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Production method of rice flavor type Baijiu

A production method and a rice-flavored technology, which are applied in the field of winemaking, can solve the problems of few flavor substances and low premium rate of rice-flavored liquor, and achieve the effects of long aftertaste, outstanding style and pure rice fragrance.

Inactive Publication Date: 2020-03-27
福建金丰酿酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Or, although the existing rice-flavored liquor production process also has continuous distilling operations, it is also mechanically repeated distilling, and the brewed rice-flavored liquor has few flavor components, and the main indicators (total acid, total ester, ethyl lactate) are low, As a result, the quality rate of the rice-flavored liquor produced is low

Method used

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  • Production method of rice flavor type Baijiu
  • Production method of rice flavor type Baijiu
  • Production method of rice flavor type Baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Please refer to figure 1 , the production method of the rice-flavored liquor provided by the present embodiment, comprising:

[0029] Use the wine grains production step to produce wine grains once in the wine jar;

[0030] Utilize the production steps of wine grains, and add wine grains once in the wine jar to produce secondary wine grains;

[0031] Utilize the production steps of wine grains, and add secondary wine grains in the wine jar to produce tertiary wine grains;

[0032] Utilize the production steps of fermented grains, and increase fermented grains three times in the wine jar, and produce fermented grains four times;

[0033] Utilize the white wine production step, and increase four times of fermented grains in the wine jar, produce finished wine.

[0034] Wherein, each fermented grains production step can comprise:

[0035] Step 1. Add koji to the steamed rice to form rice ingredients;

[0036] Step 2. Put the rice ingredients into the wine jar for sacc...

Embodiment 2

[0075] Please refer to figure 2 , the production method of the rice-flavored liquor provided by the present embodiment, comprising:

[0076] Use the wine grains production step to produce wine grains once in the wine jar;

[0077] Utilize the production steps of wine grains, and add wine grains once in the wine jar to produce secondary wine grains;

[0078] Utilize the production steps of wine grains, and add secondary wine grains in the wine jar to produce tertiary wine grains;

[0079] Utilize the production steps of fermented grains, and increase fermented grains three times in the wine jar, and produce fermented grains four times;

[0080] Utilize the liquor production step, and increase described four times of fermented grains in the wine jar, produce finished wine and five times of fermented grains of wine;

[0081] Reuse the white wine production step, and increase the five times of fermented grains in the wine jar; produce wine again.

[0082] Wherein, in the abov...

Embodiment 3

[0116] Please refer to image 3 , the production method of the rice-flavored liquor provided by the present embodiment, comprising:

[0117] Use the wine grains production step to produce wine grains once in the wine jar;

[0118] Utilize the production steps of wine grains, and add wine grains once in the wine jar to produce secondary wine grains;

[0119] Utilize the production steps of wine grains, and add secondary wine grains in the wine jar to produce tertiary wine grains;

[0120] Utilize the production steps of fermented grains, and increase fermented grains three times in the wine jar, and produce fermented grains four times;

[0121] Utilize the white wine production step, and increase the four times of wine grains in the wine jar to produce finished wine and five times of wine grains; reuse the white wine production step, and increase the five times of wine grains in the wine jar; produce wine again and six wine grains.

[0122] It can be seen from the above con...

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Abstract

The invention relates to a production method of rice flavor type Baijiu. The production method comprises the steps of through the production step of alcoholic fermentative materials, producing first-time alcoholic fermentative materials in a wine jar; through the production step of the alcoholic fermentative materials, adding the first-time alcoholic fermentative materials to the wine jar, and producing second-time alcoholic fermentative materials; through the production step of the alcoholic fermentative materials, adding the second-time alcoholic fermentative materials to the wine jar, and producing third-time alcoholic fermentative materials; through the production step of the alcoholic fermentative materials, adding the third-time alcoholic fermentative materials to the wine jar, and producing fourth-time alcoholic fermentative materials; and through the production step of Baijiu, adding the fourth-time alcoholic fermentative materials to the wine jar, and producing finished products of the wine. The Baijiu produced by the production method of the rice flavor type Baijiu is outstanding in style and high in superior rate.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a production method of rice-flavored liquor. Background technique [0002] Rice-flavored liquor is made from rice as the raw material and koji as the saccharification starter. The rice is saccharified in the early stage by solid-state bacteria cultivation, and then water is added to turn the tank into a semi-liquid fermentation and liquid distillation. It is a distilled wine with a small koji aroma. [0003] The fermentation process of rice-flavored liquor mostly adopts the semi-solid-state fermentation process of solid-state saccharification and liquid-state fermentation. After each fermentation, the distiller's grains (distiller's grains) are used for steaming wine. And, after finishing one round of process, the jars used for fermentation are often cleaned for the next round of brewing. In the next round of brewing, a new process step is started. Or, although the existing rice-flavore...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022
CPCC12G3/022
Inventor 沈富荣邱波李万生
Owner 福建金丰酿酒有限公司
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