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Brewing process of red glutinous rice Maotai-flavor soft-taste liquor

A technology of red glutinous rice and sauce-flavored type, applied in the field of liquor brewing, to achieve the effect of improving starch utilization rate, significant sauce aroma, and reducing grain consumption and energy consumption

Pending Publication Date: 2020-12-15
贵州省仁怀市睿达酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few reports on using red glutinous rice as a raw material for Maotai-flavored wines, and there are few reports on using red glutinous rice as a raw material to reconcile the taste of liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A brewing process of red glutinous rice sauce-flavored liquor with soft taste, comprising the following steps:

[0033] S1. Raw material pretreatment: Select high-quality red glutinous rice and soak it in hot water at 90-95°C for 3 times, 10 minutes each time; For the specified number of times, collect the red glutinous rice after soaking and drain it for later use; collect the soaked rice water filtered after each soaking for later use.

[0034] S2. Ingredients: After mixing sorghum, red glutinous rice, and mother's grains in a ratio of 1:4:1 and crushing them, divide them into three groups of raw materials A, B, and C for later use; the raw materials of group A account for 50% of the total feeding amount; the raw materials of group B Raw materials account for 40% of the total feed; group C raw materials account for 10% of the total feed; the sum of the percentages of the three groups of raw materials is 100%.

[0035] S3. Down the sand:

[0036] Take the raw materia...

Embodiment 2

[0046] A brewing process of red glutinous rice sauce-flavored liquor with soft taste, comprising the following steps:

[0047] S1. Raw material pretreatment: Select high-quality red glutinous rice and soak it in hot water at 90-95°C for 3-6 times, 10-15 minutes each time; Soak until the specified number of times is reached, collect the red glutinous rice and drain it for later use; collect the soaked rice water filtered after each soaking for later use.

[0048] S2. Ingredients: After mixing sorghum, red glutinous rice, and mother's grains in a ratio of 1:6:2 and crushing them, divide them into three groups of raw materials: A, B, and C for later use; the raw materials of group A account for 45% of the total feeding amount; the raw materials of group B Raw materials account for 40% of the total feed; group C raw materials account for 15% of the total feed.

[0049] S3. Down the sand:

[0050] Take the raw materials of group A and pour into it the soaked rice water moistening...

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PUM

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Abstract

The invention belongs to the technical field of white spirit brewing, and particularly relates to a brewing process of red glutinous rice Maotai-flavor soft-taste liquor. The process comprises the following steps of S1, pretreating raw materials; S2, proportioning the materials; S3, performing primary rice soaking water treatment; S4, performing secondary rice soaking water treatment; S5, performing third rice soaking water treatment; and S6, taking the liquor. According to the invention, the liquor prepared from red glutinous rice and sorghum as the raw materials has unique style and aroma, has the characteristics of softness, mellowness, elegance, fineness, obvious sauce aroma, long tail net flavor and aroma retention in an empty cup in the aspects of components and wine body styles, andis more in line with the taste of most modern people; the liquor making process adopts the brewing process of two times of feeding, one time of third rice soaking water treatment, nine times of fermentation, ten times of cooking and seven times of liquor taking; and compared with traditional Maotai-flavor liquor, the red glutinous rice Maotai-flavor soft-taste liquor has the advantages that the labor productivity is improved, the grain consumption and the energy consumption are reduced in unit yield, meanwhile the content of starch in distiller's grains is reduced, and the starch utilizationrate is increased.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a brewing process of red glutinous rice sauce-flavored liquor with soft taste. Background technique [0002] The brewing process of traditional Maotai-flavored liquor is very complicated. One year is a production cycle. In the production cycle, there are two feedings, eight fermentations, nine cookings, and seven wine extractions. "One less" is the main feature of the traditional sauce-flavored liquor brewing process. However, the traditional Maotai-flavored liquor has the problems of high grain consumption and low yield of high-quality liquor. Among them, the first and second rounds of liquor contain high content of acetic acid, lactic acid, propionic acid, and n-propanol, and the sour and astringent taste is obvious. The content of n-propanol and sec-butanol in Qiluncijiu is relatively high, while the content of furfural is low, and the burnt smell is obviou...

Claims

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Application Information

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IPC IPC(8): C12G3/022
CPCC12G3/022
Inventor 王飞
Owner 贵州省仁怀市睿达酒业有限公司