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Baijiu processing technology capable of removing spicy flavor

A processing technology and a spicy taste technology, which can be used in the preparation of alcoholic beverages, and can solve problems such as the inability to remove the spicy taste.

Pending Publication Date: 2018-10-23
贵州省仁怀市致和酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention intends to provide a liquor processing technology to solve the problem that the liquor processing technology in the prior art cannot remove the pungent taste during processing

Method used

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  • Baijiu processing technology capable of removing spicy flavor
  • Baijiu processing technology capable of removing spicy flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: a kind of liquor processing technology that removes pungency, comprises the following steps:

[0026] Step 1, material selection: select sorghum as raw material;

[0027] Step 2, pre-crushing: pre-crushing the raw materials in step 1 through a roller mill, and screening through a 10-20 mesh screen to obtain a material to be soaked with a consistent particle size;

[0028] Step 3. Soaking: choose cold boiled water as the soaking water, add the material to be soaked in step 2 into the water, stir evenly, soak for 10h-12h, take out, filter and drain to obtain the soaking material of the solid part and the soaking water of the liquid part ;

[0029] Step 4, re-grinding: take out the soaking material soaked in step 3 and drain, then re-grind through a roller mill, and sieve through a 40-80 mesh screen to obtain a material to be matured with a consistent particle size;

[0030] Step 5, ripening: evenly spread the material to be ripened in step 4, steam at 100°...

Embodiment 2

[0033] The only difference between embodiment 2 and embodiment 1 is that the deodorized balls also contain 2 parts of egg whites.

Embodiment 3

[0034] The difference between embodiment 3 and embodiment 2 is only that sorghum shell powder is replaced with walnut shell powder.

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Abstract

The invention discloses a Baijiu processing technology capable of removing spicy flavor, and belongs to the field of Baijiu processing. The Baijiu processing technology comprises the following steps of step 1, selection of materials: selecting sorghum as the raw material; step 2, pre-crushing; step 3, soaking; step 4, crushing again; step 5, aging; step 6, fermenting; step 7, distilling: transferring the fermented material in step 6 into distillation equipment to distill, so as to obtain the finished Baijiu capable of removing spicy flavor; a flavor removal ball comprises the following raw materials of bentonite, palygorskite, sepiolite, diatomite, tourmaline, zeolite and nano-photocatalyst; the raw materials are crushed, mixed, granulated, and added into sorghum husk powder to continue togranulate so as to obtain the flavor removal ball; the aldehyde substance is quickly subject to active adsorption, deep locking and nanometer decomposing by the flavor removal material, is decomposedinto harmful and odorless components, and is reserved in pores of the odor removal material, so as to reach the purpose of removing the aldegyde substance.

Description

technical field [0001] The invention relates to the field of liquor processing, in particular to a liquor processing technology for removing pungent taste. Background technique [0002] Liquor is a unique traditional beverage in my country. It has a production history of thousands of years in China. The koji wine produced by Chinese working people using solid-state fermentation technology is mellow and beautiful, each with its own characteristics. Some sauces have outstanding, elegant and delicate aromas, some have rich cellar aromas and are sweet and sweet, and some have mellow aromas that are clear but not light, and are loved by people from all over the world. In particular, the Fen-flavor liquor is produced all over my country with a wide range of sources and a large output. It is one of the liquor varieties that can really enter the international market in the future. Fen-flavor liquor has always been using the solid-state fermentation process of "steaming and second c...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12H6/02
CPCC12H6/02
Inventor 吴德松
Owner 贵州省仁怀市致和酒业有限公司
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