Sticky-rice-flavor-type liqueur brewing method

A sauce-flavored liquor and glutinous rice technology, applied in the field of liquor brewing, can solve the problems of rice wine with monotonous aroma, short fermentation cycle, and inconspicuous cellar aroma, and achieve the effect of elegant aroma, obvious sauce aroma, and long aftertaste

Active Publication Date: 2012-10-17
MEIXIAN LIANQUAN LIQUOR BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the short fermentation period (only 8-10 days) of the traditionally brewed rice-flavored liquor and glutinous rice liquor, the aroma of the brewed rice wine is relatively monotonous, the taste is not good, and there will be obvious bitterness when imported and droppe

Method used

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  • Sticky-rice-flavor-type liqueur brewing method

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0033] Example 1

[0034] Weigh 1500 kg of high-quality glutinous rice, weigh 30 kg of bran koji, and activate 45 kg of rejuvenated high temperature koji.

[0035] Convey the measured 1500kg of high-quality glutinous rice to the rice steamer with an airflow conveyor. The operator of the rice steamer should evenly penetrate the rice for 35 minutes with steam, so that the rice is cooked and not sticky, hard on the outside and soft on the inside. until. When the cooked rice is blown and aired to 20°C, turn on the koji spreading mixer, and evenly sprinkle the weighed koji on the cooked rice, and mix well. Then put the well-mixed rice grains into a special feeding hopper, and transport them to a 5m U-shaped stainless steel saccharification tank by an electric gourd crane for solid-state culture and saccharification.

[0036] When the rice grains are fed into the saccharification tank for 12 hours, it is the vigorous stage of aerobic respiration of beneficial bacteria, which produces wat...

Example Embodiment

[0050] Example 2

[0051] Weigh 1500 kg of high-quality glutinous rice, weigh 40 kg of bran koji, and activate 55 kg of rejuvenated high temperature koji.

[0052] Convey the measured 1500kg of high-quality glutinous rice to the rice steamer with an airflow conveyor. The operator of the rice steamer should evenly penetrate the rice for 35 minutes with steam, so that the rice is cooked and not sticky, hard on the outside and soft on the inside. until. When the cooked rice is air-dried to 25°C, turn on the koji spreader, and evenly sprinkle the weighed koji on the cooked rice, and mix well. Then put the well-mixed rice grains into a special feeding bucket, and transport them to a 5mU stainless steel saccharification tank by an electric gourd crane for solid-state culture and saccharification.

[0053] When the rice grains are fed into the saccharification tank for 11 hours, it is the vigorous stage of aerobic respiration of beneficial bacteria, which produces water and the rice grain...

Example Embodiment

[0065] Example 3

[0066] Weigh 1500 kg of high-quality glutinous rice, weigh 45 kg of bran koji, and activate 60 kg of rejuvenated high temperature koji.

[0067] Convey the measured 1500kg of high-quality glutinous rice to the rice steamer with an airflow conveyor. The operator of the rice steamer should evenly penetrate the rice for 35 minutes with steam, so that the rice is cooked and not sticky, hard on the outside and soft on the inside. until. When the cooked rice is air-dried to 30°C, turn on the koji spreading mixer, and evenly sprinkle the weighed koji on the cooked rice, and mix well. Then put the well-mixed rice grains into a special feeding bucket, and transport them to a 5mU stainless steel saccharification tank by an electric gourd crane for solid-state culture and saccharification.

[0068] When the rice grains are fed into the saccharification tank for 14 hours, it is the vigorous stage of aerobic respiration of beneficial bacteria, which produces water and the ric...

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Abstract

The invention discloses a sticky-rice-flavor-type liqueur brewing method, and aims to provide a brewing method for a sticky-rice-flavor-type liqueur mainly prepared from ethyl lactate, ethyl acetate and ethyl hexanoate. The sticky-rice-flavor-type liqueur brewing method technically comprises the following steps in sequence: 1) weighing raw materials and auxiliary materials; 2) steaming sticky rice; 3) scattering yeast; 4) saccharifying the raw and auxiliary materials; 5) ageing and fermenting the saccharified raw and auxiliary materials; 6) distilling the resultant; and blending and preparingthe sticky-rice-flavor-type liqueur, wherein in the step one, raw and auxiliary materials are weighed, and the sticky rice, the bran yeast and the high temperature yeast are weighed in a weight ratioof 95:(1.8-2.2):(2.8-3.2). The sticky-rice-flavor-type liqueur brewing method disclosed by the invention belongs to the technical field of liqueur brewing.

Description

technical field [0001] The invention discloses a brewing method of liquor, in particular to a brewing method of glutinous rice sauce-flavored liquor and belongs to the technical field of liquor brewing. Background technique [0002] Meizhou City is "the production base of Chinese Hakka rice-flavored liquor", and our company is the backbone enterprise of "Chinese Hakka rice-flavored liquor". Since the end of Ming Dynasty and the beginning of Qing Dynasty, Meizhou has a history of brewing rice-flavored liquor and Hakka Niangjiu among the people. However, due to the short fermentation period (only 8-10 days) of the traditionally brewed rice-flavored liquor and glutinous rice liquor, the aroma of the brewed rice wine is relatively monotonous, the taste is not good, and there will be obvious bitterness when imported and dropped. There are weaknesses such as the lack of cellar aroma, which is only suitable for sales as middle and low-grade liquor, and it is difficult to meet the ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 龙均忠梁健坤
Owner MEIXIAN LIANQUAN LIQUOR BREWING
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