Fragrant and sweet type Kaoliang spirit and preparation method

A sweet-flavored, high-grain wine technology, applied in the field of sweet-sweet sorghum liquor and its preparation, can solve the problems of losing the flavor of mellow wine, high alcohol content, and spicy taste

Inactive Publication Date: 2007-02-21
徐州双沟酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The wine produced with high grain as raw material is white wine, that is, Daqu wine, which has a history of thousands of years. It is characterized by high alcohol content and spicy taste. I...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 90 parts of sorghum, 10 parts of rice, 0.5 part of sweet-scented osmanthus

[0023] Preparation method:

[0024] (1) Weigh the raw materials in proportion for later use

[0025] (2) Sorghum is crushed to 4-6 petals per grain, 2-4 petals of rice, mixed with sweet-scented osmanthus for sterilization;

[0026] (3) add distiller's yeast by 1% of raw material weight and mix well;

[0027] (4) Under the temperature of 34 ± 1 DEG C, ferment for 36 hours to obtain 5-8 DEG dark amber wine I and surplus materials;

[0028] (5) Add distiller's yeast and mix well after steaming the remaining ingredients;

[0029] (6) Cook and ferment at 34±1° C. for 48 hours to obtain 10-15° wine II and secondary residue;

[0030] (7) Fermenting the secondary residue at 34±1°C for another 30 days;

[0031] (8) Distilling the fermented material until the wine runs out to get 50-60° wine III;

[0032] (9) Wine I, wine II and wine III can be mixed and blended in different proportions to obtain 1...

Embodiment 2

[0034] 80 parts of sorghum, 20 parts of rice, 0.5 part of sweet-scented osmanthus

[0035] Preparation method:

[0036] (1) Weigh the raw materials in proportion for later use

[0037] (2) Sorghum is crushed to 4-6 petals per grain, 2-4 petals of rice, mixed with sweet-scented osmanthus for sterilization;

[0038] (3) add distiller's yeast by 1% of raw material weight and mix thoroughly;

[0039] (4) Under the temperature of 34 ± 1 DEG C, ferment for 36 hours to obtain 5-8 DEG dark amber wine I and surplus materials;

[0040] (5) Add distiller's yeast and mix well after steaming the remaining ingredients;

[0041] (6) Cook and ferment at 34±1° C. for 48 hours to obtain 10-15° wine II and secondary residue;

[0042] (7) Fermenting the secondary residue at 34±1°C for another 30 days;

[0043] (8) Distilling the fermented material until the wine runs out to get 50-60° wine III;

[0044] (9) Mix wine I, wine II and wine III in different proportions to obtain 12-32° amber fin...

Embodiment 3

[0046] 75 parts of sorghum, 25 parts of rice, 0.5 part of camellia

[0047] Preparation method:

[0048] (1) Weigh the raw materials in proportion for later use

[0049] (2) Sorghum is crushed to 4-6 petals per grain, 2-4 petals of rice, mixed with sweet-scented osmanthus for sterilization;

[0050] (3) add distiller's yeast by 1% of raw material weight and mix thoroughly;

[0051] (4) Under the temperature of 34 ± 1 DEG C, ferment for 36 hours to obtain 5-8 DEG dark amber wine I and surplus materials;

[0052] (5) Add distiller's yeast and mix well after steaming the remaining ingredients;

[0053] (6) Cook and ferment at 34±1° C. for 48 hours to obtain 10-15° wine II and secondary residue;

[0054] (7) Fermenting the secondary residue at 34±1°C for another 30 days;

[0055] (8) Distilling the fermented material until the wine runs out to get 50-60° wine III;

[0056] (9) Mix and blend wine I, wine II and wine III in different proportions to obtain 12-32° amber finished...

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PUM

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Abstract

This invention discloses a method for preparing sweet and fragrant Kaoliang spirit. The Kaoliang spirit is prepared from broomcorn 75-90 parts, rice 10-25 parts, and sweet-scented osmanthus or camellia 0.5 part by pulverizing, fermenting the raw materials to obtain spirit I, fermenting the ripe materials to obtain spirit II, finally fermenting to obtain spirit III, and mixing the three spirits to obtain 12-32deg. Kaoliang spirit product. The obtained Kaoliang spirit can retain the taste of traditional Kaoliang spirit, and has nutritious, sweet and fragrant characteristics.

Description

technical field [0001] The present invention relates to a kind of wine. In particular, a fragrant and sweet sorghum liquor with sorghum as the main raw material and a preparation method thereof. Background technique [0002] The wine produced with high grain as raw material is white wine, that is, Daqu wine, which has a history of thousands of years. It is characterized by high alcohol content and spicy taste. If the alcohol content is reduced, the flavor of mellow wine will be lost, and there is no nutritional content, which is not in line with modern health concepts. , thus limiting the drinking crowd. Contents of the invention [0003] The purpose of the present invention is to provide a kind of sweet sorghum liquor with sorghum as the main raw material, which not only has the flavor of white wine, but also has the clear fragrance and nutritional components of fruit wine. [0004] Another object of the present invent...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 高洪朋夏自安
Owner 徐州双沟酒业有限公司
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