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Original flavor liquor, and preparation technology and production equipment thereof

A preparation process and original aroma technology, applied in the field of alcoholic beverages, can solve the problems of high amylopectin content, long production cycle and high sugar content, and achieve the effects of high conversion efficiency, cost reduction and yield improvement

Pending Publication Date: 2020-01-07
南京麦稼酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the content of amylopectin in the complete raw material is high, amylopectin is more difficult to decompose into sugars than amylose, which requires multiple cooking and fermentation, and the production cycle is long and the cost is high
However, crushing makes it easy to decompose starch into sugars, resulting in high sugar content in the wine grains. The sugar content will be used up in one fermentation, and it cannot be fermented 8 times like Kunsha.

Method used

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  • Original flavor liquor, and preparation technology and production equipment thereof
  • Original flavor liquor, and preparation technology and production equipment thereof
  • Original flavor liquor, and preparation technology and production equipment thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A kind of preparation method of the original flavor type wine that the present embodiment exemplifies, comprises following raw material and steps:

[0056] Rice, produced in Fujin, broken rate ≤ 3%, damaged kernel rate ≤ 3%; glutinous rice, produced in southeast Guizhou, broken rate ≤ 5%, damaged kernel rate ≤ 3%; sorghum, produced in Shandong, broken rate ≤ 5% %, damaged kernel rate ≤ 0.2; wheat, produced in Hetao area, broken rate ≤ 5%, damaged kernel rate ≤ 0.2; corn, produced in Heilongjiang.

[0057] 1. Made from the following raw materials in parts by weight:

[0058] 1000 parts of water, 100 parts of rice, 80 parts of wheat, 80 parts of glutinous rice, 80 parts of sorghum, 20 parts of corn, 16 parts of trehalose, 18 parts of amylase, and 35 parts of brewer's yeast.

[0059] 2, it is characterized in that comprising the following steps:

[0060] 1) Rice, glutinous rice, sorghum, corn, and wheat are dehulled and dedusted, and put into the static rice pool for cle...

Embodiment 2

[0082] 1. Made from the following raw materials in parts by weight:

[0083] 1000 parts of water, 100 parts of rice, 80 parts of wheat, 80 parts of glutinous rice, 80 parts of sorghum, 20 parts of corn, 17 parts of trehalose, 18 parts of amylase, 35 parts of brewer's koji (the ratio of the number of koji to the number of parts is 8:2 The wine-making compound enzyme (the wine-making compound enzyme is specifically composed of yeast 5, rhizopus 4, and compound enzyme preparation 1 in parts by weight), and high-temperature active dry yeast).

[0084] 2, it is characterized in that comprising the following steps:

[0085] 1) Rice, glutinous rice, sorghum, corn, and wheat are dehulled and dedusted, and put into the static rice pool for cleaning to complete the pretreatment;

[0086] 2) Put the cleaned grain raw materials together with trehalose and amylase into the fermenter, add water, and turn the bolt to seal the lid for cooking. The cooking temperature is 96 degrees Celsius an...

Embodiment 3

[0108] A kind of preparation method of the original flavor type wine that the present embodiment exemplifies, comprises following raw material and steps:

[0109] 1. Made from the following raw materials in parts by weight:

[0110] 1000 parts of water, 100 parts of rice, 80 parts of wheat, 80 parts of glutinous rice, 80 parts of sorghum, 20 parts of corn, 16 parts of trehalose, 18 parts of amylase, and 35 parts of brewer's yeast.

[0111] 2, it is characterized in that comprising the following steps:

[0112] 1) Rice, glutinous rice, sorghum, corn, and wheat are dehulled and dedusted, and put into the static rice pool for cleaning to complete the pretreatment;

[0113] 2) Put the cleaned grain raw materials together with trehalose and amylase into the fermenter, add water, and turn the bolt to seal the lid for cooking. The cooking temperature is 96 degrees Celsius and the duration is 30 minutes. After cooking, cool for 360 minutes ;

[0114] 3) After the cooling is complet...

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Abstract

The invention discloses original flavor liquor, and a preparation technology thereof. According to the original flavor liquor disclosed by the invention, hulled cereals are brewed, harmful ingredientsincluding methanol and the like are effectively removed, and a certain capacity of ester ingredients are kept; besides, through the adoption of the preparation method, the problem that for a conventional brewing method, fermenting, distilling and filtering are not accurate is solved to a certain degree, and influence on the quality of external environment and artificial experience factors is removed.

Description

Technical field: [0001] The invention belongs to the technical field of alcoholic beverages, and in particular relates to original fragrant wine, a production process and production equipment thereof. Background technique: [0002] Distilled wine is a variety of alcoholic beverages with ethanol concentration higher than the original fermentation product. They are all fermented first, then distilled and cooled, and finally high-alcohol solution drinks are obtained, most of which are high-strength alcohol, such as brandy, whiskey, vodka and Chinese liquor. [0003] Compared with the existing distilled spirits on the market, brandy is fermented and distilled by fruit and stored in oak barrels, usually with a strong grape fruity aroma and rich aging woody aroma; whiskey is fermented and distilled by wheat grains, stored in oak barrels, usually with smoke Burnt and woody aroma after roasting; vodka grains or potatoes are used as raw materials, heavily filtered by activated carbo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12G3/026C12H6/02
CPCC12G3/021C12G3/022C12G3/026C12H6/02
Inventor 不公告发明人
Owner 南京麦稼酒业有限公司