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A kind of brewing method of fen-flavor liquor

A technology for fragrance-type liquor and fermented grains, which is applied in microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc. problems, to achieve the effect of ensuring the style of the wine body, the quality of the wine body is better and more stable, and the quality of the wine is improved.

Active Publication Date: 2016-05-18
BEIPIAO HUAYI WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The liquor yield of traditional brewing technology is generally low, only about 40%, and with the change of seasons, the quality of the production of Fen-flavor liquor is very unstable, especially in summer, liquor is particularly easy to drop out

Method used

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  • A kind of brewing method of fen-flavor liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1.1, run material

[0021] The sorghum is crushed into sorghum flour, and 100kg of sorghum flour is added to 30kg of warm water at 25°C for accumulation and moistening for 5 hours;

[0022] 1.2 Steamed ingredients

[0023] After filling the moistened sorghum flour into the retort, steam the material at 100°C for 40 minutes to obtain cooked sorghum flour; put the rice husk into the retort, and steam the material in the open at 100°C for 20 minutes;

[0024] 1.3 Ingredients

[0025] Break the cooked sorghum flour, add 35kg of warm water at 25°C and mix evenly, cool to 15°C, add 52kg of steamed rice husk and mix evenly, then add 23kg of Daqu and 2kg of Monascus to obtain the mixture;

[0026] 1.4. Fermentation

[0027] The mixture is fermented in the cellar for 45 days. The conditions of the mixture in the cellar are as follows: moisture mass percentage 40%, temperature 18°C, acidity 0.8g / L, starch content ≥25%, temperature changes during the fermentation process according to Table 1....

Embodiment 2

[0033] 1.1, run material

[0034] The sorghum is crushed into sorghum flour, and 100kg of sorghum flour is added to 35kg of 30℃ warm water for accumulation and moistening for 7h;

[0035] 1.2 Steamed ingredients

[0036] After filling the moistened sorghum flour in the retort, steam the material at 120°C for 25 minutes to obtain cooked sorghum flour; put the rice husk into the retort, and steam the material at 120°C for 22 minutes;

[0037] 1.3 Ingredients

[0038] Crush the cooked sorghum flour, add 40kg of warm water at 30°C and mix well, cool to 17°C, add 55kg of steamed rice husk and mix evenly, then add 23kg of Daqu and 2kg of Monascus to obtain the mixture;

[0039] 1.4. Fermentation

[0040] The mixture is fermented in the cellar for 45 days. The conditions of the mixture in the cellar are: 42% moisture mass percentage, temperature 20℃, acidity 0.9g / L, starch content ≥25%, temperature change during fermentation process according to Table 1. , Get the glutinous rice, the physical a...

Embodiment 3

[0046] 1.1 Moisturizing

[0047] The sorghum is crushed into sorghum flour, and 100kg of sorghum flour is added to 32kg of 28℃ warm water for accumulation and moistening for 8h;

[0048] 1.2 Steamed ingredients

[0049] After filling the moistened sorghum flour into the retort, steam the material at 110°C for 30 minutes to obtain the cooked sorghum flour; put the rice husk into the retort, and steam the material at 110°C for 25 minutes;

[0050] 1.3 Ingredients

[0051] Break the cooked sorghum flour, add 38kg of warm water at 28°C and mix well, cool to 16°C, add 53kg of steamed rice husk and mix evenly, then add 23kg of Daqu and 2kg of Monascus to obtain the mixture;

[0052] 1.4. Fermentation in the cellar

[0053] The mixture was fermented in the cellar for 45 days, and the conditions of the mixture in the cellar were 41% by mass, temperature 19℃, acidity of 0.8g / L, starch content ≥25%, and temperature changes during the fermentation process according to Table 4. , To obtain mash, moi...

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Abstract

The invention discloses a brewing method of fen-flavor liquor. The brewing method comprises the steps of firstly, smashing sorghum to form sorghum powder, adding warm water, stacking, moisturizing, and then, filling the sorghum powder into a retort boiler to steam to obtain cooked sorghum powder; filling rice hulls into the opened retort boiler to steam; smashing the cooked sorghum powder, adding warm water to uniformly mix, cooling, adding the steamed rice hulls to uniformly mix, then, adding a yeast for making hard liquor and monascus, storing in a cellar, and fermenting for 45 days to obtain fermented grains; and distilling the fermented grains at a high temperature, and storing the fermented grains in a liquor storage tank for more than 1 year to obtain the fen-flavor liquor. The brewing method has the advantages that the process is simple, the quality of the liquor is stable, the yield of white spirit is increased, the style of the liquor is kept, and the produced fen-flavor liquor is softener in taste, sweet and refreshing, coordinated in fragrance and relatively long in aftertaste.

Description

Technical field [0001] The invention relates to a brewing method of fresh-flavor liquor. Background technique [0002] Liquor is a unique distilled spirit in our country. Liquor has a long history, with a history of more than 5,000 years. Liquor production is an open-type production, which is greatly affected by the environment. The quality, style, and type of liquor produced by different regions and different processes are different. The yield rate of traditional wine making technology is generally low, only about 40%, and with the change of seasons, the quality of fragrant liquor production is very unstable, especially in summer, the liquor is especially easy to fall out. Summary of the invention [0003] The technical problem to be solved by the present invention is to provide a brewing method with stable quality of the fragrance type liquor and the improvement of the yield of the fragrance type liquor. [0004] The technical solution of the present invention is: [0005] A brew...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/12C12G3/02C12R1/66C12H6/02
Inventor 张树杰王玉泉
Owner BEIPIAO HUAYI WINE
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