A kind of brewing method of liquor layered steaming material

A technology of liquor and steaming materials, which is applied in the field of liquor processing, can solve problems such as inconsistent steaming degree and affect the yield and fermentation quality of liquor, and achieve the effect of increasing steam permeability, increasing yield and fermentation quality, and increasing the content of aromatic components

Active Publication Date: 2020-10-30
BENGBU JINWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Liquor aroma components mainly include alcohols, esters, acids, aldehydes and ketones, acetals, aromatic compounds, etc. These components directly affect the quality of liquor; , The difference in particle size between materials, mutual penetration, and unit volume density are much higher than those of individual materials, resulting in inconsistent steaming degrees among materials, which affects the yield of liquor and the quality of post-fermentation

Method used

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  • A kind of brewing method of liquor layered steaming material

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Weigh 300kg of sorghum, 180kg of rice, 150kg of glutinous rice, 120kg of wheat, 50kg of corn, 10kg of chaff, and 20kg of distiller's yeast. The corn and distiller's koji are crushed, the degree of crushing of each corn is 4-6 petals, and the distiller's koji is crushed to powder without particles; the sorghum, rice, glutinous rice, wheat, corn and bran husks are mixed evenly, and the ratio of bran husks is 1 %quantity. After mixing, place 5 layers of steamers on the steamer, the first layer is corn and bran husk mixture, the second layer is sorghum and bran husk mixture, the third layer is rice and bran husk mixture, and the fourth layer is glutinous rice and bran husk mixture, the fifth layer is wheat and bran husk mixture; after cooking for 10 minutes, move the first layer of corn and bran husk mixture to the fifth layer, and move down the other layers in order to ensure a uniform cooking effect ; When the mixture of wheat and chaff is steamed for 10 minutes in the f...

Embodiment 2

[0019] Weigh 320kg of sorghum, 200kg of rice, 170kg of glutinous rice, 140kg of wheat, 60kg of corn, 22kg of bran hulls, and 25kg of distiller's yeast. The corn and distiller's koji are crushed, and the crushing degree of each corn is 4-6 petals, and the distiller's koji is crushed to a powder without particles; the sorghum, rice, glutinous rice, wheat, corn and bran husks are mixed evenly, and the ratio of bran husks is 2 %quantity. After mixing, place 5 layers of steamers on the steamer, the first layer is corn and bran husk mixture, the second layer is sorghum and bran husk mixture, the third layer is rice and bran husk mixture, and the fourth layer is glutinous rice and bran husk mixture, the fifth layer is wheat and bran husk mixture; after cooking for 15 minutes, move the first layer of corn and bran husk mixture to the fifth layer, and move down the other layers in order to ensure a uniform cooking effect ; When the mixture of wheat and chaff is steamed for 15 minutes ...

Embodiment 3

[0021] Weigh 340kg of sorghum, 210kg of rice, 190kg of glutinous rice, 130kg of wheat, 50kg of corn, 28kg of bran hulls, and 30kg of distiller's yeast. The corn and distiller's koji are crushed, and the crushing degree of each corn is 4-6 petals, and the distiller's koji is crushed to a powder without particles; the sorghum, rice, glutinous rice, wheat, corn and bran husks are mixed evenly, and the ratio of bran husks is 2 %quantity. After mixing, place 5 layers of steamers on the steamer, the first layer is corn and bran husk mixture, the second layer is sorghum and bran husk mixture, the third layer is rice and bran husk mixture, and the fourth layer is glutinous rice and bran husk mixture, the fifth layer is wheat and bran husk mixture; after cooking for 12 minutes, move the first layer of corn and bran husk mixture to the fifth layer, and move down the other layers in order to ensure a uniform cooking effect ; When the mixture of wheat and chaff is steamed for 10 minutes ...

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Abstract

The invention discloses a layered material steaming and brewing method of baijiu. The baijiu is prepared from the following ingredients in mass fraction: 30 to 35 parts of sorghum, 18 to 22 parts of rice, 15 to 18 parts of glutinous rice, 12 to 15 parts of wheat, 5 to 7 parts of corn and 1 to 3 parts of bran. In a traditional baijiu brewing process, the sorghum, the rice, the glutinous rice, the wheat and the corn are respectively turned and mixed with the bran; then the materials are steamed in a layered mode; the sorghum, the rice, the glutinous rice, the wheat and the corn are steamed in five layers; the material steaming positions are adjusted from top to bottom at every 10 to 15min. Therefore, an effect that steamed degrees of all the material are uniform is achieved, and baijiu yield and fermenting quality are improved.

Description

technical field [0001] The invention belongs to the technical field of liquor processing, and in particular relates to a method for brewing liquor by layered steaming. Background technique [0002] In the 5,000-year history of the Chinese nation, wine and wine culture have always occupied an important position. China is a country based on agriculture, so all political and economic activities are based on agricultural development; and most of China's wine is brewed from grain, and wine is closely attached to agriculture. There are many famous Chinese liquors, including Moutai, Wuliangye, Jiannanchun, Xifeng Liquor, Gujing, Fenjiu, etc. Through the continuous innovation of liquor technology, the liquor industry has developed rapidly. According to the retail statistics of the domestic liquor industry market in 2016, the output value was about 400 billion to 450 billion yuan. . [0003] Liquor aroma components mainly include alcohols, esters, acids, aldehydes and ketones, acet...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/021C12G3/022C12H6/02
CPCC12G3/02C12H6/02
Inventor 黄劲松
Owner BENGBU JINWANG FOOD
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