Sticky-rice-flavor-type liqueur brewing method

A sauce-flavored liquor and glutinous rice technology, applied in the field of liquor brewing, can solve the problems of rice wine with monotonous aroma, short fermentation cycle, and inconspicuous cellar aroma, and achieve the effect of elegant aroma, obvious sauce aroma, and long aftertaste

Active Publication Date: 2012-10-17
MEIXIAN LIANQUAN LIQUOR BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the short fermentation period (only 8-10 days) of the traditionally brewed rice-flavored liquor and glutinous rice liquor, the aroma of the brewed rice wine is relatively monotonous, the taste is not good, and there will be obvious bitterness when imported and dropped. There are weaknesses such as the lack of cellar aroma, which is only suitable for sales as medium and low-end liquor, and it is difficult to meet the requirements of new consumer groups characterized by pursuit of high-end, enjoyment-oriented consumption and healthy consumption.

Method used

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  • Sticky-rice-flavor-type liqueur brewing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Take by weighing 1500kg of high-quality glutinous rice, take by weighing 30kg of bran koji, and activate and rejuvenate 45kg of high-temperature koji.

[0035] The measured 1500kg of high-quality glutinous rice is transported to the rice steamer by the air conveyor, and the operator of the rice steamer needs to steam the rice evenly for 35 minutes, so that the rice is cooked but not sticky, hard on the outside and soft on the inside, and has no heart. until. When the cooked rice is air-dried to 20°C, turn on the koji mixer, sprinkle the weighed koji evenly on the cooked rice grains, and mix well. Then put the rice grains that have been mixed well into the special feeding bucket, and use the electric hoist crane to transport them to the 5m U-shaped stainless steel saccharification tank for solid-state cultivation and saccharification.

[0036] When the rice grains are fed into the saccharification tank for 12 hours, it is the vigorous stage of aerobic respiration of the...

Embodiment 2

[0051] Take by weighing 1500kg of high-quality glutinous rice, take by weighing 40kg of bran koji, and activate and rejuvenate 55kg of high-temperature koji.

[0052] The measured 1500kg of high-quality glutinous rice is transported to the rice steamer by the air conveyor, and the operator of the rice steamer needs to steam the rice evenly for 35 minutes, so that the rice is cooked but not sticky, hard on the outside and soft on the inside, and has no heart. until. When the cooked rice is air-dried to 25°C, turn on the koji mixer, sprinkle the weighed koji evenly on the cooked rice grains, and mix well. Then put the rice grains that have been mixed well into the special feeding bucket, and use the electric hoist crane to transport them to the 5mU stainless steel saccharification tank for solid-state cultivation and saccharification.

[0053] When the rice grains are fed into the saccharification tank for 11 hours, it is the vigorous stage of aerobic respiration of the benefic...

Embodiment 3

[0066] Take by weighing 1500kg of high-quality glutinous rice, take by weighing 45kg of bran koji, and activate and rejuvenate 60kg of high-temperature koji.

[0067] The measured 1500kg of high-quality glutinous rice is transported to the rice steamer by the air conveyor, and the operator of the rice steamer needs to steam the rice evenly for 35 minutes, so that the rice is cooked but not sticky, hard on the outside and soft on the inside, and has no heart. until. When the cooked rice is blown to 30°C, turn on the koji mixer, sprinkle the weighed koji evenly on the cooked rice grains, and mix well. Then put the rice grains that have been mixed well into the special feeding bucket, and use the electric hoist crane to transport them to the 5mU stainless steel saccharification tank for solid-state cultivation and saccharification.

[0068] When the rice grains are fed into the saccharification tank for 14 hours, it is the vigorous stage of aerobic respiration of the beneficial ...

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Abstract

The invention discloses a sticky-rice-flavor-type liqueur brewing method, and aims to provide a brewing method for a sticky-rice-flavor-type liqueur mainly prepared from ethyl lactate, ethyl acetate and ethyl hexanoate. The sticky-rice-flavor-type liqueur brewing method technically comprises the following steps in sequence: 1) weighing raw materials and auxiliary materials; 2) steaming sticky rice; 3) scattering yeast; 4) saccharifying the raw and auxiliary materials; 5) ageing and fermenting the saccharified raw and auxiliary materials; 6) distilling the resultant; and blending and preparingthe sticky-rice-flavor-type liqueur, wherein in the step one, raw and auxiliary materials are weighed, and the sticky rice, the bran yeast and the high temperature yeast are weighed in a weight ratioof 95:(1.8-2.2):(2.8-3.2). The sticky-rice-flavor-type liqueur brewing method disclosed by the invention belongs to the technical field of liqueur brewing.

Description

technical field [0001] The invention discloses a brewing method of liquor, in particular to a brewing method of glutinous rice sauce-flavored liquor and belongs to the technical field of liquor brewing. Background technique [0002] Meizhou City is "the production base of Chinese Hakka rice-flavored liquor", and our company is the backbone enterprise of "Chinese Hakka rice-flavored liquor". Since the end of Ming Dynasty and the beginning of Qing Dynasty, Meizhou has a history of brewing rice-flavored liquor and Hakka Niangjiu among the people. However, due to the short fermentation period (only 8-10 days) of the traditionally brewed rice-flavored liquor and glutinous rice liquor, the aroma of the brewed rice wine is relatively monotonous, the taste is not good, and there will be obvious bitterness when imported and dropped. There are weaknesses such as the lack of cellar aroma, which is only suitable for sales as middle and low-grade liquor, and it is difficult to meet the ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 龙均忠梁健坤
Owner MEIXIAN LIANQUAN LIQUOR BREWING
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