Fruity type distilled baijiu and brewing method thereof

A fruity, white wine technology, applied in the field of winemaking, can solve the problems of weak taste, strong bitterness and astringency, and achieve the effect of smooth after drinking, harmonious fruit and mellow aroma, and refreshing aftertaste

Inactive Publication Date: 2019-03-08
山东温和酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The first object of the present invention is to provide a fruity-flavored distilled liquor to solve the problem that the existing fruity-flavored distilled liquor has a weak taste and slightly strong bitterness

Method used

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  • Fruity type distilled baijiu and brewing method thereof
  • Fruity type distilled baijiu and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1: a kind of brewing process of fruit-flavor liquor, specifically as follows:

[0044] 1) material selection

[0045] Select 20kg of sorghum, 5kg of glutinous rice, 5kg of wheat, 5kg of rice, 5kg of corn, and 5kg of apples as raw materials for winemaking; rice husks as fillers for winemaking;

[0046] 2) Raw material processing

[0047]Sorghum, glutinous rice, wheat, rice, and corn are crushed, apples are peeled, apple flesh is diced, and then treated with ultraviolet light at a wavelength of 250nm for 0.5-2 hours;

[0048] 3) Steamed rice and steamed ingredients

[0049] Apples: Initially steam for 5-20 minutes, then soak in water for 1-10 minutes, cool to 18-25°C, add glucoamylase, the concentration of glucoamylase is 1U / mL, and saccharify for 5 hours to obtain the apple mixture;

[0050] Sorghum and wheat: first steam for 20-60 minutes, then soak in water for 10-20 minutes, and finally steam for 40-70 minutes;

[0051] Rice and glutinous rice: first st...

Embodiment 2

[0064] Embodiment 2: a kind of brewing process of fruit flavor type white wine, specifically as follows:

[0065] 1) material selection

[0066] Select 80kg of sorghum, 15kg of glutinous rice, 15kg of wheat, 15kg of rice, 15kg of corn, and 15kg of apples as raw materials for winemaking; rice husks as fillers for winemaking;

[0067] 2) Raw material processing

[0068] Sorghum, glutinous rice, wheat, rice, and corn are crushed, apples are peeled, apple flesh is diced, and then treated with ultraviolet light at a wavelength of 250nm for 0.5-2 hours;

[0069] 3) Steamed rice and steamed ingredients

[0070] Apples: Initially steam for 5-20 minutes, then soak in water for 1-10 minutes, cool to 18-25°C and add glucoamylase, the concentration of glucoamylase is 5U / mL, after 15 hours of saccharification, the fruit mixture is obtained;

[0071] Sorghum and wheat: first steam for 20-60 minutes, then soak in water for 10-20 minutes, and finally steam for 40-70 minutes;

[0072] Rice...

Embodiment 3

[0085] Embodiment 3: a kind of brewing process of fruity-flavor liquor, specifically as follows:

[0086] 1) material selection

[0087] Select 50kg of sorghum, 10kg of glutinous rice, 10kg of wheat, 10kg of rice, 10kg of corn, and 10kg of apples as raw materials for winemaking; rice husks as fillers for winemaking;

[0088] 2) Raw material processing

[0089] Sorghum, glutinous rice, wheat, rice, and corn are crushed, apples are peeled, apple flesh is diced, and then treated with ultraviolet light at a wavelength of 250nm for 0.5-2 hours;

[0090] 3) Steamed rice and steamed ingredients

[0091] Apples: Initially steam for 5-20 minutes, then soak in water for 1-10 minutes, cool to 18-25°C and add glucoamylase, the concentration of glucoamylase is 3U / mL, after 10 hours of saccharification, the fruit mixture is obtained;

[0092] Sorghum and wheat: first steam for 20-60 minutes, then soak in water for 10-20 minutes, and finally steam for 40-70 minutes;

[0093] Rice and glu...

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Abstract

The invention relates to the field of brewing and specifically relates to fruity type distilled baijiu and a brewing method thereof. According to the fruity type distilled baijiu disclosed by the invention, sorghum, sticky rice, wheat, rice, corn and fruits are utilized as raw materials for brewing baijiu; by means of a preferred preparation technology, the baijiu is organically combined with microelements in the fruits, and the baijiu with unique fruity style is obtained. The prepared fruity baijiu disclosed by the invention has the advantages of clear and transparent body and no precipitation; fruity fragrance and mellow fragrance are coordinated; the prepared fruity baijiu has sweetness, gentleness and clear aftertaste; after drinking the fruity type distilled baijiu, a drinker can feelpleasant; types and use amounts of distiller's yeast are chosen; compared with the prior art, the distiller's yeast use amounts are reduced by 5 to 20%; furthermore, the saccharification, fermentation and esterification are functioned to the greatest extent in brewing. The baijiu yield of the preparation technology disclosed by the invention is improved by 5 to 10% compared with an original technology.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a fruit-flavored distilled liquor and a brewing method thereof. Background technique [0002] Wine culture has a long history in my country, and the varieties of wine have also developed by leaps and bounds along with technological progress. Existing white wine is brewed through multi-step process brewing through soaking, boiling, cultivating bacteria, making mold, fermenting and distilling basically. In recent years, with the changes in people's life and consumption patterns, liquor consumption has changed from mellow to soft, from popular to personalized. Civilized drinking and healthy drinking have become the fashion of wine culture. Therefore, the research and development of fruit-flavored healthy liquor has broad market space and development prospects, but the traditional method has a poor yield and taste cannot satisfy people's needs. [0003] Fruit wine is a wine that uses the sug...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H6/02C12G3/021C12G3/022C12G3/02
CPCC12G3/02
Inventor 肖竹青张荣欣吕月明
Owner 山东温和酒业有限公司
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