Baijiu brewing formula and brewing process

A liquor and formula technology, applied in the field of winemaking, can solve problems such as high consumer prices, and achieve the effects of enhancing appetite, good sensory indicators, and high nutritional value

Inactive Publication Date: 2016-07-13
YIBIN HUIS WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the consumption price of liquor represented by Moutai on the market is high, which discourages many consumers.

Method used

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  • Baijiu brewing formula and brewing process
  • Baijiu brewing formula and brewing process
  • Baijiu brewing formula and brewing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The following liquor brewing techniques are used for brewing:

[0034] 1. Material preparation step: take by weight each component specified in Example 1 in Table 1.

[0035] 2. Pretreatment step: Sorghum, rice, glutinous rice, wheat, mung bean, oat and pea are respectively crushed and mixed, wherein the particle size of the crushed sorghum is 10 mesh. After fully mixing, place the pulverized raw materials on a steamer and steam for 0.8h, and then cool the steamed raw materials to make them cool quickly.

[0036] 3. Fermentation step: when the temperature of the raw material drops to 20°C, put in the high-temperature Daqu with a product temperature of 60°C. The amount of high-temperature Daqu added is 15% of the mass of the raw material. Fermented in the medium for 70 days to obtain fermented grains.

[0037]4. Steps of distilling wine: put the fermented grains in a cooking container, and carry out distillation to obtain the base wine of liquor. The base wine is divid...

Embodiment 2

[0039] The following liquor brewing techniques are used for brewing:

[0040] 1. Material preparation step: take by weight each component specified in Example 2 in Table 1.

[0041] 2. Pretreatment step: Sorghum, rice, glutinous rice, wheat, mung bean, oat and pea are respectively crushed and mixed, wherein the particle size of the crushed sorghum is 4 mesh. After fully mixing, place the pulverized raw materials on a steamer and steam for 1.5 hours, and then cool the steamed raw materials to make them cool quickly.

[0042] 3. Fermentation step: when the temperature of the raw material drops to 35°C, put in the high-temperature Daqu with a product temperature of 65°C, the amount of high-temperature Daqu added is 25% of the mass of the raw material, and after the high-temperature Daqu is mixed with the raw material evenly, put it in the pit Fermented in China for 50 days to obtain fermented grains.

[0043] 4. Steps of distilling wine: put the fermented grains in a cooking co...

Embodiment 3

[0045] The following liquor brewing techniques are used for brewing:

[0046] 1. Material preparation step: take by weight each component specified in Example 3 in Table 1.

[0047] 2. Pretreatment step: Sorghum, rice, glutinous rice, wheat, mung bean, oat, and pea are respectively crushed and mixed, wherein the particle size of the crushed sorghum is 8 mesh. After fully mixing, place the pulverized raw materials on a steamer and steam for 1 hour, and then cool the steamed raw materials to make them cool quickly.

[0048] 3. Fermentation step: when the temperature of the raw material drops to 28°C, put in high-temperature Daqu with a product temperature of 63°C. The amount of high-temperature Daqu added is 20% of the mass of the raw material. Fermented in the medium for 60 days to obtain fermented grains.

[0049] 4. Steps of distilling wine: put the fermented grains in a cooking container, and carry out distillation to obtain the base wine of liquor. The base wine is divide...

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Abstract

The invention provides a Baijiu brewing formula and a Baijiu brewing process. In the Baijiu brewing formula, the following components in parts by weight are included: 30-50 parts of sorghum, 10-20 parts of rice, 5-15 parts of sticky rice, 5-15 parts of wheats, 5-15 parts of mung beans, 5-15 parts of oats and 1-10 parts of peas. The brewing process comprises the following steps: preparing the raw materials according to the formula; crushing, mixing and steam-cooking the raw materials; carrying out diastatic fermentation on the steam-cooked raw materials; distilling fermented grains to obtain the Baijiu. The brewing process is simple, short in brewing time, easy to control in various brewing parameters and strong in operability. The brewed Baijiu is outstanding in sauce flavor, good in sensory index, mellow and soft in taste, and does not cause stomach hurt, headache and drunkenness.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a liquor brewing formula and a brewing process thereof. Background technique [0002] Liquor is a traditional distilled liquor with a long history in my country and one of the seven largest distilled liquors in the world. Due to the difference in fermentation raw materials and techniques, various types of liquor with distinctive flavor characteristics have been formed. Among them, baijiu is a traditional distilled baijiu typically represented by Moutai, which belongs to the category of Daqu liquor. The sauce aroma of the liquor is prominent, elegant and delicate, the wine is full-bodied, long aftertaste, clear and transparent, slightly yellow in color, and is deeply loved by consumers. At present, the consumption price of liquor represented by Moutai on the market is high, which discourages many consumers. Contents of the invention [0003] The first object of the present invention is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12G3/04A61K36/815A61P1/14C12H6/02
CPCA61K36/481A61K36/488A61K36/537A61K36/815C12G3/02C12G3/04C12H6/02A61K2300/00
Inventor 惠庆均
Owner YIBIN HUIS WINE CO LTD
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