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Fresh and sweet type baijiu and method for brewing same

A technology of clear and sweet liquor, applied in the field of liquor production, which can solve the problems of monotonous aroma and thin wine body, and achieve the effect of strong aroma and tangy aroma

Inactive Publication Date: 2017-05-31
吴中区穹窿山福顺生物技术研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional Qingsweet liquor is brewed with rice as a single grain, its aroma is relatively monotonous, and its body is relatively thin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A clear and sweet liquor, comprising the following raw materials in parts by weight: 38 parts of sorghum, 24 parts of rice, 8 parts of millet, 12 parts of highland barley, and 6 parts of naked oats.

[0026] Its brewing method comprises the steps of:

[0027] (1) Raw material preparation: select undamaged and mildew-free sorghum, rice, millet, highland barley and naked oats newly harvested in the year as raw materials, and crush the highland barley and naked oats into 3-5 petals;

[0028] (2) Moisturizing material: After mixing the raw materials in parts by weight, soak them in clear water at 30-50°C for 5 hours, and set aside;

[0029] (3) Steaming ingredients: Wash and drain the raw materials processed in step (2), add appropriate amount of mineral water, steam in a retort, and keep warm for 30 minutes to obtain cooked grains; wife, the mineral water is selected from the bamboo roots in the hinterland of Dabie Mountain Flowing mineral water obtained through adsorptio...

Embodiment 2

[0035] A clear and sweet liquor, comprising the following raw materials in parts by weight: 20 parts of sorghum, 30 parts of rice, 5 parts of millet, 15 parts of highland barley, and 5 parts of naked oats.

[0036] Its brewing method comprises the steps of:

[0037] (1) Raw material preparation: select undamaged and mildew-free sorghum, rice, millet, highland barley and naked oats newly harvested in the year as raw materials, and crush the highland barley and naked oats into 3-5 petals;

[0038] (2) Moisturizing material: after mixing the raw materials in parts by weight, soak them in clear water at 30-50°C for 6 hours, and set aside;

[0039] (3) Steaming ingredients: Wash and drain the raw materials processed in step (2), add appropriate amount of mineral water, steam in a retort, and keep warm for 45 minutes to obtain cooked grains; wife, the mineral water is selected from the bamboo roots in the hinterland of Dabie Mountain Flowing mineral water obtained through adsorptio...

Embodiment 3

[0045] A clear and sweet liquor, comprising the following raw materials in parts by weight: 50 parts of sorghum, 20 parts of rice, 15 parts of millet, 5 parts of highland barley, and 10 parts of naked oats.

[0046] Its brewing method comprises the steps of:

[0047] (1) Raw material preparation: select undamaged and mildew-free sorghum, rice, millet, highland barley and naked oats newly harvested in the year as raw materials, and crush the highland barley and naked oats into 3-5 petals;

[0048] (2) Moisturizing material: After mixing the raw materials in parts by weight, soak them in clear water at 30-50°C for 3 hours, and set aside;

[0049] (3) Steaming ingredients: Wash and drain the raw materials processed in step (2), add appropriate amount of mineral water, steam in a retort, and keep warm for 60 minutes to obtain cooked grains; wife, the mineral water is selected from the bamboo roots in the hinterland of Dabie Mountain Flowing mineral water obtained through adsorpti...

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Abstract

The invention relates to the field of technologies for producing baijiu, in particular to fresh and sweet type baijiu and a method for brewing the same. The fresh and sweet type baijiu comprises, by weight, 20-50 parts of sorghum, 20-30 parts of rice, 5-15 parts of millet, 5-15 parts of highland barley and 5-10 parts of avena nuda. The method includes steps of material preparing, material moistening, material steaming, yeast blending, saccharifying, cellar discharging, distilling, cooking and aging. The fresh and sweet type baijiu and the method have the advantages that complex grain and improved distiller's yeast are fermented, and accordingly baijiu bodies have fragrant flavor and are mellow, sweet, elegant and mild.

Description

technical field [0001] The invention relates to the technical field of liquor production, in particular to a clear-sweet liquor and a brewing method thereof. Background technique [0002] Liquor is a unique distilled liquor in my country. Traditional liquor has four flavor types, namely sauce-flavored, strong-flavored, light-flavored and rice-flavored. [0003] With the development of wine-making technology and the innovation of wine-making technology, many other flavor-type liquors have emerged on the market in recent decades, such as medicinal-flavor liquor represented by Dongjiu, and Fengxiang-type liquor represented by Fengjiu. Liquor, flavor liquor represented by Baiyunbian liquor, soy-flavored liquor represented by Yubingshao, sesame-flavored liquor represented by Jingzhi Baigan, etc. These liquors of different aromas have brought wonderful enjoyment to drinking consumers and promoted the development of my country's liquor industry. [0004] Traditional sweet liquor ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 史志晔
Owner 吴中区穹窿山福顺生物技术研究所
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