Fruit-grain type liquor and brewing method thereof
A fruit grain type and liquor technology, which is applied in the field of liquor brewing technology, can solve the problems of long fermentation time and high fusel alcohol, and achieve the effects of good wine quality, unique aroma and simple equipment.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0018] 1. Millet pretreatment: Soak 100 parts of millet and 25 parts of water, take it out after 12 hours, knead until it is powdery, drain the excess water and put it in a steamer. The temperature of the steaming material is controlled at 105 ℃, after 55 minutes out of the pot.
[0019] 2. Nanguo pear pretreatment: fully ripened Nanguo pear, hardness 1.0~2.0kg / cm 2 , Soluble solids 17.0~17.5%, choose 10 parts of Nanguo pears and crush them to make pear pulp; add 0.3% food-grade L-cysteine when crushing to prevent oxidation.
[0020] 3. Activation of koji: Take 0.6 parts of high-temperature-resistant koji, add 6 parts of water at 32°C, stir evenly, seal it, and activate it for 1 hour until a large number of bubbles form on the surface.
[0021] 4. Liquid fermentation: Put the millet out of the retort into the fermentation tank, turn it over to dissipate heat and reduce agglomeration, spread it to 33°C, pour the prepared pear pulp and koji into the tank, then add 145 parts o...
Embodiment 2
[0025] 1. Rice pretreatment: crush 100 parts of rice to a diameter of less than 2mm, add 26 parts of water to soak, take it out after 12 hours, and knead until it is powdery, drain the excess water and put it into a steamer to steam the material. The temperature of the steaming material is controlled At 103°C, take it out of the pot after about 57 minutes.
[0026] 2. Pretreatment of Nanguo pears: choose fully ripened Nanguo pears with a hardness of 2.0-3.0kg / cm 2 , Soluble solid content 16.0~16.5%, choose 20 parts of Nanguo pears and crush it to make pear pulp; add 0.3% food-grade L-cysteine when crushing to prevent oxidation.
[0027] 3. Activation of koji: Take 0.6 parts of koji, add 5.5 parts of water at 33°C, stir evenly, seal it, and activate it for 55 minutes until a large number of bubbles appear on the surface.
[0028] 4. Liquid fermentation: After the rice comes out of the retort, it falls into the fermentation tank, turns it over to dissipate heat and reduce agg...
Embodiment 3
[0032] 1. Corn pretreatment: crush 100 parts of corn to a diameter of less than 2mm, add 24 parts of water to soak, take it out after 14 hours, and knead until it is powdery, drain the excess water and put it into a steamer. The temperature of the steaming material is controlled At 109°C, take it out of the pot after about 54 minutes.
[0033] 2. Pretreatment of Nanguo pear: the hardness of Nanguo pear is 4.0~5.0kg / cm 2 , Soluble solid content 15.0~16.0%, choose 40 parts of Nanguo pears and crush it to make pear pulp; add 0.3% food-grade L-cysteine when crushing to prevent oxidation.
[0034] 3. Activation of koji: Take 0.6 parts of koji, add 5 parts of water at 30°C, stir evenly, seal it, and activate it for 58 minutes until a large number of bubbles appear on the surface.
[0035] 4. Liquid fermentation: Put the corn out of the retort and put it into the fermentation tank, turn it over to dissipate heat and reduce agglomeration, spread it to 31°C, pour the prepared pear p...
PUM
| Property | Measurement | Unit |
|---|---|---|
| hardness | aaaaa | aaaaa |
| hardness | aaaaa | aaaaa |
| hardness | aaaaa | aaaaa |
Abstract
Description
Claims
Application Information
Login to View More