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Formula for brewing white spirit by tender corn emulsion and its production

A technology of tender corn and whey, which is applied in the field of brewing liquor from corn whey, can solve the problems of easy to taste, poor taste of liquor, and pungent throat, etc., and achieves the effects of long aftertaste, clear color and harmonious aroma.

Inactive Publication Date: 2005-02-23
徐海林
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AI Technical Summary

Problems solved by technology

In the process of making liquor with corn as the raw material for brewing, the mature corn or corn powder in the mature stage is used. For example, ZL98105093.X provides "a kind of production method of corn liquor". Not good, the spicy taste is pungent, easy to get on the head

Method used

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  • Formula for brewing white spirit by tender corn emulsion and its production

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Embodiment 1

[0019] Embodiment 1: the preparation of main ingredient: take by weighing the tender corn of milk-ripe stage or wax ripe stage, make tender corn serum for subsequent use after quick-frozen threshing, take by weighing tender corn serum 500kg (50%), the rice 400kg of pulverizing (40%), water 100kg (10%) are mixed and stirred evenly and made into mixture for subsequent use;

[0020] Preparation of auxiliary materials: pulverize tender corn cobs, leaves and stalks and mix well for later use;

[0021] Activation of strains: Weigh 3.75kg of raw grain strains with a main ingredient amount of 5‰, soak and activate them for 40-70 minutes in warm water (30-38°C) ten times the amount of strains;

[0022] Take by weighing 750kg (75%) of the main ingredient after mixing, add 250kg (25%) of tender corn cobs, leaves and stalks that are mixed well after being pulverized, and steam after mixing, cool until the temperature is 22-24° C. Inoculate with activated strains, enter the cellar for fer...

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PUM

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Abstract

The invention publishes a kind of wine, produced by using tender corn serum, and its prescription and producing method. It is produced by main material made of tender corn serum, rice and water, assistant material made of crushed tender corn axes, leaves and original rice bacteria. The proportion of the main material and assistant material is 3:1 and the proportion of the bacteria and main material is 0.4-0.5%. The producing method is: first, mix and braize the main material and assistant material and when the temperature is down to 22-24 deg.C, insert and mix around active bacteria to ferment. And then instill it. Secondly, mix less and off-pan material by proper proportion and ferment, and then instill it. Thirdly, the cut fraction of every instillation is the production. In short, the invention has a good taste and the material is easily available. Additionally, it is economic and has high nutrition value.

Description

Technical field: [0001] The invention belongs to liquor brewing, in particular to a formula and a production method for brewing liquor with tender corn whey. Background technique: [0002] At present, in the field of liquor manufacture, there are many kinds of raw materials used, among which corn and sorghum are used as the main raw materials, and the mouthfeel of liquor produced is also very different due to different raw materials. In the process of making liquor with corn as the raw material for brewing, the mature corn or corn powder in the mature stage is used. For example, ZL98105093.X provides "a kind of production method of corn liquor". Not good, the spicy taste is pungent and easy to get on the head. Invention content: [0003] The object of the present invention is to provide a formula and a production method for brewing white wine with tender corn whey, and use the provided formula and method to produce a kind of white wine brewed with young corn whey. [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 徐海林
Owner 徐海林
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