Japanese sake and processing method thereof

A processing method and technology for sake, applied in the field of food processing, can solve the problems of high cost, high labor intensity, sake aroma, single taste, etc., and achieve the effects of high wine yield, good taste, and elegant wine body aroma.

Inactive Publication Date: 2017-02-08
墨江地道酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of clear wine and its processing method, solve the problem that the clear wine of traditional Xiaoqu Fen-flavor liquor has a single aroma and taste, and the labor intensity is high and the cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] In order to solve the above-mentioned technical problems, this embodiment provides a kind of sake, including 5 parts by volume of corn wine, 20 parts by volume of sorghum wine, 1 part by volume of buckwheat wine, 5 parts by volume of rice wine, 0.1 parts by volume of head wine, and 1.5 parts by volume of tail wine 0.01 parts by volume of high-acid seasoned wine and 0.01 parts by volume of high-ester seasoned wine, wherein the total acid content of high-acid seasoned wine is greater than 2g / L, and the total ester content of high-ester seasoned wine is greater than 4g / L.

[0040] The present embodiment also provides a kind of processing method of above-mentioned sake, and wherein rice wine is brewed according to the following steps:

[0041] Picking material, rice and purple rice are mixed by 4 weight parts of rice and 1 weight part of purple rice;

[0042] Soak, soak the mixture of rice and purple rice in water for 1 hour;

[0043] To steam the rice, take out the soaked...

Embodiment 2

[0061] In order to solve the above-mentioned technical problems, this embodiment provides a kind of sake, including 30 parts by volume of corn wine, 60 parts by volume of sorghum wine, 5 parts by volume of buckwheat wine, 35 parts by volume of rice wine, 1 part by volume of head wine, and 5 parts by volume of tail wine 0.01-0.1 parts by volume of high-acid seasoned wine and 0.1 parts by volume of high-ester seasoned wine, wherein the total acid content of high-acid seasoned wine is greater than 2g / L, and the total ester content of high-ester seasoned wine is greater than 4g / L.

[0062] The present embodiment also provides a kind of processing method of above-mentioned sake, and wherein rice wine is brewed according to the following steps:

[0063] Picking material, rice and purple rice are mixed by 10 weight portions of rice and 1 weight portion of purple rice;

[0064] Soak, soak the mixture of rice and purple rice in water for 2 hours;

[0065] Steam the rice, take out the ...

Embodiment 3

[0082] In order to solve the above-mentioned technical problems, this embodiment provides a kind of sake, including 20 parts by volume of corn wine, 30 parts by volume of sorghum wine, 3 parts by volume of buckwheat wine, 20 parts by volume of rice wine, 0.6 parts by volume of head wine, and 3.5 parts by volume of tail wine 0.05 parts by volume of high-acid seasoned wine and 0.06 parts by volume of high-ester seasoned wine, wherein the total acid content of high-acid seasoned wine is greater than 2g / L, and the total ester content of high-ester seasoned wine is greater than 4g / L.

[0083] The present embodiment also provides a kind of processing method of above-mentioned sake, and wherein rice wine is brewed according to the following steps:

[0084] Picking material, rice and purple rice are mixed by 7 weight parts of rice and 1 weight part of purple rice;

[0085] Soaking, soak the mixture of rice and purple rice in water for 1.5 hours;

[0086] To steam the rice, take out t...

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PUM

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Abstract

The invention discloses Japanese sake which comprises the following components in parts by volume: 26-95 parts of Xiaoqu fragrant liquor, 5-35 parts of rice wine and 1.8-6.2 parts of seasoning wine, wherein the Xiaoqu fragrant liquor consists of the following components in parts by volume: 5-30 parts of corn wine, 20-60 parts of kaoliang spirit and 1-5 parts of buckwheat wine; the seasoning wine consists of the following components in parts by volume: 0.1-1 part of first wine, 1.5.5 parts of last wine, 0.01-0.1 part of high-acidity seasoning wine and 0.01-0.1 part of high-ester seasoning wine. On the other hand, the invention further provides a processing method of the Japanese sake. The processing method comprises the following steps of: brewing the Xiaoqu fragrant liquor, brewing the rice wine, combining the wine and finely adjusting the wine. With the combination of the Xiaoqu fragrant liquor which is mellow and clean and the rice wine which is soft and sweet and fresh and clean, the advantage that the rice wine is high in wine yield is taken, and a proper amount of mixed-flavoring white spirit which is rich in trace elements and a trace amount of maotai-flavor white spirit are added, the Japanese sake is quietly elegant in fragrance, comfortable, fresh and clear in taste, mellow and good in taste, and people do not feel dizzy or thirsty after drinking the Japanese sake.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sake and a processing method thereof. Background technique [0002] Yunnan Xiaoqu Fen-flavor liquor is made from grains and cereals through solid-state saccharification, solid-state fermentation, and distillation. It is a single-flavor liquor fermented in a small altar. In order to solve the problem of single aroma and taste of sake, the inventor, through years of production practice and technical research and development, sorted out and perfected the production process of traditional Yunnan Xiaoqu Qing-flavored wine and rice-flavored wine. Saccharification, fermentation, distillation, segmented wine collection, quality storage, base wine tray hooking, liquor body blending 10 key liquor production links are quantified and perfected, and an appropriate amount of mixed-flavor liquor is added during the liquor body blending process And a small amount of sauce-flavored liquor, thus ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/06C12G3/02C12R1/845C12H6/02
CPCC12G3/02C12G3/06C12H6/02
Inventor 俞为民郭继英李金权刘中文李盈增
Owner 墨江地道酒业有限公司
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