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Preparation method and storing method of Baijiu

A technology of liquor and tailings, applied in the preparation of alcoholic beverages, etc., to achieve the effect of clean air, smooth mouthfeel, and smooth taste

Inactive Publication Date: 2020-06-02
延安恒基盛农产品贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a preparation method of liquor and a storage method thereof, which solves the problem of homogeneity of existing liquor products

Method used

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  • Preparation method and storing method of Baijiu
  • Preparation method and storing method of Baijiu
  • Preparation method and storing method of Baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A preparation method of liquor, comprising the following steps:

[0045] A. Moss-making fermented base:

[0046] During the Dragon Boat Festival, spring peas, summer barley, Sanfu mung beans, autumn millet and winter wheat are selected as moss-making raw materials. The ratio of the mass of broomcorn millet and winter wheat is 4:2:1:1:12, and the thickness of each raw material is selected in half; see figure 1 , in the present embodiment, tire mold is the wooden frame of 37cm * 18.9cm * 5.6cm;

[0047] B. Heap moss fermented dough:

[0048] Wheat straw is laid on the side wall and the ground of the moss fermentation room, and the thickness of the wheat straw is 6cm; the moss fermentation is placed horizontally, and multiple moss fermentations are stacked in parallel to form a moss fermentation layer, and the moss fermentation between multiple moss fermentation layers The billets are stacked vertically and horizontally, and the moss fermented billets are filled with wh...

Embodiment 2

[0070] A preparation method of liquor, comprising the following steps:

[0071] A. Moss-making fermented base:

[0072] During the Dragon Boat Festival, spring peas, summer barley, Sanfu mung beans, autumn millet and winter wheat are selected as moss-making raw materials. The ratio of the mass of broomcorn millet and winter wheat is 4:2:1:1:12, and the thickness of each raw material is selected in half; see figure 1 , in the present embodiment, tire mold is the wooden frame of 37cm * 18.9cm * 5.6cm;

[0073] B. Heap moss fermented dough:

[0074] Wheat straw is laid on the side wall and the ground of the moss fermentation room, and the thickness of the wheat straw is 7cm; the moss fermentation is placed horizontally, and multiple moss fermentations are stacked in parallel to form a moss fermentation layer, and the moss fermentation between multiple moss fermentation layers The billets are stacked vertically and horizontally, and the moss fermented billets are filled with wh...

Embodiment 3

[0096] A preparation method of liquor, comprising the following steps:

[0097] A. Moss-making fermented base:

[0098] During the Dragon Boat Festival, spring peas, summer barley, Sanfu mung beans, autumn millet and winter wheat are selected as moss-making raw materials. The ratio of the mass of broomcorn millet and winter wheat is 4:2:1:1:12, and the thickness of each raw material is selected in half; see figure 1 , in the present embodiment, tire mold is the wooden frame of 37cm * 18.9cm * 5.6cm;

[0099] B. Heap moss fermented dough:

[0100] Wheat straw is laid on the side wall and the ground of the moss fermentation room, and the thickness of the wheat straw is 7cm; the moss fermentation is placed horizontally, and multiple moss fermentations are stacked in parallel to form a moss fermentation layer, and the moss fermentation between multiple moss fermentation layers The billets are stacked vertically and horizontally, and the moss fermented billets are filled with wh...

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Abstract

The invention relates to a preparation method and storing method of Baijiu. The preparation method comprises the following steps of A, making blocks from spring peas, summer barleys, mung beans harvested in the last three ten-day periods of the hot season, autumn broom corn millets and winter wheat; B, heaping the made blocks in the step A; C, overturning the heaped blocks in the step B; D, performing drying management; E, performing storage in the warehouse; and F, making wine. The Baijiu brewing raw materials adopt nine raw materials of spring peas, summer barleys, mung beans harvested in the last three ten-day periods of the hot season, autumn broom corn millets, winter wheat, sorghums, corns and milled rice; and after the nine kinds of the food grains are slowly fermented, fragrance and sweet taste of various food grains are brought into the wine, so that the wine is sweet, cold and aromatic. According to the preparation method disclosed by the invention, wine is distillated out for seven times per year, and the distillated out wine each time is stored in a fixed violet sand earthenware jar, and time is marked; after the wine is stored for 4 years and 6 months, the distillatedout wine obtained in the seven times in the current year are mixed to obtain a mixture, and the mixture is then stored for 6-7 months and then is taken out from the warehouse, so that nutrient substances are kept to the maximum degree, and the mouth feel of the wine is mellow, gentle and mild; the distillated-out wine has the characteristics of being clear and beautiful in color, moistening and smooth in mouth feel, soft after being drunk, long in aftertaste and the like; and after an appropriate amount of the wine is drunk, the efficacy of strengthening bodies, maintaining beauty and keepingyoung and the like is achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method and a storage method of liquor. Background technique [0002] In the 5,000-year history of the Chinese nation, wine is not only a long-standing material existence, but also integrated into people's daily life as an important part of Chinese civilization, occupying an important and unique position in traditional Chinese culture . Wine has become an important expression of local culture because of its rich raw material composition, complex configuration technology and exquisite storage methods. After integrating the wisdom of the working people, it exudes a strong local flavor. It can be said that wine tasting is not only to taste its flavor and taste, but also to recognize and yearn for local traditions, customs and human feelings. [0003] Liquor brewing is a process of cooking, saccharifying, fermenting, distilling, aging and blending t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/021C12G3/022
CPCC12G3/02C12G3/021C12G3/022
Inventor 姜良东张占忠曹永杰
Owner 延安恒基盛农产品贸易有限公司
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