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A kind of brewing method of rosin and fragrance flavor liquor

A kind of fragrance and flavor technology, applied in the field of liquor brewing, can solve the problem that the value has not been effectively developed, and achieve the effect of reducing bitterness

Inactive Publication Date: 2019-09-10
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In my country, large masson pine is only used as wood or fuel, and its potential value has not been effectively developed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Sorghum: Northeast sorghum. Fen-flavor koji was purchased from Liangshan Changjiu Biological Koji Co., Ltd. Masson pine needles: Shiyan forest area, Hubei. Sugar maple barrel: a wooden barrel made of 8-year-old sugar maple wood in Yutian, Hebei, with a cover made of sugar maple wood. Liquefaction enzyme (40,000 / mL) and glucoamylase (100,000 / mL) were purchased from Shandong Longyuan Bioengineering Co., Ltd. Broken masson pine pollen was purchased from Kunming Maiduo Biotechnology Development Co., Ltd.

[0022] 2. Preparation of sorghum saccharification liquid

[0023] The sorghum is pulverized by a pulverizer and passed through a 50-mesh sieve to obtain sorghum flour. Add liquefying enzyme to sorghum flour at a ratio of 0.3 L per ton of sorghum flour, then add tap water with 3 times the mass of sorghum flour, and boil in a liquefaction pot for 10 minutes. Transfer to the mash tun, add glucoamylase at a ratio of 0.4 L per ton of sorghum flour, keep warm in the mas...

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PUM

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Abstract

The invention discloses a brewing method for masson pine aroma and faint scent type flavored baijiu, and belongs to the field of baijiu brewing. The method includes the following steps that faint scent type yeast is added into kaoliang saccharification liquid for fermentation, saccharification liquid is replenished after a period of time to continue fermentation, and mash generated after fed-batch fermentation is obtained; masson pine needle leaves are added into the mash generated after fed-batch fermentation for fermentation, fermented mash is subjected to pressure filtration, filtration and distillation, and foreshot with the alcohol content of 70 degrees or above and low-alcohol liquor with the alcohol content of 36-38 degrees are received; masson pine pollen is added into the foreshot, the mixture is filtered after a period of time, filtrate is added into the low-alcohol liquor to obtain first-time blended liquor, the intercepted masson pine pollen is filtered, added into an acetic acid solution to be acidized and then collected to be dried, and the dried pollen is added into the first-time blended liquor to obtain second-time blended liquor; the second-time blended liquor is stored in a sugar maple cask for a period of time to obtain the masson pine aroma and faint scent type flavored baijiu. No blending agent is added in the obtained baijiu, and thus the baijiu has a plant aroma and a healthcare effect.

Description

technical field [0001] The invention belongs to the field of liquor brewing, and in particular relates to a method for brewing rosin and fragrance-flavored liquor. Background technique [0002] As young people gradually become the main force of consumption, traditional high-alcohol and strong-flavored wines will gradually fade out of the market. In the future, the wine market will be dominated by wines from three major categories: health-care wine, light low-alcohol wine, and red wine. The light liquor produced by the existing technology is not suitable for making low-alcohol liquor, because the mouthfeel of the low-alcohol liquor is like water. [0003] In order to increase the mouthfeel of light liquor, the common method is to add seasoning liquid. Another novel method is to increase the aroma components of plants in the wine body of the low-alcohol light liquor, thereby eliminating the weak taste of the low-alcohol light liquor. The plant aroma components added now are ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/07C12G3/021C12G3/026
Inventor 薛栋升梁龙元
Owner HUBEI UNIV OF TECH