Liquid-state fermentation method of Baijiu
A liquid fermentation and liquor technology, which is applied in the preparation of alcoholic beverages, medical formulas, medical preparations containing active ingredients, etc., can solve the problems of immature fermentation process, weak taste of liquor, and long fermentation cycle, so as to enhance human immunity The effects of energy, sufficient fermentation, and increased economic income
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Embodiment 1
[0021] A liquid fermentation method for liquor, comprising the following steps:
[0022] (1) Raw material treatment: Remove impurities from the raw material, crush it to 60 mesh, add 30% of the raw material weight to a 0.4% edible alkali solution, freeze at -36°C for 18 hours, take it out, and stir-fry over low heat until the water content is 21 ~23%, can speed up the ripening of raw materials, increase the aroma, mellow taste, and crush raw materials;
[0023] (2) Preparation of fermented grains: Add distiller's yeast and yellow water to crushed raw materials, the amount of distiller's yeast added is 7% of the weight of gelatinized raw materials, and the amount of yellow water added is 38% of the weight of gelatinized raw materials, stir evenly, and accumulate and ferment at 24°C for 2 God, get the wine grains;
[0024] (3) Primary fermentation: Divide the fermented grains into 3 equal parts, add cold boiled water 4 times the weight of the fermented grains into the fermentat...
Embodiment 2
[0036] A liquid fermentation method for liquor, comprising the following steps:
[0037] (1) Raw material treatment: Remove impurities from the raw material, crush it to 60 mesh, add 31% of the raw material weight to a 0.5% edible alkali solution, freeze at -35°C for 19 hours, take it out, and stir-fry over low heat until the water content is 22 %, can speed up the ripening of raw materials, increase the aroma, mellow taste, and crush raw materials;
[0038] (2) Preparation of fermented grains: Add distiller's yeast and yellow water to crushed raw materials. The amount of distiller's yeast added is 8% of the weight of the gelatinized raw materials, and the amount of yellow water added is 39% of the weight of the gelatinized raw materials. Stir evenly and stack and ferment at 25°C for 2 God, get the wine grains;
[0039] (3) Primary fermentation: Divide the fermented grains into 3 equal parts, add cold boiled water 4 times the weight of the fermented grains into the fermentati...
Embodiment 3
[0051] A liquid fermentation method for liquor, comprising the following steps:
[0052](1) Raw material treatment: Remove impurities from the raw material, crush it to 80 mesh, add 32% of the raw material weight to a 0.6% edible alkali solution, freeze at -34°C for 20 hours, take it out, and stir-fry over low heat until the water content is 21 ~23%, can speed up the ripening of raw materials, increase the aroma, mellow taste, and crush raw materials;
[0053] (2) Preparation of fermented grains: add distiller's yeast and yellow water to crushed raw materials, the amount of distiller's yeast added is 9% of the weight of gelatinized raw materials, and the amount of yellow water added is 40% of the weight of gelatinized raw materials, stir evenly, and accumulate and ferment at 26°C for 3 God, get the wine grains;
[0054] (3) Primary fermentation: Divide the fermented grains into 3 equal parts, add cold boiled water 5 times the weight of the fermented grains into the fermentati...
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