Brewing technology for strong aromatic Chinese spirits

A technology of liquor and craftsmanship, applied in the field of brewing, can solve problems such as the inability to guarantee the quality of liquor and the complicated brewing process

Pending Publication Date: 2018-08-24
河南蔡洪坊酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a brewing process of Luzhou-flavor liquor, which solves the problem that the existing liquor brewing process is complex and the quality of the brewed liquor cannot be guaranteed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0061] A brewing process of Luzhou-flavor liquor, comprising the following steps: a. selecting main ingredients and auxiliary materials, and mixing the main ingredients in proportion; b. adding the auxiliary materials in step a and the prepared main ingredients in proportion to fermented mother's grain The materials are divided into three retorts for cooking and gelatinization; c. After cooking and gelatinization, the materials to be fermented are obtained through the steps of measuring water, cooling and spreading koji, and then the materials to be fermented are put into the fermentation tank for fermentation; d. Fermentation period expires Finally, open the fermentation tank, take out the fermented grain grains in the fermentation tank and steam the wine. The steamed wine is steamed in 4 retorts, and the fermented grains obtained after steaming are used as the mother tank in step b for secondary fermentation , carrying out quantity and quality picking of the steamed wine to o...

specific Embodiment 2

[0101] This embodiment is based on specific example 1 to further illustrate the main material and auxiliary material in step a, the main material in said step a includes sorghum, rice, glutinous rice, wheat, corn, and auxiliary material includes rice husk, The main ingredients are prepared according to the following mass parts: 42-46 parts of sorghum, 25-30 parts of rice, 10-15 parts of glutinous rice, 7-10 parts of wheat, and 7-10 parts of corn.

[0102] The physical and chemical requirements of the main ingredients are shown in the following table (%):

[0103] name

moisture

starch

crude protein

crude fat

crude fiber

Ash

denim

sorghum

12-14

61-63

8.2-10.5

2-4.3

1.6-2

1.7-2.7

0.17-0.29

rice

12-13.5

72-74

7-9

0.1-0.3

1.5-1.8

0.4-1.2

wine rice

13.1-15.3

68-73

5-8

1.4-2.5

0.4-0.6

0.8-0.9

wheat

12.8-13

61-65

7.2-9.8

2.7-5.3

1.2-1.6

1....

specific Embodiment 3

[0106] This embodiment further illustrates the processing method of auxiliary materials and main materials in step a on the basis of specific example 1. After the auxiliary materials are selected in the step a, the auxiliary materials must be steamed, and the selected After the main ingredients, the selected main ingredients are crushed first, and then the crushed main ingredients are mixed and prepared according to the proportion, and then steamed after the preparation.

[0107] The role of auxiliary materials used in liquor: adjust the starch concentration, acidity, moisture, and fermentation temperature of the fermented grains to ensure normal fermentation and provide distillation efficiency;

[0108] Rice husk has the characteristics of loose texture, strong water absorption, and small dosage to increase the fermentation interface. Rice husk contains pentosan and pectin, which will generate furfural and methanol during the brewing process. It must be steamed for 20 minutes be...

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PUM

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Abstract

The invention discloses a brewing technology for strong aromatic Chinese spirits. The brewing technology includes the following steps that a, main materials and auxiliary materials are selected, and the main materials are prepared in proportion; b, the auxiliary materials and the prepared main materials in the step a are added into fermented maternal draff in proportion, and cooking gelatinizationis carried out through three retorts; c, after cooking gelatinization is carried out, sufficient water watering, spreading cooling and distiller's yeast scattering are carried out, to-be-fermented materials are obtained, and the to-be-fermented materials are put into a fermenting tank and fermented; d, fermentation is expired, then the fermenting tank is opened, fermented grains in the fermentingtank are taken and used for steaming liquor, the liquor is steamed through four retorts, fermented grains obtained after steaming are used for the maternal draff in the step b and used for secondaryfermentation, steamed liquor is taken according to the quality, and raw liquor is obtained; e, the raw liquor obtained in the step d is stored through classification, after the stored raw liquor is aged and matured, blending and filtering are carried out, then storing, filling and lamp inspection are carried out, and then the strong aromatic Chinese spirits can be warehoused. The problems that anexisting Chinese-spirit brewing technology is complex, and the quality of the brewed Chinese spirits cannot be guaranteed are solved.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a brewing process of Luzhou-flavor liquor. Background technique [0002] Baijiu is a kind of distilled liquor unique to China. It is one of the six major distilled liquors in the world (Brandy, Whiskey, Vodka, Gin, Rum, Liquor and Spirits). The main raw materials are distilled wine made by cooking, saccharifying, fermenting, and distilling Daqu, Xiaoqu, bran koji, and distiller's yeast as saccharification starters. The existing liquor brewing process is complicated, and the process is greatly affected by the external environment. The quality of the brewed liquor cannot be guaranteed. Characterized by a long aftertaste. Contents of the invention [0003] The purpose of the present invention is to provide a brewing process of Luzhou-flavor liquor, which solves the problem that the existing liquor brewing process is complicated and the quality of the brewed liquor cannot be guaranteed...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 刘洪亮
Owner 河南蔡洪坊酒业有限公司
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