Method for producing small pit soft sesame-flavor liquor
A technique of sesame flavor type and production method, which is applied in the field of liquor production, can solve the problems of softness and elegance, and the reaction comfort after drinking is difficult to meet the taste requirements, so as to increase the softness and delicateness, prevent greasy, and benefit microorganisms The effect of fermentation
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Embodiment 1
[0025] Embodiment 1: Production of Xiaojiao Soft Sesame Flavor Liquor according to the following production process
[0026] 1) Preparation of materials:
[0027] Selection and proportioning of raw grains: select raw grains with full grains and no mildew, and the proportions are 900kg of sorghum, 50kg of glutinous rice, 50kg of indica rice, and 200kg of wheat;
[0028] Mixed koji: mix 150kg of high-temperature koji, 80kg of medium-temperature koji, 80kg of aromatic yeast, 150kg of white koji, and 100kg of bacterial koji to obtain a mixed koji for later use;
[0029] 2) Raw grain processing: crush sorghum into 4-6 petals, pass through a 20-mesh sieve <20%; crush wheat into 2-4 petals; use whole grains of indica rice and glutinous rice; premix the crushed sorghum and wheat, add Mix 550kg of water at 80°C evenly, moisten the material for 2 hours, then add indica rice and glutinous rice and mix evenly again, stack them in a trapezoidal shape with a height of 30 cm, and pile them ...
Embodiment 2
[0038] Embodiment 2: Production of Xiaojiao Soft Sesame Flavor Liquor according to the following production process
[0039] 1) Preparation of materials:
[0040] Selection and proportioning of raw grains: select raw grains with full grains and no mildew, and the proportioning is 1000kg of sorghum, 100kg of glutinous rice, 50kg of indica rice, and 150kg of wheat;
[0041] Mixed koji: Mix 170kg of high-temperature koji, 90kg of medium-temperature koji, 100kg of aromatic yeast, 180kg of white koji, and 120kg of bacterial koji to obtain a mixed koji for later use;
[0042] 2) Raw grain processing: crush sorghum into 4-6 petals, pass through a 20-mesh sieve <20%; crush wheat into 2-4 petals; use whole grains of indica rice and glutinous rice; premix the crushed sorghum and wheat, add Mix 600kg of water at 83°C evenly, moisten the material for 1.5 hours, then add indica rice and glutinous rice and mix evenly again, stack in a trapezoidal shape with a height of 35 cm, and pile up f...
Embodiment 3
[0049] Embodiment 3: Production of Xiaojiao Soft Sesame Flavor Liquor according to the following production process
[0050] 1) Preparation of materials:
[0051] Selection and proportioning of raw grains: select raw grains with full grains and no mildew, and the proportioning is 1050kg of sorghum, 75kg of glutinous rice, 100kg of indica rice, and 150kg of wheat;
[0052] Mixed koji: mix 180kg of high-temperature koji, 100kg of medium-temperature koji, 90kg of aromatic yeast, 170kg of white koji, and 140kg of bacterial koji to obtain a mixed koji for later use;
[0053] 2) Raw grain processing: crush sorghum into 4-6 petals, pass through a 20-mesh sieve <20%; crush wheat into 2-4 petals; use whole grains of indica rice and glutinous rice; premix the crushed sorghum and wheat, add Mix 650kg of water at 85°C evenly, moisten the material for 1 hour, then add indica rice and glutinous rice and mix evenly again, stack them in a trapezoidal shape with a height of 40 cm, and pile th...
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