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A method for improving the quality of Sichuan Xiaoqu liquor

A technology of Xiaoqu liquor and quality, applied in the preparation of alcoholic beverages, etc., can solve the problems of unsatisfactory effect, unsuitable Sichuan method Xiaoqu liquor process, insufficient amount and time of esterification koji, etc.

Inactive Publication Date: 2019-01-18
四川适山春酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above-mentioned invention can partially improve the fragrance and mouthfeel of liquor to a certain extent, the effect is unsatisfactory due to the insufficient amount and time of esterification koji, and it is not suitable for the process of Sichuan method Xiaoqu liquor

Method used

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  • A method for improving the quality of Sichuan Xiaoqu liquor
  • A method for improving the quality of Sichuan Xiaoqu liquor
  • A method for improving the quality of Sichuan Xiaoqu liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment l

[0017] Embodiment 1, as figure 2 Shown, a method for improving the quality of Chuanfa Xiaoqu Baijiu is carried out in the following steps:

[0018] (1) Ingredients, choose rice, sorghum, corn, paddy, wheat, buckwheat, barley, highland barley any two or more grains as raw materials, choose sorghum and rice as raw materials in this embodiment, the weight ratio of sorghum and rice is 8:2;

[0019] (2) For soaking grains, soak the above ingredients in clean water for 4 hours and set aside;

[0020] (3) For steamed rice, put the soaked ingredients into the rice steamer and steam them for later use;

[0021] (4) Spread to cool, spread the steamed ingredients and cool down to 45°C for later use;

[0022] (5) For the next koji, add 0.3% rhizopus koji by weight of the original grain, mix well, and collect the pile. After the pile, cultivate the saccharification time for 24 hours, take it out of the box, and prepare the esterification according to the ratio of 1:3 between grain and ...

Embodiment 2

[0028] Embodiment 2, a kind of method for improving the quality of Chuanfa Xiaoqu Baijiu is carried out according to the following steps:

[0029] (1) For ingredients, choose rice, sorghum, corn, paddy, and highland barley any two or more grains as raw materials. In this embodiment, sorghum and corn are selected as raw materials, and the weight ratio of sorghum to corn is 7:3;

[0030] (2) Soak grain, soak the above ingredients in clean water for 12 hours, set aside;

[0031] (3) For steamed rice, put the soaked ingredients into the rice steamer and steam them for later use;

[0032] (4) Spread to cool, spread the steamed ingredients and cool down to 35°C for later use;

[0033] (5) Add 0.3% rhizopus koji to the total weight of the raw grain in the next koji, mix well, collect the pile, cultivate the bacteria and saccharify for 22 hours, take it out of the box, and mix the grain with the grain at a ratio of 1:3. When mixing the grain, add commercially available The esterifie...

Embodiment 3

[0034] Embodiment 3, a kind of method for improving the quality of Chuanfa Xiaoqu Baijiu is carried out according to the following steps:

[0035](1) Ingredients, choose any two or more grains of rice, sorghum, corn, rice, and highland barley as raw materials. In this example, rice, sorghum, and corn are selected as raw materials, and the weight ratio of rice, sorghum, and corn is 1:8 :1;

[0036] (2) Soak grain, soak the above ingredients in clean water for 8 hours, set aside;

[0037] (3) For steamed rice, put the soaked ingredients into the rice steamer and steam them for later use;

[0038] (4) Spread to cool, spread the steamed ingredients and cool down to 38°C for later use.

[0039] (5) Add 0.3% rhizopus koji to the total weight of the raw grain in the next koji, mix well, and then collect the pile. After the pile is collected, the saccharification time is 23 hours, out of the box, and mixed with bad. The ratio of grain to bad is 1:3. , when preparing esterified koji...

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Abstract

The invention discloses a method for improving the quality of Sichuan-made Xiaoqu liquor, which comprises the steps of soaking grain, steaming grain, spreading and cooling the Xiaqu in the traditionalSichuan-made Xiaoqu liquor solid-state method, and is characterized in that 0.3 wt% of the total weight of the raw grain of Rhizopus koji is added, the mixture is evenly stirred, the mixture is collected, and the mixture is cultured and saccharified for 20-24 hours, out of the box, according to the grain: lees ratio of 1: 3 to prepare esterified koji or commercially available esterified koji, adding esterified koji when preparing lees, adding twice, adding 0.7%-0.9% of the total weight of raw grain at 25-35 DEG C for fermentation for 7-10 days, and finally distilled out of that tank accord tothe conventional method to collect the wine and put it into the jar. As the esterify koji added in the invention is completely applicable to the fermentation of the fragrant type liquor, the use method is very simple, the respective production technology is not changed, the production equipment is not increased, and the labor intensity is not increased. The results of different batch tests showedthat the application of esterified koji in the production of solid Xiaoqu liquor has a significant effect on improving the quality of Xiaoqu-based liquor.

Description

technical field [0001] The invention relates to a production method of liquor. Especially a method for improving the quality of Chuanfa Xiaoqu Baijiu. Background technique [0002] "Chuanfa Xiaoqu Liquor" has a long history and is deeply loved in the southwestern and central southern provinces. According to incomplete statistics, the annual output is about 700,000 tons, and Sichuan accounts for about 50%. The traditional solid-state method Xiaoqu mainly uses local sorghum, corn, wheat, buckwheat, barley, highland barley, etc. as raw materials for production. The main process of the production method of the traditional solid-state method Xiaoqu includes: Soaking grain—steaming grain—cooling—the next koji—collecting piles—cultivating bacteria and saccharifying—exiting the box—mixing grains—entering the pool for fermentation—exiting the pool for distillation, and the types of koji used For a single rhizopus koji. It has the characteristics of less investment, quick results, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021
CPCC12G3/02
Inventor 何建明余乾伟
Owner 四川适山春酒业有限公司