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A Fucha tea type Baijiu production process

A production process and technology for Fucha, applied in the field of Fucha-type liquor production technology, can solve the problems of soft entrance, sweetness, lack of cleanness in the rear and the like

Inactive Publication Date: 2018-12-14
陕西金醇古酒业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing liquor production, the entrance is not soft, sweet, and the tail is not clean

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Step 1: Raw material crushing;

[0036] According to the mass parts, the raw materials are proportioned with 70 parts of sorghum, 10 parts of wheat, 10 parts of rice, 9.5 parts of corn and 0.5 part of Fucha;

[0037] Step two; ingredients;

[0038] Combine the new ingredients, wine grains, auxiliary materials and water prepared in step 1. The ratio of the new ingredients: wine grains: grain: grains = 1:4.5, auxiliary materials: 1:0.18, and water is 1:0.55 ; The water is deep well water with a pH value of 6.

[0039] Step three; crushing;

[0040] After the raw ingredients mixed in the step 2 are fully pulverized; the pulverized raw materials are required to pass 55% of the 1mm standard sieve, and 0.4% of the whole grains.

[0041] Step 4: Steam the bran;

[0042] The rice husk is steamed, the steaming temperature is 100 degrees, and the time is 30 minutes.

[0043] Step five, stirring;

[0044] Pad the bottom of the retort with rice husk and put the raw ingredient...

Embodiment 2

[0058] Step 1: Raw material crushing;

[0059] According to the mass parts, the raw materials are proportioned with 70 parts of sorghum, 10 parts of wheat, 10 parts of rice, 9.5 parts of corn and 0.5 part of Fucha;

[0060] Step two; ingredients;

[0061] Combine the new ingredients, wine grains, auxiliary materials and water prepared in step 1. The ratio of the new ingredients: wine grains: grain: grains = 1:5.5, auxiliary materials: 1:0.21, and water is 1:06 ; The water is deep well water with a pH value of 8.

[0062] Step three; crushing;

[0063] The raw ingredients mixed in step 2 are fully pulverized; raw materials pulverized require 60% to pass through a 1mm standard sieve, and 0.45% are sized.

[0064] Step 4: Steam the bran;

[0065] The rice husk is steamed, the steaming temperature is 150 degrees, and the time is 30 minutes.

[0066] Step five, stirring;

[0067] Pad the bottom of the retort with rice husk and put the raw ingredients into the retort barrel wi...

example 1

[0073] Add koji powder: When adding koji powder, measure the product temperature of the grain grains when it is cooled. Spread the koji powder evenly at the product temperature of 35°C. It needs to be weighed and mixed with several shovels. The grain grains after adding koji powder are used Stir with the shovel once, then start the mixer to beat evenly without lumps; the ratio of koji powder to grain grains is 1:0.21;

[0074] Entering into the cellar: After cooling, adding koji powder, and reaching the temperature of 26 degrees in the cellar, shovel out an open space in the middle of the cooling bed, and collect the pile from the surroundings of the cooling bed to the middle. The temperature of the whole pile of grain grains is the same, that is, It can be put into the cellar; before entering the cellar, 1.5kg of koji powder is evenly sprinkled on the bottom of the cellar; every time a retort is put in, it is leveled and stepped on tightly, and then the grain grains are filled...

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PUM

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Abstract

A Fucha tea type Baijiu production process is provided. The process includes a step of raw material crushing, namely a step of preparing sorghum, wheat, rice, corn and Fucha tea according to mass parts; a step of mixing the prepared new raw materials, fermented distiller's grains, an auxiliary material and water; a step of fully crushing the raw-auxiliary material mixture obtained in the second step; a step of steaming rice hulls in a clear soup, paving the rice hulls at the bottom of a retort and then adding the raw-auxiliary material mixture into the retort barrel with a shovel; a step of removing head liquor, namely separating liquor obtained at the beginning of distillation and storing the separated liquor in a warehouse; a step of performing tail liquor taking, pulp adding, spreadingand cooling, and then piling the spread and cooled product up from the periphery of a cooling bed to the middle, with the product being allowed to put into a wine cellar when the temperatures of the grain pile is uniform overall; a step of uniformly spreading Jiuqu powder at the bottom of the wine cellar before wine cellar filling; a step of paving two to three bamboo bars on a grain surface, thenadding the surface grains, pilling the grains up, making the pile compact and smooth through beating, and making preparation for sealing; a step of cellar sealing, cleaning fermented distiller's grains attached to the cellar wall after each time of cellar discharging and before each time of cellar filling, and performing fermentation. According to a characteristic that different grains produce liquor with different types of fragrance, the Baijiu produced by changing an original production process is mellow, soft, smooth, and clear in aftertaste.

Description

technical field [0001] The invention relates to the technical field of liquor production, in particular to a production process of Fucha-type liquor. Background technique [0002] The existing liquor is produced, the entrance is not soft, sweet, and the aftertaste is not clean. Contents of the invention [0003] In order to overcome the deficiencies of the above-mentioned prior art, the object of the present invention is to provide a production process of Fucha-type liquor, which uses the characteristics of various grains to produce wines with different flavors, changes the liquor produced by the original production process, and makes the wine body mellow and smooth. , The aftertaste is clean and refreshing. [0004] In order to achieve the above object, the technical scheme adopted in the present invention is: [0005] A production process of Fucha-type liquor, comprising the following steps; [0006] Step 1: Raw material crushing; [0007] According to the mass parts...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 胡江锋胡风妮
Owner 陕西金醇古酒业有限责任公司