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Method for improving quality of strong aromatic dry distilled grain

A technology of strong-flavor, dry lees wine, applied in the preparation of alcoholic beverages, etc., can solve the problems of poor quality of pit mud, bacterial infection, easy shedding, etc., achieve less starch loss, prevent bacterial infection, and eliminate pesticide residues. The effect of fertilizer

Active Publication Date: 2012-10-17
SICHUAN TUOPAI SHEDE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] c. Solve the technical problems of poor quality of pit mud, easy to fall off, cracked, hardened, and aging in the contact part of the dry grains of the Luzhou-flavor liquor cellar, which may easily cause bacterial infection

Method used

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  • Method for improving quality of strong aromatic dry distilled grain
  • Method for improving quality of strong aromatic dry distilled grain
  • Method for improving quality of strong aromatic dry distilled grain

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment 1 A kind of method for improving the quality of distilled spirits with five kinds of grains as raw material

[0046] The method uses five grains of sorghum, corn, wheat, glutinous rice and rice as raw materials, and the proportioning is carried out according to the weight percentage of sorghum 30%: corn 25%: wheat 17%: glutinous rice 13%: rice 15%.

[0047] The method has the following steps:

[0048] 1. Raw material pretreatment process

[0049] Wash and soak the sorghum in hot water at 95°C for 3 hours, drain the water, and let it dry naturally at room temperature for 4 hours, so that the grains can absorb water sufficiently and evenly, and there is no hard core when pinched by hand. The opening rate reaches 93%, and the water content reaches 55%, then atmospheric pressure dry steaming for 60 minutes;

[0050] Soak the wheat in hot water at 90°C for 3 hours, drain the water, and let it dry naturally at room temperature for 3 hours, so that the grains abso...

Embodiment 2

[0072] Embodiment 2 Improves the method for the dry distilled spirit quality of raw material with sorghum, wheat, corn

[0073] The method uses sorghum, wheat and corn as raw materials, and the proportioning is carried out according to the weight percentage of 55% sorghum: 25% wheat: 20% corn.

[0074] The method has the following steps:

[0075] 1. Raw material pretreatment process

[0076] Wash and soak the sorghum in hot water at 92°C for 2 hours, drain the water, and let it dry naturally at room temperature for 3 hours, so that the grains can absorb water sufficiently and evenly, without hard core when pinched by hand, with an opening rate of 93% and a water content of 50%, then atmospheric pressure dry steaming for 70 minutes;

[0077] Soak the wheat in hot water at 90°C for 3 hours, drain the water, and let it dry naturally at room temperature for 4 hours, so that the grains absorb enough water, the grains are pinched without hard core, the grains reach a small opening...

Embodiment 3

[0095] Embodiment 3 improves the method for the quality of distilled spirits with four kinds of grains as raw material

[0096] The method uses four grains of sorghum, wheat, corn and rice as raw materials, and the proportioning is carried out according to the weight percentage of 45% sorghum: 19% wheat: 20% corn: 16% rice.

[0097] The method has the following steps:

[0098] 1. Raw material pretreatment process

[0099] Wash and soak the sorghum in hot water at 94°C for 6 hours, drain the water, and let it dry naturally at room temperature for 1 hour, so that the grains can absorb water sufficiently and evenly, and there is no hard core when pinched by hand. The opening ratio reaches 94%, and the water content reaches 54%, then atmospheric pressure dry steaming for 75 minutes;

[0100] Soak the wheat in hot water at 80°C for 4 hours, drain the water, and let it dry naturally at room temperature for 2 hours, so that the grains can absorb enough water, no hard core when pinc...

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Abstract

The invention discloses a method for improving quality of strong aromatic dry distilled grain, comprising the steps of pretreating the materials, piling and fermenting, taking out of a pit, stirring the mixed grains, getting wine and steaming grains, getting out of a steamer and proportioning water, reducing temperature and mixing the rice flour, entering the pit and sealing the pit. The method is characterized in that new measures about a pit mud maintenance in contact with the dry grains and about a prevention of mixed bacteria infection are carried out by not crushing part of the materialsfor wine making, increasing the mixed grain amount and reducing the use quantity of bran shells, thereby improving acidity of fermented grain for pit entry and water retention property of the fermented grain, and greatly improving the quality of the dry distilled grain. The method improves the quality of dry grains, improves the high-quality yield of the dry distilled grain by about 35%, improvesthe high-quality yield of the wet grain by above 10% and improves wine yield by above 3% so that the whole pit can brew high-quality wine. The invention has simple technology, easy operation, low production cost, good wine quality and easy implementation, thereby providing reliable guarantee for large-area application of technical reform in strong aromatic wine production enterprise.

Description

technical field [0001] The invention belongs to the field of liquor production. It specifically relates to a production method of Luzhou-flavor liquor, in particular to a method capable of significantly improving the quality of Luzhou-flavor dry grain liquor. technical background [0002] In the production of traditional Chinese Luzhou-flavor liquor, when the saccharification and fermentation in the cellar progress to a certain stage, the free water on the surface of the fermented grains will settle to the middle and lower parts of the cellar pool, and form yellow water with fermented sugar and acid, which will naturally form in the cellar pool A dividing line formed by the surface of yellow water. The fermented grains above the dividing line that have not been soaked in yellow water are called "dry grains"; the fermented grains soaked in yellow water below the dividing line are called "wet grains". [0003] Compared with "dry grains", "wet grains" are quite different in t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 李家民
Owner SICHUAN TUOPAI SHEDE WINE
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