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Double yeast white spirit with different fragrance and its prepn process

A hyperbolic and fragrant technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of single aroma and unsuitable drinking habits of some people, and achieve the effects of unique wine taste, excellent taste and simple preparation method.

Inactive Publication Date: 2006-03-01
党振伦
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  • Summary
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AI Technical Summary

Problems solved by technology

But along with the raising of my country's people's living standard, people are more and more to the demand of wine kind, and strong-flavored type, or light-flavored type, or sauce-flavored liquor fragrance is single, is not suitable for part crowd's drinking habit, therefore researches and develops new Fragrant liquor is very important

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] An example is given below to describe in detail.

[0007] Concentrated clear and fragrant double-curved raw puree white wine is composed of grain main ingredients, auxiliary materials and clear water. Among the grain ingredients, 30 kg of sorghum, 65 kg of corn, 2 kg of barley, 2 kg of wheat, and 1 kg of red beans are weighed. Weight ratio Each composition accounts for respectively 30%, 65%, 2%, 2%, 1% of the total weight of the grain main material successively, totaling 100% for later use; Take by weighing 0.2 kg of honey, 0.5 kg of milk, 0.2 kg of sucrose, 4 kg of Daqu powder, 4 kg of Fengqu, 0.2 kg of glucoamylase, 0.1 kg of dry yeast, and 4 kg of fragrant yeast. %, 4%, 0.2%, 0.1% and 4%, for subsequent use; 45 kilograms of clear water, which is 45% of the total weight of the major grain ingredients, for subsequent use. The preparation method of thick clear and fragrant double-curved raw puree liquor is as follows: 30 kilograms of sorghum, 65 kilograms of corn, 2 ki...

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Abstract

The present invention relates to spirit product and its preparation process. The double yeast white spirit is prepared with main grain material including kaoliang, corn, barley, wheat and red bean; supplementary material including honey, milk, sugar, Daqu yeast, Fengqu yeast, amylase, dry yeast and fragrant yeast; and water. The preparation process includes crushing material, compounding, cooking, cooling, inoculation, fermentation, distillation and other steps. The double yeast white spirit has the features of both rich fragrance spirit and faint scent spirit, unique taste, and simple and feasible preparation process.

Description

technical field [0001] The invention belongs to alcoholic products and a processing and manufacturing method thereof. Background technique [0002] At present, in the classification of liquor in our country, there are mainly strong-flavor liquor, sauce-flavor liquor, light-flavor liquor and thick sauce-flavor liquor. The drinking needs of the taste crowd. But along with the raising of my country's people's living standard, people are more and more to the demand of wine kind, and strong-flavored type, or light-flavored type, or sauce-flavored liquor fragrance is single, is not suitable for part crowd's drinking habit, therefore researches and develops new Fragrant liquor is very important. Contents of the invention [0003] The purpose of the present invention is exactly aiming at the single-flavor liquor fragrance and the requirements of Chinese residents on the fragrance type, research and development of a new fragrance type thick and clear and fragrant double-curved raw...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 党振伦
Owner 党振伦
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