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Clear lees Bailong liquor

A technology for cleaning slag and koji material, applied in the field of Bailong wine

Inactive Publication Date: 2014-12-24
黄福祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0009]The present invention adopts the Bailong wine produced by the slag-clearing method, and its purpose is to improve the current wine-making method, which makes the wine yield easily affected, and the fermentation period is short, which leads to the wine The taste is cold and violent, the palatability is poor, and it is easy to drink, etc.

Method used

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  • Clear lees Bailong liquor

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Effect test

Embodiment Construction

[0019] Step 1. Mix sorghum, corn, wheat, and barley according to the ratio, then crush them into fine particles, and add auxiliary materials (rice husks), the ratio of which is 25% of the raw grain;

[0020] Step 2. After stirring evenly, simmer in warm water at 40°C for 12 hours, including turning over once;

[0021] Step 3. After high-temperature cooking and cooking in separate pots to remove raw impurities, spread it in a clean place to cool down. Add koji ingredients when the temperature reaches 25°C. The koji ingredients are glucoamylase and dry yeast. Catalytic treatment, add sucrose to the dry yeast, the ratio is 25% of the yeast, catalyze for one hour, so that the yeast completes the initial fermentation, and the acetic acid starter is 5% water-soluble;

[0022] Step 4, after stirring evenly, enter the tank for the first fermentation. After the fermentation is completed, the wine is distilled;

[0023] Step 5, the amount of koji used for the second fermentation is 58...

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Abstract

The invention relates to a production technology of Fen-flavor liquor, particularly to Bailong liquor produced with a clear lees method. According to the brewing technology, an underground pit of continuous lees liquor and a solid-state fermentation mode are adopted, a raw material pretreatment process of clear lees Erguotou is adopted, a traditional method of liquor steaming and raw material steaming for the continuous lees liquor is changed, and raw and foreign flavors in the liquor are removed. The liquor has the benefits as follows: the liquor yield and the quality tend to be stabilized and are improved with artificial hard liquor and national standard Chinese koji combined method, and meanwhile the aroma is a corn, wheat, broomcorn and barley combined flavor.

Description

technical field [0001] The invention relates to a production process of a light-flavored liquor, in particular to a Bailong liquor made by removing slag. Background technique [0002] In the nearly 30 years after the reform, the liquor market has quietly moved towards the fashion trend of blending alcohol with flavor. With strong fragrance as the mainstream, it floods the market. And the concentration of this kind of essence is getting stronger and stronger. Make the traditional unblended original ecological liquor a scarce product in the market. The people of Bailongjiu aim to make up for the gaps, take the traditional original ecology and the style of liquor beyond the traditional ecology as the quality standard, and then adopt the method of integrating excellence and innovation, and constantly improve the new production process of Bailongjiu. It is a unique craft that makes it similar to tradition but does not completely belong to a certain traditional craft. The qual...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12R1/865C12H6/02
Inventor 黄福祥
Owner 黄福祥
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