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Fen-flavor liquor as well as preparation method and device thereof

A technology for fragrant liquor and rice, applied in the field of liquor, can solve the problems of hot throat, thin liquor, long cooling time, etc., and achieve the effects of rich aroma, rich taste and good gloss.

Inactive Publication Date: 2016-02-17
张家友
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional Fen-flavor liquor is mostly brewed with rice as a single grain, its aroma is relatively monotonous, and the wine body is relatively thin
Moreover, when distilling, a 1.8-meter-long stainless steel pipe is used as the distiller, and 4 cooling pipes are used to discharge the hot water generated by distillation. The time required for cooling is long, and it is easy to produce peculiar smell and gas.
In addition, the traditional fermentation time is mostly 15 to 25 days. The fermentation time is short, and the brewed wine is prone to hot throat, pungent nose, and bitter tail.

Method used

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  • Fen-flavor liquor as well as preparation method and device thereof
  • Fen-flavor liquor as well as preparation method and device thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A kind of light-flavor liquor, comprising the following raw materials: 40kg of rice, 8kg of sorghum, 3kg of glutinous rice, 8kg of corn, 3kg of millet, 8kg of sago, 3kg of oats, 8kg of chickpeas, 3kg of lotus seeds, 8kg of lily, 3kg of buckwheat, mountain spring water 320L and koji 0.2kg.

[0047] A preparation method of fen-flavor liquor, comprising the steps of:

[0048] (1) Take the following raw materials: 40kg of rice, 8kg of sorghum, 3kg of glutinous rice, 8kg of corn, 3kg of millet, 8kg of sago, 3kg of oats, 8kg of chickpeas, 3kg of lotus seeds, 8kg of lily, 3kg of buckwheat, 320L of mountain spring water and koji 0.2kg;

[0049] (2) Rice steaming and cooling: the rice, sorghum, glutinous rice, corn, millet, sago, oats, chickpeas, lotus seeds, lily and buckwheat weighed in step (1) are removed and placed in an iron pot. Add the mountain spring water weighed in step (1), mix it evenly, steam it with firewood, dry it, and put it in a tile vat, then put the above ...

Embodiment 2

[0058] A kind of light-flavor liquor, comprising the following raw materials: 45kg of rice, 5kg of sorghum, 5kg of glutinous rice, 5kg of millet, 5kg of millet, 5kg of sago, 5kg of oats, 5kg of chickpeas, 5kg of lotus seeds, 5kg of lily, 5kg of buckwheat, mountain spring water 250L and koji 0.6kg.

[0059] A preparation method of fen-flavor liquor, comprising the steps of:

[0060] (1) Take the following raw materials: 45kg of rice, 5kg of sorghum, 5kg of glutinous rice, 5kg of corn, 5kg of millet, 5kg of sago, 5kg of oats, 5kg of chickpeas, 5kg of lotus seeds, 5kg of lily, 5kg of buckwheat, 250L of mountain spring water and koji 0.6kg;

[0061] (2) Rice steaming and cooling: the rice, sorghum, glutinous rice, corn, millet, sago, oats, chickpeas, lotus seeds, lily and buckwheat weighed in step (1) are removed and placed in an iron pot. Add the mountain spring water weighed in step (1), mix it evenly, steam it with firewood, dry it, and put it in a tile vat, then put the abov...

Embodiment 3

[0070] A kind of light-flavor liquor, comprising the following raw materials: 50kg of rice, 3kg of sorghum, 8kg of glutinous rice, 3kg of corn, 8kg of millet, 3kg of sago, 8kg of oats, 3kg of chickpeas, 8kg of lotus seeds, 3kg of lily, 8kg of buckwheat, mountain spring water 180L and koji 1kg.

[0071] A preparation method of fen-flavor liquor, comprising the steps of:

[0072] (1) Take the following raw materials: 50kg of rice, 3kg of sorghum, 8kg of glutinous rice, 3kg of corn, 8kg of millet, 3kg of sago, 8kg of oats, 3kg of chickpeas, 8kg of lotus seeds, 3kg of lily, 8kg of buckwheat, 180L of mountain spring water and koji 1kg;

[0073] (2) Rice steaming and cooling: the rice, sorghum, glutinous rice, corn, millet, sago, oats, chickpeas, lotus seeds, lily and buckwheat weighed in step (1) are removed and placed in an iron pot. Add the mountain spring water weighed in step (1), mix it evenly, steam it with firewood, dry it, and put it in a tile vat, then put the above tile...

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Abstract

The invention discloses fen-flavor liquor as well as a preparation method and device thereof and belongs to the technical field of liquor. The fen-flavor liquor comprises raw materials in parts by weight as follows: 40-50 parts of rice, 3-8 parts of sorghum, 3-8 parts of glutinous rice, 3-8 parts of maize, 3-8 parts of millet, 3-8 parts of sago, 3-8 parts of oat, 3-8 parts of chickpeas, 3-8 parts of lotus seeds, 3-8 parts of lily bulbs, 3-8 parts of buckwheat, 180-320 parts of mountain spring water and 0.2-1 part of distiller's yeast. The invention further discloses the preparation method and device of the fen-flavor liquor. The fen-flavor liquor is prepared from 11 kinds of grain as basic raw materials, is fully transparent, milk white, soft and fragrant, has effects of cooling and moisturizing the throat, clearing the lung, realizing sweet aftertaste for a long time and the like and cannot cause headaches if a person drinks too much of the liquor; besides, the preparation method and device are simple, have the broad market prospect and are suitable for large-scale production.

Description

technical field [0001] The invention relates to a light-flavor liquor, a preparation method and a device thereof, and belongs to the technical field of liquor. Background technique [0002] Liquor is a distilled wine made from grains such as sorghum as the main raw material, using Daqu, Xiaoqu or koji as the saccharification starter through distillation, saccharification, fermentation, distillation, aging, and blending. Flavor liquor, Fen-flavor liquor, Fen-flavor liquor and other fragrance liquors. [0003] Traditional fen-flavor liquor is mostly brewed with rice as a single grain, and its fragrance is more monotonous, and the wine body is thinner. Moreover, during distillation, a 1.8-meter-long stainless steel pipe is used as a distiller, and 4 cooling pipes are used to discharge the hot water produced by distillation. The time required for cooling is long, and it is easy to produce peculiar smell and gas. In addition, the traditional fermentation time is mostly 15 to 25...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02A61K36/899A61P1/14C12H6/02
Inventor 张家友
Owner 张家友
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