Production method of za wine
A production method and technology of liquor mother, which are applied in the production field of sip wine, can solve the problems such as weak taste, excessive starch loss, uneven quality, etc., and achieve the effects of amber color, enhanced post-fermentation power, and short production cycle.
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Embodiment 1
[0053] 1. Handling of raw materials
[0054] The raw materials are fermented with highland barley and rice, 7 parts of highland barley and 3 parts of rice;
[0055] 1 Processing of highland barley
[0056] (1) Soaking: After cleaning the highland barley, soak it in 60°C water for 12 hours, and the water surface is 20cm higher;
[0057] (2) Crushing: After draining the soaked barley, use a brewing crusher to crush the barley into a state of cracking and not dispersing;
[0058] 2 rice treatments
[0059] Rinse the rice once with tap water, then soak it in water at 24°C for 12 hours, and the water surface is 20cm higher;
[0060] 3 raw material cooking
[0061] The highland barley and rice treated in the above 1 and 2 are mixed and placed in a cooker, and the timing is started after the gas is rounded, and the cooking time is 45 minutes. Spray water at 60°C for 3 times;
[0062] Diglycosylation
[0063] 1 koji mix
[0064] With the highland barley and rice after above-ment...
Embodiment 2
[0086] 1. Handling of raw materials
[0087] The raw materials are mixed fermentation of highland barley and rice, with highland barley accounting for 8 parts and rice accounting for 2 parts;
[0088] 1 Processing of highland barley
[0089] (1) Soaking: After cleaning the highland barley, soak it in 60°C water for 12 hours, and the water surface is 20cm higher.
[0090] (2) Crushing: Drain the soaked highland barley and use a brewing crusher to crush the highland barley into a state of cracking and not dispersing.
[0091] 2 rice treatments
[0092] After the rice was rinsed twice with tap water, it was soaked in water at 20°C for 12 hours, and the water surface was 15cm higher.
[0093] 3 raw material cooking
[0094] The highland barley and rice treated in the above 1 and 2 are mixed and placed in a cooker, and the timing is started after the gas is rounded, and the cooking time is 40 minutes. Spray 50°C water twice during the period;
[0095] Diglycosylation
[0096...
Embodiment 3
[0119] 1. Handling of raw materials
[0120] The raw materials are mixed fermentation of highland barley and rice, 6 parts of highland barley and 4 parts of rice;
[0121] 1 Processing of highland barley
[0122] (1) Soaking: After cleaning the highland barley, soak it in 50°C water for 14 hours, and the water surface is 15cm higher;
[0123] (2) Crushing: After draining the soaked barley, use a brewing crusher to crush the barley into a state of cracking and not dispersing;
[0124] 2 rice treatments
[0125] After washing the rice twice with tap water, soak it in water at 23°C for 15 hours, and the water surface is 17cm higher;
[0126] 3 raw material cooking
[0127] The highland barley and rice treated in the above 1 and 2 are mixed and placed in the cooker, and the timing is started after the gas is rounded, and the cooking time is 50 minutes. Spray 55°C water twice during the period;
[0128] Diglycosylation
[0129] 1 koji mix
[0130] With the highland barley and...
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