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Strong flavor Baijiu production method with mere rice as raw material

A technique for producing Luzhou-flavor liquor and its production method, which is applied in the field of Luzhou-flavor liquor production. It can solve problems such as miscellaneous flavors tend to emerge, uneven entrance, and difficulty in tasting, so as to achieve soft, refreshing, and improved liquor yield. , the effect of simple operation

Active Publication Date: 2017-07-28
JIANGSU YANGHE BREWERY JOINT STOCK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional Luzhou-flavor liquor is mostly brewed from sorghum or a variety of grains with sorghum as the main raw material. The entrance is uneven and irritating, and miscellaneous flavors are easy to emerge, which affects the expansion of the consumption group of Luzhou-flavor liquor, and it is becoming more and more difficult to adapt to the modern age, especially the rise of young consumption groups.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: produce the Luzhou-flavor liquor with whole rice as raw material according to the following steps

[0029] (1) Treatment of raw and auxiliary materials: select whole grains of clean rice without mildew as raw materials, and select fresh, dry and mildew-free rice husks and steam them for 2.5 hours as auxiliary materials.

[0030] (2) Moisten the grain: take 900 parts by weight of the rice in step 1, sprinkle 40 kg of warm water every 20 minutes 1 hour before blending the unstrained spirits to moisten the grain.

[0031] (3) Ingredients: take the rice in step 2, 4500 parts by weight of the cellar-extracted wine unstrained spirits, and 260 parts by weight of rice husks and mix evenly to make grain unstrained spirits.

[0032] (4) Distillation: put the grain unstrained spirits in step 3 into a retort, cover the pan to distill the wine, the pressure of the distilled wine is 0.01Mpa, the temperature of the distilled wine is 15°C, the mixed alcohol content is 40 ...

Embodiment 2

[0043] Embodiment 2: according to the following steps, the production of Luzhou-flavor liquor with whole rice as raw material

[0044] (1) Treatment of raw and auxiliary materials: select whole grains of clean rice without mildew as raw materials, and select fresh, dry and mildew-free rice husks and steam them for 3 hours as auxiliary materials.

[0045] (2) Moisten the grain: take 1200 parts by weight of the rice in step 1, sprinkle 70 kg of warm water every 20 minutes 1 hour before blending the unstrained spirits to moisten the grain.

[0046] (3) Ingredients: take the rice in step 2, 6000 parts by weight of the cellar-extracted wine unstrained spirits, and 450 parts by weight of rice husks and mix evenly to make grain unstrained spirits.

[0047] (4) Distillation: put the grain unstrained spirits of step 3 into a retort, cover the pan to distill the wine, the pressure of the distilled wine is 0.03Mpa, the temperature of the distilled wine is 35°C, the mixed alcohol content ...

Embodiment 3

[0058] Embodiment 3: Conventional method produces Luzhou-flavor liquor

[0059] (1) Treatment of raw and auxiliary materials: select multi-grain as raw materials, and select fresh, dry and mildew-free rice husks to be steamed for 2.5-3 hours as auxiliary materials.

[0060] (2) Moisten the grain: take 1200 parts by weight of the multi-grain in step 1, add 200 parts by weight of cold water to moisten the grain.

[0061] (3) Ingredients: take the multigrain in step 2, 6000 parts by weight of cellar-exited wine unstrained spirits, and 380 parts by weight of rice husks, and mix evenly to make grain unstrained spirits.

[0062] (4) Distillation: put the grain unstrained spirits of step 3 in a retort, cover the pan to distill the wine, the pressure of the distilled wine is 0.015Mpa, the temperature of the distilled wine is 25°C, the mixed alcohol is 60 degrees, and continue cooking after the wine is received. Distilled wine and cooking time were kept at 120min.

[0063] (5) Spread...

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Abstract

The invention discloses a strong flavor Baijiu production method with mere rice as a raw material, and belongs to the technical field of Baijiu brewing. The method comprises the following steps: (1) treating raw materials and auxiliary materials; (2) moistening rice; (3) blending materials; (4) performing distillation; (5) spreading to cool the materials; (6) adding distiller's yeast and feeding into pits. The strong flavor Baijiu which is made of merely rice as the raw material absorbs essence of traditional strong flavor Baijiu and te-flavor Baijiu and learns merits of others to supplement shortages of self, on the basis of characteristics of the traditional strong flavor Baijiu, a wine body is relatively soft and fresh, outstanding in sweetness, free of irritation and relatively smooth for throats, and requirements of gestation enjoyment and drinking comfort of people on strong flavor Baijiu can be relatively well met.

Description

technical field [0001] The invention relates to a method for producing Luzhou-flavor liquor using whole rice as a raw material, and belongs to the technical field of liquor brewing. Background technique [0002] Luzhou-flavor baijiu occupies most of the Chinese baijiu with its style of "elegant and elegant cellar fragrance, sweet and refreshing". Become the mainstream of liquor consumption. Traditional Luzhou-flavor liquor is mostly brewed from sorghum or a variety of grains with sorghum as the main raw material. The entrance is uneven and irritating, and miscellaneous flavors are easy to emerge, which affects the expansion of the consumption group of Luzhou-flavor liquor, and it is becoming more and more difficult to adapt to the modern age, especially the rise of young consumption groups. Contents of the invention [0003] The object of the present invention is to provide a method for producing Luzhou-flavor liquor with whole rice as raw material, which uses rice as ra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 周新虎陈翔杨勇张春林李喆甘广东严启梅
Owner JIANGSU YANGHE BREWERY JOINT STOCK
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