Novel preparing method of baijiu

A new type of white wine technology, applied in the field of wine making, can solve the problems of insufficient blending stability and complex raw materials, and achieve the effects of reducing the style stability problem of the original wine, simple raw materials and reasonable proportions.

Pending Publication Date: 2019-10-11
SHANDONG BANDAOJING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method of the present invention feeds grain once, ferments four times, picks wine four times, and prepares three kinds of mixed-flavor liquors: sauce-

Method used

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  • Novel preparing method of baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Embodiment 1 A kind of preparation method of novel liquor

[0057] The method steps are as follows:

[0058] Process one:

[0059] S1. Grain crushing: mix sorghum and wheat at a mass ratio of 70:30, then crush to 2 pieces.

[0060] S2. Moisturizing the grain: Sprinkle hot water at 50°C on the grain twice, with an interval of 1.5 hours between the two times, and stir after moistening.

[0061] S3. Ingredients:

[0062] The parts by weight of each raw material are as follows:

[0063] 70 parts of sorghum, 30 parts of wheat, 30 parts of Luzhou-flavored wine fermented grains, and 2 parts of rice husk.

[0064] Mix all raw materials evenly. Requirements for mixing: the action should be fast, and the grain in the middle part should be mixed thoroughly.

[0065] After mixing, the moisture content of the grain is 35%, the temperature of the grain pile is 35°C, and the grain is placed until the temperature of the grain pile reaches 50°C, that is, the grain is ready to be st...

Embodiment 2

[0095] Embodiment 2 A kind of preparation method of novel liquor

[0096] The specific steps of the method are as follows:

[0097] Process one:

[0098] S1. Grain crushing: after mixing sorghum and wheat at a mass ratio of 80:20, crushing to 3 pieces.

[0099] S2. Moisturizing the grain: Sprinkle hot water at 55°C on the grain twice, with an interval of 2 hours between the two times, and stir after moistening.

[0100] S3. Ingredients:

[0101] The parts by weight of each raw material are as follows:

[0102] 80 parts of sorghum, 20 parts of wheat, 30 parts of Luzhou-flavored wine fermented grains, and 2 parts of rice husk.

[0103] Mix all raw materials evenly. Requirements for mixing: the action should be fast, and the grain in the middle part should be mixed thoroughly.

[0104] After mixing, the moisture content of the grain is 38%, the temperature of the grain pile is 37°C, and when the temperature of the grain pile reaches 50°C, the grain is ready to be steamed.

[...

Embodiment 3

[0133] Embodiment 3 A kind of preparation method of novel liquor

[0134] The specific steps of the method are as follows:

[0135] Process one:

[0136] S1. Grain crushing: mix sorghum and wheat at a mass ratio of 90:10, then crush to 3 pieces.

[0137] S2. Moisturizing grain: Sprinkle hot water at 60°C on the grain twice, with an interval of 1.5 hours between the two times, and stir after moistening.

[0138] S3. Ingredients:

[0139] The parts by weight of each raw material are as follows:

[0140] 90 parts of sorghum, 10 parts of wheat, 30 parts of Luzhou-flavored wine fermented grains, and 2 parts of rice husk.

[0141] Mix all raw materials evenly. Requirements for mixing: the action should be fast, and the grain in the middle part should be mixed thoroughly.

[0142] After mixing, the moisture content of the grain is 45%, the temperature of the grain pile is 38°C, and the temperature of the grain pile is 50°C, and the grain is ready to be steamed.

[0143] S4. Ste...

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Abstract

The invention belongs to the field of liquor preparing, and relates to a novel preparing method of baijiu. The method includes the first process, the second process and the third process; the first process includes the following steps of using sorghum and wheat as liquor preparing grains, selecting wheat yeast for making hard liquor, and sequentially conducting grain pulverizing, grain wetting, material preparing, grain cooking, water measuring with an outlet utensil, spread-cooling, yeast adding, accumulated fermenting, turning and fermenting in a kiln; the second process includes the following steps of taking out fermented distilled grains and conducting material preparing, liquor picking, grain cooking, water measuring with the outlet utensil, spread-cooling, yeast adding, accumulated fermenting, turning and fermenting in the kiln; all the steps in the second process are sequentially repeated three times; the third process includes the following steps of taking out the distilled grains obtained after the third round of fermenting in the kiln in the second process, and conducting material stirring, liquor picking and grain cooking. According to the method, through one time of grain putting, four times of fermenting and four times of liquor picking, the obtained all-flavor type baijiu product is stable in quality, and the defects are overcome that raw materials are complicatedand mixing stability is not sufficient in an existing all-flavor type baijiu preparing process.

Description

technical field [0001] The invention belongs to the field of wine making, and relates to a preparation method of novel liquor. Background technique [0002] Modern people's healthy and leisure consumption concept and lifestyle have put forward new requirements for the style and quality of liquor. High-quality white wine has more and more obtained people's favor. The idea of ​​"drink less and drink better" has become popular, and the concept of health care and mental health has gradually gained popularity. Consumers have shifted from paying high attention to the flavor, style, and quality of liquor to focusing more on the comfort and health attributes after drinking. Lack in the liquor market now have the product that conforms to modern people's local flavor requirement and wholesome again. [0003] In actual production, some manufacturers are already producing mixed-flavor wines, but most of them are based on the fusion of one aroma type and the other, or the blending of ...

Claims

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Application Information

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IPC IPC(8): C12G3/021
CPCC12G3/021
Inventor 白秀彬夏晓波石鲁博孙泽青
Owner SHANDONG BANDAOJING
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