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Brewing method of baijiu

A technology for liquor and fermented grains, which is applied in the preparation of alcoholic beverages, can solve the problems of monotonous aroma and thin wine body, and achieves the effects of mellow taste, honey and elegant wine body, and simple operation.

Inactive Publication Date: 2017-07-07
秦远国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Traditional rice-flavored liquor is brewed with rice as a single grain, which has a relatively monotonous aroma and a relatively thin body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] This embodiment is brewed and prepared from the following raw materials in mass ratio: 50% glutinous rice and 50% sorghum.

[0037] The method for brewing the honey-flavor liquor of this embodiment may further comprise the steps:

[0038] (1) Preparation of raw wine Ⅰ and raw wine Ⅱ

[0039] The method for preparing original wine I comprises the following steps:

[0040] ① Soak and drain the glutinous rice: Soak the glutinous rice for 25 minutes, rinse and drain;

[0041] ②Steaming rice: put the glutinous rice drained in step ① into the retort, steam for 20 minutes, pour in water equivalent to 60 times the mass of glutinous rice, turn it up and down evenly, steam again for 20 minutes, pour in water equivalent to 40 times the mass of glutinous rice, Turn it upside down evenly, and continue steaming for about 20 minutes;

[0042] ③Cooling: After steaming the rice, take out the steamed glutinous rice, place it in the stall, and cool it down to 36°C;

[0043] ④Mix koji:...

Embodiment 2

[0058] This embodiment is brewed and prepared from the following raw materials in mass ratio: early brown rice 50%, sorghum 30%, and rice 20%.

[0059] The method for brewing the honey-flavor liquor of this embodiment may further comprise the steps:

[0060] ① Soak and drain early brown rice: Soak early brown rice for 29 minutes, rinse and drain;

[0061] ②Steaming rice: put the brown rice drained in step ① into the retort, steam for 23 minutes, pour in water equivalent to 69 times the mass of brown rice, turn it up and down evenly, steam again for 23 minutes, pour in water equivalent to 49 times the mass of brown rice water, turn it up and down evenly, and continue steaming for about 24 minutes;

[0062] ③Cooling: Take out the steamed early brown rice and spread it out in the stall, and cool it down to 40°C;

[0063] ④Mix koji: Mix in the cooled early brown rice in step ③ with drug-free koji equivalent to 0.9 times the quality of early brown rice, which is the wine fermente...

Embodiment 3

[0078] This example is brewed from the following raw materials in mass ratio: 50% indica rice, 30% sorghum, 10% rice, and 10% wheat.

[0079] The method for brewing the honey-flavor liquor of this embodiment may further comprise the steps:

[0080] ① Soak and drain the indica rice: Soak the indica rice for 21 minutes, rinse and drain;

[0081] ②Steaming rice: Put the indica rice drained in step ① into the retort, steam for 16 minutes, pour in water equivalent to 51 times the mass of indica rice, turn it up and down evenly, re-steam for 16 minutes, pour in water equivalent to 31 times the mass of indica rice, Turn over evenly up and down, continue steaming for about 16 minutes;

[0082] ③Cooling: Take out the steamed indica rice, place it in the stall, and cool it down to 34°C;

[0083] ④Mix koji: mix the non-medicinal koji equivalent to 0.6 times the mass of indica rice into the cooled indica rice in step ③, which is the wine grains;

[0084] ⑤Saccharification, adding water...

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Abstract

The invention provides honey-aroma baijiu and a brewing method of the honey-aroma baijiu. The honey-aroma baijiu is brewed by adopting the following raw materials in percentage by mass: 20-80 % of rice, and 20-80 % of semen sorghi vulgaris. The invention further provides a brewing method of the honey-aroma baijiu. The brewing method is easy to operate, by utilizing the characteristics that wine prepared by adopting rice is mellow and pure and wine prepared by adopting semen sorghi vulgaris is aromatic, the honey-aroma baijiu is brewed by adopting the modern yeast semisolid fermentation technology and adopting mixed grains, compared with the wine brewed by adopting single grain, the wine brewed by adopting mixed grains is mellow, sweet, thick, as well as cool and refreshing, and the wine body has the refined honey aroma, is soft-sweet after entering the mouth, is natural and refreshing, and is pleasant and smooth in aftertaste.

Description

technical field [0001] The invention relates to a liquor and a brewing method thereof, in particular to a honey-flavored liquor and a brewing method thereof. Background technique [0002] Liquor is a unique distilled liquor in my country. Traditional liquor has four flavor types, namely sauce-flavored, strong-flavored, light-flavored and rice-flavored. [0003] With the development of wine-making technology and the innovation of wine-making technology, many other flavor-type liquors have emerged on the market in recent decades, such as medicinal-flavor liquor represented by Dongjiu, and Fengxiang-type liquor represented by Fengjiu. Liquor, flavor liquor represented by Baiyunbian liquor, soy-flavored liquor represented by Yubingshao, sesame-flavored liquor represented by Jingzhi Baigan, etc. [0004] These liquors of different aromas have brought wonderful enjoyment to drinking consumers and promoted the development of my country's liquor industry. [0005] Traditional rice...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12G3/04C12H6/02
Inventor 秦远国
Owner 秦远国
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