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Brewing formula and brewing process of heavy-flavor baijiu

The technology of a strong-flavor liquor and a formula, applied in the field of winemaking, can solve problems such as high consumer prices, and achieve the effects of easy control of winemaking parameters, simple winemaking process and excellent taste.

Inactive Publication Date: 2016-08-03
YIBIN HUIS WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the high consumption price of Luzhou Laojiao Tequ represented by Luzhou Laojiao Tequ on the market has discouraged many consumers.

Method used

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  • Brewing formula and brewing process of heavy-flavor baijiu
  • Brewing formula and brewing process of heavy-flavor baijiu
  • Brewing formula and brewing process of heavy-flavor baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The following brewing techniques for Luzhou-flavor liquor are used for brewing:

[0033] 1. Material preparation step: take by weight each component specified in Example 1 in Table 1.

[0034] 2. Pretreatment step: Sorghum, mung bean, rice, wheat, buckwheat, glutinous rice, and corn are pulverized and mixed respectively, wherein the particle size of the pulverized sorghum is 10 mesh. After fully mixing, place the pulverized raw materials on a steamer and steam for 0.8h, and then cool the steamed raw materials to make them cool quickly.

[0035] 3. Fermentation step: when the temperature of the raw material drops to 20°C, put in the high-temperature Daqu with a product temperature of 60°C. The amount of high-temperature Daqu added is 15% of the mass of the raw material. Fermented in the medium for 70 days to obtain fermented grains.

[0036] 4. Distillation and wine extraction steps: put the fermented grains in a cooking container, and carry out distillation to obtain ...

Embodiment 2

[0038] The following brewing techniques for Luzhou-flavor liquor are used for brewing:

[0039] 1. Material preparation step: take by weight each component specified in Example 2 in Table 1.

[0040] 2. Pretreatment step: Sorghum, mung bean, rice, wheat, buckwheat, glutinous rice, and corn are pulverized and mixed respectively, wherein the particle size of the pulverized sorghum is 4 mesh. After fully mixing, place the pulverized raw materials on a steamer and steam for 1.5 hours, and then cool the steamed raw materials to make them cool quickly.

[0041] 3. Fermentation step: when the temperature of the raw material drops to 35°C, put in the high-temperature Daqu with a product temperature of 65°C, the amount of high-temperature Daqu added is 25% of the mass of the raw material, and after the high-temperature Daqu is mixed with the raw material evenly, put it in the pit Fermented in China for 50 days to obtain fermented grains.

[0042] 4. Distillation and wine extraction ste...

Embodiment 3

[0044] The following brewing techniques for Luzhou-flavor liquor are used for brewing:

[0045] 1. Material preparation step: take by weight each component specified in Example 3 in Table 1.

[0046] 2. Pretreatment step: Sorghum, mung beans, rice, wheat, buckwheat, glutinous rice, and corn are pulverized and mixed respectively, wherein the particle size of the pulverized sorghum is 8 mesh. After fully mixing, place the pulverized raw materials on a steamer and steam for 1 hour, and then cool the steamed raw materials to make them cool quickly.

[0047] 3. Fermentation step: when the temperature of the raw material drops to 28°C, put in high-temperature Daqu with a product temperature of 63°C. The amount of high-temperature Daqu added is 20% of the mass of the raw material. Fermented in the medium for 60 days to obtain fermented grains.

[0048] 4. Distillation and wine extraction steps: put the fermented grains in a cooking container, and carry out distillation to obtain th...

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Abstract

The invention provides a brewing formula and brewing process of heavy-flavor baijiu. The brewing formula comprises, by weight, 30-50 parts of sorghum, 10-20 parts of mung beans, 10-20 parts of rice, 5-15 parts of wheat, 3-8 parts of buckwheat, 5-14 parts of sticky rice and 3-8 parts of corn. The brewing process includes the steps of material preparation according to the formula, pretreatment for crushing, mixing and decocting raw materials, diastatic fermentation of steamed raw materials and distillation conducted on fermented grains and baijiu taking. The brewing process is simple, brewing time is short, all brewing parameters are easy to control, and operability is high. The brewed baijiu is heavy in fragrance, soft and sweet and coordinate in fragrance; after the baijiu is drunk, the stomach is not impaired, headache is not caused, and a drinker is not prone to drunkenness.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a brewing formula of Luzhou-flavor liquor and a brewing process thereof. Background technique [0002] Liquor is a traditional distilled liquor with a long history in my country and one of the seven largest distilled liquors in the world. Due to the difference in fermentation raw materials and techniques, various types of liquor with distinctive flavor characteristics have been formed. Among them, Luzhou-flavor liquor is a traditional distilled liquor typified by Luzhou Laojiao Tequ, which belongs to the category of Daqu liquor. Luzhou-flavor liquor is deeply loved by consumers for its rich aroma, soft and sweet taste, harmonious aroma, and clear and transparent tail. At present, the high consumption price of Luzhou Laojiao Tequ represented by Luzhou Laojiao Tequ on the market discourages many consumers. Contents of the invention [0003] The first object of the present invention is t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 惠庆均
Owner YIBIN HUIS WINE CO LTD
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