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Composite-flavor health-preserving jade-like white wine and production technique thereof

A compound flavor and liquor technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of less aroma components and single flavor, and achieve the effect of long aftertaste and mellow taste

Inactive Publication Date: 2013-09-25
SUZHOU YANGSHENGHUA LIQUOR IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, liquor is directly distilled from pressed rice wine lees, and the product has a single flavor and few aroma components, and belongs to the level of ordinary liquor

Method used

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  • Composite-flavor health-preserving jade-like white wine and production technique thereof
  • Composite-flavor health-preserving jade-like white wine and production technique thereof
  • Composite-flavor health-preserving jade-like white wine and production technique thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Example 1 Production and preparation of compound fragrant and healthy jade liquid liquor

[0047] The production recipe of the compound fragrant and healthy jade liquid liquor of the present embodiment is:

[0048]

[0049]

[0050] Note: The formula of plant spices is calculated as a percentage of the total weight of plant spices: 40% tangerine peel; 15% fennel; 15% pepper; 15% white chrysanthemum; 15% mint.

[0051] Referring to the description of the process flow, the production process of the compound aromatic aged health-preserving Yuye Baijiu in this embodiment includes raw material preparation, auxiliary material preparation, plant flavor preparation, saccharification flavoring agent preparation, etc., and then after stirring and accumulating, it is put into the tank firmly, sealed and fermented , upper retort distillation, removal of head and tail, slow flow of wine, picking of wine in sections, storage in pottery jars, sampling and tasting, selection of w...

Embodiment 2

[0077] Example 2 Preparation of Compound Fragrant and Healthy Jade Liquid Aged Liquor

[0078] The production formula of the compound fragrant and healthy jade liquid aged liquor of the present embodiment is:

[0079]

[0080] Note: The formula of plant spices is calculated as a percentage of the total weight of plant spices: 50% tangerine peel; 12.5% ​​fennel; 12.5% ​​pepper; 12.5% ​​white chrysanthemum; 12.5% ​​mint.

[0081] The production process of the compound-flavored health-preserving Yuye aged liquor of this embodiment is basically the same as that of Example 1, except that in step (8), the amount of aged wine head wine is about 0.15‰~0.20‰. The dosage of aged essence wine is about: 1.8‰~4.5‰. The dosage of natural rock sugar liquid is about: 0.6‰~1.5‰.

[0082] The various indicators of the finished product of the compound-flavored health-preserving jade liquid aged liquor in this embodiment are:

[0083] (1) Sensory indicators:

[0084] Color: clear and trans...

Embodiment 3

[0091] Example 3 Preparation of Compound Fragrant and Healthy Jade Liquid Aged Liquor

[0092] The production formula of the compound fragrant and healthy jade liquid aged liquor of the present embodiment is:

[0093]

[0094]Note: The formula of plant spices is calculated as a percentage of the total weight of raw materials: 48% orange peel; 13% fennel; 13% pepper; 12% white chrysanthemum; 14% mint.

[0095] The production process of the compound-flavored health-preserving Yuye aged liquor of this embodiment is basically the same as that of Example 1, except that in step (8), the amount of aged wine head wine is about 0.15‰~0.20‰. The dosage of aged essence wine is about: 1.8‰~4.5‰. The dosage of natural rock sugar liquid is about: 0.6‰~1.5‰.

[0096] The various indicators of the finished product of the compound-flavored health-preserving jade liquid aged liquor in this embodiment are:

[0097] (1) Sensory indicators:

[0098] Color: clear and transparent, full of lus...

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Abstract

The invention discloses a composite-flavor health-preserving jade-like white wine. The preparation method is characterized by comprising the following steps: (1) taking 88-95 parts of yellow wine grain plate, 1-1.5 parts of wheat bran, 0.5-1 part of steamed rice bran, 8-10 parts of traditional wheat koji, 0.25-0.35 part of plant flavor and 0.10-0.15 part of raw dried yeast, evenly mixing, and piling to form a grain mash for 35-48 hours, wherein the piling initial temperature is 28-30 DEG C in summer or autumn or 30-32 DEG C in winter or spring, and the pile end temperature is 40-45 DEG C; (2) transferring the grain mash obtained in the step (1) to a wine jar, and fermenting at room temperature for 150-200 days to obtain an aromatic grain mash; (3) filling the aromatic grain mash obtained in the step (2), and distilling, wherein the wine flow rate in distillation is controlled at 2.5-3 kg / minute, the wine temperature is 30-35 DEG C, and the medium distillation fraction wine and tail wine are used as a semi-finished product of the white wine; and (4) warehousing the semi-finished product of the white wine obtained in the step (3), storing in a sealed pottery jar for more than 1 year, taking out, and blending with aged foreshot or rock candy water to obtain the preset alcohol content, thereby obtaining the composite-flavor health-preserving jade-like white wine.

Description

technical field [0001] The invention belongs to the technical field of liquor production, and specifically relates to a compound-flavored health-preserving Yuye liquor produced by fermenting rice wine distiller's grains with other auxiliary materials and a production process thereof. Background technique [0002] Liquor is a traditional distilled liquor in my country, and it is one of the seven largest distilled liquors in the world. Regardless of its production technology and product style, it has a unique position. During the "Eleventh Five-Year Plan" period, the vigorous consumption of the alcohol market has driven the leapfrog development of the liquor industry. Whether it is economic indicators such as liquor production, sales revenue, profits and taxes, or the growth rate of various indicators, they have maintained a high-speed growth trend. . Liquor in the prior art is directly distilled from pressed rice wine lees, and the product has a single flavor and few aroma ...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 毕虎明
Owner SUZHOU YANGSHENGHUA LIQUOR IND CO LTD