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.

Inactive Publication Date: 2013-03-20
宣汉巴人地窖酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a multi-grain fragrance type liquor and its preparation method, which solves the problems of insufficient flavor and soft sweetness in the prior art of fragrance type Xiaoqu liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a multi-grain fen-flavor liquor and a preparation method thereof and belongs to the technical field of wine brewing. The problem that fen-flavor Xiaoqu wine is not enough in flavor and mellowest taste in the prior art is solved. The multi-grain fen-flavor liquor consists of the following components in parts by weight: 65-75 percent of tartary buckwheat, 1-10 percent of rice, 2-12 percent of sticky rice, 3-13 percent of sorghum, 1-10 percent of corn, 1-8 percent of pea and 1-7 percent of lima bean. The invention also provides a method for preparing the multi-grain fen-flavor liquor. The liquor is brewed by seven grains, so that the liquor is high in content of ethyl acetate and ethyl lactate, extremely low in fusel oil content, strong in fen-flavor and excellent in mellowest taste.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a multi-grain, light-flavor liquor and a preparation method thereof. Background technique [0002] Wine culture has a long history in my country, and the varieties of wine have also developed by leaps and bounds along with technological progress. Existing fen-flavor Xiaoqu wine is brewed through the traditional process of soaking, cooking, cultivating bacteria, spreading, fermenting and distilling multi-step processes with a single variety of grain, or two or three kinds of grain. Owing to less food variety makes the brewed xiaoqu wine have insufficient flavor and insufficient sweetness, which can no longer satisfy the needs of the general people. Contents of the invention [0003] The object of the present invention is to provide a multi-grain fragrance type liquor and a preparation method thereof, so as to solve the problems of insufficient flavor and soft sweetn...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 张明政覃本云
Owner 宣汉巴人地窖酒厂
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