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Composite aroma Xiaoqu liquor

A technology of Xiaoqu liquor and compound aroma, applied in the field of food processing, can solve the problems of short sweetening time, heavy bitterness, lack of aroma, etc., to improve taste and odor evaluation, reduce bitter aftertaste, and enhance the aroma of base wine. Effect

Pending Publication Date: 2020-05-26
墨江地道酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] After the existing Yunnan Xiaoqu liquor is blended, the bitterness and astringency are heavy, the sweetening time is short, and the fragrance liquor has the disadvantages of weak aroma and single taste
Most of the base wine used in the existing blending is purchased from the market, and the amount of aromatic substances contained in this type of base wine is relatively small, especially when used for brewing highland barley-based wine, the existing brewing process cannot fully release the flavor of the highland barley raw material Aldehydes and alcohols with relatively high substance content, after blending with such base wine as raw materials, the obtained Xiaoqu liquor has a bitter aftertaste, lacks aroma, and is not soft in taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0087] Embodiment 1: The brewing of compound-flavor Xiaoqu liquor sample 1

[0088] see figure 1 , the compound flavor Xiaoqu liquor provided by this application, according to figure 1 Shown process brewing obtains, and the brewing process used in remaining embodiment is with reference to figure 1 .

[0089] Wherein the rice wine is brewed according to the following steps:

[0090] Picking material: rice and purple glutinous rice are mixed by 1 weight part of rice 4 weight parts and Mojiang production purple glutinous rice (all are this in the following each embodiment);

[0091] Soaking: Mix rice and purple glutinous rice and soak in tap water for 2 hours;

[0092] Rice steaming: release the soaking water, and steam the rice with a continuous rice steamer to obtain mixed rice that is soft and lifeless;

[0093] Blowing and cooling the next koji: Cool the mixed rice to 32°C, and add koji to it. The koji is about adding Angel sweet koji and mixed koji to the mixed rice at ...

Embodiment 2

[0108] Embodiment 2: the brewing of compound flavor Xiaoqu liquor sample 2

[0109] Wherein the processing method of rice wine:

[0110] Picking: rice and purple glutinous rice are mixed by 10 parts by weight of rice and 1 part by weight of purple rice;

[0111] Soaking: Mix rice and purple glutinous rice and soak in tap water for 2 hours;

[0112] Rice steaming: release the soaking water, and steam the rice with a continuous rice steamer to obtain mixed rice that is soft and lifeless;

[0113] Cool down the koji, cool the mixed rice to 30°C, add koji to it, add Angel sweet koji and mixed koji to the mixed rice at a weight ratio of 4:1.5, and the koji accounts for 6‰ of the total weight of the raw materials of rice and purple glutinous rice; The mixed distiller's koji is composed of Rhizopus niger and Aroma-producing yeast in a mass ratio of 3:3.

[0114] Saccharification in the tank, the mixed rice added with koji is saccharified in the tank at 25°C for 18 hours, and the t...

Embodiment 3

[0128] Embodiment 3: the brewing of compound flavor Xiaoqu liquor sample 3

[0129] Wherein the rice wine is brewed according to the following steps:

[0130] Picking: rice and purple glutinous rice are mixed by 7 parts by weight of rice and 1 part by weight of purple rice;

[0131] Soaking: Soak the mixture of rice and purple glutinous rice in water for 1.5 hours;

[0132] Steamed rice: Take out the soaked mixture and steam it in steam for 1.5 hours, until the rice is soft and has no heart, and mixed rice is obtained;

[0133] Cool the next koji: Cool the mixed rice to 35°C, add distiller’s koji to it, add Angel’s fermented koji and mixed koji to the mixed rice at a weight ratio of 4:2, the quality of distiller’s koji accounts for 5.5‰ of the total weight of rice and purple rice raw materials The mixed distiller's yeast is composed of Rhizopus niger and Aroma yeast in a mass ratio of 2:1.

[0134] Saccharification in the tank: the mixed rice added with koji is saccharified...

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PUM

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Abstract

The invention discloses a composite aroma Xiaoqu liquor. The composite aroma Xiaoqu liquor comprises, by volume, 20-60 parts of sorghum base liquor, 10-30 parts of corn base liquor, 5-8 parts of buckwheat base liquor and 20-50 parts of rice wine base liquor. The composite aroma Xiaoqu liquor has the advantages of elegant and comfortable composite aroma of the liquor body, sweet and refreshing liquor body, good mouthfeel and low hangover feeling after drinking.

Description

technical field [0001] The application relates to a compound-flavor Xiaoqu liquor, which belongs to the field of food processing. Background technique [0002] The traditional technology of Yunnan Xiaoqu Baijiu uses grains and cereals as raw materials to obtain liquor through solid-state saccharification, solid-state fermentation, and solid-state distillation. The aroma is relatively weak, the body is clean, the content of flavor substances is small, and the taste is relatively short. [0003] After blending, the existing Yunnan Xiaoqu liquor has heavy bitterness and astringency, short sweetening time, and has the defects of weak aroma and single taste of the Fenxiang liquor. Most of the base wine used in the existing blending is purchased from the market, and the amount of aromatic substances contained in this type of base wine is relatively small, especially when used for brewing highland barley-based wine, the existing brewing process cannot fully release the flavor of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021
CPCC12G3/021
Inventor 郭继英俞为民阚永清白柔柔吕昊宇朱建敏王世林
Owner 墨江地道酒业有限公司
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