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Method for producing fen-flavor liquor with assistance of bamboo fibers

A fragrant-flavor liquor and bamboo fiber technology, which is applied in the field of winemaking to achieve the effects of sweetness and softness at the entrance, reducing the use of rice husks, and reducing the content of furfural

Pending Publication Date: 2022-04-08
LUZHOU PINCHUANG TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it has not been reported as an auxiliary material for the brewing of Fen-flavor liquor.

Method used

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  • Method for producing fen-flavor liquor with assistance of bamboo fibers
  • Method for producing fen-flavor liquor with assistance of bamboo fibers
  • Method for producing fen-flavor liquor with assistance of bamboo fibers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Crush sorghum into 4-6 pieces, of which 30% are fine powder that can pass through a 1.2mm sieve, and the whole sorghum must not exceed 0.3%. The crushing degree of Daqu is as large as peas and as small as mung beans, and can pass through 1.2mm. The fine powder of the sieve accounts for 70%. Get 100kg of crushed sorghum and add 55kg of water at a temperature of 75°C to moisten it, then pile it up, and add 2kg of water as raw material. The accumulation time is 16 hours, and the pile is turned twice in the middle. Sprinkle the moistened sorghum evenly into the steamer. After the steam is on the leveling surface, pour 2kg of water on the surface of the material layer and steam for 80 minutes. After the steamed sorghum comes out of the retort, add 30kg of water immediately, mix evenly, spread it out to 24°C, and add 10kg of koji. After mixing evenly, put it into the tank for large fermentation. After 28 days of fermentation Add 15kg of rice husk to the fermented grai...

Embodiment 2

[0053] Choose the Cizhu that is free from diseases and insect pests and mildew, wash and dry, and grind it to the size of rice husk, with a particle diameter of 5mm and a length of 10mm. Crush sorghum into 4-6 pieces, of which 30% are fine powder that can pass through a 1.2mm sieve, and the whole sorghum must not exceed 0.3%. The crushing degree of Daqu is as large as peas and as small as mung beans, and can pass through 1.2mm. The fine powder of the sieve accounts for 70%. Get 100kg of crushed sorghum and add 56kg of water at a temperature of 60°C to moisten it, then pile it up, and add 2 to 3kg of water as raw material. The accumulation time is 14 hours, and the pile is turned 3 times in the middle. Sprinkle 8kg of moistened sorghum and bamboo fiber evenly into the retort. After the steam is on the uniform surface, pour 2kg of water on the surface of the material layer and steam for 80min. After the steamed sorghum comes out of the retort, add 25kg of water immediately, sp...

Embodiment 3

[0055] Select no pests, no mildew, wash and dry the bamboo, and grind it to the size of rice husk, with a particle size of 8mm and a length of 10mm. Crush sorghum into 4-6 pieces, of which 30% are fine powder that can pass through a 1.2mm sieve, and the whole sorghum must not exceed 0.3%. The crushing degree of Daqu is as large as peas and as small as mung beans, and can pass through 1.2mm. The fine powder of the sieve accounts for 70%. Take 100kg of crushed sorghum and add 62kg of water at a temperature of 85°C to moisten it, then pile it up for 4 hours, and turn the pile twice in the middle. Sprinkle the moistened sorghum evenly into the steamer. After the steam is on the leveling surface, pour 2kg of water on the surface of the material layer and steam for 80 minutes. After the steamed sorghum comes out of the retort, add 30kg of water immediately, and add 10kg of koji when it is air-dried to 24°C. After stirring evenly, it can be put into the tank for large fermentati...

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Abstract

The invention belongs to the technical field of wine brewing, and relates to a method for producing fen-flavor liquor with assistance of bamboo fibers. The method comprises the following steps: (1) wetting crushed sorghum with water, and stacking and wetting the sorghum; (2) adding crushed bamboo fibers after moistening the materials, and steaming the grains in a steamer to obtain steamed grains; (3) adding water into the steamed grain material, spreading and airing, and adding yeast for fermentation; (4) after fermentation, adding bamboo fibers and / or rice husks into fermented grains, and distilling to obtain big wine; and (5) taking the distilled fermented grains out of the steamer, spreading and airing, adding yeast for fermentation, mixing bamboo fibers and / or rice husks, and distilling to obtain second liquor. Bamboo fibers are used for replacing rice husks to produce the fen-flavor liquor, nutrient substances and specific texture of bamboos are fully utilized, the bran foreign flavor is reduced, the cleanliness of the fen-flavor liquor is improved, and the brewed fen-flavor liquor has the advantages of being clear in color, pure in faint scent and mellow, sweet and soft in mouth, fresh and faint scent given by bamboos, natural and harmonious, and the like. The aftertaste is refreshing and clean, and the like.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for assisting bamboo fiber in producing light-flavor liquor. Background technique [0002] Rice husk plays a loose role in the wine distillation process. Rice husk is generally used as an auxiliary material in the fermentation of major flavor liquors. However, the pentosan in rice husk will generate furfural during the wine making process, which is brought into Into the body of the wine, it is easy to cause the smell of furfural to be too heavy, which will affect the cleanliness of the Fen-flavor liquor, and have a great impact on the body of the Fen-flavor liquor. [0003] The brewing of traditional Fen-flavor liquor uses sorghum as the main raw material, and rice husk and water as auxiliary materials. After the raw materials and auxiliary materials are fully mixed, the rice is steamed in a retort. , add koji and stir evenly, put it into the vat to ferment ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12H6/02
Inventor 冉茂芳魏阳张立强罗雪王松涛沈才洪
Owner LUZHOU PINCHUANG TECH CO LTD
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