Production method of music-influenced and bamboo and fruit-aromatized Baijiu

A production method and music technology, applied in the field of music-infused fruit-bamboo-flavor liquor production

Inactive Publication Date: 2017-02-15
牛尚生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to provide a kind of production method of music edification fruit bamboo flavoring liquor, how to solve the problem of how to integrate various existing technical reform liquor production methods, improve production efficiency, and provide high-quality and unique liquor

Method used

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  • Production method of music-influenced and bamboo and fruit-aromatized Baijiu
  • Production method of music-influenced and bamboo and fruit-aromatized Baijiu
  • Production method of music-influenced and bamboo and fruit-aromatized Baijiu

Examples

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Effect test

Embodiment 1

[0034] A method for producing flavor-enhancing fruit and bamboo flavored liquor with music, comprising a koji making process, a batching process, a koji mixing process, a fermentation process, a distillation process, and a storage process, wherein in the koji making process, music is played on the koji pieces after they enter the room. For edification, green bamboo is added according to the raw material ratio of 15% in the batching process, and fruit pieces are added according to the raw material ratio of 4% in the koji mixing process, and the raw material is sorghum.

[0035] Music is played during the fermentation process to edify the semi-finished liquor.

[0036] The fermentation tank of the fermentation process is provided with an aroma-increasing sound column. The aroma-increasing sound column is a structure of inner and outer bamboo tubes. The surfaces of the inner and outer tubes are drilled with uniform holes.

[0037] During the storage process, music is played to ed...

Embodiment 2

[0042] A method for producing flavor-enhancing fruit and bamboo flavored liquor with music, comprising a koji making process, a batching process, a koji mixing process, a fermentation process, a distillation process, and a storage process, wherein in the koji making process, music is played on the koji pieces after they enter the room. For edification, green bamboo is added according to the raw material ratio of 30% in the batching process, and fruit pieces are added according to the raw material ratio of 8% in the koji mixing process, and the raw material is sorghum.

[0043] Music is played during the fermentation process to edify the semi-finished liquor.

[0044] The fermentation tank of the fermentation process is provided with an aroma-increasing sound column. The aroma-increasing sound column is a structure of inner and outer bamboo tubes. The surfaces of the inner and outer tubes are drilled with uniform holes.

[0045] During the storage process, music is played to ed...

Embodiment 3

[0050] A method for producing flavor-enhancing fruit and bamboo flavored liquor with music, comprising a koji making process, a batching process, a koji mixing process, a fermentation process, a distillation process, and a storage process, wherein in the koji making process, music is played on the koji pieces after they enter the room. For edification, green bamboo is added according to the raw material ratio of 26% in the batching process, and fruit pieces are added according to the raw material ratio of 6% in the koji mixing process, and the raw material is sorghum.

[0051] Music is played during the fermentation process to edify the semi-finished liquor.

[0052] The fermentation tank of the fermentation process is provided with an aroma-increasing sound column. The aroma-increasing sound column is a structure of inner and outer bamboo tubes. The surfaces of the inner and outer tubes are drilled with uniform holes.

[0053] During the storage process, music is played to edif...

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Abstract

The invention discloses a production method of music-influenced and bamboo and fruit-aromatized Baijiu. The production method comprises a yeast making process, a dosing process, a yeast blending process, a fermenting process, a distilling process and a storing process, wherein in the yeast making process, a yeast block, which is warehoused, is influenced by music; in the dosing process, 15-30% of green bamboo is added in accordance with raw material proportioning; and in the yeast blending process, 4-8% of fruit dices are added in accordance with the raw material proportioning. In the fermenting process, aromatizing music columns are distributed in a fermentation tank, wherein the aromatizing music columns are represented as bamboo tube inner-outer-tube structures with surfaces drilled with uniform holes, spaces between inner and outer tubes are filled with aromatic mud and loudspeakers are arranged in the inner tubes. With the addition of the green bamboo and the fruit dices, the produced Baijiu reserves the aromas of the green bamboo and the fruit dices; different from a conventional method which adds rice husks, the production method provided by the invention, which replaces the rice husks by the green bamboo, avoids the generation of such harmful ingredients as furfural and the like and also avoids the generation of foreign smell; and the bamboo tubes, as a pure natural material, are free from toxicity and harm, and meanwhile, the bamboo tubes also have special fragrance, so that the produced Baijiu product is higher in quality.

Description

technical field [0001] The invention relates to a method for producing liquor, in particular to a method for producing aroma-enhancing liquor edified by music. Background technique [0002] In the production of liquor, the process of making koji is an important first process. The quality of the koji is directly related to the quality of the wine, and the quality of the koji is closely related to the activity of microorganisms, the speed of reproduction, and whether they can grow healthily. big relationship. [0003] The traditional liquor production method is to produce the final product liquor (ethanol + by-products: alcohol, aldehyde, acid, ester) from the starch in the raw material through the participation of microorganisms and dozens of steps of biochemical reactions. [0004] The raw material of the koji making process is wheat. After the koji pieces enter the room, the indoor temperature and humidity are controlled by ventilation and turning over the koji, which is c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 牛尚生
Owner 牛尚生
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