Production process for sesame rice composite fragrance type white spirit

A rice compound flavor and production technology technology, applied in the field of wine making, to achieve the effect of broad market prospects, elegant and elegant aroma, and comfortable and pleasant drinking

Active Publication Date: 2012-04-04
好客友品(山东)电子商务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is a lack of products in the liquor market that have

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The production process of described Zhijianmi compound flavor liquor comprises the following steps:

[0025] (1) Mixing materials and steaming: get 270 parts by weight of sorghum, 130 parts by weight of millet, 120 parts by weight of wheat, and 70 parts by weight of corn, pulverize, and those who pass through a 20-mesh sieve account for 14-15%; get 50 parts by weight of wheat bran, 30 parts by weight of rice husk after steaming, mixing the above raw materials, adding moistening material to make the water content reach 50%, and then steaming in a retort for 70 minutes at a pressure of 0.05-0.06Mpa and a temperature of 101-102°C to obtain a steamer. post-grain unstrained spirits;

[0026] (2) Adding koji, accumulating fermentation: ventilating and cooling the grain unstrained spirits after step (1) out of the retort to 30°C, adding 180 parts by weight of bran koji, 200 parts by weight of Daqu, adding an appropriate amount of water until the water content reaches 56%-57% ...

Embodiment 2

[0034] The production process of described Zhijianmi compound flavor liquor comprises the following steps:

[0035] (1) Mixing materials and steaming: get 280 parts by weight of sorghum, 125 parts by weight of millet, 115 parts by weight of wheat, and 65 parts by weight of corn, pulverize, and those who pass through a 20-mesh sieve account for 12-13%; get 45 parts by weight of wheat bran, 35 parts by weight of steamed rice husks, mix the above raw materials, add hydrating material to make the water content reach 53%, and then steam in a retort for 65 minutes at a pressure of 0.07-0.08Mpa and a temperature of 103-104°C to obtain the steamed retort Grain unstrained spirits;

[0036] (2) Adding koji, accumulating and fermenting: ventilate and cool the unstrained grains after step (1) to 31° C., add 190 parts by weight of bran koji, 190 parts by weight of Daqu, add an appropriate amount of water until the water content reaches 57-58%, Stir evenly and stack and ferment for 2.5 day...

Embodiment 3

[0044] The production process of described Zhijianmi compound flavor liquor comprises the following steps:

[0045] (1) Mixing materials and steaming: get 300 parts by weight of sorghum, 120 parts by weight of millet, 110 parts by weight of wheat, and 60 parts by weight of corn, pulverize, and those who pass through a 20-mesh sieve account for 10-11%; get 40 parts by weight of wheat bran, 40 parts by weight of steamed rice husks, mix the above raw materials, add hydrating material to make the water content reach 55%, and then steam in a retort for 60 minutes under the conditions of pressure 0.09-0.1Mpa and temperature 104-105°C to obtain retort steamed Grain unstrained spirits;

[0046] (2) Adding koji, accumulating fermentation: ventilating and cooling the grain unstrained spirits after step (1) out of the retort to 32°C, adding 200 parts by weight of bran koji, 180 parts by weight of Daqu, supplementing an appropriate amount of water to reach 59-60%, stirring After being ev...

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PUM

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Abstract

The invention relates to a production process for sesame rice composite fragrance type white spirit and belongs to the technical field of brewing. The production process comprises the following steps of: crushing 270 to 300 weight parts of broomcorn, 120 to 130 weight parts of millet, 110 to 120 weight parts of wheat and 60 to 70 weight parts of corn; mixing the crushed materials as well as 40 to50 weight parts of wheat bran and 30 to 40 weight parts of steamed rice husk; wetting the materials by adding water; steaming by a retort method; cooling the cooked fermented grains; adding 180 to 210 weight parts of mouldy bran and 180 to 210 weight parts of yeast for making hard liquor; supplementing water; stirring uniformly; stacking and fermenting; soaking 650 to 670 weight parts of rice in hot water; cooking; spreading and cooling; adding yeast for cultivating fungi and saccharifying; mixing the saccharified fermented grains and the stacked and fermented distilled grains; cooling; allowing the mixture to enter a muddy bottom brick kiln pit and fermenting; taking the fermented grains out of the pit; adding the fermented grains into 140 to 160 weight parts of steamed rice husk; addinginto a rice steamer and distilling to prepare sesame rice composite fragrance type raw wine; storing the raw wine for more than 3 years; and blending to prepare the finished product wine. The sesame rice composite fragrance type white spirit has the advantages, namely 'tastefulness and exquisiteness', of the sesame fragrance type spirit and the advantages, namely 'flexibility and clearness', of the rice fragrance type spirit, and has unique flavor.

Description

technical field [0001] The invention relates to a production process of sesame and rice compound flavor liquor, which belongs to the technical field of brewing. Background technique [0002] Baijiu is a traditional distilled liquor unique to China. The traditional brewing process is mainly to produce the four flavor liquors of thick, clear, soy sauce and rice with obvious characteristics. With the development of brewing technology and technological innovation, various flavor liquors such as phoenix flavor and sesame flavor have appeared. [0003] With the improvement of people's material life and cultural living standards, people's consumption concepts have changed. Pursue the consumption concept of personalized style, complex fragrance, natural, soft and refreshing. Sesame-flavored wine, as an innovative flavor after the founding of the People’s Republic of China, combines the essence of Qing, Nong, and Sauce, and is loved by consumers for its elegant, delicate, plump an...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 赵纪文王凤丽张锋国信春晖邵先军许玲
Owner 好客友品(山东)电子商务有限公司
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