Spring liquor brewed for nine times and preparation method of spring liquor

A technology of spring wine and alcohol content, which is applied in the field of Jiuyunchun wine and its semi-solid and liquid fermentation, which can solve the problems of low content of aroma substances, short fermentation cycle, and poor flavor of Xiaoqu wine, and achieve elegant honey flavor and comfortable aroma Effect

Active Publication Date: 2015-08-26
ANHUI GUJING DISTILLERY +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the brewing of traditional Xiaoqu liquor generally adopts the semi-solid fermentation process of cultivating bacteria first, fermentation after saccharification, semi-solid fermentation process of fermentation while saccharification, and solid-state fermentation process known as Sichuan Xiaoqu Baijiu. The fermentation cycle is generally short. 7 to 15 days, and most of them are single-batch independent fermentation, and the number of wine-making microorganisms is small, which eventually leads to poor flavor and low content of aroma substances in Xiaoqu wine, which seriously affects the taste and quality of Xiaoqu wine

Method used

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  • Spring liquor brewed for nine times and preparation method of spring liquor
  • Spring liquor brewed for nine times and preparation method of spring liquor

Examples

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Effect test

Embodiment 1

[0027] In this embodiment, Jiuyunchun wine is prepared by semi-solid fermentation according to the following steps:

[0028] (1) Select 5 kg of high-quality rice and 1 kg of glutinous rice, wash them separately, soak the glutinous rice in water for 3 hours, and soak the rice in water for 1 hour, and cook until the rice grains are cooked and loose without white heart, and then rice and glutinous rice are obtained;

[0029] (2) Disperse and mix the steamed rice and glutinous rice with a rice loosening machine so as not to form a ball, spread it on the balcony and reduce the product temperature to 28°C to obtain 10kg of steamed rice ingredients;

[0030] (3) Add Xiaoqu and compound yeast liquid in the steamed rice material as a catalyst, stir evenly, and obtain the seasoning unstrained spirits; wherein: the total mass of Xiaoqu and compound yeast liquid is 4% of the quality of the steamed rice material; the quality of Xiaoqu and the compound yeast The ratio of the volume of the b...

Embodiment 2

[0035] In this embodiment, Jiuyunchun wine is prepared by liquid fermentation according to the following steps:

[0036] (1) Choose 5kg of high-quality rice and 2kg of glutinous rice as raw materials, crush and mix them, add 4 times the volume of warm water (80°C), put them in a stainless steel bucket, soak for 1h, and then gelatinize in a sterilizing pot at 110°C for 2h; Lower the temperature to 90°C and add amylase (2000U / g) accounting for 2% of the mass of the raw material, then incubate and hydrolyze at 88-90°C for 2 hours; lower the temperature to 60°C again and add glucoamylase (50000U / g) accounting for 1.5% of the mass of the raw material , heat preservation and saccharification for 2 hours to obtain rice milk;

[0037] (2) Regulate the sugar content of rice milk to 20BX to obtain the fermentation stock solution;

[0038] (3) Measure 10L of fermentation stock solution and cool it to 28°C, put it into a cleaned 50L pottery jar, add 30g of Xiaoqu and 20mL of compound yea...

Embodiment 3

[0043] In this embodiment, Jiuyunchun wine is prepared by liquid fermentation according to the following steps:

[0044] (1) Use 3kg of high-quality rice and 2kg of glutinous rice as raw materials, crush and mix them, add 4 times the volume of warm water (80°C), put them in a stainless steel bucket, soak for 1h, and then gelatinize in a sterilizing pot at 110°C for 1.5h ; Cool down to 90°C and add amylase (2000U / g) accounting for 2% of the mass of raw material, then insulate and hydrolyze at 88-90°C for 2 hours; cool down to 60°C again and add glucoamylase (50000U / g) accounting for 1.5% of the mass of raw material ), insulation and saccharification for 2h to obtain rice milk;

[0045] (2) adjust the sugar content of the rice milk to 21BX to obtain the fermentation stock solution;

[0046] (3) Measure 5L of fermentation stock solution and cool it to 28°C, put it into a cleaned 50L pottery jar, add 15g of Xiaoqu and 10mL of compound yeast liquid, and stir evenly; The ratio is ...

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Abstract

The invention discloses spring liquor brewed for nine times and a preparation method of the spring liquor. The preparation method comprises the following steps: taking high quality rice and sticky rice as raw materials, and smaller lumped koji and a composite yeast bacterium solution as leavening agents, and performing semi-solid state fermentation or liquid state fermentation to prepare the spring liquor brewed for nine times. The spring liquor brewed for nine times is characterized in that raw materials are cooked at high temperature, smaller lumped koji and the composite yeast bacterium solution, which are rich in rhizopus, are added after the cooked mixture is naturally cooled, a multi-strain multi-enzyme semi-solid state or liquid state fermentation technology is adopted, the fermented mixture is brewed once every three days, the brewing is performed for nine times or ten times, the fermentation time is 27 or 30 days, and the obtained liquor is filtered to remove rice dregs to obtain the spring liquor which is clear, transparent, alcohol sweet and crisp, and mellow, soft and delicious in taste.

Description

technical field [0001] The invention relates to Jiuyunchun wine and its semi-solid and liquid fermentation methods, belonging to the technical field of wine making. Background technique [0002] Liquor is fermented and brewed from grain. my country is the first country to make wine. It invented wine-making technology as early as 2,000 years ago. It is also the first country in the world to use distillation technology to create distilled wine. Compared with Western whiskey and brandy The appearance of distilled wine was six or seven hundred years earlier, and the earliest written records about wine making methods that can be found at present began in the first year of Jian'an in the Eastern Han Dynasty (196). [0003] At present, the brewing of traditional Xiaoqu liquor generally adopts the semi-solid fermentation process of cultivating bacteria first, fermentation after saccharification, semi-solid fermentation process of fermentation while saccharification, and solid-state f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865C12R1/645
CPCC12G3/02
Inventor 梁金辉周庆伍李红歌汤有宏何宏魁李安军刘国英李晓欢汤知辉
Owner ANHUI GUJING DISTILLERY
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