Production method of strong flavour Chinese spirits
A technology of Luzhou-flavor liquor and its production method, which is applied in the production field of Luzhou-flavor liquor, and can solve the problems of sacrificing the content of aroma substances in the wine body, and the content of aroma substances is weak.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Example Embodiment
[0023] Example 1
[0024] The present embodiment provides a kind of production method of Luzhou-flavor liquor, such as figure 1 shown, including the following steps:
[0025] Step 101: take sorghum as the grain for wine making, select wheat medium-temperature Daqu, and use bran shell as an auxiliary material; successively pulverize the raw materials, make lees out of the cellar, and obtain fermented grains; then add the pulverized raw material fermented grains for batching, mixing, and after Cook and gelatinize, measure water, spread out to dry, sprinkle koji, put into cellar, seal cellar for fermentation; prepare single-grain strong-flavor base wine; store;
[0026] Among them, by weight, the wheat mid-temperature Daqu is 20-30% of the wine-making grain; the added fermented grain is 450-550% of the wine-making grain; the bran shell is 18-20% of the wine-making grain;
[0027] The wheat medium-temperature Daqu is wheat Daqu with a koji-making temperature of 50-60°C;
[0028...
PUM
Property | Measurement | Unit |
---|---|---|
Quality | aaaaa | aaaaa |
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap