Brewing method capable of improving flavoring substance content of solid state method Xiaoqu wine
A technology for producing small koji wine and aroma substances, which is applied in the field of wine making, can solve the problems of low content of aroma substances in xiaoqu liquor, achieve the effects of rich and harmonious compound aroma, overcome the generally low content of aroma substances, and simple preparation process
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Embodiment 1
[0021] According to the conventional solid-state method Xiaoqu wine fermentation process, the winemaking raw materials are soaked in grain, initially steamed, stuffed with water, re-steamed, spread cool, the next koji, cultured in the box, and the cultured grains are taken out of the box, and 1000 kg of the cultured grains are taken out. stand-by;
[0022] Take 120kg, 40kg and 80kg of pea flour, wheat bran powder and low-temperature Daqu powder crushed to 80 mesh respectively, steam the pea flour and wheat bran powder with steam at a pressure of 0.02MPa for 30 minutes, and cool to 25°C;
[0023] Add pea powder, wheat bran powder and low-temperature Daqu powder to the spare out-of-box cultivation grain, mix well, and cool down to 22°C;
[0024] Gather pea flour, wheat bran powder and low-temperature Daqu powder and cool the out-of-box cultivation grains to 22°C into a flat pile with a thickness of 40 cm in the incubator to carry out the cultivation of chamomile, and the time fo...
Embodiment 2
[0027] According to the conventional solid-state method Xiaoqu wine fermentation process, the winemaking raw materials are soaked in grain, initially steamed, stuffed with water, re-steamed, spread cool, the next koji, cultured in the box, and the cultured grains are taken out of the box, and 1000 kg of the cultured grains are taken out. stand-by.
[0028] Take 140kg, 60kg and 100kg of pea flour, wheat bran powder and low-temperature Daqu powder crushed to 80 mesh respectively, steam the pea flour and wheat bran powder with steam at a pressure of 0.02MPa for 30 minutes, and cool to 30°C.
[0029] Add the pea powder, wheat bran powder and low-temperature Daqu powder into the spare out-of-the-box cultivation grain, stir evenly, and cool down to 24°C.
[0030] Gather pea flour, wheat bran powder and low-temperature Daqu powder and cool to 24°C to form a flat pile with a thickness of 50 cm in the incubator to carry out chamomile cultivation. For 3 days, the raw sausages were obta...
Embodiment 3
[0033] According to the conventional solid-state method Xiaoqu wine fermentation process, the winemaking raw materials are soaked in grain, initially steamed, stuffed with water, re-steamed, spread cool, the next koji, cultured in the box, and the cultured grains are taken out of the box, and 1000 kg of the cultured grains are taken out. stand-by.
[0034] Take 130kg, 50kg and 90kg of pea flour, wheat bran powder and low-temperature Daqu powder crushed to 80 mesh respectively, steam the pea flour and wheat bran powder with steam at a pressure of 0.02MPa for 30 minutes, and cool to 30°C.
[0035] Add the pea powder, wheat bran powder and low-temperature Daqu powder into the spare out-of-the-box cultivation grain, stir evenly, and cool down to 24°C.
[0036] Gather pea flour, wheat bran powder and low-temperature Daqu powder and cool the out-of-box cultivation grains to 24°C into a flat pile with a thickness of 45 cm in the incubator to carry out the cultivation of chamomile, an...
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