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Method for preparing Jiang-flavor liquor

A technology for Maotai-flavor liquor and fermented grains, which is applied in the field of winemaking, can solve the problems of large contact area and affect the yield of high-quality wine, and achieve the effect of improving the quality of wine and the yield of wine.

Active Publication Date: 2012-05-30
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional process, the proportion of crushed sorghum is relatively high, the contact area between starch, glucoamylase and amylase is relatively large, and the yield of wine in the first three rounds is high, reaching 13% to 15%, which affects the quality of high-quality wine in the whole production cycle. Yield rate

Method used

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  • Method for preparing Jiang-flavor liquor
  • Method for preparing Jiang-flavor liquor
  • Method for preparing Jiang-flavor liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The preparation method of the sauce-flavored liquor that the present embodiment enumerates may further comprise the steps:

[0045] (1), under the sand:

[0046] Take 50% of the total grain sorghum and put it into a wooden barrel, add moistening water preheated to about 65°C to soak the grain for 8 hours, the water level of the added water is 10cm higher than the original grain, and the temperature in the wooden barrel is controlled during the soaking process. 40 ℃ ~ 60 ℃, change the water 3 times during soaking, moisten the grain until the water content in the raw material is 38% ~ 42%, let it dry and moisten the grain water;

[0047] Put the moistened raw grain on the retort and steam the grain for 2 hours, then take it out of the retort, let it cool to 28°C-32°C, add Daqu powder, the amount of koji added is 10% of the input amount, and the crushing specification of Daqu powder is that it does not pass through a 20-mesh sieve. 15% of the total Daqu powder, piled and ...

Embodiment 2

[0060] The preparation method of the sauce-flavored liquor that the present embodiment enumerates may further comprise the steps:

[0061] (1), under the sand:

[0062] Take 50% of the total grain sorghum and put it into a wooden barrel, add moistening water preheated to about 55°C to soak the grain for 12 hours, the water level of the added water is 30cm higher than the raw grain, and the temperature in the wooden barrel is controlled during the soaking process. 40 ℃ ~ 60 ℃, change the water once during soaking, moisten the grain until the water content in the raw material is 38% ~ 42%, let it dry and moisten the grain water;

[0063] Cook the moistened raw grain in a retort for 3 hours, take it out of the retort and let it cool to 28°C-32°C, add Daqu powder, the amount of added koji is 12% of the input amount, and the crushing specification of Daqu powder is that it does not pass the 20-mesh sieve to account for the total Daqu 20% of powder, stacked and fermented for 20 hou...

Embodiment 3

[0073] The preparation method of the sauce-flavored liquor that the present embodiment enumerates may further comprise the steps:

[0074] (1), under the sand:

[0075] Take 50% of the total grain sorghum and put it into a wooden barrel, add moistening water preheated to about 40°C to soak the grain for 12 hours, the water level of the added water is 15cm higher than the raw grain, and the temperature in the wooden barrel is controlled during the soaking process. 40 ℃ ~ 60 ℃, change the water 3 times during soaking, moisten the grain until the water content in the raw material is 38% ~ 42%, let it dry and moisten the grain water;

[0076] Steam the raw grain after moistening for 2 hours, take out the retort and let it cool to 28°C-32°C, add Daqu powder, the amount of added koji is 12% of the input amount, and the crushing specification of Daqu powder is that it does not pass the 20-mesh sieve to account for the total Daqu 15% of powder, stacked and fermented for 24 hours, whe...

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Abstract

The invention relates to a method for preparing Maotai-flavor liquor and belongs to the technical field of wine brewing. The method for preparing the Maotai-flavor liquor comprises the process steps of first sorghum feeding, second sorghum feeding, cyclic sorghum fermentation, third to eighth cyclic liquor making and the like. The method is characterized in that: the liquor yield in the first three cycles is improved and the liquor quality is improved due to whole sorghum grain feeding for fermentation, special grain moisturizing, constant use of coarse high-temperature yeasts for making hardliquor in the first three cycles and the control of the stacking time of sorghum fed at the first time and the sorghum fed at the second time; 'eight times of liquor making and eight times of fermentation' instead of 'seven times of liquor making and eight times of fermentation' are performed; the liquor yield of liquor from the whole cyclic fermentation is improved by 2 to 3 percent; and the liquor yield in the first three cycles is reduced to 9 to 11 percent from the 13 to 15 percent in the traditional method, so the liquor yield of high-quality liquor in the late several cycles is improvedby 5 to 6 percent.

Description

technical field [0001] The invention relates to a preparation method of Maotai-flavor liquor, which belongs to the technical field of brewing. Background technique [0002] Maotai-flavored liquor is an important type of liquor in my country, represented by Moutai and Langjiu. The sauce is delicate, full-bodied, clear and transparent, slightly yellow in color, long aftertaste, and lasts for a long time when empty. The production process of traditional Maotai-flavor liquor includes 2 times of feeding, 9 times of cooking, 8 times of fermentation, 7 times of wine extraction, and blending after long-term storage. The first feeding is called Xiasha (the sorghum raw material in the production of Maotai-flavored liquor is called sand), and the second feeding is called rough sand. After feeding, it needs to go through eight fermentations, each fermentation is about one month, and a large cycle is about 10 month or so. In the production process of Maotai-flavored liquor, the raw mat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 沈才洪李长江张宿义卢中明敖宗华张洪远赵新夏国志
Owner LUZHOU PINCHUANG TECH CO LTD
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