Production process of pure, mellow, soft, harmonious and palatable Yu-flavor Baijiu

A production process, Yu-flavor type technology, which is applied in the field of Yu-flavor liquor production technology, can solve the problems of unscientific storage time and achieve the effect of avoiding musty smell, pure wine taste, and sweet liquor

Active Publication Date: 2016-07-06
河南省养生殿酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The age of wine refers to the storage time of baijiu, but if it is separated from

Method used

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  • Production process of pure, mellow, soft, harmonious and palatable Yu-flavor Baijiu

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0038] Example 1

[0039] Take 700kg of sorghum, 200kg of glutinous rice, and 100kg of corn with a clean air sieve, no impurities, and no dust. The shell is 200kg, the moisture content is controlled at 11%, steamed for 1 hour, and quickly cooled for later use; put the grain in the drying bed, add 500kg of hot water at 50 ℃, mix evenly and accumulate the moistened grain, the moistened grain is 2 hours in advance, and divided Run the grain twice, add 300kg of water for the first time, after the water is fully absorbed, add 200kg of water to make the grain fully absorb water, then mix in 50kg of spare rice husks, stir evenly, put on the retort, and keep the breath and separation when putting on the retort. Layer and evenly put on the retort, cover the steamed grains at atmospheric pressure for 1 hour after putting on the retort, open the lid, add 400kg of hot water at 85°C, and stir the grains while splashing water to make the grains fully and evenly absorb water, and then cover ...

Example Embodiment

[0040] Embodiment 2

[0041] Take 720kg of sorghum, 180kg of glutinous rice, and 110kg of corn with a clean air sieve, no impurities, and no dust. The moisture content is controlled at 13%, mixed evenly, pulverized into coarse river sand, and passed through a 20-mesh sieve to obtain grains for use; The shell is 240kg, the moisture content is controlled at 9%, steamed for 1.2 hours, and quickly cooled for later use; put the grain in the drying bed, add 550kg of hot water at 55°C, mix evenly and accumulate the grain to make the grain fully absorb water, Stir in 60kg of spare rice husks, stir evenly, and put on the retort. When putting on the retort, keep the gas, layered, and evenly put on the retort. After putting on the retort, cover with steamed grain at normal pressure for 1.2 hours. Uncover the pot and add 350kg of hot water at 90°C. Stir the grains while splashing water, so that the grains fully and evenly absorb water, then cover the pot and steam the grains for more than...

Example Embodiment

[0042] Embodiment 3

[0043] Take 1300kg of sorghum, 360kg of glutinous rice, and 180kg of corn with clean air sieves, no impurities and no dust, the moisture content is controlled at 14%, mixed evenly, pulverized into coarse river sand, and passed through a 20-mesh sieve to obtain grains for use; The shell is 450kg, the moisture content is controlled at 13%, steamed for 1 hour, and quickly aired for use; put the grain in the drying bed, add 900kg of hot water at 60°C, mix evenly and accumulate the moisturizing grain. Run the grain twice, add 500kg of water for the first time, after the water is fully absorbed, add 400kg of water to make the grain fully absorb water, then mix in 400kg of spare rice husks, stir evenly, and put on the retort. Layer and evenly put on the retort. After putting on the retort, cover the steamed grains at atmospheric pressure for 1 hour. Uncover the pot, add 700kg of hot water at 90°C, and stir the grains while splashing water, so that the grains ful...

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PUM

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Abstract

The invention discloses a production process of Yu-flavor Baijiu.Wetted raw grain materials and steamed husks are evenly mixed and sufficiently steamed, the steamed mixture is mixed with mature mother distillers' grains in proportion, a liquor base is obtained through spread cooling, yeast adding, accumulating, sterilizing, fermenting and steaming, and a finished product can be packaged through cellar storing and blending.A modern scientific liquor brewing process is organically combined with a traditional liquor brewing process through the multi-grain, solid, steaming and burning process, Maotai flavor, strong flavor and faint flavor are organically harmonized, high-temperature yeast, high temperature accumulating, independent grain steaming, steaming and burning are conducted, liquor steaming is not conducted together with grain, white yeast is used in the saccharification and fermentation period, saccharification and fermentation are sequentially conducted, yeast for making hard liquor is processed at medium temperature, fermentation is achieved in a mud fermentation pit, yeast for making hard liquor is combined with the mud fermentation pit, and ethyl caproate is produced in a strong-flavor mud pool.The produced Baijiu has the advantages of being fine and smooth, plump, mild, pure, mellow, soft, harmonious, palatable and low in drunken degree and effectively meets the requirements of modern costumers for Baijiu.

Description

technical field [0001] The invention belongs to the technical field of liquor production, and in particular relates to a production process of pure, mellow, soft, harmonious and palatable Yu-flavor liquor. Background technique [0002] With the continuous development of the liquor market and the improvement of people's material and cultural life, consumers' requirements for the quality and taste of liquor products are also constantly improving and changing. The varieties of liquor are becoming more and more diverse, and consumers are becoming more and more rational. More and more consumers are pursuing fine, plump, warm, pure, full-bodied, soft, harmonious and palatable wines. After years of careful research and development by the applicant, combined with traditional solid-state liquor production technology, the Yuxiang-type liquor produced has the characteristics of fineness, plumpness, moistness, purity, mellowness, softness, coordination, palatability, and "low drunkness"...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 刘昭张亚普刘文丽刘俊峰王新正张正伟
Owner 河南省养生殿酒业有限公司
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