Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

sauce-flavored liquor

A technology for Maotai-flavor liquor and distiller's grains, which is applied in the field of wine making, can solve problems such as waste, and achieve the effects of reducing dosage, facilitating growth and reproduction, and having a rich and mellow wine quality.

Active Publication Date: 2021-07-09
海宁佬咖食品科技有限公司
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Moreover, in the brewing process of the existing Maotai-flavored liquor, it is generally necessary to crush the raw materials such as sorghum first, which is beneficial to soaking and fermentation, and it is difficult to avoid producing a lot of debris during the crushing. The powder with smaller particles is discarded, causing great waste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • sauce-flavored liquor
  • sauce-flavored liquor
  • sauce-flavored liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] The sauce-flavored liquor is prepared by the following process:

[0062] S1 Weighing raw materials: Weigh five-grain raw materials, high-temperature Daqu (commercially available, provided by Jining Guolong Materials Co., Ltd.), distiller’s grains and chaff, wherein the weight ratio of five-grain raw materials, high-temperature Daqu, distiller’s grains, and chaff is 1: 0.03:2:0.27; the five-grain raw material is composed of the following proportions: 25wt% wheat, 10wt% corn, 7wt% glutinous rice, 5wt% rice, and the balance is sorghum;

[0063] S2 Wuliang moistening material: crush sorghum to 4 petals to obtain sorghum petals; add water at 80°C with 25% of the total weight of five grain raw materials to sorghum petals, and mix evenly to obtain a mixture; mix wheat, corn, glutinous rice, and rice Crush into 2 cloves respectively, mix well, and cover the mixture; after standing for 40 minutes, add 30% of the total weight of Wuliang raw materials into water at 80°C, mix well,...

Embodiment 2～5

[0070] The sauce-flavored liquor is prepared by the following process:

[0071] S1 Weighing raw materials: Weigh five-grain raw materials, high-temperature Daqu, distiller's grains and rice hulls, wherein the weight ratio of five-grain raw materials, high-temperature Daqu, distiller's grains, and rice hulls is 1:0.03:2:0.27; the five-grain raw materials are composed of the following Proportion composition: wheat 25wt%, corn 10wt%, glutinous rice 7wt%, rice 5wt%, the balance is sorghum;

[0072] S2 Wuliang moistening material: crush sorghum to 4 petals to obtain sorghum petals; add water at 80°C with 25% of the total weight of five grain raw materials to sorghum petals, and mix evenly to obtain a mixture; mix wheat, corn, glutinous rice, and rice Crush into 2 cloves respectively, mix well, and cover the mixture; after standing for 40 minutes, add 30% of the total weight of Wuliang raw materials into water at 80°C, mix well, and obtain Wuliang moistening material;

[0073] S3 s...

Embodiment 6～8

[0094] The sauce-flavored liquor is prepared by the following process:

[0095] S1 Weighing raw materials: Weigh five-grain raw materials, high-temperature Daqu, distiller's grains and rice hulls, wherein the weight ratio of five-grain raw materials, high-temperature Daqu, distiller's grains, and rice hulls is 1:0.03:2:0.27; the five-grain raw materials are composed of the following Proportion composition: wheat 25wt%, corn 10wt%, glutinous rice 7wt%, rice 5wt%, the balance is sorghum;

[0096] S2 Wuliang moistening material: crush sorghum to 4 petals to obtain sorghum petals; add water at 80°C with 25% of the total weight of five grain raw materials to sorghum petals, and mix evenly to obtain a mixture; mix wheat, corn, glutinous rice, and rice Crush into 2 cloves respectively, mix well, and cover the mixture; after standing for 40 minutes, add 30% of the total weight of Wuliang raw materials into water at 80°C, mix well, and obtain Wuliang moistening material;

[0097] S3 s...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a sauce-flavored liquor, which is prepared by the following processes: S1 weighing raw materials; S2 grain moistening; S3 steaming grain; S4 accumulation of ingredients; S5 fermentation in a cellar; S6 distillation in a cellar; S7 storage. The Maotai-flavored liquor of the present invention uses five grains from high mountains as raw materials, and uses Yangtze River water in Yibin area as brewing water. After a unique fermentation process, it is combined with the natural cellar of 450 million-year-old karst landform and karst caves. The environment creates a Maotai-flavored Baijiu with outstanding sauce aroma, elegant and delicate, full-bodied wine, long aftertaste, and long-lasting fragrance in an empty cup, and the wine body is soft and does not stick to the top.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a sauce-flavored liquor. Background technique [0002] Maotai-flavored liquor is an important type of liquor in my country, represented by Moutai and Langjiu. The sauce is delicate, full-bodied, clear and transparent, slightly yellow in color, long aftertaste, and lasts for a long time when empty. The unique style of Moutai comes from the exquisite brewing process, scientifically and ingeniously combining the unique climate conditions, excellent water quality, soil and geographical ecological environment of Moutai Town. Seasonal production, koji on the Dragon Boat Festival, warm and humid air is conducive to the growth and metabolism of microorganisms in Daqu, sand in the Chongyang Festival, feeding twice, cooking nine times, fermentation eight times, wine extraction seven times, long-term storage, and careful blending. It has ten unique characteristics in terms of technolog...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/021C12G3/022C12H6/02
CPCC12G3/02C12H6/02
Inventor 张一维
Owner 海宁佬咖食品科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com