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

Brewing method and distillation equipment for white spirits

A technology of distillation equipment and liquor, which is applied in the field of liquor brewing methods and distillation equipment, can solve the problems of slow esterification reaction, low rate of starchy liquor, long time required, etc., and achieve the goal of reducing energy consumption and stabilizing the distillation environment Effect

Pending Publication Date: 2018-11-23
安吉米亨酿酒酒坊(普通合伙)
View PDF6 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, as young people have gradually become the main force of consumption, traditional high-altitude and rich-flavored wines will gradually fade out of the market. In the future, the market for baijiu will mainly be light baijiu. However, the light baijiu produced by the existing technology has a low starch conversion rate , the taste is like water, and there is no soft taste and mellow aroma. At the same time, because the association of alcohol and water in liquor and the esterification reaction of alcohol and acid are relatively slow, the taste of liquor when it is just produced is very ordinary. , and high-quality liquor with a mellow taste often needs to be stored for more than three years, which is too long to meet people's increasing demand for high-quality liquor

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
  • Brewing method and distillation equipment for white spirits
  • Brewing method and distillation equipment for white spirits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A brewing method of liquor, comprising:

[0031] (1) Remove impurities and soak grains: crush sorghum and glutinous rice to remove impurities, the weight ratio is 6:5, pass through a 20-mesh sieve, put them in a retort, soak them in hot water at 100°C, and let them cool naturally after stirring. 8cm higher than grain, soaking time 24h;

[0032] (2) Steamed grains: After soaking the grains, the water is released, and the raw materials are steamed until they are cooked but not rotten, and the time is 120 minutes;

[0033] (3) Spread cold koji: cool the steamed grains, cool down to 25°C, add Daqu three times, add 20% of the total amount of Daqu for the first time, stir and control the temperature at 40°C, add Daqu for the second time 40% of the total amount, stir and control the temperature at 35°C, add 40% of the total amount of Daqu for the third time, stir and control the temperature at 28°C, and saccharify for 72 hours until the surface of the grain is pulverized to o...

Embodiment 2

[0038] A brewing method of liquor, comprising:

[0039] (1) Remove impurities and soak grains: crush sorghum and glutinous rice to remove impurities, the weight ratio is 6:4, pass through a 20-mesh sieve, put them in a retort, soak them in hot water at 90°C, and let them cool naturally after stirring. 10cm higher than grain, soaking time 24h;

[0040](2) Steamed grains: After soaking the grains, the water is discharged, and the raw materials are steamed until they are cooked but not rotten, and the time is 100 minutes;

[0041] (3) Spread cold koji: cool the steamed grains, cool down to 25°C, add Daqu three times, add 20% of the total amount of Daqu for the first time, stir and control the temperature at 40°C, add Daqu for the second time 40% of the total amount, stir and control the temperature at 35°C, add 40% of the total amount of Daqu for the third time, stir and control the temperature at 28°C, and saccharify for 72 hours until the surface of the grain is pulverized to ...

Embodiment 3

[0046] A brewing method of liquor, comprising:

[0047] (1) Remove impurities and soak grain: crush sorghum and glutinous rice to remove impurities, the weight ratio is 6:4, pass through a 20-mesh sieve, put them in a retort, soak them in hot water at 95°C, and let them cool naturally after stirring. 12cm higher than grain, soaking time 24h;

[0048] (2) Steamed grain: After soaking the grain, the water is released, and the raw material is steamed until it is cooked but not rotten, and the time is 60 minutes;

[0049] (3) Spread cold koji: cool the steamed grains, cool down to 25°C, add Daqu three times, add 20% of the total amount of Daqu for the first time, stir and control the temperature at 40°C, add Daqu for the second time 40% of the total amount, stir and control the temperature at 35°C, add 40% of the total amount of Daqu for the third time, stir and control the temperature at 28°C, and saccharify for 72 hours until the surface of the grain is pulverized to obtain win...

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 relates to the field of brewing of white spirits, in particular to a brewing method and distillation equipment for white spirits. The method comprises the steps of removing impurities and soaking grains; steaming the grains; spreading the grains for cooling and adding yeasts for making the white spirits; carrying out fermentation; carrying out distillation; and carrying out ageing. The distillation equipment for the white spirits comprises a distillation retort and a heating kettle which is wrapped around the lower half part of the distillation retort; water of half the liquid level is injected into the heating kettle; a heating device is arranged at the bottom of the heating kettle; symmetrical air pressure balance net films are arranged on the two sides of the heating kettle; the distillation retort is provided with a feeding door; a pressure gauge and a safety valve are arranged on the outer wall of the distillation retort; the top of the distillation retort is communicated with a condensation pipeline, and the condensation pipeline is obliquely downwards connected to a collector; and a surge flask is arranged between the collector and the condensation pipeline. According to the brewing method and distillation equipment for the white spirits, the prepared white spirits are mellow and soft in taste, and the alcohol rate of raw materials is high.

Description

technical field [0001] The invention relates to the field of liquor brewing, in particular to a liquor brewing method and distillation equipment. Background technique [0002] Baijiu is a kind of distilled liquor unique to China and one of the six major distilled liquors in the world. It is made from starch or sugary raw materials or distilled after fermentation. In recent years, as young people have gradually become the main force of consumption, traditional high-altitude and rich-flavored wines will gradually fade out of the market. In the future, the market for baijiu will mainly be light baijiu. However, the light baijiu produced by the existing technology has a low starch conversion rate , the taste is like water, and there is no soft taste and mellow aroma. At the same time, because the association of alcohol and water in liquor and the esterification reaction of alcohol and acid are relatively slow, the taste of liquor when it is just produced is very ordinary. , and...

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
IPC IPC(8): C12G3/02C12G3/12
CPCC12G3/02
Inventor 杨陵波周军
Owner 安吉米亨酿酒酒坊(普通合伙)
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