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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

Inactive Publication Date: 2017-05-31
安徽缘酒酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Baijiu is also called Shaojiu, Laobaigan, Shaodaozi, etc. After liberation, it is called Baijiu. It is a kind of distilled liquor unique to China and also the eight major distilled liquors in the world (Brandy, Whiskey, Vodka, Gin, Rum, One of Tequila Tequila, Japanese sake Sake, and Chinese liquor Spirit), solid-state fermentation is a unique process for liquor production, but the current traditional solid-state fermentation of liquor has a long fermentation cycle and requires a long period of distillation after fermentation. Complex, so there is a liquid fermentation method for liquor, but the fermentation process is immature, and the resulting liquor has a weak taste and insufficient aftertaste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention mainly relates to the technical field of wine processing, and discloses a liquid-state fermentation method of Baijiu. The method comprises the steps of raw material treatment, fermented grain preparation, primary fermentation, secondary fermentation, tertiary fermentation, nutrition fermentation, new wine distillation and finished product packaging. The method is simple; the obtained Baijiu has the fragrant and mellow mouthfeel; the total ester content is 2.74g / L; after the distillation, the Baijiu can be directly drunk; the work procedures are simple; the Baijiu production can be expanded; the economic income is improved by 23.2 percent; a small amount of edible alkali solution is added into the raw materials; freezing and stir-frying are performed; the raw material curing can be accelerated; the fragrance is enhanced; the mouthfeel is mellow; the fermented grains are added into a fermentation pool to be fermented in three times; the fermentation time can be shortened, so that the fermentation of the fermented grains can be sufficient; the alcohol content is increased, so that the mouthfeel is mellow and plump; after the three times of fermentation, traditional Chinese medicine is added for fermentation; the nutrition and the health care ingredients of the Baijiu are improved; the fragrance is increased; during drinking, the alcohol effect dispelling speed can be accelerated; the harm to the human body is reduced; the human body immunity is enhanced; the functions of each organ is harmonized.

Description

technical field [0001] The invention mainly relates to the technical field of wine processing, in particular to a liquid state fermentation method of liquor. Background technique [0002] Baijiu is also called Shaojiu, Laobaigan, Shaodaozi, etc. After liberation, it is called Baijiu. It is a kind of distilled liquor unique to China and also the eight major distilled liquors in the world (Brandy, Whiskey, Vodka, Gin, Rum, One of Tequila Tequila, Japanese sake Sake, and Chinese liquor Spirit), solid-state fermentation is a unique process for liquor production, but the current traditional solid-state fermentation of liquor has a long fermentation cycle and requires a long period of distillation after fermentation. Complicated, so there is a liquid fermentation method for liquor, but the fermentation process is immature, and the resulting liquor has a weak mouthfeel and insufficient aftertaste. Contents of the invention [0003] In order to make up for the defects of the prio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12A61K36/8945A61P1/14A61P37/04C12H6/02
CPCA61K36/48A61K36/489A61K36/53A61K36/73A61K36/888A61K36/89A61K36/8945C12G3/02C12H6/02A61K2300/00
Inventor 黄晔
Owner 安徽缘酒酿造有限公司
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