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White spirit brewed by utilizing low-amylase wheat seed raw materials

A low-amylose, wheat grain technology, applied in the field of wine processing, can solve problems such as research and practical unreported

Inactive Publication Date: 2012-07-04
CROP INST SICHUAN PROVINCE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the research and practical use of waxy wheat grains as raw materials for liquor brewing have not been reported.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0014] Example 1. Waxy wheat Xiaoqu Baijiu: Soak the cleaned glutinous wheat grain raw materials in warm water until fully absorbed, drain and steam (after SAIC) for 15-20 minutes, heat water (70-75°C) for 45 minutes, drain the water , add rice husk (5-8% of raw material amount) and mix well, then steam (after SAIC) for 55-60 minutes, take out the retort and spread it out to dry, mix in rhizopus koji (3-6% of raw material amount), grain temperature Dry it to about 25°C and put it in a box to cultivate bacteria for saccharification for 22-24 hours. After leaving the box for saccharification, add fresh distiller's grains (grain to grain ratio 1:3) and mix well, then put it in a cement fermenter for fermentation (about 35°C) After about 7 days, it will be distilled in the retort on the pool, and the wine will be picked as needed and blended.

[0015] Example 2. Sannuoliang Xiaoqu Baijiu: prepare cleaned glutinous wheat, glutinous sorghum, and glutinous rice with a material ratio ...

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PUM

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Abstract

The invention is called 'white spirit brewed by utilizing low-amylase wheat seed raw materials', which belongs to the processing field of brewing, aims to provide novel wheat seed raw materials for producing the white spirit, and has the characteristics that: the content of amylase in seed total starch is low (being less than or equal to 10 percent), the content of amylopectin is high ( is greater than 90 percent), the brewed white spirit has aromatic flavor, is sensuously smooth, is not bitter or spicy, has sweet taste, and is not easy to cause people to be drunk, and the drinking quality of the white spirit can be obviously improved. The invention also relates to a brewing method by utilizing the seed raw materials and a prepared white spirit product.

Description

technical field [0001] The invention belongs to the field of brewing processing, and relates to a novel wheat grain raw material with low amylose content for producing liquor and a liquor product made from the raw material. Background technique [0002] Cereals (sorghum, wheat, rice, corn, barley, etc.) are important raw materials for the production of liquor. In addition to being used to produce koji in liquor production, wheat is also an important component of grain raw materials for many liquor varieties. [0003] The quality and taste of grain winemaking are closely related to the starch properties of raw materials. The production experience of Chinese sorghum liquor shows that using low-amylose waxy sorghum as raw material to brew liquor has less water absorption, higher water absorption rate, lower gelatinization temperature and higher water absorption expansion than high-amylose japonica sorghum (non-waxy sorghum). Small and other characteristics, time-saving, water...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 朱华忠伍玲李式昭
Owner CROP INST SICHUAN PROVINCE ACAD OF AGRI SCI