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A method for producing Jujuncao Luzhou-flavor liquor

A technology of Luzhou-flavor liquor and Jujuncao, which is applied in the field of Jujuncao winemaking technology, can solve the problems of unseen winemaking technology and products, and achieve the effects of being conducive to industrialization development, improving quality and expanding the scope of application

Inactive Publication Date: 2021-01-05
山东省阳信县蔺公酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, Jujuncao is a raw material rich in crude protein and sugar, and there is no related brewing process and products in the domestic market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for producing jujuncao Luzhou-flavor liquor, comprising the following steps,

[0023] A. Material selection, select sorghum, corn, japonica rice, glutinous rice, and millet with full particles and use a crusher to crush them to 50-mesh particles, and set aside; take the cleaned giant fungus grass and grind them, cook at high temperature, set aside;

[0024] B. high-temperature moistening beams, get 1000-1200 parts of Jujuncao in parts by weight, 200-300 parts of sorghum, 100-200 parts of corn, 100-150 parts of japonica rice, 50-70 parts of glutinous rice, 50-70 parts of millet, mix After uniformity, add 0.5-0.8 times of 100-120 ℃ hot water to moisten and steam to remove odors;

[0025] C. Enzymolysis, adding an appropriate amount of compound enzymes, stirring for 2-4 hours, at a temperature of 26-28°C, pushing to dry, and controlling the temperature at 28-32°C during airing, to obtain fermented grains;

[0026] D. Fermentation in the cellar, take a small amoun...

Embodiment 2

[0032] A method for producing jujuncao Luzhou-flavor liquor, comprising the following steps,

[0033] A. Material selection, select full-grained sorghum, corn, japonica rice, glutinous rice, and millet and use a crusher to crush them to 50-mesh particles for later use; take the cleaned giant fungus grass with a growth period of 4-6 months, crush them, and cook them at high temperature , control the temperature at 100-120°C and the pressure at 0.2-0.3Mpa to obtain the raw material of Jujuncao for later use;

[0034] B. high-temperature moistening beams, get 1000-1200 parts of Jujuncao in parts by weight, 200-300 parts of sorghum, 100-200 parts of corn, 100-150 parts of japonica rice, 50-70 parts of glutinous rice, 50-70 parts of millet, mix After uniformity, add 0.5-0.8 times of 100-120 ℃ hot water to moisten and steam to remove odors;

[0035] C. Enzymolysis, adding an appropriate amount of compound enzymes, stirring for 2-4 hours, at a temperature of 26-28°C, pushing to dry,...

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PUM

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Abstract

The invention provides a method for producing pennisetum sinese strong-flavor baijiu. Through the steps of sorting, high-temperature grain wetting, enzymolysis, two-time pit entry fermentation and distillation, and the strong-flavor baijiu is obtained through the final step of blending. According to the baijiu brewing technology through the pennisetum sinese, the method is simple, the baijiu yield is high, the production time is short, and the finished product is pure in mouthfeel. By controlling the fermentation condition, the content of flavor substances in the strong-flavor baijiu is increased, so that the pit flavor style is more prominent, the strong-flavor baijiu can further serve as flavoring baijiu, and thus the quality of the finished product of the strong-flavor baijiu is improved. A new method is provided for manufacturing the strong-flavor baijiu particularly the strong-flavor baijiu flavoring baijiu, and the method has a wide application prospect. The pennisetum sinese serves as the main material, the production cost is greatly lowered, the technical prejudices are overcome, the application range of the pennisetum sinese is expanded, and the industrial development is promoted.

Description

technical field [0001] The invention relates to a method for brewing wine, in particular to a process for brewing wine from giant fungus grass. Background technique [0002] Jujuncao is a perennial grass-like erect cluster plant with strong tillering ability. This is a high-yield and high-quality Juncao suitable for growth and artificial cultivation in tropical, subtropical, and temperate zones. The plant is tall, strong in stress resistance, high in yield, high in crude protein and sugar, erect, clustered, and well-developed root system. The highest plant height is 7.08 meters, 50 knots, the plant weight is 3.25 kg, and the fresh grass production per hectare is 521.6 tons. [0003] After years of promotion, Giant Juncao has been widely planted in my country. Jujuncao is one of the high-yielding and high-quality Juncao. Using Jujuncao as a compost, it is known that 49 kinds of edible and medicinal fungi such as shiitake mushrooms and ganoderma can be cultivated. In additi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/021C12G3/022C12H6/02
CPCC12G3/02C12H6/02
Inventor 吕建伟郑行昭
Owner 山东省阳信县蔺公酒业有限公司
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