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Glutinous sorghum baijiu brewing method

A waxy sorghum and white wine technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of poor control of fermentation temperature, difficulty in the taste of sorghum wine, and problems with wine quality, so as to inhibit the reproduction of miscellaneous bacteria, facilitate gelatinization and Effects of saccharification and yield stabilization

Inactive Publication Date: 2017-06-20
湖南九嶷山酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The second is the fermentation of dry and wet materials, the taste is spicy, not soft
Fourth, due to the poor control of the fermentation temperature, there are problems with the quality of wine produced in dog days and three or nine days
Fifth, the remaining trace elements in the burning and distillation of Fen-fragrant sorghum liquor are very limited, which has always been the bottleneck problem in the firing of Fen-fragrant sorghum liquor
Sixth, it is difficult to adjust the taste of sorghum wine, and the effect is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A kind of brewing method of glutinous sorghum liquor, concrete steps are as follows:

[0048] (1) Handling of raw materials and auxiliary materials:

[0049] 1) Choose waxy sorghum with a water content as low as 12.5% ​​and a starch content above 62%. The glutinous sorghum is used because of its high content, easy gelatinization, and high phosphorus content, so the liquor yield is high and the wine quality is good. The glutinous sorghum is crushed, and the particle size of the sorghum grains after crushing is uniform. 70%;

[0050] 2) Bran husks are used as auxiliary materials, which are required to be fresh, clean, dry and free from mildew, fresh and odorless, with moderate husk petals. 2 No more than 133kg; before use, steam the bran shell for more than 30 minutes;

[0051] 3) The storage period of Daqu should not be too long, and it should be pulverized when used, and its pulverized particle size should be 30% through the 20 mesh sieve;

[0052] (2) Open the cell...

Embodiment 2

[0094] A kind of brewing method of glutinous sorghum liquor, concrete steps are as follows:

[0095] (1) Handling of raw materials and auxiliary materials:

[0096] 1) Choose waxy sorghum with a water content as low as 12.8% and a starch content above 62%. The glutinous sorghum is used because of its high content, easy gelatinization, and high phosphorus content, so the liquor yield is high and the wine quality is good. The glutinous sorghum is crushed, and the particle size of the sorghum grains after crushing is uniform. 70%;

[0097] 2) Bran husks are used as auxiliary materials, which are required to be fresh, clean, dry and free from mildew, fresh and odorless, with moderate husk petals. 2 No more than 133kg; before use, steam the bran shell for more than 30 minutes;

[0098] 3) The storage period of Daqu should not be too long, and it should be pulverized when used, and its pulverized particle size should be 30% through the 20 mesh sieve;

[0099] (2) Open the cellar...

Embodiment 3

[0141] A kind of brewing method of glutinous sorghum liquor, concrete steps are as follows:

[0142] (1) Handling of raw materials and auxiliary materials:

[0143] 1) Choose waxy sorghum with a water content as low as 13% and a starch content above 62%. The glutinous sorghum is used because of its high content, easy gelatinization, and high phosphorus content, so the liquor yield is high and the wine quality is good. The glutinous sorghum is crushed, and the particle size of the sorghum grains after crushing is uniform. 70%;

[0144] 2) Bran husks are used as auxiliary materials, which are required to be fresh, clean, dry and free from mildew, fresh and odorless, and moderate in thickness. 2 No more than 133kg; before use, steam the bran shell for more than 30 minutes;

[0145] 3) The storage period of Daqu should not be too long, and it should be pulverized when used, and its pulverized particle size should be 30% through the 20 mesh sieve;

[0146] (2) Open the cellar a...

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Abstract

The invention discloses a glutinous sorghum baijiu brewing method. The method comprises the steps of processing raw materials and auxiliary materials, opening a pit and grabbing distiller's grain, distilling distiller's grain in a mixed mode and preparing materials, distilling baijiu, taking out of pot, sprinkling an amount of water, rapidly cooling, adding yeast powder, sealing the pit and managing the pit. The step of opening the pit and grabbing distiller's grain comprises the steps of peeling sealing mud, taking fermented grain and opening the pit to identify. The step of distilling baijiu comprises the steps of wetting grain, mixing, operating process of steaming fermented materials, flowing baijiu, gathering baijiu and steaming grain. The glutinous sorghum baijiu brewing method utilizes technologies of distilling distiller's grain in a mixed mode, breaking distillate foam and gathering baijiu, mixing and wetting grain and the like. By means of adjusting acidity of fermented grain, the required acidity suitable for fermentation is obtained, infectious microbe reproduction can be restrained, starch gelatinization and saccharification are facilitated; grain wetting operation can enable starch to fully absorb water in fermented grain, so that starch gelatinization is facilitated, baijiu yield is high, and yield is table; obtained glutinous sorghum baijiu has mellow and clean vinosity, long after flavor and relatively good taste coordination.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a brewing method of glutinous sorghum liquor. Background technique [0002] my country is one of the birthplaces of world wine culture and has a long history of wine making. The real driving force for the development of liquor in my country is the progress of science and technology. With the implementation of national control policies and the development of market economy, Chinese liquor has entered a period of major structural adjustment in the new era. This adjustment includes industrial restructuring, corporate restructuring and product structure adjustment. Adjustment of modern technology, summary and improvement of modern technology, improvement of traditional technology, safe production, reduction of pollution, strict control of output, stable quality, satisfying consumption and increasing efficiency. [0003] Sorghum liquor has a crystal clear and mellow body, a lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 乐晓辉林干夏蓝蓉
Owner 湖南九嶷山酒业有限公司
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