Method for making baijiu through nine-crop nine-step making technology

A process and liquor technology, applied in the field of brewing technology for brewing Jiuliang-flavor liquor, can solve problems such as incompleteness

Inactive Publication Date: 2016-06-22
GANSU BINHE FOOD IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Of course, although we have created Jiuliang Jiulun brewing technology, it is not comprehensive, esp

Method used

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  • Method for making baijiu through nine-crop nine-step making technology
  • Method for making baijiu through nine-crop nine-step making technology
  • Method for making baijiu through nine-crop nine-step making technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0130] Example 1 Time September 8, 2014 No. 3, Row 2, Workshop 2

[0131] The first round: Feed 1600kg of grain, crush sorghum, wheat, rice, glutinous rice, and black rice into 3 pieces, crush corn and mung beans into rice size, sand rice, tartary buckwheat without powder, mix and mix evenly, and feed at 30°C Measure 20% warm water to moisten the grain for 2 hours, then mix it evenly with 45% strong aroma, 15% light fragrance, 20% sauce aroma, and 20% sesame aroma. 8 hours, covered with 6% rice husk. After a series of processes such as moistening→distilling→cooling→adding koji→accumulating→putting into cellars→sealing→fermenting→opening cellars, the first round of base wine is produced, with outstanding grain aroma, delicate body and typical style. (See attached table for physical and chemical analysis) The yield of alcohol is 40.8%.

[0132] The stacking temperature in the pit is 28°C, the stacking temperature is raised to 43°C, the pit entry temperature is 29°C, the pit en...

Embodiment 2

[0133] Example 2 Time October 11, 2014 No. 4, Row 2, Workshop 2

[0134] The second round: Feed 1400kg of grain, crush sorghum, wheat, rice, glutinous rice, and black rice into 3 pieces, crush corn and mung beans into rice size, sandy rice, and tartary buckwheat are not powdered, mix them evenly, and use 30°C with a total input of 18 % warm water to moisten the grain for 2 hours, and then use the fermented grains fermented in the first round to moisten the grains for 9 hours according to the grain-to-grain ratio of 1:3.5, and cover with 8% rice husk. After a series of processes such as moistening→distilling→cooling→adding koji→accumulating→putting into cellars→sealing→fermenting→opening cellars, the second round of base wine is produced. (See attached table for physical and chemical analysis) Liquor yield is 43.2%.

[0135] The stacking temperature in the pit is 28°C, the stacking temperature is raised to 43°C, the pit entry temperature is 29°C, the pit entry starch is 24.5%,...

Embodiment 3

[0136] Example 3 Time November 13, 2014 No. 5, Row 2, No. 2 Workshop

[0137] The third round: Feed 1200kg of grain, crush sorghum, wheat, rice, glutinous rice, and black rice into 4 petals, crush corn and mung beans into rice size, sandy rice, tartary buckwheat are not powdered, mix them evenly, and use 30°C with a total feeding amount of 18 % warm water to moisten the grain for 2 hours, then use the fermented fermented grains fermented in the second round to moisten the grains for 10 hours according to the grain-to-grain ferment ratio of 1:3.5, and cover with 10% rice husk. After a series of processes such as moistening→distilling→cooling→adding koji→accumulating→putting into cellars→sealing→fermenting→opening cellars, the third round of base wine is produced. (See attached table for physical and chemical analysis) The yield of alcohol is 44.2%.

[0138] The stacking temperature in the pit is 30°C, the stacking temperature is raised to 43°C, the pit entry temperature is 30°...

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Abstract

According to a nine-crop nine-step making technology, glutinous sorghum, wheat, tartary buckwheat, agriophyllum squarrosum, rice, sticky rice, black rice, corn and mung bean are reasonably matched, eight times of feeding, nine times of stacking and nine times of baijiu flowing are conducted in the procedures of crop wetting, groove matching, grain groove steaming, baijiu flowing, stacking, cellar entering, cellar sealing, fermenting and storing in autumn, winter, spring and summer, suitable technological parameters are formulated according to the temperature differences of the different seasons, and therefore the advantages of the multiple raw materials, multiple yeast seeds and multiple strains are utilized to the maximum extent and the best fermentation result is obtained. According to the nine-crop nine-step making technology, unique features are shown in all the technical links, and the technology has the advantages that the fermentation period and the storage period are long. Compared with the prior art, the technology has the advantages that nine-grain aroma baijiu is created, the blank that no autonomous aroma baijiu exists in northwest is filled, the newest requirements for baijiu styles of modern people are met, the rate of baijiu making is up to 44.9% or above, the production cost is reduced, and the baijiu style has specific characteristics. The making method plays an important role in scientific development of baijiu.

Description

technical field [0001] The invention relates to a brewing process for brewing Jiuliang-flavor liquor, belonging to the technical field of brewing. Background technique [0002] In the long history of Chinese liquor development, it is well-known at home and abroad for its unique quality, and it is the main component of the material and cultural life of the Chinese people. With the development of the times, people’s drinking culture is also changing. After experiencing the material enjoyment of many flavors of liquor, consumers are also looking for a new liquor that can make the spirit happy, keep the head off after drinking, and sober up quickly. It is an inevitable reflection of consumers' concern about their own health and civilization. [0003] In recent years, on the basis of learning and inheriting traditional crafts, the liquor industry has developed and innovated 12 aroma types besides the four major aroma types: Feng, Jian, Gu, Yao, Tegu, Sesame, Laobaigan, and Fuyu,...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 王军天宋英儒
Owner GANSU BINHE FOOD IND GRP
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