Jujube-flavor liquor and its brewing process

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

Inactive Publication Date: 2016-09-28
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] Jujube 20kg, rice 20kg, wheat 10kg, sorghum 30kg, glutinous rice 20kg, corn 10kg, peas 10kg, rice husk 30kg, water 100kg for later use. Jujubes are soaked in 40kg of water at 50°C, crushed, peeled, and cored; sorghum is crushed into four or six petals, corn is crushed into cornmeal, wheat and peas are ground into flour, glutinous rice and rice are crushed into broken rice, and rice husks are added. After fully stirring, add water to moisten the material for 24 hours, put it into a retort pot and steam it until it is thoroughly steamed, and the retort will come out without any raw heart. After the temperature of the material reaches 20°C, add 9kg of crushed Daqu, put it into the pond, and put it down 30cm each time, steadily, 9 times in turn, and then use 12cm thick pit mud to seal and ferment for more than 4 months, and start after 4 months Distillation, two distillations per month, the distilled wine is first subjected to ultrasonic treatment for 30 minutes, the freque...

Embodiment 2

[0033]Jujube 25kg, rice 25kg, wheat 10kg, sorghum 35kg, glutinous rice 24kg, corn 8kg, peas 8kg, rice husk 35kg, water 120kg for later use. Jujubes are soaked in 50kg of water at 50°C, crushed, peeled, and cored; sorghum is crushed into four or six petals, corn is crushed into cornmeal, wheat and peas are ground into flour, glutinous rice and rice are crushed into broken rice, and rice husks are added. After fully stirring, add water to moisten the material for 24 hours, put it into a retort pot and steam it until it is thoroughly steamed, and the retort will come out without any raw heart. After the temperature of the material reaches 18°C, add 11kg of crushed Daqu, put it into the tank, and put it down 30cm each time, steadily, 9 times in turn, and then use 12cm thick pit mud to seal and ferment for more than 4 months, and start after 4 months Distillation, two distillations per month, the distilled wine is first subjected to ultrasonic treatment for 40 minutes, the frequenc...

Embodiment 3

[0035] Jujube 15kg, rice 16kg, wheat 8kg, sorghum 25kg, glutinous rice 22kg, corn 11kg, peas 8kg, rice husk 25kg, water 90kg for later use. Jujubes are soaked in 30kg of water at 60°C, crushed, peeled, and cored; sorghum is crushed into four or six petals, corn is crushed into cornmeal, wheat and peas are ground into flour, glutinous rice and rice are crushed into broken rice, and rice husk is added. After fully stirring, add water to moisten the material for 24 hours, put it into a retort pot and steam it until it is thoroughly steamed, and the retort will come out without any raw heart. After the temperature of the material reaches 19°C, add 7kg of crushed Daqu, put it into the tank, and put it down 30cm each time, and put it firmly, 9 times in turn, and then use 12cm thick pit mud to seal and ferment for more than 4 months, and start after 4 months Distillation, two distillations per month, the distilled wine is first subjected to ultrasonic treatment for 20 minutes, the fr...

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PUM

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Abstract

The invention discloses a jujube-flavored liquor and a brewing process thereof. The preparation method of the liquor comprises: using a certain proportion of jujube, wheat, sorghum, glutinous rice, corn, rice, peas and rice husks, crushing, steaming and cooling, Add koji powder and mix evenly, seal and ferment the pit mud in the lower pool for more than 4 months, start distillation after 4 months, and distill twice a month. Put stone and medical stone together into porcelain jars for storage, and leave them for more than 6 months to complete the aging. The wine overcomes the shortcomings of the prior art, and has the advantages of simple operation, short production cycle, high yield and good quality of wine. The jujube-flavored liquor of the invention has stable quality, no retrogradation, mellow taste, long aftertaste, is not easy to get drunk, sobers up quickly, does not cause headache after drinking, does not contain harmful substances such as methanol, and can relieve the pressure on the liver and kidney after drinking. Effectively reduce the damage to the body.

Description

technical field [0001] The invention relates to liquor, in particular to a jujube-flavored liquor with strong jujube aroma and good taste, which is not easy to get drunk and a brewing process thereof. Background technique [0002] At present, there are many kinds of Luzhou-flavor liquors on the market. For a long time, this type of liquor has been limited to the brewing of five kinds of grains: sorghum, rice, corn, glutinous rice, and wheat. However, the nutrition is not good, and with the increase of alcohol content, most of this kind of liquor will drink up very quickly, get drunk easily, 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 bigger to the health damage of people, can not adapt to the demand of the masses to wine quality and wine taste. In addition, due to the excellent health functions of red dates, many people try to ferment red dates with grain to make li...

Claims

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Application Information

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Patent Type & Authority Patents(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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