Multi-grain brewed special flavor type baijiu

A special-flavor, liquor technology, applied in the field of liquor brewing, can solve the problems of difficult control of operating conditions and strict temperature requirements, and achieve the effect of promoting mutual coordination, improving efficiency and mellow taste

Active Publication Date: 2021-11-02
肖敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process of this invention has very strict requirements on temperature, and in practical application, there will be a phenomenon that the operating conditions are difficult to control. In addition, the flavor of the liquor brewed by this application method needs to be further improved

Method used

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  • Multi-grain brewed special flavor type baijiu
  • Multi-grain brewed special flavor type baijiu
  • Multi-grain brewed special flavor type baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A special-flavor liquor brewed from multiple grains, the preparation of which comprises the steps of:

[0043] (1) Raw material pretreatment:

[0044] Weigh 70 parts of rice, 20 parts of sorghum, 15 parts of corn, 20 parts of wheat, and 23 parts of glutinous rice in corresponding weight parts, mix them evenly, and immerse them in the cool white water, then immerse the ultrasonic probe in the cold white water 3cm below the liquid surface, and after 20 minutes of treatment, connect the direct current Magnetic field, by adjusting current and voltage constant magnetic field intensity, carry out ultrasonic-magnetic field coupling treatment, control the frequency of ultrasonic wave to be 30kHz, the strength of magnetic field is 400mT, after processing for 30min, filter the mixed material for standby;

[0045] (2) Steamed grain:

[0046] Put the mixed material obtained in step (1) into a steamer for clear steaming, control that there is sufficient water in the steamer, and ma...

Embodiment 2

[0054] A special-flavor liquor brewed from multiple grains, the preparation of which comprises the steps of:

[0055] (1) Raw material pretreatment:

[0056] Weigh 80 parts of rice, 25 parts of sorghum, 19 parts of corn, 25 parts of wheat, and 25 parts of glutinous rice in corresponding weight parts, mix them evenly and immerse them in the cool white water, then immerse the ultrasonic probe at 4 cm below the surface of the cold white water, and after 25 minutes of treatment, connect the DC Magnetic field, by adjusting current and voltage constant magnetic field intensity, carry out ultrasonic-magnetic field coupling treatment, control the frequency of ultrasonic wave to 40kHz, the intensity of magnetic field is 500mT, after processing for 35min, filter the mixture for use;

[0057] (2) Steamed grain:

[0058]Put the mixed material obtained in step (1) into a steamer for clear steaming, control that there is sufficient water in the steamer, and keep a constant temperature in t...

Embodiment 3

[0066] A special-flavor liquor brewed from multiple grains, the preparation of which comprises the steps of:

[0067] (1) Raw material pretreatment:

[0068] Weigh 90 parts of rice, 30 parts of sorghum, 23 parts of corn, 30 parts of wheat, and 27 parts of glutinous rice in corresponding weight parts, mix them evenly, and then immerse them in the cool white water, then immerse the ultrasonic probe in the liquid at 5 cm below the surface of the cold white water, and after 30 minutes of treatment, connect the DC Magnetic field, by adjusting current and voltage constant magnetic field intensity, carry out ultrasonic-magnetic field coupling treatment, control the frequency of ultrasonic wave to 50kHz, the intensity of magnetic field is 600mT, after processing for 40min, filter the mixture for use;

[0069] (2) Steamed grain:

[0070] Put the mixed material obtained in step (1) into a steamer for clear steaming, control that there is sufficient water in the steamer, and keep a cons...

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PUM

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Abstract

The invention discloses a multi-grain brewed special flavor type baijiu, which belongs to the technical field of baijiu brewing, and the preparation method comprises the following steps: (1) pretretaing raw material; (2) steaming the grains; (3) rapidly cooling; (4) fermenting; and (5) steaming the wine. By pretreating the raw materials, the surface activity of the raw materials is improved, mutual cooperation among multiple grains is promoted, formation of flavor substances is promoted, flavor components of the white spirit are enriched, fermentation is sufficient, and the finally prepared baijiu is more coordinated in flavor, purer in fragrance and better and purer in taste.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a multi-grain brewed special-flavor liquor. Background technique [0002] The traditional special-flavor liquor brewing uses whole-grain rice as the main raw material, supplemented by distiller's grains and rice husks, and uses medium-temperature Daqu as the saccharification starter. . Special-flavor liquor has a unique brewing process, has the style characteristics of "three fragrances (thick, soy sauce, and light fragrance) are especially unreliable", has multi-type and multi-layered fragrances; The entrance is soft and sweet, mellow and mellow, and the aftertaste is clean and innocent. [0003] Only one kind of rice is used, and the taste is single. Nowadays, there are also many kinds of grains that are used to brew liquor. For example, the application number is: CN201410390097.1 discloses a bean-flavored liquor and its production process. A bean-flavored...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12H6/02
CPCC12G3/021C12G3/022C12H6/02
Inventor 肖敏游浩肖斌肖水芽黄浔江
Owner 肖敏
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