Multi-grain fen-flavor liquor and preparation method thereof
A fragrant-type liquor and grain technology, applied in the field of winemaking, can solve the problems of insufficient sweetness and insufficient flavor, and achieve the effects of long fragrance, sweet and mellow aftertaste, and strong fragrance and flavor.
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Embodiment 1
[0026] A multi-grain, light-flavor liquor is composed of the following components in weight percentage: 70% tartary buckwheat, 5% rice, 7% glutinous rice, 8% sorghum, 5% corn, 3% pea and 2% soybean.
[0027] The preparation method is as follows: first soak tartary buckwheat, rice, glutinous rice and sorghum, moisten corn, peas and soybeans, then mix the tartary buckwheat, rice, glutinous rice, sorghum, corn, peas and soybeans evenly and pour them into the steamer Carry out initial steaming, and finally carry out fine steaming with stuffy water, and the fine steaming time is 1 hour; then pour it from the retort on the drying bed, add distiller's yeast and mix evenly, spread it out in the air, and then cover the surface with a layer of rice bran for To protect and avoid contamination, the saccharification culture time is 24 hours, and keep it at 35°C; then cool the distiller's grains after drying to 20°C and pour them into the fermentation tank for fermentation. The fermentation ...
Embodiment 2
[0029] A multi-grain, light-flavor liquor is composed of the following components in weight percentage: 67% tartary buckwheat, 7% rice, 3% glutinous rice, 10% sorghum, 3% corn, 5% pea and 5% soybean.
[0030] The preparation method is as follows: first soak tartary buckwheat, rice, glutinous rice and sorghum, moisten corn, peas and soybeans, then mix the tartary buckwheat, rice, glutinous rice, sorghum, corn, peas and soybeans evenly and pour them into the steamer Carry out initial steaming, and finally carry out fine steaming with stuffy water, and the fine steaming time is 1 hour; then pour it from the retort on the drying bed, add distiller's yeast and mix evenly, spread it out in the air, and then cover the surface with a layer of rice bran for protection, to avoid contamination, the saccharification culture time is 23 hours, and keep it at 30°C; then cool the distiller's grains after drying to 29°C and pour them into the fermentation tank for fermentation. The fermentation...
Embodiment 3
[0032] The multi-grain, light-flavor liquor is composed of the following components in weight percentage: 73% tartary buckwheat, 2% rice, 10% glutinous rice, 5% sorghum, 7% corn, 2% pea and 1% soybean.
[0033] The preparation method is as follows: first soak tartary buckwheat, rice, glutinous rice and sorghum, moisten corn, peas and soybeans, then mix the tartary buckwheat, rice, glutinous rice, sorghum, corn, peas and soybeans evenly and pour them into the steamer Carry out initial steaming, and finally carry out fine steaming with stuffy water, and the fine steaming time is 1 hour; then pour it from the retort on the drying bed, add distiller's yeast and mix evenly, spread it out in the air, and then cover the surface with a layer of rice bran for protection, to avoid contamination, the saccharification culture time is 25 hours, and it is kept at 30°C; then the distiller's grains after spreading out are cooled to 20°C and then poured into the fermentation tank for fermentati...
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