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
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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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