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Brewing method of retro liquor

A technology of liquor and distiller's yeast, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of affecting the quality of liquor and liquor yield, poor culture and fermentation effects, and insufficient liquor fermentation, so as to improve blood circulation, remove blood stasis, and improve liquor quality, and the effect of reducing energy consumption

Pending Publication Date: 2020-04-21
唐仕明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, during the brewing process of Gufu Baijiu, when using a variety of grains for brewing, the grains are often gelatinized unevenly due to factors such as differences in grain varieties, particle sizes, and texture differences, resulting in poor cultivation and fermentation effects. , and the obtained liquor is often due to insufficient fermentation and fermentation, so that harmful substances such as methanol and heavy metals remain in it, which damages the meridians, bone collaterals and brain nerves of the human body. Liquor brings bitterness and astringency, which seriously affects the quality and yield of liquor

Method used

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  • Brewing method of retro liquor

Examples

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Embodiment 1

[0031] Example 1: Please refer to figure 1 , the invention discloses a brewing method of retro liquor, comprising the following steps:

[0032] S1, spare raw materials: 40 parts of corn, 30 parts of glutinous rice, 20 parts of peanut, 20 parts of wheat, 2 parts of rhizopus, 15 parts of distiller's yeast and 2 parts of glucoamylase;

[0033] S2. Cleaning of raw materials: select corn, glutinous rice, peanuts and wheat with full grains and no rot and mildew to clean, add clear water to the cooking pot, and put the cleaned corn, glutinous rice, peanuts and wheat into the cooking pot for soaking;

[0034] S3. Cooking of raw materials: Mix the corn, glutinous rice, peanuts and wheat soaked in step S1 evenly, put them in a cooking pot, cover and steam for 50 minutes, open the cover and steam for 15 minutes until cooked, add cold water after steaming Soak it until it blooms, then drain the water and set aside;

[0035] S4. Grain spreading and cooling: the steamed raw materials obta...

Embodiment 2

[0049] Example 2: Please refer to figure 1, the invention discloses a brewing method of retro liquor, comprising the following steps:

[0050] S1, spare raw materials: 40 parts of corn, 30 parts of glutinous rice, 20 parts of peanut, 20 parts of wheat, 2 parts of rhizopus, 15 parts of distiller's yeast and 2 parts of glucoamylase;

[0051] S2. Cleaning of raw materials: select corn, glutinous rice, peanuts and wheat with full grains and no rot and mildew to clean, add clear water to the cooking pot, and put the cleaned corn, glutinous rice, peanuts and wheat into the cooking pot for soaking;

[0052] S3. Cooking of raw materials: Mix the corn, glutinous rice, peanuts and wheat soaked in step S1 evenly, put them in a cooking pot, cover and steam for 55 minutes, open the cover and steam for 17 minutes until cooked, add cold water after steaming Soak it until it blooms, then drain the water and set aside;

[0053] S4. Grain spreading and cooling: the steamed raw materials obtai...

Embodiment 3

[0067] Example 3: Please refer to figure 1 , the invention discloses a brewing method of retro liquor, comprising the following steps:

[0068] S1, spare raw materials: 40 parts of corn, 30 parts of glutinous rice, 20 parts of peanut, 20 parts of wheat, 2 parts of rhizopus, 15 parts of distiller's yeast and 2 parts of glucoamylase;

[0069] S2. Cleaning of raw materials: select corn, glutinous rice, peanuts and wheat with full grains and no rot and mildew to clean, add clear water to the cooking pot, and put the cleaned corn, glutinous rice, peanuts and wheat into the cooking pot for soaking;

[0070] S3. Cooking of raw materials: Mix the corn, glutinous rice, peanuts and wheat soaked in step S1 evenly, put them into the cooking pot and cover and steam for 60 minutes, then open the cover and steam for 20 minutes until cooked, add cold water after steaming Soak it until it blooms, then drain the water and set aside;

[0071] S4. Grain spreading and cooling: the steamed raw ma...

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Abstract

The invention discloses a brewing method of retro liquor, and relates to the technical field of liquor brewing. The raw materials comprise corn, glutinous rice, peanuts, wheat, rhizopus oryzae, distiller's yeast and glucoamylase. The method comprises cleaning the raw materials by selecting corn, sticky rice, peanuts and wheat which are full in grain and free of decay and mildew, cleaning them andadding clean water into a digester. According to the brewing method of retro liquor, the corn, the sticky rice, the peanuts and the wheat are put into a digester for soaking and steaming so that the cooking efficiency is greatly improved, energy consumption is reduced, the grain hull breaking rate is high and uniform cooking is realized, glucoamylase, rhizopus oryzae and aroma-producing Daqu are used, glucoamylase and rhizopus oryzae are firstly added for bacterium cultivation and saccharification, and then aroma-producing Daqu is added for fermentation and aroma production, so that the liquoryield of the retro liquor is obviously improved, the taste is soft and sweet and the liquor quality is improved, and meanwhile, the effects of promoting blood circulation to remove blood stasis, tonifying qi and blood and strengthening the spleen and the stomach are further improved by adding peanuts and corns.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a brewing method of vintage liquor. Background technique [0002] Liquor is a unique product of the Chinese nation. During the long development process, it has formed a unique craft and style. There are many kinds of liquor in my country, with distinct national, regional and habitual characteristics. The wine culture has a long history in my country. The variety of wine has also developed by leaps and bounds along with the advancement of technology. In the process of using the existing liquor, a single variety of grain or two or three kinds of grains are used, which are soaked, steamed, cultured, spread out, fermented and fermented. Brewed traditionally in a multi-step process of distillation. [0003] In the prior art, during the brewing process of Gufu Baijiu, when using a variety of grains for brewing, the grains are often gelatinized unevenly due to factors such as diff...

Claims

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Application Information

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IPC IPC(8): C12G3/022C12G3/021C12G3/02
CPCC12G3/02C12G3/021C12G3/022
Inventor 唐仕明
Owner 唐仕明
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