Production technology of strong-flavor Chinese liquor
The invention relates to a technology for a strong-flavor liquor and a production process, which is applied in the field of liquor production to achieve the effects of improving distillation efficiency, speeding up fermentation, and having little influence on liquor taste.
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Embodiment 1
[0021] A production process of Luzhou-flavor liquor, the process steps are as follows:
[0022] 1) Weigh sorghum, corn, broad beans and wheat according to a certain proportion, crush them through a 5-mesh sieve, and the residue on the sieve is 34%, then put the crushed sorghum and corn in clean water at 25°C for 24 hours, and change the water , then add the crushed broad beans and wheat into it, continue soaking and moisturizing the grain for 20 hours, filter, spread the filter material flat and dry until the water content is 18%, and then crush it through a 30-mesh sieve, and the residue on the sieve is 50.4%. ;
[0023] 2) Weigh rice husks and sorghum husks according to a certain proportion, crush them through a 30-mesh sieve, and the residue on the sieve is 50%, steam for 30 minutes, take out the retort and dry them until the water content is 11.8%, to obtain auxiliary materials;
[0024] 3) Blend the main ingredients and auxiliary ingredients, place them in a pressure coo...
Embodiment 2
[0029] A production process of Luzhou-flavor liquor, the process steps are as follows:
[0030] 1) Weigh sorghum, corn, broad beans and wheat according to a certain proportion, crush them through a 10-mesh sieve, and the residue on the sieve is 36%, then put the crushed sorghum and corn in clean water at 25°C for 30 hours, and change the water , then add the crushed broad beans and wheat into it, continue soaking and moistening the grain for 20 hours, filter, spread the filter material flat and dry until the water content is 19.6%, and then crush it through a 30-mesh sieve, and the residue on the sieve is 55%. ;
[0031] 2) Weigh rice husks and sorghum husks according to a certain proportion, crush them through a 30-mesh sieve, the residue on the sieve is 55%, steam for 40 minutes, take out the retort and dry them until the water content is 12.4%, to obtain auxiliary materials;
[0032] 3) Blend the main ingredients and auxiliary ingredients, place them in a pressure cooking ...
Embodiment 3
[0037] A production process of Luzhou-flavor liquor, the process steps are as follows:
[0038] 1) Weigh sorghum, corn, broad bean and wheat according to a certain proportion, crush them through a 10-mesh sieve, and the residue on the sieve is 38%, then put the crushed sorghum and corn in clean water at 30°C for 36 hours, and change the water , then add the crushed broad beans and wheat into it, continue to soak the grain for 24 hours, filter, spread the filter material flat and dry until the water content is 20.5%, and then crush it through a 30-mesh sieve, and the residue on the sieve is 58.2%. ;
[0039] 2) Weigh rice husks and sorghum husks according to a certain ratio, crush them through a 30-mesh sieve, the residue on the sieve is 52.7%, steam for 35 minutes, take out the retort and dry them until the water content is 12.2%, to obtain auxiliary materials;
[0040] 3) Blend the main ingredients and auxiliary ingredients, place them in a pressure cooking machine, cook the...
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