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Method for brewing grape-flavor sweet corn sake

A technology of sweet corn and corn, applied in the preparation of alcoholic beverages, etc., can solve the problems that the product does not have a fruity aroma, cannot meet the pursuit of fashion, and the fermentation process is difficult to control, and achieves good taste, less time-consuming and energy consumption, and soft taste. refreshing effect

Inactive Publication Date: 2014-03-26
ENZYME ENG INST SHAANXI PROVINCE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process of this invention is cumbersome, the fermentation process is difficult to control, and the product does not have fruity fragrance, which cannot meet the requirements of modern people's pursuit of fashion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A brewing method of grape-flavored sweet corn sake, comprising the steps of:

[0027] (1) Raw materials: use yellow wine-making sweet corn varieties, select fresh sweet corn ears 25 days after pollination, thresh to obtain fresh and tender grains, and make sweet corn syrup from fresh and tender grains. Sweet corn syrup is the main ingredient for fermentation. The sold Kyoho grapes are fully rinsed, dried and homogenized with grains to obtain grape juice, which is used as a fermentation auxiliary material.

[0028] (2) Koji making: Sweet corn syrup and pea syrup are mixed as liquid compost, respectively inserted into yeast and rhizopus cultured on a slant (the total weight is 5% of the liquid compost weight), and the distiller's yeast seed tank is gradually Level expansion cultivation to obtain liquid distiller's yeast; distiller's yeast compost consists of sweet corn syrup with a quality of 75-85% and pea juice with a quality of 15-25%; the method of pea juice is: add t...

Embodiment 2

[0033] A brewing method of grape-flavored sweet corn sake, comprising the steps of:

[0034] (1) Raw materials: use yellow wine-making sweet corn varieties, select fresh sweet corn ears 25 days after pollination, thresh to obtain fresh and tender grains, and make sweet corn syrup from fresh and tender grains. Sweet corn syrup is the main ingredient for fermentation. The sold Kyoho grapes are fully rinsed, dried and homogenized with grains to obtain grape juice, which is used as a fermentation auxiliary material.

[0035] (2) Koji making: Sweet corn syrup and pea syrup are mixed as liquid culture materials, respectively inserted into yeast and rhizopus cultured on slopes, and gradually expanded and cultivated in distiller's yeast seed tanks to obtain liquid distiller's yeast; distiller's yeast culture material is made of The sweet corn syrup of quality 80% and the pea syrup of quality 20% are formed;

[0036] (3) Brewing: adding sweet corn syrup juice to the fermentation tank ...

Embodiment 3

[0040]A brewing method of grape-flavored sweet corn sake, comprising the steps of:

[0041] (1) Raw materials: use yellow wine-making sweet corn varieties, select fresh sweet corn ears 25 days after pollination, thresh to obtain fresh and tender grains, and make sweet corn syrup from fresh and tender grains. Sweet corn syrup is the main ingredient for fermentation. The sold Kyoho grapes are fully rinsed, dried and homogenized with grains to obtain grape juice, which is used as a fermentation auxiliary material.

[0042] (2) Koji making: sweet corn syrup and pea syrup are mixed as liquid culture materials, respectively inserted into yeast and rhizopus cultured on slopes, and gradually expanded and cultivated in distiller's yeast seed tanks to obtain liquid distiller's yeast; distiller's yeast culture material is made of The sweet corn syrup of quality 85% and the pea syrup of quality 15% are formed;

[0043] (3) Brewing: adding sweet corn syrup grape juice to the fermenter to ...

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PUM

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Abstract

A method for brewing a grape-flavor sweet corn sake comprises the following steps: selecting fresh brewing sweet corn clusters pollinated 25 days ago, adding water and homogenizing to obtain sweet corn juice, cleaning, airing and homogenizing grape with seeds to prepare grape neat juice, mixing sweet corn juice of 75%-85% and pea juice of 25%-15% to serve as a distiller's yeast culture medium, adding a yeast subjected to slant culture, expanding the cultivation step by step through a distiller's yeast seeding tank to obtain a liquid distiller's yeast, adding the grape neat juice, the sweet corn juice and the liquid distiller's yeast into a fermentation tank, fermenting at 15-20 DEG C for 21-14 days, adding water after fermentation for 7-10 days, supplementing white granulated sugar, filtering, conducting microwave treatment on the filtrate to obtain a grape-flavor sweet corn raw wine, pumping the grape-flavor sweet corn raw wine into an ageing tank, reserving at the temperature of below 16 DEG C for more than 18 months, adding sweet corn brandy of which the weight is 3-8 % of that of the aged sweet corn wine into the aged sweet corn wine to obtain the grape-flavor sweet corn sake. The grape-flavor sweet corn sake is naturally golden in color, has the fruity flavor of grape and the faint scent of corn and is unique in style and moderate in alcohol content.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, in particular to a method for brewing grape-flavored sweet corn sake. Background technique [0002] Sake is an ancient brewed wine in our country. It has a history of 3,000 years. With the improvement of people's living standards, great changes have taken place in drinking habits. As the top grade of wine, sake has also played a major role in ancient times. Due to political and technical reasons , China's wine culture is also slowly changing with people's drinking habits, from white wine to fruit wine, from high to low, and the requirements for aroma, taste, and texture are getting higher and higher. [0003] Chinese patent (application number 200610041862.4) discloses a brewing process of sake. Using glutinous rice as raw material, the finished sake is obtained through cooking, saccharification, fermentation and aging. Due to the use of pure glutinous rice, the invention has slight...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02
Inventor 何晔窦秉德蒋凤汤丽李忠玲
Owner ENZYME ENG INST SHAANXI PROVINCE ACAD OF SCI
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