Method for improving bouquet and quality of liquor

A wine aroma and wine quality technology, applied in microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., can solve the problems of inconsistent growth of bacteria, lack of rich taste and aroma, and easy breeding of miscellaneous bacteria.

Pending Publication Date: 2020-01-03
鄂尔多斯市王道酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional Chinese medicinal materials are easy to breed miscellaneous bacteria, the growth of bacteria is inconsistent, and the taste and fragrance are not rich.

Method used

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  • Method for improving bouquet and quality of liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] In the method for improving the aroma and quality of liquor of this embodiment, the raw materials of the compound distiller’s yeast include rice, distiller’s grains and Chinese medicinal materials, and the ratio by weight of rice: distiller’s grains: Chinese medicinal materials is 90:10:3, and the weight of the Chinese medicinal materials is A serving includes the following components: 10 parts of rabbit ears, 1 branch of arrow, 10 parts of Hebei Mulan, 10 parts of Dixie, 5 parts of Ginger, 1 part of Orange Peel, 1 part of Rhodiola, 1 part of Baihe, 1 part of Hawthorn, 3 parts of astragalus, 1 part of betel leaf, and 1 part of olive leaf.

Embodiment 2

[0036] In the method for improving the aroma and quality of liquor of this embodiment, the raw materials of the compound distiller’s yeast include rice, distiller’s grains and Chinese medicinal materials, and the ratio by weight of rice: distiller’s grains: Chinese medicinal materials is 90:10:3, and the weight of the Chinese medicinal materials is Each serving includes the following components: 20 parts of rabbit ears, 1 branch of arrow, 20 parts of Hebei Mulan, 20 parts of Dixie, 15 parts of Mujiangzi, 5 parts of orange peel, 5 parts of rhodiola, 5 parts of Baihe, 3 parts of hawthorn, 7 parts of astragalus, 3 parts of betel leaves, and 3 parts of olive leaves.

Embodiment 3

[0038] In the method for improving the aroma and quality of liquor of this embodiment, the raw materials of the compound distiller’s yeast include rice, distiller’s grains and Chinese medicinal materials, and the ratio by weight of rice: distiller’s grains: Chinese medicinal materials is 90:10:3, and the weight of the Chinese medicinal materials is Each serving includes the following components: 10 parts of rabbit ears, 1 branch of arrow, 20 parts of Hebei Mulan, 10 parts of Dixie chinensis, 15 parts of Ginger, 1 part of orange peel, 5 parts of Rhodiola rosea, 1 part of Baihe, 3 parts of hawthorn, 3 parts of astragalus, 3 parts of betel leaf, 1 part of olive leaf.

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Abstract

The invention discloses a method for improving the bouquet and quality of liquor. The method includes the steps that a1, rice is washed and soaked in water for 40-50 min, and then drained and cooked for 40-50 min, and steamed rice with the water content of 30-40% is prepared; a2, fresh tender shoots, stems and leaves of fragrant ainsliaea, indigofera bungeana, litsea mollis, olive leaves and melastoma dodecandrum lour are mashed into a pasty state; a3, orange peels, radix et rhizoma rhodiolae crenulatae, bulbus lilii, fructus crataegi, radix astragali and piper betle are subjected to digestionto prepare a compound extracting solution; a4, a product in a step b is mixed with fresh distillers' solubles, the steamed rice, the compound extracting solution, a yeast solution and a rhizopus mother bacteria solution evenly, and then the mixture is fermented; b, the soaked sorghum is cooked thoroughly and cooled to the room temperature, distiller's yeast in the step a is added, the adding amount of the distiller's yeast is 0.1%-1% of the weight of the raw materials; c, after saccharification, clear water of 1-2 times the weight of the raw materials is added to distillers' solubles to obtain converted mash; and d, the converted mash is fermented and distilled. The brewed liquor is rich in bouquet, mellow in vinosity and good in refreshing performance, dost not burn mouth and is not spicy, and is high in liquor yield.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a method for improving the aroma and quality of liquor. Background technique [0002] There are many ways to improve the aroma and quality of wine. One way is to blend. Blending is a very critical process in the brewing of traditional aromatic liquor in my country, and it is very practical and empirical. Adopt multiple flavors and liquor to blend to improve the aroma and wine quality of the wine, but the cost of this method is very high, and because the wine base itself has too many defects, it is difficult to produce wine with good quality. Another method is to use a certain amount of distillation waste liquid instead of water to mix and ferment the raw materials during the fermentation process. Since this method does not start from the root of aroma generation, the effect liquid is not obvious. And in the fermentation process, it is the koji that plays a key role in the aroma and qual...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022A61K36/8967C12R1/645C12R1/845
CPCC12G3/022A61K36/12A61K36/48A61K36/185A61K36/54A61K36/752A61K36/41A61K36/8967A61K36/734A61K36/481A61K36/67A61K36/63
Inventor 王东李智慧
Owner 鄂尔多斯市王道酒业有限公司
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