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Millet sake and preparation method thereof

A technology for millet and sake, applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, can solve the problems of monotonous flavor and weak taste, and achieve harmonious flavors, unique style, and mellow and soft taste. Effect

Active Publication Date: 2012-01-25
邯郸市禾黍农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This brewing process belongs to clear liquid fermentation, without interface effect, and there are few metabolites of microorganisms, resulting in the former product having a weak taste and monotonous flavor

Method used

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  • Millet sake and preparation method thereof
  • Millet sake and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] The preparation of embodiment 1 millet sake

[0051] 1. Crush the millet with a claw-type grinder and pass through a 40-mesh sieve.

[0052] 2. First heat the water to 65°C through a thin plate heat exchanger, and put it into the slurry tank. The amount of water is 650L. Under stirring, slowly add 500Kg of millet flour, with 10% (w / w) concentration of Na 2 CO 3 The solution adjusts the pH value of the slurry to 6.3, then adds medium-temperature α-amylase (12u / g raw material), and stirs evenly.

[0053] 3. Add 100L of bottom water into the liquefaction tank, turn on the steam to heat, and when the temperature of the bottom water reaches 80°C, pump the powder slurry into the cross-shaped feeding pipe, and spray it out from the small hole of the feeding pipe. At this time, adjust the flow rate of the heating steam and the slurry to maintain the temperature of the slurry in the tank at 80°C. After the powder slurry is beaten, the temperature in the tank continues to be ...

Embodiment 2

[0059] The preparation of embodiment 2 millet sake

[0060] 1. Crush the millet with a claw-type grinder and pass through a 30-mesh sieve.

[0061] 2. First heat the water to 65°C through a thin-plate heat exchanger, and pour it into the slurry tank. The amount of water is 800L. Under stirring, slowly add 500Kg of millet flour, with 10% (w / w) concentration of Na 2 CO 3 The solution adjusts the pH value of the slurry to 6.2, then adds medium-temperature α-amylase (11u / g raw material), and stirs evenly.

[0062] 3. Add 100L of bottom water into the liquefaction tank, turn on the steam to heat, and when the temperature of the bottom water reaches 85°C, pump the powder slurry into the cross-shaped feeding pipe, and spray it out from the small hole of the feeding pipe. At this time, adjust the flow rate of the heating steam and the slurry to maintain the temperature of the slurry in the tank at 85°C. After the powder slurry is beaten, the temperature in the tank continues to be...

Embodiment 3

[0068] The preparation of embodiment 3 millet sake

[0069] 1. Crush the millet with a claw-type grinder and pass through a 30-mesh sieve.

[0070] 2. First heat the water to 65°C through a thin plate heat exchanger, and pour it into the slurry tank. The amount of water is 1000L. Under stirring, slowly add 500Kg of millet flour, with 10% (w / w) concentration of Na 2 CO 3 The solution adjusts the pH value of the slurry to 6.4, then adds medium-temperature α-amylase (10u / g raw material), and stirs evenly.

[0071] 3. Add 100L of bottom water into the liquefaction tank, turn on the steam to heat, and when the temperature of the bottom water reaches 90°C, pump in the slurry, and the slurry enters the cross-shaped feeding pipe, and is sprayed out from the small hole of the feeding pipe. At this time, adjust the flow rate of the heating steam and the slurry to maintain the temperature of the slurry in the tank at 90°C. After the powder slurry is beaten, the temperature in the tan...

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Abstract

The invention discloses millet sake, which is characterized by being prepared by using millet powder as a raw material and carrying out liquid primary fermentation and secondary fermentation on the millet powder; a strain used in the fermentation is rhizopus koji with a content which is 1-2% of the weight of the millet powder and yellow wine dry yeast with a content which is 0.15-0.2% of the weight of the millet powder; the temperature of the primary fermentation is 28-30 DEG C; the time is 4-6 days; the temperature of the secondary fermentation is 15-18 DEG C; and the time is 15-20 days. The color and the luster of the sake prepared by the invention are natural and golden; the taste is mellow, mild, gentle, clean and dainty, and has a faint scent, harmonious flavors, a long aftertaste and a unique style; the main physicochemical indexes of the sake are as follows: the alcoholic strength is not less than 11.0 %voL; the total acid is 3.0-7.0 g / L; the total sugar is not more than 15.0 g / L; the nonsugar solid matter is not less than 15.0 g / L; and the amino acid nitrogen is 0.20-0.30 g / L.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to sake made from millet flour and a preparation method thereof. Background technique [0002] Sake is an ancient brewed wine in my country. It was first seen in the "Book of Rites" in the Thirteen Classics, with a history of more than 3,000 years ago. In the long Shang, Zhou, Qin and Han dynasties, sake, as the top grade of wine, played a role in major political, military, and diplomatic activities such as soldiers going out to battle, offering sacrifices to heaven and earth, and feudal alliances. Due to complicated political and technical reasons, Chinese wine culture gradually changed after the Han Dynasty and embarked on the road of today’s rice wine production. As a result, sake gradually disappeared (Wang Yan, The character and spirit of sake, Chinese wine culture Proceedings, 2005). [0003] Millet is the product of husking mi...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/845
Inventor 苑振宇王秉钦张书田
Owner 邯郸市禾黍农业开发有限公司
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