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Liquor preparation method

A technology of liquor and distiller's grains, applied in the preparation of alcoholic beverages, etc., can solve the problems of roughness, unclean process, long production time, etc., and achieve the effect of reducing drinking water consumption, easy large-scale production, and improving quality

Active Publication Date: 2015-08-19
YUNNAN YIZHOU LIQUOR IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional process of brewing liquor needs to soak the materials for 24 hours, the production time is long, and a large amount of sewage is generated. The whole process is not clean enough and wastes water
Traditional Xiaoqu wine is saccharified and fermented with a single koji variety, and the wine produced has a single and rough taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Prepare liquor of the present invention according to the following steps:

[0019] A. Feeding process: put 100kg corn into the high-pressure cooking pot, add water to the pot, and the liquid level is 25° higher than the material;

[0020] B. Cooking process: cover the lid of the high-pressure cooking pot, feed steam, and keep the pressure in the pot at 0.01Mpa; raise the temperature in the pot to 100°C in 10 minutes, and cook under pressure for 25 minutes;

[0021] C. Re-steaming process: keep the pressure in the pot at 0.05Mpa, and the cooking time is 20 minutes until the material rupture rate is greater than 95%;

[0022] D. Steamer discharge process: open the top pressure relief valve and high-pressure drain valve for pressure relief and exhaust. After the pressure in the pot is zero, open the bottom valve for pressure relief and exhaust; after the gas is exhausted, open the pressure cooking pot. And rotate the pressure cooker to put the material into the conveyor ...

Embodiment 2

[0031] Prepare liquor of the present invention according to the following steps

[0032] A. Feeding process: Put 100kg of sorghum into the high-pressure cooking pot, add water to the pot, and the liquid level is 30 cm higher than the material;

[0033] B. Cooking process: cover the lid of the high-pressure cooking pot, feed steam, and keep the pressure in the pot at 0.05Mpa; raise the temperature in the pot to 110°C in 40 minutes, and cook under pressure for 50 minutes;

[0034] C. Re-steaming process: keep the pressure in the pot at 0.1Mpa, and the cooking time is: 40 minutes, until the material rupture rate is greater than 95%;

[0035] D. Steamer discharge process: open the top pressure relief valve and high-pressure drain valve for pressure relief and exhaust. After the pressure in the pot is zero, open the bottom valve for pressure relief and exhaust; after the gas is exhausted, open the pressure cooking pot. And rotate the pressure cooker to put the material into the c...

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PUM

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Abstract

The invention discloses a liquor preparation method which comprises feeding procedure, stewing procedure, cohobation procedure, retorting procedure, automatic cooling procedure, automatically adding little yeast procedure, culturing saccharification procedure, blending procedure, automatic adding large yeast procedure, fermentation procedure and distillation procedure. Compared with the traditional method, immersing materials is not necessary in the liquor preparation method. The production process of each batch is shortened by 24 hours. Compared with the traditional art, the consumption of the drinking water is lessened by 30%. The invention has the advantage of easy manufacturing. The quality of xiaoqu liquor is improved. The prepared liquor is rich and soft in taste. The liquor preparation method is an innovation on the traditional xiaoqu liquor method.

Description

technical field [0001] The invention relates to a method for preparing liquor. Background technique [0002] The traditional process of brewing liquor needs to soak the materials for 24 hours, the production time is long, and a large amount of sewage is generated. The whole process is not clean enough and wastes water. Traditional Xiaoqu wine is saccharified and fermented with a single koji variety, and the wine produced has a single and rough taste. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the invention provides a kind of liquor preparation method, and its technical scheme is: [0004] A kind of liquor preparation method, carry out according to the following steps, [0005] A. Feeding process: The raw materials are put into the high-pressure cooking pot through selection and weighing, and water is added to the pot, and the liquid level is 25-30 cm higher than the raw materials or the ratio of raw materials to water: 1:...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02C12H6/02
Inventor 李宗城汤星明张学洲唐建红董大金
Owner YUNNAN YIZHOU LIQUOR IND CO LTD
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