Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of fragrant and fragrant liquor, applied in the field of liquor, to achieve the effect of overcoming aroma over taste, long aftertaste, and harmony of flavors
Active Publication Date: 2015-11-25
ANHUI LETIAN BREWING
View PDF5 Cites 6 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0003] In northern Anhui, Luzhou-flavor liquor accounts for an absolute proportion, and there is a problem of adapting to the taste of rich-flavor liquor. In order to combine this flavor with the local area, a new production process is needed.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0017] Below in conjunction with embodiment the present invention is further elaborated.
[0018] A kind of Huai style rich and fragrant liquor, its preparation steps are as follows:
[0019] Step 1. Cultivation of strong aroma: first raise the tank, sweep the wall of the fermentation tank to clean the residue, loosen the bottom of the tank, spray 15-20 kg of wine tail at 25°, 3-5 kg of high-temperature koji powder in the tank, and then pass the raw materials through After distillation, put it into the fermentation tank, add distiller's yeast with a raw material amount of 22-27%, and put it in three layers. % Fragrant unstrained spirits, mix evenly, spread the bottom of the pool after cellar cultivation, sprinkle a layer of cooked bran, and carry out double-wheel bottom fermentation. The fermentation period is 50 days, and Luzhou-flavor koji wine is obtained for use;
[0020] Step 2. Maotai-flavored fermentation: Maotai-flavored fermentation is divided into two rounds. In t...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses Huai style strong fragrance type Baijiu. The production method of the Huai style strong fragrance type Baijiu includes the steps of firstly, strong fragrance culturing; secondly, Maotai-flavor fermenting; thirdly, cross-steaming; fourthly, storing and aging, to be more specific, respectively placing various types of qujiu obtained in the first, second and third steps into pottery jars and sealing, storing at 20-25 DEG C for more than a year, marking, and blending after formation. The Huai style strong fragrance type Baijiu has the advantages that the Baijiu combines Maotai flavor, multi-grain strong fragrance, sesame fragrance, Xiaoqu fragrance and medicine fragrance, raw materials such as sorghum, rice, wheat, sticky rice and corn are added at the same time, a mud aged fermentation pit and a fermentation pit with a stone wall and a mud bottom are used to perform multiple continuous fermentation of different fragrance stages, multiple steaming and multiple Baijiu taking are performed, storing is performed according to fermentation times and level, long-term aging is performed, and elaborate blending is performed; the produced Baijiu has multi-grain strong fragrance, the Maotai flavor, fragrance, sesame fragrance, unique flavor and multiple flavor and fragrance, is coordinated in flavor, and is soft, thick, smooth, fine, throat cooling, refreshing, and long in after taste.
Description
technical field [0001] The invention relates to a kind of liquor, in particular to a kind of Huai style fragrant liquor. Background technique [0002] There are many flavor types of liquor, and the rich-flavor liquor is one of the two small-flavor liquors. On the basis of adhering to the production of traditional Xiaoqu liquor in Xiangxi, Jiugui liquor boldly absorbs the essence of traditional Chinese Daqu liquor production technology, and produces Xiaoqu liquor The ingenious fusion of technology and Daqu liquor production technology has formed its unique production technology. After a long production practice, it has formed an innovative aroma type of Chinese liquor-fragrant aroma type. Fragrant-flavor liquor has the unique characteristics of "clear and transparent color, rich aroma, sweet taste, mellow and full-bodied, harmonious fragrance, long aftertaste, typical style of fragrant fragrance" and "concentrated in the front, clear in the middle and sauce in the back". The...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more