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Fragrant and sweet fruity white liquor, and brewing technology and using method thereof

A liquor and fruity technology, applied in the field of brewing, can solve the problems of not meeting the alcohol content of liquor, not suitable for long-term storage, poor stability of liquor, etc., and achieve the effect of reducing stress, increasing immunity and long aftertaste

Active Publication Date: 2018-10-23
盖州市沙岗镇华成酒坊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, low-alcohol liquor generally has disadvantages such as poor stability, easy increase in acid content, and easy decline in ester content during storage, so it is not suitable for long-term storage, and cannot meet the alcohol content requirements of drinking enthusiasts.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] A brewing process of sweet and fruity liquor, which comprises the following steps:

[0069] A. Raw materials crushed and soaked

[0070] In parts by weight, take 15 parts of sorghum rice, 20 parts of corn kernels, 6 parts of kiwi fruit and 0.7 part of lemon, wash them, grind them to a particle size of 0.15mm, and then soak them in water at a temperature of 100°C for 6 hours to obtain soaked after the raw material;

[0071] B. Cooking

[0072] Transfer the soaked raw materials described in step A to a retort and cook three times, first cook for 60 minutes, then add 100°C hot water to replenish water, and secondly cook for 25 minutes, then add 100°C hot water to replenish water , the third time of steaming for 25 minutes to ensure that the soaked raw materials are evenly heated, and the fermented grains are obtained;

[0073] C. Cooling and mixing fermented grains

[0074] Drain the fermented grains described in step B, spread them evenly on a drying platform to 30°C,...

Embodiment 2

[0082] A brewing process of sweet and fruity liquor, which comprises the following steps:

[0083] A. Raw materials crushed and soaked

[0084] In parts by weight, take 10 parts of sorghum rice, 10 parts of corn kernels, 4 parts of kiwi fruit and 0.4 part of lemon, wash them, grind them to a particle size of 0.3mm, and then soak them in water at a temperature of 90°C for 4 hours to obtain soaked after the raw material;

[0085] B. Cooking

[0086] Transfer the soaked raw materials described in step A to a retort and cook three times, first cook for 50 minutes, then add 90°C hot water to replenish water, and secondly cook for 15 minutes, then add 90°C hot water to replenish water , the third time of steaming for 15 minutes to ensure that the raw materials after soaking are evenly heated, and the fermented grains are obtained;

[0087] C. Cooling and mixing fermented grains

[0088] Drain the fermented grains described in step B, spread them evenly on a drying platform to 25...

Embodiment 3

[0096] A brewing process of sweet and fruity liquor, which comprises the following steps:

[0097] A. Raw materials crushed and soaked

[0098] In parts by weight, take 20 parts of sorghum rice, 30 parts of corn kernels, 8 parts of kiwi fruit and 1 part of lemon, wash them, grind them to a particle size of 0.45mm, and then soak them in water at a temperature of 95°C for 5 hours to obtain soaked after the raw material;

[0099] B. Cooking

[0100] Transfer the soaked raw materials described in step A to a retort and cook three times, the first cooking time is 55 minutes, then add 95°C hot water for replenishment, and the second cooking time is 20 minutes, then add 95°C hot water for replenishment , the third time of steaming for 20 minutes to ensure that the soaked raw materials are evenly heated, that is, to obtain the fermented grains;

[0101] C. Cooling and mixing fermented grains

[0102] Drain the fermented grains described in step B, spread them evenly on a drying plat...

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Abstract

The invention relates to a fragrant and sweet fruity white liquor, and a brewing technology and a using method thereof, and belongs to the technical field of liquor brewage. The brewing technology comprises the following steps: A, crushing and immersing raw materials comprising husked sorghum grains, niblets, kiwi fruits and lemons; B, cooking the immersed raw materials to obtain distilled grains;C, cooling and stirring the distilled grains, adding distiller's yeast, and carrying out primary fermentation; D, carrying out cellar fermentation; and E, introducing a liquor distillation gas to a concentrated fruit juice, dissolving the gas, filtering the obtained solution, and filling an oak container with the filtered solution to preserve the filtered solution in order to obtain the fragrantand sweet fruity white liquor. The fragrant and sweet fruity white liquor has a transparent body, a fragrant and pure smell, a mellow, sweet, refreshing and pure mouthfeel and a fragrant and sweet fruity taste, and the alcohol degree reaches 45-60 DEG. The using method of the fragrant and sweet fruity white liquor is characterized in that the fragrant and sweet fruity white liquor is directly drunk, or is drunk after being uniformly mixed with purified water, or is drunk after being uniformly mixed with the purified water at 45-75 DEG C and cooled. The brewing technology has the advantages ofsimplicity and convenience in operation, high liquor yield, and suitableness for large-scale production, and the fragrant and sweet fruity white liquor has the advantages of mellowness, tastiness, high nutritional values, good stability, suitableness for long-term storage, various using ways, and meeting of demands of different populations.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to fruity liquor. Background technique [0002] Liquor is a distilled wine made from grains and grains, using Daqu, Xiaoqu or bran koji and distiller's yeast as saccharification starter, cooking, saccharification, fermentation, and distillation. It is also called shochu, old white dry, and burning knife. According to the "Compendium of Materia Medica": "Shaojiu is not an ancient method. It was created in the Yuan Dynasty. The method uses strong wine and bad food to put it into a steamer (referring to a steamer), steams the air, and uses a vessel to bear dew." From this, we can see that, The production of liquor in my country has a long history. [0003] my country is a big country of liquor consumption. Most of the liquor sold in the market is made from grains through fermentation process. Such liquor has low nutritional content and bitter and spicy taste, which is difficult to meet...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02
CPCC12G3/02C12H6/02
Inventor 李杨
Owner 盖州市沙岗镇华成酒坊
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