Method for improving total acid content and complex sense of strong-flavor base baijiu

A technology with total acid content and strong aroma, which is applied in the field of wine making, can solve the problems of not being able to make full use of properties and location and environment characteristics, and achieve the effects of promoting the metabolism of anaerobic acid-producing microorganisms to produce acid, high protein content, and improving the cooking effect

Active Publication Date: 2020-01-21
JIANGSU YANGHE BREWERY JOINT STOCK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional production process takes out all the fermented grains of large crops first, and mixes them evenly before batching. This method is conducive to unified operation and management, and the concentration of starch in the cellar is consistent, but it cannot make full use of the characteristics of the properties and location of the fermented grains of different crops in the cellar.

Method used

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  • Method for improving total acid content and complex sense of strong-flavor base baijiu
  • Method for improving total acid content and complex sense of strong-flavor base baijiu
  • Method for improving total acid content and complex sense of strong-flavor base baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] a) Raw material and crushing degree: the total raw material consumption is 1100kg, and the proportioning composition is 300kg of sorghum, 310kg of rice, 150kg of glutinous rice, 150kg of wheat, and 100kg of corn. Rice and glutinous rice are whole grains, sorghum is crushed into 6-8 petals, wheat is crushed into 2-4 petals, and corn is crushed into 6-8 petals.

[0071] b) Moisturizing and splitting: fill the retort with water, adjust the water temperature to 30°C, pour all the rice and glutinous rice into the retort for soaking, the water surface is 10-20cm below the grain surface, and keep for 60 minutes; put all the sorghum , Wheat and corn are laid flat on the field, and 35% of the total weight of the raw materials is added to the normal temperature moistening water for 55 minutes; after the moistening is completed, all the raw materials are mixed evenly. Divide the above moistened raw materials into four parts A, B, C and D, wherein A is 100kg, B is 840kg, C is 50kg,...

Embodiment 2

[0080] a) Raw materials and crushing degree: the total raw material consumption is 1000kg, and the proportioning composition is 350kg of sorghum, 250kg of rice, 150kg of glutinous rice, 150kg of wheat, and 100kg of corn. Rice and glutinous rice are whole grains, sorghum is crushed into 6-8 petals, wheat is crushed into 2-4 petals, and corn is crushed into 6-8 petals.

[0081] b) Moisturizing and splitting: fill the retort with water, adjust the water temperature to 35°C, pour all the rice and glutinous rice into the retort for soaking, the water surface is 10-20cm below the grain surface, and keep for 50 minutes; put all the sorghum , Wheat and corn are laid flat on the field, and 40% of the total weight of the raw materials is added to the normal temperature moistening water for 50 minutes; after the moistening is completed, all the raw materials are mixed evenly. Divide the above moistened raw materials into four parts A, B, C and D, wherein A is 120kg, B is 790kg, C is 70kg...

Embodiment 3

[0090] a) Raw material and crushing degree: the total raw material consumption is 1000kg, and the ratio is composed of 440kg sorghum, 300kg rice, 100kg glutinous rice, 80kg wheat, and 80kg corn. Rice and glutinous rice are whole grains, sorghum is crushed into 6-8 petals, wheat is crushed into 2-4 petals, and corn is crushed into 6-8 petals.

[0091] b) Moisturizing and splitting: fill the retort with water, adjust the water temperature to 45°C, pour all the rice and glutinous rice into the retort for soaking, and keep the water surface for 10-20cm below the grain surface for 45 minutes; put all the sorghum , Wheat and corn are laid flat on the field, and 40% of the total weight of the raw materials is added to the normal temperature moistening water for 70 minutes; after the moistening is completed, all the raw materials are mixed evenly. Divide the above moistened raw materials into four parts: A, B, C and D, wherein A is 100kg; B is 800kg; C is 80kg; D is 20kg.

[0092] c)...

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Abstract

The invention discloses a method for improving the total acid content and complex sense of strong-flavor base baijiu and belongs to the technical field of baijiu brewing. According to the method, a concentration gradient of starch in a cellar is formed by optimizing the proportion of raw materials, the grinding degree and the material moistening mode and replacing a traditional dosing mode with anovel dosing technique of gradient dosing, and 'maintenance of fermented grains with a cellar, maintenance of the cellar with the fermented grains and mutual maintenance of the cellar and the fermented grains' can be promoted. By applying the technique, an excellent in-cellar fermentation condition is formed, the metabolic direction of microbes in a cellar is adjusted, and metabolism and production of acids and ester substances in fermented grains in the cellar can be favored, aroma and flavor producing substances in base baijiu can be increased, and the problems of low content of total acid and weak complex sense of base baijiu produced in a producing process can be effectively solved. When the technique is used in production of strong-flavor baijiu, the content of total acids of the basebaijiu is increased by 20-30 percent, and the base baijiu has rich cellar-aroma, mellow baijiu body and remarkably enhanced complex sense, is clear and fresh in aftertaste and has typical style of strong-flavor baijiu.

Description

technical field [0001] The invention relates to a method for increasing the total acid content and complex feeling of Luzhou-flavor original wine, in particular to the control of raw material ratio, crushing degree, moistening and batching methods, and belongs to the technical field of wine making. Background technique [0002] There are many factors affecting the sensory flavor of Luzhou-flavor original wine, among which acids are important taste agents. A certain amount of acid substances can increase the fullness and complexness of the wine body, and less acid will make the wine body thin and short in taste. In terms of production, there are many factors that affect the formation of acid substances in the fermentation process of Luzhou-flavor type, such as the ratio of raw materials and the degree of grinding, the proportion of grain stubble and unstrained spirits, and the difference in the environment in the cellar. The traditional production process takes out all the f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022
CPCC12G3/021C12G3/022
Inventor 张广松李喆冯浩张龙云王红玉
Owner JIANGSU YANGHE BREWERY JOINT STOCK
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