Jujube-flavored white spirit and brewing process thereof

A technology of liquor and jujube aroma, which is applied in the field of liquor, can solve the problems that the taste level of liquor is not rich enough, it cannot be used as jujube-flavored liquor, jujube flavor and nutrition are insufficient, etc., so as to achieve a comfortable and high taste, save production time, and increase softness Effect

Inactive Publication Date: 2015-05-27
栗臣川
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, CN101649278B has disclosed a process of roasting red dates, cooking them and fermenting auxiliary materials sorghum, rice husk, and rice bran to prepare red date liquor. Single, the taste level of the liquor is not rich enough, and it cannot be used as a high-end jujube-flavored liquor
CN101045896B has disclosed a process of fermenting red dates with auxiliary materials sorghum, rice husk and rice bran to prepare jujube liquor. However, due to the lack of flavor and nutrition of dates in the wine, it is necessary to add red date soaking liquid to make up for the insufficient flavor and mouthfeel in the later stage. The process is cumbersome
[0004] At present, there is still no method for jujube-flavor liquor that is easy to operate, short in production cycle, high in yield and good in quality and not easy to get drunk.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 20kg jujube, 20kg rice, 10kg wheat, 30kg sorghum, 20kg glutinous rice, 10kg corn, 10kg peas, 30kg rice husk, and 100kg water for use. The jujube is soaked in 40kg of water at 50℃, crushed, peeled and pitted; sorghum is crushed into four or six petals, corn is crushed into cornmeal, wheat and peas are crushed into flour, glutinous rice and rice are crushed into broken rice, and rice husks are added. Stir thoroughly and add water to moisten the material for 24 hours. Put it into a retort pot and steam until it is fully steamed, and the retort will no longer be born. Spread it on a drying bed and stir while blowing in the air. After the material temperature reaches 20℃, add 9kg of crushed Daqu, and lower the tank, each layer is 30cm down, steadily, 9 times in sequence, and then sealed and fermented with 12cm thick pit mud for more than 4 months, starting after 4 months Distillation, distilled twice a month, the distilled wine is first subjected to ultrasonic treatment for 3...

Embodiment 2

[0033] 25kg of jujube, 25kg of rice, 10kg of wheat, 35kg of sorghum, 24kg of glutinous rice, 8kg of corn, 8kg of peas, 35kg of rice husk, and 120kg of water for use. The jujube is soaked in 50kg water at 50℃, crushed, peeled and pitted; sorghum is crushed into four or six petals, corn is crushed into cornmeal, wheat and peas are crushed into flour, glutinous rice and rice are crushed into broken rice, and rice husks are added. Stir thoroughly and then add water to moisten the material for 24 hours, put it into a retort pot and steam it until it is fully steamed, and the retort will no longer be born. After the material temperature reaches 18℃, add 11kg of crushed Daqu, and lower the tank. Each layer is 30cm down, steadily, 9 times in sequence, and then sealed and fermented with 12cm thick pit mud for more than 4 months, starting after 4 months Distillation, distilled twice a month, the distilled wine is first subjected to ultrasonic treatment for 40 minutes, the frequency of th...

Embodiment 3

[0035] 15kg of jujube, 16kg of rice, 8kg of wheat, 25kg of sorghum, 22kg of glutinous rice, 11kg of corn, 8kg of peas, 25kg of rice husk, and 90kg of water are reserved. The jujube is soaked in 30kg of water at 60℃, crushed, peeled, and pitted; sorghum is crushed into four or six petals, corn is crushed into corn flour, wheat and peas are crushed into flour, glutinous rice and rice are crushed into broken rice, and rice husks are added. Stir thoroughly and then add water to moisten the material for 24 hours, put it into a retort pot and steam it until it is fully steamed, and the retort will no longer be born. Spread it on the drying bed and stir while blowing in the air. After the material temperature reaches 19℃, add 7kg of crushed Daqu, and lower the pool. Each layer is 30cm down, steadily, 9 times in sequence, and then sealed and fermented with 12cm thick pit mud for more than 4 months, starting after 4 months Distillation, distilled twice a month, the distilled wine is fir...

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PUM

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Abstract

The invention discloses jujube-flavored white spirit and a brewing process thereof. A preparation method of the liquor comprises the following steps: grinding, steaming and spread-cooling jujube, wheat, sorghum, glutinous rice, corn, rice, pea and rice hull according to certain proportions, uniformly mixing with the addition of yeast powder, sealing and fermenting in pit mud for more than 4 months; beginning to distill after 4 months in a mode of distilling twice every month; ultrasonically processing liquor obtained from distillation firstly, and then storing the liquor together with tourmaline, limonite and medicinal stone in a porcelain jar for more than 6 months, thus completing aging. The liquor overcomes shortcomings in the prior art, and is simple and convenient in operation, short in production cycle, high in liquor yield and good in quality. The jujube-flavored white spirit disclosed by the invention is stable in quality, free from restoring and long in aftertaste, people drinking the white spirit are not easy to become drunk and quick to be sobered up, and the white spirit, after drunk, is free from a problem of headache, free from such harmful material components as methanol, and is capable of relieving pressure on liver and kidney after drinking and effectively relieving damage to body.

Description

Technical field [0001] The invention relates to liquor, in particular to a jujube-flavored liquor with strong jujube fragrance, good taste and not easy to get drunk, and its brewing process. Background technique [0002] At present, there are a variety of strong-flavor liquors on the market. This type of liquor has long been limited to the brewing of five grains of sorghum, rice, corn, glutinous rice, and wheat. Although the wines made from these raw materials have a strong aroma, But the nutrition is not good, and with the increase in alcohol content, most of these liquors are drunk very quickly, easy to get drunk, wake up slowly, and have great side effects after drinking, prone to dry mouth, heartburn and other feelings, long-term drinking Or excessive drinking is harmful to human health, and it can no longer meet the public's demand for wine quality and taste. In addition, due to the excellent health functions of red dates, many people try to ferment red dates and grains to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12G3/04C12H6/02
Inventor 栗臣川
Owner 栗臣川
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