as corn, rice, wheat, etc. has no change in wine quality, and cannot adapt to the public's demand for wine quality and wine taste, while the nutrition and taste of ordinary white wine are all poor; in addition, the existing white wine has no effect on health care and The role of disease prevention, especially after drinking too much will cause great harm to the body. Contents of the invention [0003] The purpose of the present invention is to provide a kind of food that not only tastes good, tastes mellow, tastes soft, is not easy to get drunk, refreshes the mind, sobers up quickly, but also prevents Qi and blood deficiency, enteritis and o...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 王日开
Owner 庄河市红旗山酒厂
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