Baijiu brewing process

A process and liquor technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of easy to taste and not enough refreshing aftertaste, and achieve the effects of refreshing aftertaste, improving elegance and softness, and diversifying tastes.

Inactive Publication Date: 2017-08-18
ANHUI YINGJIA TRIBUTE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problem with the white wine sold in the market is that the tail is not refreshing enough, and the taste is relatively spicy and easy to get on the top. Now people need a kind of white wine with a soft and non-irritating taste, which is not easy to get on the top, and has a refreshing tail.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A brewing process of white wine, comprising the following steps:

[0020] (1) Get 70 parts by weight of sorghum, 20 parts by weight of wheat, 10 parts by weight of rice, 10 parts by weight of glutinous rice, and 3 parts by weight of corn, wherein the corn is broken into 8-10 petals, and the rice is broken into 2-3 petals , other raw materials are used whole grains, and the proportion of broken rice shall not exceed 15%;

[0021] (2) Soak the sorghum in water at 45°C for 18 hours, drain the water and then dry it naturally at 20°C for 6 hours; soak the wheat in water at 50°C for 10 hours, drain it and dry it naturally at 20°C for 1 hour; Mixing rice, glutinous rice and corn to obtain the first mixture, soaking in water at 30°C for 5 hours, draining the water, and drying naturally at 20°C for 1 hour;

[0022] (3) Get the dried sorghum round steam in step (2) and cook for 50 minutes, spray 5 parts by weight of water, then continue to cook for 50 minutes, spray 5 parts by w...

Embodiment 2

[0031] A brewing process of white wine, comprising the following steps:

[0032] (1) Get 75 parts by weight of sorghum, 25 parts by weight of wheat, 15 parts by weight of rice, 15 parts by weight of glutinous rice, and 4 parts by weight of corn, wherein the corn is broken into 8-10 petals, and the rice is broken into 2-3 petals , other raw materials are used whole grains, and the proportion of broken rice shall not exceed 15%;

[0033] (2) Soak the sorghum in water at 50°C for 19 hours, drain the water and then dry it naturally at 22.5°C for 7 hours; soak the wheat in water at 55°C for 12 hours, drain it and dry it at 22.5°C for 2 hours; Rice, glutinous rice and corn are mixed to obtain the first mixture, soaked in water at 40°C for 6 hours, drained and dried naturally at 22.5°C for 2 hours;

[0034] (3) Get the sorghum round steam after step (2) dries and cook for 55min, spray water 7.5 parts by weight, then continue cooking for 55min, carry out secondary water spray 7.5 par...

Embodiment 3

[0043] A brewing process of white wine, comprising the following steps:

[0044] (1) Get 80 parts by weight of sorghum, 30 parts by weight of wheat, 20 parts by weight of rice, 20 parts by weight of glutinous rice, and 5 parts by weight of corn, wherein the corn is broken into 8-10 petals, and the rice is broken into 2-3 petals , other raw materials are used whole grains, and the proportion of broken rice shall not exceed 15%;

[0045](2) Soak the sorghum in water at 55°C for 20 hours, drain the water and then dry it naturally at 25°C for 8 hours; soak the wheat in water at 60°C for 14 hours, drain it and dry it naturally at 25°C for 3 hours; Mixing rice, glutinous rice and corn to obtain the first mixture, soaking in water at 50°C for 7 hours, draining the water, and drying naturally at 25°C for 3 hours;

[0046] (3) Get the dried sorghum round steam in step (2) and cook for 60 minutes, spray 10 parts by weight of water, then continue to cook for 60 minutes, spray 10 parts b...

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PUM

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Abstract

The invention provides a baijiu brewing process. The process comprises the steps: taking materials, by weight, 70-80 parts of sorghum, 20-30 parts of wheat, 10-20 parts of rice, 10-20 parts of glutinous rice, and 3-5 parts of corns; soaking after the materials are broken, draining, round-steaming stewing and spraying water concomitantly; then adding rice husk and the wheat to carry out the medium-temperature daqu accumulation saccharification; then putting them into a cylinder for fermentation for 60-70 days; breaking off both ends, distilling baijiu partially, to obtain multi-grain rich flavor type base baijiu; then taking 70-80 parts by weight of sorghum, soaking, round-steaming stewing after draining; adding the rice husk and the wheat to carry out the medium-temperature daqu accumulation saccharification, putting them into a cylinder for fermentation for 60-70 days; breaking off both ends, distilling baijiu partially, to obtain single grain rich flavor type base baijiu and store; taking 50-60 parts by weight of the multi-grain rich flavor type base baijiu and 8-10 parts by weight of the single grain rich flavor type base baijiu to blend, and finishing the steps. The baijiu brewed by the process has the advantages of being soft and non-stimulating in taste; not getting drunk easily for drinkers; fresh in tail taste.

Description

technical field [0001] The invention relates to a liquor brewing process. Background technique [0002] Baijiu is a kind of distilled liquor unique to China and one of the seven largest distilled liquors in the world. Made from starch or sugary raw materials or fermented mash and distilled, it is also called shochu, Laobaigan, Shaodaozi, etc. The quality of the wine is colorless and transparent, the smell is pure and pure, the entrance is sweet and refreshing, and the alcohol content is high. After storage and aging, it has a compound aroma mainly composed of esters. A variety of wines made from koji and distiller's saccharification starter, using starchy (sugar) raw materials, cooking, saccharifying, fermenting, distilling, aging and blending. The problem existing in the white wines sold on the market is that the aftertaste is not refreshing enough, and the mouthfeel is relatively pungent and easy to get on the top. Now people need a kind of white wine with a soft and non...

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 巩德江项兴本叶玉琼广家权叶元虎张平
Owner ANHUI YINGJIA TRIBUTE WINE
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