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Brewing process of baijiu

A process and liquor technology, applied in the field of brewing technology, can solve the problems of high brewing process cost, low production efficiency, complicated and cumbersome operations, etc., and achieve the effect of shortening the brewing cycle and improving production efficiency.

Inactive Publication Date: 2017-01-04
徐州刘邦府酒厂
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Liquor can produce ordinary liquor and high-quality liquor according to the differences in its saccharification, fermentation strains, and brewing processes; the high-quality liquor in the prior art has a good taste and a full-bodied wine body, but the brewing process is generally expensive and complicated. The problem of low production efficiency

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  • Brewing process of baijiu

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Embodiment Construction

[0015] The following are specific embodiments of the present invention, and the present invention will be further described now.

[0016] A brewing process of liquor, comprising the steps of:

[0017] Select sorghum: wheat: rice husk: Daqu flour=1: 4.5-5.0: 0.15-0.20: 0.20-0.26;

[0018] The sorghum is required to have normal color, no mildew, full granules, 0-20% moisture, 58%-65% starch, and no impurities;

[0019] The rice husk needs to be dried and steamed to remove evil odors; the rice husk and Daqu powder should be crushed together, and the crushing degree should be: 90%-98% should pass through a 2mm aperture analytical sieve;

[0020] ① Material selection:

[0021] After the sorghum and wheat are made into coarse powder, stir, add water, and moisten the material for 1-2 hours, and the humidity when moistening the material is 70-75%;

[0022] ② Distillation:

[0023] Put the moistening material in a pot and distill for 80-90 minutes; it is required to be cooked but n...

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Abstract

The invention discloses a brewing process capable of shortening the brewing period. The brewing process includes the following steps of 1, material selecting, wherein after sorghum and wheat are prepared into coarse powder, the coarse powder is stirred, water is added, the coarse powder is wetted for 1-2 hours, and the humidity needed during powder wetting ranges from 70% to 75%; 2, distilling; 3, spread-airing and charging; 4, airing fermentation, wherein the stirred materials are put in a ceramic wine jar and placed outdoors to be aired for self fermentation, and the fermentation period ranges from 15 days to 25 days. The brewing process has the advantages that the airing fermentation working process is creatively adopted, the brewing period is greatly shortened, and production efficiency is improved.

Description

technical field [0001] The invention relates to a liquor brewing process, in particular to a brewing process capable of shortening the brewing cycle. Background technique [0002] my country is one of the birthplaces of wine culture in the world. It has a long history of winemaking. In the long history of more than 5,000 years, through the edification of traditional culture and the efforts of many generations of brewers, the brewing process has been continuously improved and improved. Formed the unique style and liquor of each region. Wine was called mash or Liquor in ancient times, and it was a special product exclusively for emperors and generals. After the founding of New China, wine became an indispensable part of people's life. [0003] Liquor can produce ordinary liquor and high-quality liquor according to the differences in its saccharification, fermentation strains, and brewing processes; the high-quality liquor in the prior art has a good taste and a full-bodied ...

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 史贵香
Owner 徐州刘邦府酒厂
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