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Soy sauce flavor type Baijiu brewing process in cold and dry environments

A sauce-flavored liquor and drying technology, which is applied in the field of liquor brewing, can solve the problems of low accumulation temperature of fermented grains, difficulty in controlling the quality, and not prominent sauce aroma, etc., and achieve the effects of long aftertaste, improved liquor yield, and outstanding sauce aroma

Pending Publication Date: 2016-11-16
ANHUI GUJING DISTILLERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main problems encountered in the production of Maotai-flavored liquor in the north are low accumulation temperature of wine grains, difficulty in heating up the temperature of accumulated wine grains in winter, low liquor yield, difficulty in quality control, and lack of outstanding sauce aroma.

Method used

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  • Soy sauce flavor type Baijiu brewing process in cold and dry environments

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Such as figure 1 As shown, the brewing process of Maotai-flavored liquor in the cold and dry environment of this embodiment includes the processes of moistening grain, gelatinization, cooling, stacking fermentation, fermentation in the pond, and steaming wine; specifically, it includes the following steps:

[0037] a. Run grain

[0038] Moisten grain is to gather high-quality whole red sorghum into piles, and add boiling water at a temperature of 95°C while turning over. The excess water that has not been absorbed by the grain seeps out and takes away impurities and some tannins in the grain. Form a pile and pile up for 4.5 hours; then add water while turning over again, and pile up for 2 hours after adding water; the mass ratio of water consumption to red sorghum for each addition is 2:5; the pile shape is conical;

[0039] Red sorghum includes large-grain red sorghum and small-grain waxy red sorghum; among them, large-grain red sorghum is used for sand removal, and s...

Embodiment 2

[0056] Such as figure 1 As shown, the brewing process of Maotai-flavored liquor in the cold and dry environment of this embodiment includes the processes of moistening grain, gelatinization, cooling, stacking fermentation, fermentation in the pond, and steaming wine; specifically, it includes the following steps:

[0057] a. Run grain

[0058] Moisten grain is to gather high-quality whole red sorghum into piles, and add boiling water at a temperature of 95°C while turning over. The excess water that has not been absorbed by the grain seeps out and takes away impurities and some tannins in the grain. Form a pile and pile up for 4 hours; then add water while turning over again, and pile up for 2 hours after adding water; the mass ratio of water consumption to red sorghum for each addition is 3:5; the pile shape is conical;

[0059] Red sorghum includes large-grain red sorghum and small-grain waxy red sorghum; among them, large-grain red sorghum is used for sand removal, and sma...

Embodiment 3

[0076] Such as figure 1 As shown, the brewing process of Maotai-flavored liquor in the cold and dry environment of this embodiment includes the processes of moistening grain, gelatinization, cooling, stacking fermentation, fermentation in the pond, and steaming wine; specifically, it includes the following steps:

[0077] a. Run grain

[0078] Moisten grain is to gather high-quality whole red sorghum into piles, and add boiling water at a temperature of 95°C while turning over. The excess water that has not been absorbed by the grain seeps out and takes away impurities and some tannins in the grain. Form a pile and pile up for 3.5 hours; then add water while turning over again, and pile up for 1.5 hours after adding water; the mass ratio of water consumption to red sorghum for each addition is 4:5; the pile shape is conical;

[0079] Red sorghum includes large-grain red sorghum and small-grain waxy red sorghum; among them, large-grain red sorghum is used for sand removal, and...

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Abstract

The invention discloses a soy sauce flavor type Baijiu brewing process in cold and dry environments, wherein the brewing process includes the procedures of grain moistening, gelatinization, spreading cooling, stacking fermentation, tank internal fermentation, and wine steaming; the whole brewing process can be summarized up to two times of grain feeding (grain adding and grain crushing), eight times of fermentation, seven times of wine flowing, and three-high process (high temperature starter making, high temperature stacking fermentation, and high temperature wine distillation). A base wine obtained by the brewing process has pure wine body, has prominent soy sauce flavor, and is mellow and long in aftertaste; compared with the prior art, the problems that stacked fermented grains in cold and dry seasons have the temperature difficultly rising and are incomplete to ferment are solved.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a brewing process of Maotai-flavored liquor in a cold and dry environment. Background technique [0002] The brewing process of Maotai-flavored liquor is a very unique, scientific and reasonable brewing process. The characteristics of Maotai-flavored liquor can be summarized as three highs and three strongs. Three highs refer to the production process of high-temperature koji making, high-temperature accumulation fermentation, and high-temperature distillation of liquor; three longs refer to the long production cycle, long storage time of Daqu, and long age of base liquor. [0003] In the three-high process of Maotai-flavored liquor, high-temperature stacking fermentation is a process in which natural microorganisms are used to naturally ferment and produce aroma. The high-temperature aroma-producing microbial system is the process of forming the main aroma substances of ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 何宏魁梁金辉沈兴堂周庆伍李安军刘国英汤有宏余秀娟
Owner ANHUI GUJING DISTILLERY
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