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Preparation method of Maotai-flavor baijiu

A sauce-flavored and fermented grains technology, which is applied in the field of sauce-flavored liquor, can solve the problems of affecting the flavor of liquor, causing serious harm to the human body, liver cirrhosis, etc., and can improve the saccharification power, aroma production ability, and high-grade wine body rate High, balanced effect of nutrients

Inactive Publication Date: 2018-08-07
重庆创生生物产业技术研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these contents are small, they affect the flavor of liquor. Moreover, the higher the ethanol content, the stronger the alcohol content, and the greater the harm to the human body. The harmful ingredients such as methanol and formaldehyde are very toxic, and excessive fusel oil is also toxic. People who drink a lot for a long time are prone to liver cirrhosis or liver cancer or hemiplegia

Method used

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  • Preparation method of Maotai-flavor baijiu
  • Preparation method of Maotai-flavor baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] 1. Ratio preparation

[0041] 1.1 The equipment of starchy raw materials

[0042] The healthy and undamaged Nanchuan mupolo fruit is washed and dried naturally to obtain dried fruit, and then the dried fruit is crushed, and the sweet potato, barley and wheat are crushed at the same time to obtain granular sweet potato, barley and wheat respectively.

[0043] The raw materials are weighed according to the parts by weight of Nanchuan Muboluo fruit granule 8, red sorghum 82, millet 2, sweet potato 3, barley 2 and wheat 3, and set aside.

[0044] 1.2. Equipment of saccharification starter

[0045] The healthy and undamaged Nanchuan Muboluo fruit is washed and fermented at a temperature of 30° C., and the fermentation method adopts a conventional fermentation method to obtain a Nanchuan Muboluo fruit fermented product.

[0046] The raw materials are weighed according to the parts by weight of Nanchuan Muboluo fruit fermented product: 38, high-temperature Daqu 17, white koj...

Embodiment 2

[0056] The weight ratio of each component except the starchy raw material is: Nanchuan Muboluo fruit 10, red sorghum 78, millet 5, wheat 5, barley 2; The weight ratio of each component in the saccharification starter is Nanchuan Muboluo fruit fermented product : 40, high-temperature Daqu 10, yeast bran koji 15; except that bran is used for steamed grain processing, others are all the same as in Example 1.

Embodiment 3

[0058] The weight ratio of each component except the starchy raw material is: Nanchuan Muboluo fruit 7, red sorghum 80, millet 3, wheat 4, barley 2, potato 3, pea 1; The weight ratio of each component in the saccharification starter is Nanchuan Muboluo fruit fermented product: 20, high-temperature Daqu 15, white koji bran koji 10, yeast bran koji 1, and others are the same as in Example 1.

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Abstract

The invention provides a Maotai-flavor Artocarpus nanchuanensis baijiu. The Maotai-flavor Artocarpus nanchuanensis baijiu comprises an amyloid raw material containing Artocarpus nanchuanensis fruits,an auxiliary material containing fermented grains, a saccharification starter containing an Artocarpus nanchuanensis fruit fermentation product, and sterile mineral water containing underground waterand surface water. According to the preparation method, the amyloid raw material containing Artocarpus nanchuanensis fruits and the saccharification starter containing an Artocarpus nanchuanensis fruit fermentation product are adopted to prepare the Maotai-flavor Artocarpus nanchuanensis baijiu, so that the contents of vitamins, amino acids, lipid, and carbohydrates are increased, nutrient balanceis achieved, protein content is high, the nutritional quality of the Maotai-flavor Artocarpus nanchuanensis baijiu is improved, elegant fragrance, mellow and thick mouthfeel, soft mouthfeel, and longlasting aftertaste are maintained, the auxiliary material using amount is low, liquor body quality is high, the grade is high, liquor body style is more typical, and the mouthfeel is more fine.

Description

technical field [0001] The invention relates to a sauce-flavored liquor, in particular to a sauce-flavored Nanchuan Muboluo wine. Background technique [0002] Maotai-flavored type is also called Mao-flavored type. It is represented by dozens of famous wines such as Maotai, Xijiu, Guotai, Guijiu, Wangyitai, etc., and belongs to the category of Daqu liquor. Its sauce aroma is outstanding, elegant and delicate, the wine is full-bodied, long aftertaste, clear and transparent, slightly yellow in color, it is dominated by sauce aroma, slightly burnt (but not overpowering), delicate, complex, and soft with Lu (Luxiang ) is not outstanding, the ester aroma is soft and elegant, the ester first and then the sauce, the sauce fragrance is long, the aroma in the cup remains unchanged for a long time, and the fragrance in the empty cup lasts for a long time (Moutai has a saying that "the fragrance of the next day after buckling the cup"), the taste is greater than the fragrance , with m...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 丁显平包善飞
Owner 重庆创生生物产业技术研究院有限公司