Production method of fougere-flavor liquor

A Fuya-flavor type and production method technology, applied in the production field of Fuya-flavor liquor, can solve the problems of increasing market demand for compound-flavor liquor and separation of taste sensations, and achieve benefits for reproduction and survival, and enrich flavor substances Effect

Pending Publication Date: 2020-02-21
SHANDONG YIMENGLAOQU WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The original local liquor production methods have gradually been unable to meet the needs of consumers, and the demand for innovation in liquor production has become more obvious. Shandong liquor has gradually innovated and developed on the basis of sesame-flavored liquor, which has both strong sesame aroma and thick sauce sesame aroma. The market demand for compound-flavor liquor has increased significantly as new forms of liquor have gradually formed a market size; the current compound-flavor liquor is mainly produced and stored with a single flavor, and blended at a later stage. Due to non-co-fermentation, its Because of its es

Method used

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  • Production method of fougere-flavor liquor
  • Production method of fougere-flavor liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1A

[0055] This embodiment provides a kind of production method of Fuya-flavor liquor, its technological process is as attached figure 1 As shown, the cellar pond that adopts is the cellar pond in embodiment 1B, specifically comprises the following steps:

[0056] (1) Processing of raw and auxiliary materials: sorghum, glutinous sorghum, corn, and wheat are crushed into 4-6-8 petals without whole grains. 80% pass through a 3mm aperture sieve, the rice husk must be steamed before use, and steamed for about 30 minutes;

[0057] (2) Leaving the cellar: first clean up the sanitation around the cellar pool, uncover the plastic sheeting, remove the mud from the cellar skin, and transport it to the mud for later use. Store separately, and cover the surface with a layer of rice husk to reduce the volatilization of wine;

[0058] (3) Ingredients: In terms of the ratio of raw materials, the distribution is accurate and strictly controlled. The proportion of raw materials is 36,000 parts o...

Embodiment 1B

[0083] The Fuya-flavor liquor fermentation cellar used in the embodiment 1A has the following structure:

[0084] The cross section of the cellar 1 is roughly rectangular in cross section, and the cellar 1 is surrounded by the wall of the cellar and the bottom 10 of the cellar;

[0085] The cellar wall is composed of an upper cellar wall 8 located at the upper part of the cellar wall and a lower cellar wall 9 located at the lower part of the cellar wall;

[0086] The wall of the upper cellar from outside to inside is earth wall layer 4, first brick wall 201, anti-seepage layer 3 made of concrete, and second brick wall 202 (the first brick wall adjacent to the cellar); the anti-seepage layer The cement used in the concrete is C35 acid-resistant cement.

[0087] From the outside to the inside of the lower cellar, the wall of the cellar is the earth wall layer 4 and the first Fuya fragrance artificial cellar mud layer 7;

[0088] From bottom to top, the bottom of the cellar is ...

Embodiment 2

[0099] In order to prepare wine with better quality, the inventor has done a lot of experiments, some of which are as follows:

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Abstract

The invention belongs to the technical field of baijiu production, and particularly relates to a production method of fougere-flavor liquor. The method disclosed by the invention comprises three mainsteps of solid-state fermentation liquor brewing, base liquor treatment, and blending. The method is characterized in that: Zaopei is fermented in a fougere cellar, Mianzao is used as Diuzao, and Diuzao is used as the next round of Mianzao; and grains are added into middle first vinasse, middle second vinasse and bottom vinasse, stirring is performed, a steamer is filled with obtained mixture, wine steaming, grain steaming, water measuring, spreading, airing, yeast adding (mixing multiple yeasts), stacking, second-time yeast adding and cellaring are carried out, obtained material is used as the next round of Mianzao, and continuous fermentation is carried out. In the production process, fermented grains in one cellar are always fermented in an accumulation area, the cellar to be distilledon the same day is opened, clean fermented grains are discharged, and the fermented grains in the accumulation area are subjected to the second-time yeast adding and fermented in a cellar, so that thecellar opening time after the cellar is opened is shortened. Due to the diversity of the yeasts, a special style of yeast wine is formed by the special fermentation cellar and the special second-timeyeast adding process.

Description

technical field [0001] The invention relates to the technical field of liquor production, in particular to a production method of Fuya-flavor liquor. Background technique [0002] In recent years, with the continuous improvement of people's living standards, the structure of the liquor industry has been continuously adjusted, and regional wine cultures have continued to blend and penetrate each other. The original local liquor production methods have gradually been unable to meet the needs of consumers, and the demand for innovation in liquor production has become more obvious. Shandong liquor has gradually innovated and developed on the basis of sesame-flavored liquor, which has both strong sesame aroma and thick sauce sesame aroma. The market demand for compound-flavor liquor has increased significantly as new forms of liquor have gradually formed a market size; the current compound-flavor liquor is mainly produced and stored with a single flavor, and blended at a later st...

Claims

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Application Information

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IPC IPC(8): C12G3/022C12G3/021C12G3/04
CPCC12G3/022C12G3/021C12G3/04
Inventor 张贵选滕博王利彬唐丽云赵军王乐丽
Owner SHANDONG YIMENGLAOQU WINE IND
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