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Brewing process of mouldy bran strong-flavor Baijiu

A technology of gluten-flavored and Luzhou-flavored liquor, which is applied in the preparation of alcoholic beverages, can solve the problems of insufficient stability in the quality and output of raw liquor, small production scale, and complicated process, and achieve the improvement of the style of liquor , improve the yield of wine, and increase the purity of the effect

Inactive Publication Date: 2017-07-04
ANHUI YUNJIU GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional brewing process is often judged by the brewer based on experience. The randomness of the micro-ecological changes in the brewing environment, cellar mud, and fermented grains often makes the quality and output of the original wine not stable enough, and the process is complicated, the benefit is low, and the production scale is small.

Method used

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  • Brewing process of mouldy bran strong-flavor Baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A brewing process of bran koji Luzhou-flavor liquor, comprising the following steps:

[0028] (1) Crush Luzhou glutinous red sorghum into 4 or 6 petals, crush wheat into 2 or 3 petals, crush glutinous rice into broken rice, grind peas and corn into flour, put the sorghum on the drying hall, add Hot water at 80°C equal to the weight of sorghum, mix well, then cover glutinous rice and wheat on top, pile up for 30 minutes, add pea flour and corn flour, then add hot water at 75°C with 80% weight of sorghum, stir evenly, Cover the chaff and continue to pile up for 4 hours;

[0029] (2) Put the raw materials of the previous step into the retort pot and cover them with rice husks, steam them with the open mouth for 1 hour, turn off the gas and simmer overnight, steam again the next day for 1 hour, take out the retort, turn over, and spread to dry;

[0030] (3) Mix Hanoi white koji, cerevisiae, bacterial koji and medium-temperature koji evenly. When the material temperature dr...

Embodiment 2

[0035] A brewing process of bran koji Luzhou-flavor liquor, comprising the following steps:

[0036] (1) Crush Luzhou glutinous red sorghum into 4 or 6 petals, crush wheat into 2 or 3 petals, crush glutinous rice into broken rice, grind peas and corn into flour, put the sorghum on the drying hall, add Hot water at 75°C equal to the weight of sorghum, mix well, then cover glutinous rice and wheat on top, pile up for 30 minutes, add pea flour and corn flour, then add hot water at 80°C with 80% of the weight of sorghum, stir well, Cover the chaff and continue to pile up for 3 hours;

[0037] (2) Put the raw materials of the previous step into the retort pot and cover them with rice husks, steam them with the open mouth for 1 hour, turn off the gas and simmer overnight, steam again the next day for 1 hour, take out the retort, turn over, and spread to dry;

[0038] (3) Mix Hanoi white koji, cerevisiae, bacterial koji and medium-temperature koji evenly. When the material temperatu...

Embodiment 3

[0043] A brewing process of bran koji Luzhou-flavor liquor, comprising the following steps:

[0044] (1) Crush Luzhou glutinous red sorghum into 4 or 6 petals, crush wheat into 2 or 3 petals, crush glutinous rice into broken rice, grind peas and corn into flour, put the sorghum on the drying hall, add Hot water at 70°C equal to the weight of sorghum, mix well, then cover the glutinous rice and wheat on top, pile up for 30 minutes, add pea flour and corn flour, then add hot water at 85°C with 80% of the weight of sorghum, stir well, Cover the chaff and continue to pile up for 5 hours;

[0045] (2) Put the raw materials of the previous step into the retort pot and cover them with rice husks, steam them with the open mouth for 1 hour, turn off the gas and simmer overnight, steam again the next day for 1 hour, take out the retort, turn over, and spread to dry;

[0046] (3) Mix Hanoi white koji, wine-producing yeast, bacterial koji and medium-temperature koji evenly. When the mate...

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Abstract

The invention provides a brewing process of mouldy bran strong-flavor Baijiu. The brewing process relates to the field of Baijiu brewage, and comprises the following steps of smashing sticky rice, wheat, grain sorghum, peas and corns; mixing with hot water for a first time, and mixing with hot water for a second time; covering rice husks for moisturizing the material; steaming grains for gelatinizing, and cooling; adding a mixed distiller's yeast prepared from aspergillus candidus, a liquor-making yeast, a bacterium yeast and a medium-temperature starter for two times, and uniformly mixing; stacking, cellaring, and sealing with yellow mud; fermenting for 20 to 40d, distilling, carrying out ultrasonic treatment through ultrasonic wave, ageing and storing. The Baijiu brewed by applying the brewing process provided by the invention is fragrant and rich, soft and sweet, harmonious in aromas, sweet in initial taste, soft in drink, and long in tail remainder; the brewing process is simple, the production period is short, and the Baijiu can be produced in large scale.

Description

technical field [0001] The invention relates to the field of liquor brewing, in particular to a brewing process of bran koji strong-flavor liquor. Background technique [0002] Chinese baijiu has a long history, various styles and complex production techniques, and occupies an important position among the six major distilled spirits in the world. As one of the typical flavor representatives of traditional Chinese liquor, Luzhou-flavor liquor has the largest production volume and the most famous liquor brands, and is deeply loved by consumers. It is the most influential group of Chinese liquor. and play an important role in the development of the national economy. The fermentation production of Luzhou-flavor liquor in China is greatly affected by natural factors such as the environment, and is also related to the production process and operating habits. The internal temperature, the composition of the fermented grains, the oxygen content and other factors change and evolve ...

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 王传山
Owner ANHUI YUNJIU GRP
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