Production method of highly flavored type baijiu

The invention relates to a technology of a strong-flavor liquor and a production method, which can be applied in the field of winemaking and can solve the problems of thin, rough, and unrounded wine.

Pending Publication Date: 2018-01-09
HEBEI SANJING WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, the total acid content is low, the taste of the wine is light, and the total ester content should not be too high. If it is too high, the arom

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: Bao Baoqu making method is as follows:

[0024] Baobao koji is made of pure wheat, which is crushed, stepped on koji, and fermented in a room; the proportion of soft wheat in pure wheat is more than 75%, and the grains are required to be full, with few impurities, no moths, and no mold. Mildew is strictly prohibited. , germination; pulverization adopts roller mill powder. Before the raw materials are pulverized, water can be applied according to the quality and water content of the wheat. Moisturizing material as appropriate. Pulverization requirements: 36% of the fine powder passing through a 20-mesh sieve; when entering the room for fermentation, The main fermentation lasts for 7-10 days, and the highest product temperature is 58°C; the physical and chemical indicators of finished package koji: saccharification power 500-700mg glucose / g koji h, fermentation power ≥ 35%, lipidation power ≥ 20mg / g koji 100h After fermenting and ripening, it is stored in wa...

Embodiment 2

[0025] Embodiment 2: Bao Baoqu making method is as follows:

[0026] Baobao koji is made of pure wheat, which is crushed, stepped on koji, and fermented in a room; the proportion of soft wheat in pure wheat is more than 75%, and the grains are required to be full, with few impurities, no moths, and no mold. Mildew is strictly prohibited. , germination; pulverization adopts roller mill powder. Before the raw materials are pulverized, water can be applied according to the quality and water content of the wheat. Moisturizing material as appropriate. Pulverization requirements: 36% of the fine powder passing through a 20-mesh sieve; when entering the room for fermentation, The main fermentation time lasts for 10 days, the highest product temperature is 62°C; the physical and chemical indicators of the finished bag koji: saccharification power 500-700mg glucose / g koji h, fermentation power ≥ 35%, lipidation power ≥ 20mg / g koji 100h; fermentation After being ripe, it is stored in a ...

Embodiment 3

[0027] Embodiment 3: a kind of Luzhou-flavor liquor production method comprises the following steps:

[0028] (1) Selection of raw materials and auxiliary materials: sorghum is used as raw material, koji and rice husk are used as auxiliary materials, and the sorghum is required to have full grains, no mildew, and no moths; after removing impurities from the sorghum, enter the pulverizer for crushing;

[0029] (2) Moisten the grain: mix the pulverized raw materials with the fermented fermented grains evenly in a ratio of 1:3, and moisten the material for more than 30 minutes;

[0030] (3) Steaming wine and steaming grain: Mix the moistened grain and the mixture of wine grains and 23% rice husk evenly, and sprinkle a layer of rice husk on the retort grate, start to install the retort, and spread it thinly and evenly. After the retort is finished, cover the retort lid to steam wine and grain;

[0031] (4) Fermentation: After the steamed grains are out of the retort, add hot wate...

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PUM

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Abstract

The invention relates to a production method of highly flavored type baijiu. The production method comprises the following steps: (1) selecting raw materials and auxiliary materials; (2) carrying outgrain moistening; (3) carrying out grain steaming; (4) carrying out fermenting, namely, after the completely steamed grain is removed from a steamer, adding water with the weight being 85-100% of thatof the raw materials, maintaining for 10-15 min, carrying out cooling on a spreading cooling machine till the temperature is 20-25 DEG C, adding a wrapped starter, carrying out stirring, wherein theuse amount of the starter is 23-28 % of that of the raw materials, placing the stirred grain with the starter into a pond, and carrying out fermentation in a sealed manner; (5) placing the fermented product into the steamer and carrying out distilling, wherein the ratio of fermented grains on the bottom layer to the raw materials is 3 to 1, adding 30% of rice husks, carrying out uniform mixing, sothat a loose state is obtained, wherein the steamer loading time is controlled to be 40-45 min, the wine flowing speed is 2.5kg/min, after wine steaming, acid discharge to the atmosphere is increasedto be 15min from the normal 10min, after removal from the steamer, adding treated hot water at 95 DEG C or above, wherein the use amount of the hot water is 100% of that of the raw materials; and (6)carrying out foreshot collecting, namely, intercepting first-grade wine from two fermenting grain parts with high starch content at the bottom, wherein the intercepting for the first-grade wine is finished when the wine degree is 60 degrees, and the mixed wine degree is 70 degrees. Through detection, the ratio of acid to ester in the baijiu product produced by adopting the method is about 1 to 5,and the body of the wine has durable taste, and soft and mellow mouthfeel.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for producing Luzhou-flavor liquor. Background technique [0002] The style of Luzhou-flavor liquor is rich in cellar aroma, mellow sweet and sweet, harmonious aroma, and long aftertaste. Fragrance components are dominated by lipid components, ranking first in both quantity and content. In addition, there are organic acid compounds, which play a great role in coordinating the taste and occupy the second place. Organic acid compounds are important taste substances in Luzhou-flavor liquor. The level of total acid content has a great influence on the taste of Luzhou-flavor liquor, and the ratio of it to lipids will also affect the flavor characteristics of the liquor body. Generally, the total acid content is low, the taste of the wine is light, and the total ester content should not be too high. If it is too high, the aroma of the wine will appear "top-heavy"; if the to...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 宁明理崔海灏
Owner HEBEI SANJING WINE CO LTD
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