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Rice-Maotai-flavor Baijiu and preparation method thereof

A sauce-flavored and liquor-based technology, which is applied in the field of rice-flavored and fragrant liquor and its preparation, can solve the problems of long production cycle of sauce-flavored liquor, low grain conversion rate, and insufficient supply of yield, so as to increase added value and high grain conversion rate , long aftertaste effect

Pending Publication Date: 2021-09-17
林田梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The rice-flavored liquor with rice sauce provided by the invention solves the problems of long production cycle, low grain conversion rate, and insufficient supply of the sauce-flavored liquor; the rice-flavored base liquor is used as a raw material, which increases the added value and market value of the rice-flavored liquor and market share, promote the inheritance of the traditional brewing process of rice-flavored liquor, and contribute to the protection of intangible cultural heritage. Efficiency and energy saving effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of rice sauce and fragrant liquor, the rice sauce and fragrant liquor is made of the following raw material components in parts by weight: 60 parts of rice-flavored base wine, 10 parts of Maotai-flavored three-round liquor, and Maotai-flavored four-round liquor 10 parts of wine, 8 parts of sauce-flavored five rounds of wine, 3 parts of sauce-flavored six rounds of wine, and 5 parts of rice glutinous rice wine.

[0026] The three rounds of Maotai-flavored wine is 5-year Maotai-flavored three-round wine, the described Maotai-flavored four-round wine is 5-year Maotai-flavored four-round wine, and the described Maotai-flavored five-round wine is 5 years old Maotai-flavored five rounds of wine, the said Maotai-flavored six rounds of wine is 5-year Maotai-flavored six rounds of wine.

[0027] The preparation method of above-mentioned rice sauce and fragrant liquor, the steps are as follows:

[0028] S1. Blend rice-flavored base wine, Maotai-flavored third-round wine, ...

Embodiment 2

[0035] A kind of rice sauce and fragrant liquor, the rice sauce and fragrant liquor is made of the following raw material components in parts by weight: 72.5 parts of rice-flavored base wine, 12.5 parts of Maotai-flavored third-round liquor, and Maotai-flavored four-round liquor 15 parts of wine, 11.5 parts of sauce-flavored five-round wine, 9 parts of sauce-flavored six-round wine, and 10 parts of rice glutinous rice wine.

[0036] The three rounds of Maotai-flavored wine is 5-year Maotai-flavored three-round wine, the described Maotai-flavored four-round wine is 5-year Maotai-flavored four-round wine, and the described Maotai-flavored five-round wine is 5 years old Maotai-flavored five rounds of wine, the said Maotai-flavored six rounds of wine is 5-year Maotai-flavored six rounds of wine.

[0037] The preparation method of above-mentioned rice sauce and fragrant liquor, the steps are as follows:

[0038] S1. Blend rice-flavored base wine, Maotai-flavored third-round wine, ...

Embodiment 3

[0045] A kind of rice sauce and fragrant liquor, the rice sauce and fragrant liquor is made of the following raw material components in parts by weight: 85 parts of rice-flavored base wine, 15 parts of Maotai-flavored third-round liquor, and Maotai-flavored four-round liquor 20 parts of wine, 15 parts of sauce-flavored five-round wine, 15 parts of sauce-flavored six-round wine, and 15 parts of rice glutinous rice wine.

[0046] The three rounds of Maotai-flavored wine is 5-year Maotai-flavored three-round wine, the described Maotai-flavored four-round wine is 5-year Maotai-flavored four-round wine, and the described Maotai-flavored five-round wine is 5 years old Maotai-flavored five rounds of wine, the said Maotai-flavored six rounds of wine is 5-year Maotai-flavored six rounds of wine.

[0047] The preparation method of above-mentioned rice sauce and fragrant liquor, the steps are as follows:

[0048] S1. Blend rice-flavored base wine, Maotai-flavored third-round wine, Maota...

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Abstract

The invention discloses rice-Maotai-flavor Baijiu and a preparation method thereof, and relates to the technical field of rice-Maotai-flavor Baijiu. The rice-Maotai-flavor Baijiu is prepared from the following raw material components in parts by weight: 60-85 parts of rice-flavor base liquor, 10-15 parts of Maotai-flavor third-round liquor, 10-20 parts of Maotai-flavor fourth-round liquor, 8-15 parts of Maotai-flavor fifth-round liquor, 3-15 parts of Maotai-flavor sixth-round liquor and 5-15 parts of rice-glutinous rice flavoring liquor. The rice-Maotai-flavor Baijiu solves the problems of long production cycle, low grain conversion rate and insufficient yield supply of Maotai-flavor liquor. By adopting the rice-flavor base liquor as the raw material, the added value, the market value and the market share of the rice-flavor liquor are increased, and the inheritance of the traditional brewing process of the rice-flavor liquor is promoted. Compared with Maotai-flavor liquor or rice-flavor liquor, the rice-Maotai-flavor liquor provided by the invention is richer and fuller in flavor and taste, has the mellow and fine taste of the Maotai-flavor liquor, and has the characteristics of grain flavor, aged flavor, honey flavor, softness, sweetness, freshness and long aftertaste of the rice-flavor liquor.

Description

technical field [0001] The invention relates to the technical field of Jianxiang liquor, in particular to a rice sauce Jianxiang liquor and a preparation method thereof. Background technique [0002] Chinese liquor is divided into four basic flavor types: sauce, thick, clear and rice. Secondly, it is divided into strong-flavor type, sauce-flavor type, mixed-flavor type, medicinal-flavor type, rich-flavor type, rice-flavor type, sesame-flavor type, light-flavor type, Laobaigan-flavor type, phoenix-flavor type, soy-flavor type, and special-flavor type Twelve small fragrance types. [0003] At present, the market share of Maotai-flavored wine is the largest and the demand for Maotai-flavored wine is gradually increasing. However, the traditional brewing process of Maotai-flavored wine is too long, and each cycle takes at least six years, resulting in a shortage of supply and unable to meet market demand in time. In addition, the conversion rate of grain in the production of M...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06C12G3/04
CPCC12G3/06C12G3/04
Inventor 林田梅
Owner 林田梅
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