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A kind of production method of jujube-flavored Luzhou-flavor liquor

The technology of a strong-flavor liquor and a production method is applied in the production field of jujube-flavor liquor and can solve the problems of high content, mixed taste, low alcohol content and the like

Active Publication Date: 2016-04-13
JIANGSU YANGHE BREWERY JOINT STOCK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, soaking prepared wine soaks plant materials with edible alcohol or high-grade liquor, extracts its active ingredients, then adds water to reduce the temperature, and seasons with sugar and acid. and flavors and fragrances, which are not suitable for modern tastes; fermented low-alcohol fruit wine is made by steaming plant materials, beating, single-strain or multi-strain liquid fermentation, and then flavored with sugar and acid. The wine has low alcohol content and relatively strong taste Thin, sour, unsuitable for liquor consumers; fermented and distilled liquor is made by steaming plant materials, ingredients, solid-state fermentation, distillation, and blending with traditional distiller's yeast. The taste of this wine is complex, methanol, acetaldehyde, High fusel oil content, dry mouth after drinking, easy to get on the head

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1 produces jujube flavor Luzhou-flavor liquor according to the following steps

[0017] (1) jujube pulverization: select high-quality jujube to pulverize, cross 40 mesh sieves;

[0018] (2) Grain blending: take 10 parts by weight of red dates crushed in step 1, 1000 parts by weight of multi-grain, 240 parts by weight of steamed rice husks and 4500 parts by weight of wine fermented grains from the cellar and mix them evenly to make grain fermented grains ;

[0019] (3) Distilling and receiving wine: put the grain unstrained spirits in step 2 into a retort, cover the plate to distill the wine, pinch the head and remove the tail, and pick the wine in sections.

[0020] (4) Fermentation in the cellar: put the fermented grains distilled in step 3 out of the retort on the drying bed, evenly sprinkle 180kg of hot slurry water above 90°C, and when the air blast cools to close to 16°C, sprinkle 150 parts by weight of medium High-temperature Daqu and 40 parts by weig...

Embodiment 2

[0024] Embodiment 2 produces jujube flavor Luzhou-flavor liquor according to the following steps

[0025] (1) jujube pulverization: select high-quality jujube to pulverize, cross 100 mesh sieves;

[0026] (2) Grain mixing with unstrained spirits: Take 50 parts by weight of red dates crushed in step 1, 1180 parts by weight of multi-grain, 300 parts by weight of steamed rice husks and 5590 parts by weight of cellar-extracted wine unstrained spirits and mix them evenly to make grain unstrained spirits ;

[0027] (3) Distilling and receiving wine: put the grain unstrained spirits in step 2 into a retort, cover the plate to distill the wine, pinch the head and remove the tail, and pick the wine in sections.

[0028] (4) Fermentation in the cellar: place the fermented grains distilled in step 3 out of the retort on the drying bed, evenly sprinkle 210 parts by weight of hot slurry water above 90 ° C, and sprinkle 250 parts by weight when it is cooled by air blast to close to 18 ° C ...

Embodiment 3

[0032] Embodiment 3 produces jujube flavor Luzhou-flavor liquor according to the following steps

[0033] (1) jujube pulverization: select high-quality jujube to pulverize, cross 200 mesh sieves;

[0034] (2) Grain blending with fermented grains: take 80 parts by weight of red dates crushed in step 1, 1350 parts by weight of multigrain, 320 parts by weight of steamed rice husks and 6500 parts by weight of cellar-extracted wine fermented grains and mix them evenly to make grain fermented grains ;

[0035] (3) Distilling and receiving wine: put the grain unstrained spirits in step 2 into a retort, cover the pan to distill the wine, pinch the head and remove the tail, and pick the wine in sections.

[0036] (4) Fermentation in the cellar: put the fermented grains distilled in step 3 out of the retort on the drying bed, evenly sprinkle 230kg of hot slurry water above 90°C, and when the air blast cools to close to 20°C, sprinkle 300 parts by weight of medium High-temperature Daqu...

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PUM

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Abstract

The invention discloses a production method of jujube-flavored Luzhou-flavor liquor, belonging to the technical field of brewing. The production method of the jujube-flavored Luzhou-flavor liquor of the present invention comprises the following steps: (1) crushing dried red dates; (2) mixing grains with unstrained spirits; (3) distilling and extracting wine; (4) putting into cellars for fermentation. The jujube-flavored Luzhou-flavor liquor prepared by the present invention not only maintains the characteristics of the traditional Luzhou-flavored liquor, but also has a strong jujube aroma, a sweet body, a long and clean tail, plump and harmonious, and is more suitable for young consumers. The drinking demand of traditional liquor consumption groups.

Description

technical field [0001] The invention relates to a production method of jujube-flavored Luzhou-flavor liquor, belonging to the technical field of brewing. Background technique [0002] Luzhou-flavor baijiu occupies more than half of the Chinese baijiu with its "elegant aroma, sweet and refreshing" style. However, as the competition in the consumer market intensifies, the drinking habits of consumers are gradually changing, focusing on taste and nutrition. Become a new trend of liquor consumption. At present, the special-flavored liquor includes soaked mixed wine, fermented low-alcohol fruit wine and fermented distilled liquor. Among them, soaking prepared wine soaks plant materials with edible alcohol or high-grade liquor, extracts its active ingredients, then adds water to reduce the temperature, and seasons with sugar and acid. and flavors and fragrances, which are not suitable for modern tastes; fermented low-alcohol fruit wine is made by steaming plant materials, beatin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 周新虎陈翔杨勇甘广东张广松姜雷李喆
Owner JIANGSU YANGHE BREWERY JOINT STOCK
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