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Method for manufacturing baijiu by cellar-in-cellar fermentation

A technology of liquor and fermented materials, applied in biochemical equipment and methods, wine cellar utensils, preparation of alcoholic beverages, etc., can solve problems such as low temperature in the pool, low amount of added koji, affecting the yield and aroma of the wine, etc. Achieve the effect of more aroma, coordination of wine body and guaranteed yield

Inactive Publication Date: 2019-07-23
河北乾隆御酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention proposes a method for producing liquor by cellar-in-cellar fermentation, which solves the problems in the prior art that the amount of koji added is low and the temperature of entering the cellar is low, which affects the yield and aroma of the wine

Method used

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  • Method for manufacturing baijiu by cellar-in-cellar fermentation
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  • Method for manufacturing baijiu by cellar-in-cellar fermentation

Examples

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Embodiment 1

[0031] A method for making liquor by cellar-in-cellar fermentation, comprising the following steps:

[0032] S1. Raw material pretreatment: Weigh the raw materials, mix them and crush them through a 20-mesh sieve to obtain a mixture, add 3 times the mass of water to the mixture and soak it at room temperature for 5-6 hours to obtain a wet mixture, and mix the wet mixture Add water and cook at 95-100°C for 12 hours, cool and dry to obtain brewed grain;

[0033] The raw material is composed of the following components by weight: 23 parts of sorghum, 16 parts of japonica rice, 8 parts of tartary buckwheat, 5 parts of corn, 2 parts of Sophora japonica, 2 parts of lotus,

[0034] S2. Preparation of fermented material: add Daqu powder to the fermented grain obtained in step S1, and mix uniformly to obtain fermented material, wherein the mass ratio of Daqu powder to fermented grain is 31:100;

[0035] S3. Fermentation: ferment in a cellar in a cellar, first sprinkle a layer of corn ...

Embodiment 2

[0038] A method for making liquor by cellar-in-cellar fermentation, comprising the following steps:

[0039] S1. Raw material pretreatment: Weigh the raw materials, mix them and crush them through a 20-mesh sieve to obtain a mixture, add 3 times the mass of water to the mixture and soak it at room temperature for 5-6 hours to obtain a wet mixture, and mix the wet mixture Add water and cook at 95-100°C for 12 hours, cool and dry to obtain brewed grain;

[0040] The raw material is composed of the following components by weight: 50 parts of sorghum, 35 parts of japonica rice, 26 parts of tartary buckwheat, 16 parts of corn, 13 parts of Sophora japonica, 6 parts of lotus,

[0041] S2. Preparation of fermented material: add Daqu powder to the fermented grain obtained in step S1, and mix uniformly to obtain fermented material, wherein the mass ratio of Daqu powder to fermented grain is 31:100;

[0042] S3. Fermentation: ferment in a cellar in a cellar, first sprinkle a layer of co...

Embodiment 3

[0045] A method for making liquor by cellar-in-cellar fermentation, comprising the following steps:

[0046]S1. Raw material pretreatment: Weigh the raw materials, mix them and crush them through a 20-mesh sieve to obtain a mixture, add 3 times the mass of water to the mixture and soak it at room temperature for 5-6 hours to obtain a wet mixture, and mix the wet mixture Add water and cook at 95-100°C for 12 hours, cool and dry to obtain brewed grain;

[0047] The raw material consists of the following components by weight: 32 parts of sorghum, 21 parts of japonica rice, 15 parts of tartary buckwheat, 9 parts of corn, 6 parts of Sophora japonica, 3 parts of lotus,

[0048] S2. Preparation of fermented material: add Daqu powder to the brewed grain obtained in step S1, and mix evenly to obtain fermented material, wherein the mass ratio of Daqu powder to brewed grain is 31:100;

[0049] S3. Fermentation: ferment in a cellar in a cellar, first sprinkle a layer of corn cobs on the ...

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Abstract

The present invention belongs to the technical field of baijiu brewing and provides a method for manufacturing baijiu by cellar-in-cellar fermentation. The method comprises the following steps: S1, raw materials are pretreated: raw materials are weighed, the weighed raw materials are mixed, a mixture is crushed, water is added for soaking to obtain a wet mixture, the wet mixture is boiled, and cooling and air-drying are conducted to obtain brewed grains; and the raw materials are composed of the following components in parts by weight: 23-50 parts of sorghum, 16-35 parts of polished round-grained rice, 8-26 parts of tartary buckwheat, 5-16 parts of corns, 2-13 parts of sophora flowers and 2-6 parts of lotus flowers; S2, fermentation materials are prepared: koji block powder is added into the brewed grains obtained in the S1 and the materials are mixed evenly to obtain fermented materials; S3, fermentation is conducted: a cellar-in-cellar fermentation is used, a layer of corn cob is first sprinkled in a pool bottom of a cellar pool of a cellar-in-cellar, then a layer of the fermentation materials is added, then a layer of lotus receptacles is then sprinkled, then a layer of the fermented materials is added, cellar mud is used to seal a top, fermentation is conducted for 3 months and fermented grains are obtained after being taken out from the cellar; and S4, the fermented grainsare distilled to obtain the baijiu. The above technical solution solves problems that in the prior art, koji adding amount is low and pool entering temperature is low, thereby affecting yield and fragrance of the baijiu.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and relates to a method for producing liquor by cell-in-pit fermentation. Background technique [0002] Liquor is a unique distilled liquor in my country. It uses grains and grains as the main raw material, and uses Daqu, Xiaoqu or bran koji and wine mother as saccharification and fermentation agents. Laobaigan, Shaodaozi, etc., the wine is colorless (or slightly yellow) transparent, the smell is pure and fragrant, the mouth is sweet and refreshing, and the alcohol content is high. After storage and aging, it has a compound fragrance mainly composed of esters. Liquor and distiller's saccharification starter are all kinds of wines made from starchy (sugar) raw materials through cooking, saccharification, fermentation, distillation, aging and blending. In the prior art, winemaking is usually carried out on the ground, the amount of koji added is about 25%, and the temperature of entering the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12G3/026C12L11/00
CPCC12G3/021C12G3/022C12G3/026C12L11/00
Inventor 张怀镇
Owner 河北乾隆御酒业有限公司
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