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Baijiu made from purple waxy wheat and making method of baijiu made from purple waxy wheat

A technology of purple glutinous and liquor, applied in the field of liquor brewing, can solve the problems of complex brewing process, achieve the effect of clear and transparent liquor color, improve liquor production efficiency, and pleasant aftertaste

Inactive Publication Date: 2020-02-25
成都大美种业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The traditional Chinese liquor brewing process is relatively complicated, which not only produces ethanol, but also produces aroma substances and impurities in liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Moisten the grain: Take 150kg of purple glutinous wheat raw materials, add water until the surface of the grain is submerged by about 5cm, and soak the grain at 30°C for about 12 hours. Less than 5% of the total cross-sectional area.

[0024] (2) Drain the steamed grain: Drain the soaked grain water and transfer it to the steamer. When the steamed grain water is fully boiled and the steamer is full of hot steam, start timing and steam the grain for 55 minutes.

[0025] (3) Spread cold koji: After the raw materials are steamed, take out the steamer and place it in the koji mixing tank, and select Saccharomyces cerevisiae with a preservation number of CGMCC No.10694. Gently and evenly stir up and down continuously, and when the temperature drops to about 55°C, add 0.15% koji, and mix quickly. When the temperature drops to 40°C, add 0.2% koji, and mix quickly to ensure that the raw materials and koji are in full contact.

[0026] (4) Saccharification: Wrap the mixed ...

Embodiment 2

[0030] (1) Moisten the grain: Take 150kg of purple glutinous wheat raw materials, add water until the surface of the grain is submerged by about 5cm, and soak the grain at 30°C for about 12 hours. Less than 5% of the total cross-sectional area.

[0031] (2) Drain the steamed grain: Drain the soaked grain water and put it into the steamer. When the steamed grain water is fully boiled and the steamer is full of hot steam, start timing and steam the grain for 45 minutes.

[0032] (3) Spread cold koji: After the raw materials are steamed, take out the steamer and place it in the koji mixing tank, and select Saccharomyces cerevisiae with a preservation number of CGMCC No.10694. Gently and evenly stir up and down continuously, and when the temperature drops to about 55°C, add 0.15% koji, and mix quickly. When the temperature drops to 40°C, add 0.2% koji, and mix quickly to ensure that the raw materials and koji are in full contact.

[0033] (4) Saccharification: Wrap the mixed koj...

Embodiment 3

[0037] (1) Moisten the grain: Take 150kg of purple glutinous wheat raw materials, add water until the surface of the grain is submerged by about 5cm, and soak the grain at 30°C for about 12 hours. Less than 5% of the total cross-sectional area.

[0038] (2) Drain the steamed grain: Drain the soaked grain water and put it into the steamer. When the steamed grain water is fully boiled and the steamer is full of hot steam, start timing and steam the grain for 35 minutes.

[0039] (3) Spread cold koji: After the raw materials are steamed, take out the steamer and place it in the koji mixing tank, and select Saccharomyces cerevisiae with a preservation number of CGMCC No.10694. Gently and evenly stir up and down continuously, and when the temperature drops to about 55°C, add 0.15% koji, and mix quickly. When the temperature drops to 40°C, add 0.2% koji, and mix quickly to ensure that the raw materials and koji are in full contact.

[0040] (4) Saccharification: Wrap the mixed koj...

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Abstract

The invention relates to baijiu made from purple waxy wheat and a making method of the baijiu made from the purple waxy wheat. The making method includes steps: adding water to a level 5-10cm above the upper surface of the purple waxy wheat, and soaking at a constant temperature of 30 DEG C; draining the soaking water, transferring into a steamer, starting timing when steaming water is boiled completely and the steamer is full of hot steam, and steaming for an hour; after steaming, transferring raw materials from the steamer into a koji mixing tank, adding saccharomyces cerevisiae and koji, and well stirring; wrapping the raw materials mixed with koji by gauze, adding a saccharification system into a culture room at 37 DEG C, and saccharifying for 24h; adding the saccharified raw materialsinto a fermentation container, and starting anaerobic fermentation in an environment at 30 DEG C; transferring fermented grains into the steamer, externally connecting with a baijiu condensing device, and performing distillation baijiu acquisition. The baijiu yield of the purple waxy wheat reaches 60% or above, baijiu output efficiency is improved, and the baijiu made from the purple waxy wheat has advantages of crystal clear color, delicacy and purity in taste, sweetness and elegancy in aroma, mellowness and softness in initial taste, refreshing in after taste and the like.

Description

technical field [0001] The invention relates to a brewing method of liquor, in particular to a purple glutinous wheat liquor and a brewing method thereof. Background technique [0002] China has problems such as the luxury of high-end wine and the poor quality of low-end wine, which are inseparable from the restrictions on waxy raw materials. Liquor brewing has high requirements on raw materials. It not only needs raw materials to adapt to the complex and cumbersome brewing process, but also needs to be compatible with good liquor yield and liquor quality. Waxy grains such as waxy wheat are indispensable raw materials for high-quality liquor brewing . [0003] The development of new waxy wine-making raw materials is conducive to the innovation of Chinese traditional liquor brewing technology, which is of great significance for increasing the yield of liquor production and improving the quality of liquor. Waxy wheat is a special starchy wheat bred in recent years. The compo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12R1/865
CPCC12G3/021
Inventor 敬树忠刘然金孙汝龙柯江杨志柱张晓娜陆昀超代鹏陈超男白进王冠白昱
Owner 成都大美种业有限责任公司
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