Flower liquor and preparation method thereof

A technology of shochu and flower dew, which is applied in the field of preparation of shochu, which can solve the problems of high sugar content and impure taste, and achieve the effect of high success rate, full body and strong fragrance

Inactive Publication Date: 2015-05-20
林俊华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing Hualu shochu is generally mixed with bulk white wine through rice wine, which has an impure taste and high su

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation of Hualu shochu: including soaking rice, steaming rice, cooling, putting into the vat, making the next koji, mixing ingredients, fermenting, adding wine, storing the vat, pressing, aging the vat and releasing the wine in twelve major steps;

[0026] The specific operation steps of the above twelve major steps are as follows:

[0027] (1) Soak the rice first: control the soaking time to 40 hours to soak the rice, and the ratio of water to rice is 1.5:1;

[0028] (2) Steamed rice: wait for the surface of the rice to dry and then cook it, and the time is as long as it is cooked;

[0029] (3) Cooling: Cool the cooked rice until the temperature of the rice is 35 degrees;

[0030] (4) Putting into the vat, the next koji, mixing materials, and liquid fermentation: Pour the cooled rice into the vat, add koji and stir, the ratio of koji to rice is 0.1:1, and dig a hole in the middle of the stirred rice so that The rice is fermented, the fermenta...

Embodiment 2

[0037] On the basis of embodiment 1, the specific operation steps of the twelve major steps are as follows:

[0038] (1) First soak the rice: control the soaking time to 50 hours to soak the rice, and the ratio of water to rice is 1.8:1;

[0039] (2) Steamed rice: wait for the surface of the rice to dry and then cook it, and the time is as long as it is cooked;

[0040] (3) Cooling: Cool the cooked rice until the temperature of the rice is 45 degrees;

[0041] (4) Putting into the vat, the next koji, mixing materials, and liquid fermentation: Pour the cooled rice into the vat, add koji and stir, the ratio of koji to rice is 0.5:1, and dig a hole in the middle of the stirred rice so that The rice is fermented, the fermentation time is 36 hours, and the fermentation temperature is 30°C;

[0042] (5) Solid fermentation: After the rice in step (4) comes to the wine pulp, the distiller's grains are subjected to solid fermentation to brew liquor. First, ensure that the...

Embodiment 3

[0048] On the basis of the preparation process in Example 1 or 2, the ratio of liquor to rice wine is changed to the optimum ratio, that is, the liquor obtained by solid fermentation is put into the rice wine fermented by liquid to age, and the desired floral dew can be obtained Shochu: the time of adding wine is 23 hours before the end of liquid fermentation, and the ratio of adding wine is 1:1.7.

[0049]The Hualu shochu in this example can be brewed into Hualu shochu in only 36 months, the alcohol content is 25 (%vol), and the total sugar (calculated as glucose) is 106 / (g / L). It is a good product for ordinary people to drink.

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PUM

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Abstract

The invention discloses flower liquor which is a mixture of white spirit and rice wine. The mixing ratio of white spirit to rice wine is (0.5-1.2):(0.5-2). The method for preparing the flower liquor comprises the following steps: sequentially performing the following twelve steps such as soaking rice, steaming rice, cooling, adding the rice into a jar, adding the distiller yeasts, blending, fermenting, adding wine, storing, squeezing, aging and discharging the wine, wherein the fermentation step comprises liquid fermentation and solid fermentation. The flower liquor brewed by the invention is clarified and bright red, is blended by the white spirit and rice wine according to the proper ratio, is strong in aroma, mellow and tasty and full-bodied in wine, presents a beautiful radian when poured into a wine glass, has the alcoholic strength of 22-28 degrees and the sugar degree of 35 degrees, is soft-sweet in taste and strong in aftertaste and is medium/low-alcoholic strength and high-nutrition wine suitable for all seasons. With the first adoption of liquid fermentation and solid fermentation, the original needed fermentation time of about 120 days is greatly shortened, and the flower liquor has the characteristics of strong taste and fragrance of the white spirit and gentle and nourishing properties of the rice wine.

Description

technical field [0001] The invention relates to a flower dew shochu, and also relates to a preparation method of the flower dew shochu, which belongs to the technical field of the brewing industry. Background technique [0002] Shochu, also known as liquor, is brewed by fermenting grains and grains through koji and using distillation technology. The characteristics of liquor are clear and transparent, with pure texture and no turbidity. Aftertaste, long aftertaste, but the high alcohol content of liquor, high alcohol has harmful effects on the human body, excessive drinking of liquor will have an exciting to highly inhibiting effect on the central nervous system, seriously destroying the normal function of the nervous system. It can damage the liver and even lead to alcoholic cirrhosis, so it should not be consumed in excess. [0003] Rice wine, also known as rice wine, is made by fermenting rice with koji and then sealing it with water. Rice wine is sweet and fragrant, ...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02
CPCC12G3/04C12G3/02
Inventor 林俊华
Owner 林俊华
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