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Luzhou-flavor liquor and method for stewing and ecologically maintaining wine

A kind of Luzhou-flavor liquor and ecological technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of less taste change and long wine-raising time

Active Publication Date: 2017-12-01
浙江乌程酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the prior art, Luzhou-flavor liquor has the disadvantages of long aging time and little change in taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The brewing of Luzhou-flavor liquor and the method for ecological wine cultivation comprise the following steps:

[0022] S1: Weigh the raw materials in parts by weight. The raw materials are composed of 65 parts of sorghum, 2 parts of rice bran, 5 parts of ginkgo fruit, and 10 parts of lotus root. The raw materials are mixed in proportion and soaked in water at a temperature of 50°C to 60°C for 10 to 12 hours ;

[0023] S2: Cook the soaked raw materials for 60 minutes under a pressure of 0.1-0.2 Mpa, and add distiller's yeast after cooling to room temperature, the amount of distiller's yeast added is 1.5% of the weight of raw materials;

[0024] S3: Move the raw materials to the saccharification tank for saccharification. After the saccharification is completed, add clear water to mix the grains. The amount of water added is 1 to 1.2 times the weight of the raw materials to obtain mash;

[0025] S4: moving the saccharification mash into a fermenter for fermentation, a...

Embodiment 2

[0029] The brewing of Luzhou-flavor liquor and the method for ecological wine cultivation comprise the following steps:

[0030] S1: Weigh the raw materials in parts by weight. The raw materials are composed of 60 parts of sorghum, 1 part of rice bran, 8 parts of ginkgo fruit, and 5 parts of lotus root. The raw materials are mixed in proportion and soaked in water at a temperature of 50°C to 60°C for 6 to 8 hours ;

[0031] S2: Cook the soaked raw materials for 80 minutes under a pressure of 0.1-0.2 Mpa, and add distiller's yeast after cooling to room temperature. The amount of distiller's yeast added is 1% of the weight of the raw materials;

[0032] S3: Move the raw materials to the saccharification tank for saccharification. After the saccharification is completed, add clear water to mix the grains. The amount of water added is 1.3 to 1.5 times the weight of the raw materials to obtain mash;

[0033] S4: moving the saccharification mash into a fermenter for fermentation, a...

Embodiment 3

[0037] The brewing of Luzhou-flavor liquor and the method for ecological wine cultivation comprise the following steps:

[0038] S1: Weigh the raw materials in parts by weight. The composition of the raw materials is: 70 parts of sorghum, 5 parts of rice bran, 10 parts of ginkgo fruit, and 10 parts of lotus root. The raw materials are mixed in proportion and soaked in water at a temperature of 50°C to 60°C for 10 to 12 hours ;

[0039] S2: Cook the soaked raw materials for 90 minutes under a pressure of 0.1 to 0.2 Mpa, and add distiller's yeast after cooling to room temperature, and the amount of distiller's yeast added is 1.5% of the weight of the raw materials;

[0040] S3: Move the raw materials to the saccharification tank for saccharification. After the saccharification is completed, add clear water to mix the lees. The amount of water added is 1.4 to 1.5 times the weight of the raw materials to obtain mash;

[0041] S4: moving the saccharification mash into a fermenter ...

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PUM

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Abstract

The invention belongs to the technical field of preparation of an alcoholic beverage, and particularly relates to Luzhou-flavor liquor and a method for stewing and ecologically maintaining wine. The Luzhou-flavor liquor is prepared from, 60-70 parts of sorghum, 1-5 parts of rice bran, 5-10 parts of ginkgo nut, and 5-10 parts of lotus root. The ecological wine maintenance includes outdoor wine maintenance and indoor wine maintenance; the time for the outdoor wine maintenance is not less than 2 months; the outdoor wine maintenance needs to be carried out in May-October, and the indoor wine maintenance shall not be less than 3 months. The wine can be cool and sweet for less than 1 year maintenance, and is not easy to get drunk.

Description

technical field [0001] The invention belongs to the technical field of preparation of alcoholic beverages, in particular to a Luzhou-flavor liquor and its brewing and ecological liquor cultivation method. Background technique [0002] Baijiu is a traditional distilled liquor in my country and one of the seven major distilled liquors in the world. It is unique among alcoholic products with its unique color, aroma and taste. Liquor is divided into various aroma types such as sauce-flavored type, strong-flavored type, light-flavored type, and rice-flavored type. Luzhou-flavor wine has the characteristics of rich aroma, soft and sweet, harmonious aroma, sweet taste, soft mouth, and long tail, and is deeply loved by consumers. [0003] However, the newly brewed liquor is spicy and irritating at the entrance. During the fermentation process, sulfur-containing proteins and other substances are degraded to produce sulfur-containing heavy-flavored compounds such as hydrogen sulfide,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/22
CPCC12G3/02C12H1/22
Inventor 诸体康沈根方林丹鲜张欢
Owner 浙江乌程酒业有限公司
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