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Rice-flavor baijiu

A rice-flavored, white wine technology, applied in the field of winemaking, can solve problems such as consumer disgust

Inactive Publication Date: 2019-04-23
李庆山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional rice-flavored baijiu has a bitter taste, and if it is excessive, it will cause consumers' disgust

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The rice-flavored liquor prepared by the present invention is made up of the following raw materials in parts by weight:

[0021] 80 parts of rice, 8 parts of sorghum, 12 parts of glutinous rice, 0.6 parts of distiller's yeast, 100 parts of mountain spring water.

[0022] Brewing method: Steam high-quality rice, sorghum and glutinous rice in an iron pot with firewood for 50 minutes under normal pressure. After 30 days of fermentation in a humid cave at ℃, the fermented raw materials are burned and distilled with firewood in an iron pot. The distilled wine is a completely transparent white rice-flavored liquor with an alcohol content of 50 degrees. The aroma of liquor is different from other liquors, the total acid is 0.52g / L, and the total fat is 1.505g / L.

Embodiment 2

[0024] The rice-flavored liquor prepared by the present invention is made up of the following raw materials in parts by weight:

[0025] 68 parts of rice, 8 parts of sorghum, 18 parts of glutinous rice, 1 part of distiller's yeast, 100 parts of mountain spring water.

[0026] Brewing method: Steam high-quality rice, sorghum and glutinous rice in an iron pot with firewood for 80 minutes under normal pressure. After 40 days of fermentation in a humid cave at ℃, the fermented raw materials are burned and distilled with firewood in an iron pot. The distilled wine is a completely transparent white rice-flavored liquor with an alcohol content of 42 degrees. The aroma of liquor is different from other liquors, the total acid is 0.5g / L, and the total fat is 1.6g / L.

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PUM

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Abstract

The invention relates to rice-flavor baijiu. The baijiu is made from, by weight, 60-80 parts of rice, 5-10 parts of sorghum, 10-20 parts of glutinous rice and 0.1-2 parts of distiller's yeast. The made rice-flavor baijiu is high-quality rice wine suitable for long-term drinking, the baijiu can be drunk by all people regardless of age and sex, and the phenomena of hot throat, nose irritation and bitter taste after drinking cannot appear.

Description

technical field [0001] The invention relates to a rice-flavored liquor and belongs to the field of brewing. Background technique [0002] Rice-flavored liquor has a long history, and many experts and scholars have publicly recommended it as the origin of Chinese liquor. Rice-flavored liquor is popular in Guangdong for its good flavor of "honey fragrance, elegant taste, soft and sweet taste, refreshing mouthfeel, and pleasant aftertaste". , Guangxi, Fujian, Hunan, Lake [0003] Consumers in northern and southern regions love it. Traditional rice-flavored liquor has a bitter taste, and when it is excessive, it will cause consumers' disgust. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a kind of rice-flavored liquor. The rice-flavored liquor prepared by the present invention is a high-quality rice wine suitable for long-term drinking. The phenomenon of bitterness, drinking too much will not cause headaches. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022
CPCC12G3/02
Inventor 李庆山
Owner 李庆山