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Liquor produced by discarding grains of Xiaoqu Qingxiang liquor and production method thereof

A fragrant liquor and liquor technology, which is applied in the field of liquor brewing to achieve the effects of soft wine body, cost saving and grain consumption reduction

Active Publication Date: 2020-09-25
LUZHOU LAOJIAO GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the discarded grains of Sichuan-style Xiaoqu Qingxiang liquor are used as the source of fermented grains. In the early stage, the cultivation and fermentation process of Sichuan-style Xiaoqu Qingxiang liquor is adopted, and in the later stage, it is put into the cellar of Luzhou-flavor liquor and the production process of Luzhou-flavor liquor is adopted to obtain a kind of There is no report on the production method of liquor with a certain smell and a certain aroma.

Method used

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  • Liquor produced by discarding grains of Xiaoqu Qingxiang liquor and production method thereof
  • Liquor produced by discarding grains of Xiaoqu Qingxiang liquor and production method thereof
  • Liquor produced by discarding grains of Xiaoqu Qingxiang liquor and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Spread out 6000kg of small koji, Qingxiang, and dregs, and let it cool down to 35°C. Start to sprinkle koji. The amount of koji used is 48kg, and mix evenly. pad;

[0037]Insert a thermometer in the middle of the incubator to read the temperature changes at any time, and take a comprehensive sample of the fermented grains in the incubator at intervals of 8 hours to measure its moisture, acidity, reducing sugar, pH value and the number of active yeasts. When the middle layer of the incubator The temperature is 34°C, the reducing sugar content is 4.6%, the moisture content is 57wt%, the acidity is 0.18mmol / 10g, the pH value is 6.6, and the active yeast count is 9.5×10 5 Fermented in Xiaoqu Qingxiang Fermentation Tank per g;

[0038] After 10 days of fermentation in the Xiaoqu Qingxiang fermentation tank, the Xiaoqu Qingxiang fermentation tank was spread out to 25°C, and 600kg of medium-temperature koji medicine used for brewing Luzhou-flavor Daqu wine was added into the ...

Embodiment 2

[0048] Spread out 5000kg of Xiaoqu Qingxiang and throw away grains, let it cool down to 30°C, start to sprinkle Xiaoqu, the amount of koji used is 25kg, and mix evenly, then put it into the incubator to accumulate bacteria, and cover the top of the incubator with straw in time pad;

[0049] Insert a thermometer in the middle of the incubator to read the temperature changes at any time, and take a comprehensive sample of the fermented grains in the incubator at intervals of 10 hours to measure its moisture, acidity, reducing sugar, pH value and the number of active yeasts. The temperature is 32°C, the reducing sugar content is 4.0%, the water content is 55wt%, the acidity is 0.15mmol / 10g, the pH value is 6.5, and the active yeast count is 8.7×10 5 Fermented in Xiaoqu Qingxiang Fermentation Tank per g;

[0050] After 10 days of fermentation in the Xiaoqu Qingxiang Fermentation Tank, the Xiaoqu Qingxiang Fermentation Tank was spread out to 20°C, and 450kg of medium-temperature k...

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Abstract

The invention discloses Baijiu produced by using Xiaoqu Fen-flavor liquor distillers' grains and a production method of the Baijiu, and belongs to the technical field of Baijiu brewing. According to the production method disclosed by the invention, the Xiaoqu Fen-flavor liquor distillers' grains with abundant nutrient substances are used as a fermentation grain source; at the early stage, a bacteria culture and fermentation technology of the Xiaoqu Fen-flavor liquor is adopted; at the later stage, fermented grains are fed into a Luzhou liquor pit and a production technology of the Luzhou liquor is adopted; the quality of the obtained Baijiu has the characteristics of mellow fragrance and elegance, mild liquor body, sweetness and tasty mouth feel endowed by traditional Xiaoqu liquor, as well as the characteristics of pit flavor and fermented grain flavor; in addition, compared with Xiaoqu Fen-flavor liquor brewed according to a traditional technology, the Baijiu prepared by the method has the advantage that the content of aroma and flavor-producing substances is obviously increased. According to the production method of the Baijiu, disclosed by the invention, the Xiaoqu Fen-flavor liquor distillers' grains are reused, so that grain consumption can be significantly reduced; besides, the production method has a broad application prospect.

Description

technical field [0001] The invention relates to a method for producing liquor by using discarded grains of Xiaoqu Qingxiang liquor, and belongs to the technical field of liquor brewing. Background technique [0002] Sichuan solid-state method Xiaoqu Fen-flavor Baijiu, Daqu Fen-flavor, and Bran-flavour Fen-flavor together constitute the three major types of Fen-flavor liquor. Short, high alcohol yield, the wine body is colorless and transparent, mellow and elegant, sweet and refreshing, pure and pleasant. This wine is an excellent base wine for the production of traditional nourishing wine and health wine. At the same time, it can also be used to blend new flavor liquors with different aromas and grades. [0003] With the improvement of social living standards, consumers' tastes are also evolving, and some original fragrance models have begun to fade away, from the past focusing on fragrance to focusing on taste, requiring emphasis on hygiene, health, mellowness and comfort ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865C12R1/845
Inventor 赵金松张良李锦松许德富苏占元黄志久车经纬李丹
Owner LUZHOU LAOJIAO GRP CO LTD
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