Manufacturing method of distilled liquor

A manufacturing method and technology of distilled wine, applied in the field of distilled wine brewing, can solve the problems of uncontrollable quality of finished wine, single taste, and large restrictions

Pending Publication Date: 2019-03-22
邱顺权
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for producing distilled wine, which solves the problems in the background art of traditional di...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The composition ratio of raw materials in this embodiment is as follows: 60 parts of sorghum rice, 57 parts of malt, 40 parts of rice, 13 parts of corn, and 35 parts of glutinous rice.

[0022] A method for manufacturing distilled wine, the main steps are as follows: A. Sand operation: take raw materials accounting for 50% of the total grain input, add 90°C hot water to moisten the grain for 4 hours, and add water to 42% of the grain, and then add the last 1 round of fermentation, mix 5% of the mother's grains that have not been steamed, put them in a steamer and steam them for 1 hour until they are 70% mature, and they can be out of the steamer with 30% hard or white hearts; add 12% of the raw grain on the drying field 90 ℃ hot water, mix well, spread out and cool down to 30 ℃; sprinkle into the tail wine and add 10% of the grain amount of Daqu powder, mix well and gather into piles, the temperature is 29 ℃, pile up for 5 days; then add active Dry yeast, activated at a...

Embodiment 2

[0028] The composition ratio of raw materials in this embodiment is as follows: 70 parts of sorghum rice, 50 parts of malt, 30 parts of rice, 17 parts of corn, and 20 parts of glutinous rice.

[0029] A method for producing distilled wine, the main steps are as follows: A. Sand operation: take raw materials accounting for 50% of the total grain input, add 100°C hot water to moisten the grain for 4.5 hours, and add water to 47% of the grain, and then add last year’s In the last round of fermentation, mix 6% of the mother's grains that have not been steamed, put them in a retort and steam them for 1 hour until they are 70% mature, and then they can be released from the retort with 30% hard or white hearts; add 11% of raw grains on the drying field Amount of hot water at 90°C, mix well, spread out and cool down to 35°C; sprinkle into the tail wine and add 11% Daqu powder, mix well, gather into piles, temperature 30°C, pile up for 4 days; then add Activate the active dry yeast at ...

Embodiment 3

[0035] The composition ratio of raw materials in this embodiment is as follows: 80 parts of sorghum rice, 55 parts of malt, 20 parts of rice, 20 parts of corn, and 27 parts of glutinous rice.

[0036] A method for producing distilled wine, the main steps are as follows: A. Sand operation: take raw materials accounting for 50% of the total grain input, add 120°C hot water to moisten the grain for 5 hours, and add water to 48% of the grain, and then add the last 1 round of fermentation, mix 7% of the mother's grains that have not been steamed, put them in a steamer and steam them for 1 hour until they are 70% mature, and they can be out of the steamer with 30% hard or white hearts; add 10% of the raw grain on the drying field 90°C hot water, mix well, spread out and cool down to 31°C; sprinkle into tail wine and add 12% Daqu powder, mix well, gather into piles, temperature 31°C, pile up for 4 days; then add active Dry yeast, activated at a temperature of 37°C for 5 hours; contin...

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PUM

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Abstract

The invention discloses a manufacturing method of distilled liquor. The raw material options are various; the independent conditioning is carried out according to the crops planted in different seasons; the crops in season are selected for making; in the making process, active dry yeast is added; activation is performed, so that the fermentation is more complete; precursor substances of catechuicacid, vanilline, ferulic acid and the like formed in the fermentation process are better converted into aromatic compounds and polyphenol substances. In addition, liquor obtained in each turn is subjected to split charging, filling and storage; the unique storage process is used; the selection diversity of customers is increased; the problem of cheating on workmanship and materials of manufacturers in the manufacturing process is avoided; meanwhile, the split charge liquor can maintain good mouthfeel during storage.

Description

technical field [0001] The invention belongs to the field of distilled wine brewing, in particular to a method for producing distilled wine. Background technique [0002] Drinking wine can be divided into three categories: fermented wine, distilled wine and blended wine. Among them, distilled wine is made from grains, potatoes, fruits and milk through fermentation, distillation and blending. Distilled alcohol is the type with the highest alcohol content in beverage alcohol. It is popular with consumers because of its unique processing technology and has a good market prospect. [0003] In the traditional distilled wine production process, nine times of cooking, eight times of fermentation, and seven times of wine extraction are required. It is a seasonal production, and the raw materials and processing technology are greatly affected by the natural environment, that is, the season. In addition, in the traditional seven-time wine extraction process, it is a continuous operat...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 邱顺权
Owner 邱顺权
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