Baijiu brewing method

A technology of liquor and wheat, which is applied in the field of brewing, can solve the problems of insufficient softness of Luzhou-flavor liquor, and achieve the effect of facilitating water evaporation, more lumps, and ensuring roughness

Inactive Publication Date: 2019-06-04
刘大兴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a liquor brewing method, which can solve the problem of insufficient softness of Luzhou-flavor liquor

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] This liquor brewing method is characterized in that it comprises the following steps: A. preparing high-temperature Daqu; B. preparing medium-temperature Daqu; C. mixing the high-temperature Daqu and the medium-temperature Daqu at a ratio of 1.5:7.5 to obtain a mixed koji medicine; D. adding the koji medicine into the brewing process to obtain;

[0038] Wherein, the preparation of high-temperature Daqu in step A comprises the following steps:

[0039] (1) Check the softness and hardness of the wheat, determine the temperature of the water to moisten the grain, and the time for moistening the grain is less than 24 hours;

[0040] (2) Wheat is sent into a grinder for grinding, and the thickness of the grinder is adjusted to grind the outer skin of the wheat, and the obtained wheat has a fineness of 10% less than 20 mesh sieves;

[0041] (3) mixing and stirring the wheat obtained in step (2) with koji and water to obtain koji material, the consumption of the koji accounts...

Embodiment 2

[0066] This liquor brewing method is characterized in that it comprises the following steps: A. preparing high-temperature Daqu; B. preparing medium-temperature Daqu; C. mixing the high-temperature Daqu and the medium-temperature Daqu at a ratio of 2.5:8.5 to obtain a mixed koji medicine; D. adding the koji medicine into the brewing process to obtain;

[0067] Wherein, the preparation of high-temperature Daqu in step A comprises the following steps:

[0068] (1) Check the softness and hardness of the wheat, determine the temperature of the water to moisten the grain, and the time for moistening the grain is less than 24 hours;

[0069] (2) Wheat is sent into a grinder for grinding, and the thickness of the grinder is adjusted to grind the outer skin of the wheat, and the obtained wheat has 20% fineness less than 20 mesh sieves;

[0070] (3) mixing and stirring the wheat obtained in step (2) with koji and water to obtain the koji material, the amount of the koji accounts for 8...

Embodiment 3

[0095] This liquor brewing method is characterized in that it comprises the following steps: A. preparing high-temperature Daqu; B. preparing middle-temperature Daqu; C. mixing the high-temperature Daqu and the middle-temperature Daqu at a ratio of 2:8 to obtain a mixed koji medicine; D. adding the koji medicine into the brewing process to obtain;

[0096] Wherein, the preparation of high-temperature Daqu in step A comprises the following steps:

[0097] (1) Check the softness and hardness of the wheat, determine the temperature of the water to moisten the grain, and the time for moistening the grain is less than 24 hours;

[0098] (2) Wheat is sent into a grinder for grinding, and the thickness of the grinder is adjusted to grind the outer skin of the wheat, and the obtained wheat has a fineness of 15% less than 20 mesh sieves;

[0099] (3) mixing and stirring the wheat obtained in step (2) with koji and water to obtain the koji material, the amount of the koji accounts for ...

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Abstract

The invention discloses a Baijiu brewing method comprising the following steps: A, preparing high-temperature Daqu; B, preparing medium-temperature Daqu; and C, mixing the high-temperature Daqu and the medium-temperature Daqu in a certain proportion, to obtain a mixed yeast; and D, adding the mixed yeast into grains, and fermenting to obtain the product.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for preparing Luzhou-flavor liquor. Background technique [0002] A kind of existing Luzhou-flavor liquor adopts wheat as raw material. After the wheat is ground, water and koji mother are added to mix the koji ingredients, and then the koji pieces are obtained through pressing and molding, and then the koji pieces are dried and stored in warehouses. Fermentation in the warehouse, dismantling, storage, and grinding into koji powder to make Daqu, and high-temperature Daqu and medium-temperature Daqu according to different fermentation control methods; this kind of Luzhou-flavor liquor uses high-temperature Daqu and medium-temperature Daqu in relatively close amounts. Produced by the wine-making process, the softness of Luzhou-flavor liquor produced by this method is insufficient. Contents of the invention [0003] The technical problem to be solved by the present inven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021
Inventor 刘大兴
Owner 刘大兴
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