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Brewing method of fen-flavor liquor

A technology of fragrance-flavored liquor and fermented grains, which is applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., and can solve the problems of unstable quality of fragrance-flavored liquor, easy drop of liquor, and low yield rate, etc. problems, to achieve better and more stable wine body quality, to ensure the style of the wine body, and to improve the quality of the effect

Active Publication Date: 2014-12-17
BEIPIAO HUAYI WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The yield rate of traditional wine-making process is generally low, only about 40%, and with the change of seasons, the quality of the production of Fen-flavor liquor is very unstable, especially in summer, liquor is particularly easy to drop out

Method used

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  • Brewing method of fen-flavor liquor
  • Brewing method of fen-flavor liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1.1. Moisturizer

[0022] Crush sorghum into sorghum flour, take 100kg of sorghum flour and add 30kg of warm water at 25°C to accumulate and moisten the material for 5 hours;

[0023] 1.2. Steaming material

[0024] Put the moistened sorghum flour in a retort and steam it at 100°C for 40 minutes to obtain cooked sorghum flour; put the rice husk into the retort and steam it at 100°C for 20 minutes;

[0025] 1.3. Ingredients

[0026] Break the cooked sorghum flour, add 35kg of warm water at 25°C and mix evenly, cool down to 15°C, add 52kg of steamed rice husks and mix evenly, then add 23kg of Daqu and 2kg of Monascus to obtain a mixture;

[0027] 1.4. Cellar fermentation

[0028] Put the mixture into the cellar for fermentation for 45 days, the condition of the mixture into the cellar: moisture mass percentage 40%, temperature 18°C, acidity 0.8g / L, starch content ≥ 25%, temperature changes during the fermentation process according to Table 2 , to obtain fermented grai...

Embodiment 2

[0033] 1.1. Moisturizer

[0034] Crush sorghum into sorghum flour, take 100kg of sorghum flour and add 35kg of warm water at 30°C to accumulate and moisten the material for 7 hours;

[0035] 1.2. Steaming material

[0036] Put the moistened sorghum flour in a retort, steam at 120°C for 25 minutes to obtain cooked sorghum flour; put rice husks into a retort, and steam at 120°C for 22 minutes;

[0037] 1.3. Ingredients

[0038] Break the cooked sorghum flour, add 40kg of warm water at 30°C and mix evenly, cool down to 17°C, add 55kg of steamed rice husks and mix evenly, then add 23kg of Daqu and 2kg of Monascus to obtain a mixture;

[0039] 1.4. Cellar fermentation

[0040] Put the mixture into the cellar for fermentation for 45 days, the condition of the mixture into the cellar: moisture mass percentage 42%, temperature 20°C, acidity 0.9g / L, starch content ≥ 25%, temperature changes during the fermentation process according to Table 3 , to obtain fermented grains, the physi...

Embodiment 3

[0045] 1.1. Moisturizer

[0046] Crush sorghum into sorghum flour, take 100kg of sorghum flour and add 32kg of warm water at 28°C to accumulate and moisten the material for 8 hours;

[0047] 1.2. Steaming material

[0048] Put the moistened sorghum flour in a retort and steam it at 110°C for 30 minutes to obtain cooked sorghum flour; put the rice husk into the retort and steam it at 110°C for 25 minutes;

[0049] 1.3. Ingredients

[0050] Break the cooked sorghum flour, add 38kg of warm water at 28°C and mix evenly, cool down to 16°C, add 53kg of steamed rice husks and mix evenly, then add 23kg of Daqu and 2kg of Monascus to obtain a mixture;

[0051] 1.4. Cellar fermentation

[0052] Put the mixture into the cellar for fermentation for 45 days, the conditions of the mixture into the cellar: water mass percentage 41%, temperature 19°C, acidity 0.8g / L, starch content ≥ 25%, temperature changes during fermentation according to Table 4 , to obtain fermented grains, moisture 4...

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Abstract

The invention discloses a brewing method of fen-flavor liquor. The brewing method comprises the steps of firstly, smashing sorghum to form sorghum powder, adding warm water, stacking, moisturizing, and then, filling the sorghum powder into a retort boiler to steam to obtain cooked sorghum powder; filling rice hulls into the opened retort boiler to steam; smashing the cooked sorghum powder, adding warm water to uniformly mix, cooling, adding the steamed rice hulls to uniformly mix, then, adding a yeast for making hard liquor and monascus, storing in a cellar, and fermenting for 45 days to obtain fermented grains; and distilling the fermented grains at a high temperature, and storing the fermented grains in a liquor storage tank for more than 1 year to obtain the fen-flavor liquor. The brewing method has the advantages that the process is simple, the quality of the liquor is stable, the yield of white spirit is increased, the style of the liquor is kept, and the produced fen-flavor liquor is softener in taste, sweet and refreshing, coordinated in fragrance and relatively long in aftertaste.

Description

technical field [0001] The invention relates to a brewing method of a clear-flavor liquor. Background technique [0002] Liquor is a kind of distilled liquor peculiar to our country. The history of liquor has a long history, dating back more than 5,000 years. Liquor production belongs to open production, which is greatly affected by the environment. The quality, style and type of liquor produced by different regions and different processes are different. The yield rate of traditional wine-making process is generally low, only about 40%, and with the change of seasons, the quality of the production of Fen-flavor liquor is very unstable, especially in summer, liquor is particularly easy to drop out. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a brewing method of the Fen-flavor liquor which has stable quality and can improve the yield of the Fen-flavor liquor. [0004] Technical solution of the present invention is: ...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/02C12R1/66C12H6/02
Inventor 张树杰王玉泉
Owner BEIPIAO HUAYI WINE
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