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Five-grain fen-flavor liquor and preparation method thereof

The technology of a fragrant-flavor liquor and a production method is applied in the preparation of alcoholic beverages and other directions, and can solve the problems of low flavor, insufficient sweetness and mellowness, and low alcohol yield.

Active Publication Date: 2014-05-28
内蒙古响沙湾酒业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Since the Fen-flavor liquor must be brewed from a single variety of raw materials through multiple processes of sorting, soaking, cooking, culture and fermentation, there are the following defects: 1) Since the trace components and flavor substances in liquor are directly related to grain varieties, so Brewing Fen-flavor liquor with single grain always has the problem of not strong flavor and insufficient sweetness and mellowness; 2) If a variety of raw materials are used to brew Fen-flavor liquor, it is easy to make the finished wine have the evil smell of the raw materials itself, Affect the flavor and aroma of the finished wine; 3) During the brewing process of Fen-flavor liquor, distiller's yeast is prepared from peas and barley, with barley as the main ingredient and peas as the binder, and the acidity decreases slightly with the increase of the amount of peas
Based on the alcohol yield alone, the yield of Daqu made with peas is still low

Method used

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  • Five-grain fen-flavor liquor and preparation method thereof
  • Five-grain fen-flavor liquor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0109] 1. Prepare stubble daqu

[0110] 1) Prepare Daqu raw materials according to the following weight ratio (×100kg)

[0111] Barley 4 Peas 3

[0112] Wheat 2 Bran 1

[0113] 2) Crushing of raw materials

[0114] After barley, pea and wheat are dedusted and impurity removed, they are crushed into mixed fine powder of barley, pea and wheat with a steel mill, wherein the weight of the mixed fine powder of barley, pea and wheat passing through a 20 mesh sieve is the same as that of the koji-making raw material. The ratio of total weight is 30:100; then add bran and stir evenly to obtain Daqu mixed powder;

[0115] 3) Prepare bent billet

[0116] Add water to the mixed powder of Daqu and stir evenly, and use a koji press (Shangqiu Yugong Machinery Co., Ltd.) to press it into a koji billet, wherein the ratio of the weight of water added to the mixed powder of Daqu to the total weight of raw materials for making koji The ratio is 35:100; the temperature of the water is 25°C; ...

Embodiment 2

[0156] 1. Prepare stubble daqu

[0157] 1) Prepare raw materials according to the following weight ratio (×100kg)

[0158] Barley 5 Peas 2

[0159] Wheat 1 Bran 1

[0160] 2) Crushing of raw materials

[0161]Except that the ratio of the weight of barley, pea, and wheat mixed fine powder passing through 20 mesh sieves to the total weight of koji raw materials is 25:100, all the other are the same as in Example 1;

[0162] 3) Prepare bent billet

[0163] Except that the ratio of the weight of the added water to the total weight of the koji-making raw materials is 34:100; the temperature of the water is 33°C, the rest are the same as in Example 1;

[0164] 4) Fermentation treatment

[0165] In addition to the treatment time of "upper mildew" for 2 days, the temperature of the fermentation room is 33°C (dry bulb), and the temperature difference between dry and wet bulbs is 3°C; The time is 1 day, the temperature of the fermentation room is 28°C, and the temperature differen...

Embodiment 3

[0176] 1. Prepare stubble daqu

[0177] 1) Prepare raw materials according to the following weight ratio (×100kg)

[0178] Barley 3 Peas 2

[0179] Wheat 2 Bran 1

[0180] 2) Crushing of raw materials

[0181] Except that the ratio of the weight of barley, pea, and wheat mixed fine powder passing through 20 mesh sieves to the total weight of koji raw materials is 35:100, all the other are the same as Example 1;

[0182] 3) Prepare bent billet

[0183] Except that the ratio of the weight of the added water to the total weight of the koji-making raw materials is 36:100; the temperature of the water is 16°C, the rest are the same as in Example 1;

[0184] 4) Fermentation treatment

[0185] In addition to the treatment time of "upper mildew" which is 2 days, the temperature of the fermentation room is 32°C (dry bulb), and the temperature difference between dry and wet bulbs is 1°C; The time is 3 days, the temperature of the fermentation room is 24°C (dry bulb), and the tempe...

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Abstract

The invention discloses a five-grain fen-flavor liquor and a preparation method thereof. The five-grain fen-flavor liquor is prepared through diastatic fermentation of brewing raw materials consisting of sorghum, rice, glutinous rice, wheat and corn by using Qingcha Daqu. The preparation method for the liquor comprises the following steps: preparing the Qingcha Daqu; mixing the brewing raw materials with the Qingcha Daqu; carrying out diastatic fermentation; and carrying out distillation. The liquor provided by the invention has pure, mild and mellow taste and satisfies current requirements for taste and health care by drinkers; the flavor of sorghum, sweetness of corn, pureness of rice, sweetness of glutinous rice and unique fragrance generated by fermentation of wheat collagen and glutenin in wheat are combined in the liquor, and deficiency in brewing with only a grain is substantially improved; and the liquor has no special odor, can be used as a base wine for medicinal liquor and functional liquor, is applicable as a flavoring liquor for development of a high-grade liquor and has a good application prospect.

Description

technical field [0001] The invention relates to an alcoholic beverage and a preparation method thereof, in particular to a liquor prepared by a direct fermentation method, and belongs to the field of alcohol production. Background technique [0002] Baijiu is a kind of distilled liquor unique to China, which is obtained by distillation from fermented grains or fermented mash made of starch or sugary raw materials. Also known as Shaojiu, Laobaigan, Burning Knife, etc. The wine is colorless (or yellowish) transparent, with a pure and pure aroma, sweet and refreshing in the mouth, and has a high alcohol content. After storage and aging, it has a compound aroma mainly composed of esters. All kinds of distilled wines made from koji and distiller's saccharification starter, using starchy or sugary raw materials, cooking, saccharifying, fermenting, distilling, aging and blending. [0003] The main components of liquor are ethanol and water (accounting for 98%-99% of the total amo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 徐向东张秀英王丽马美凤侯利刚赵永清杨二旺鲍玉花刘子兵
Owner 内蒙古响沙湾酒业有限责任公司
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