Baojiu (Chinese liquor) and production process thereof

A production process and technology for shochu, applied in the field of wine packaging and its production process, can solve the problems of ordinary color, unfavorable human health, and single taste of wine packaging, and achieve a high product qualification rate, which is conducive to wine fermentation and high amino acid content. Effect

Inactive Publication Date: 2019-04-26
福建省小密酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the mouthfeel of the packaged wine prepared by the existing technology is relatively single and common, and the color is common and light. Many merchants use to add food additives (such as cyclamate, pigments, flavoring agents, etc.) to the packaged wine in order to solve this problem. extremely bad health

Method used

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  • Baojiu (Chinese liquor) and production process thereof
  • Baojiu (Chinese liquor) and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A production process for wrapping wine, comprising the following steps: ① selecting raw materials, ② soaking rice, ③ washing rice, ④ steaming rice, ⑤ pouring rice and koji, ⑥ fermenting in a vat, ⑦ removing the fermented liquor from the fermentation vat and ⑧ aging of the remaining distiller's grains;

[0024] Step ① select raw materials: the selected raw materials are Dadong glutinous rice planted in high mountain areas;

[0025] Step ② rice soaking: the soaking time is 2 hours;

[0026] Step ③ rice washing: wash the rice in step ② until there is no turbidity in the water;

[0027] Step ④ Steam rice: steam the rice in step ③ until the inside is soft and the outside is hard without rice core;

[0028] Step ⑤ Mix rice with koji: Rinse the steamed rice in step ④ with pure water until the rice temperature is 28-30°C, then stir Guangfengxiang koji and Suzhou sweet wine koji into the rice, Guangfengxiang koji, Suzhou koji The ratio of sweet wine koji to raw materials is 0...

Embodiment 2

[0034] A production process for wrapping wine, comprising the following steps: ① selecting raw materials, ② soaking rice, ③ washing rice, ④ steaming rice, ⑤ pouring rice and koji, ⑥ fermenting in a vat, ⑦ removing the fermented liquor from the fermentation vat and ⑧ aging of the remaining distiller's grains;

[0035] Step ① select raw materials: the selected raw materials are Dadong glutinous rice planted in high mountain areas;

[0036] Step ② rice soaking: the soaking time is 4 hours;

[0037] Step ③ rice washing: wash the rice in step ② until there is no turbidity in the water;

[0038] Step ④ Steam rice: steam the rice in step ③ until the inside is soft and the outside is hard without rice core;

[0039] Step ⑤ Mix rice with koji: Rinse the steamed rice in step ④ with pure water until the rice temperature is 28-30°C, then stir Guangfengxiang koji and Suzhou sweet wine koji into the rice, Guangfengxiang koji, Suzhou koji The ratio of sweet wine koji to raw materials is 0...

Embodiment 3

[0046] A production process for wrapping wine, comprising the following steps: ① selecting raw materials, ② soaking rice, ③ washing rice, ④ steaming rice, ⑤ pouring rice and koji, ⑥ fermenting in a vat, ⑦ removing the fermented liquor from the fermentation vat and ⑧ aging of the remaining distiller's grains;

[0047] Step ① select raw materials: the selected raw materials are Dadong glutinous rice planted in high mountain areas;

[0048] Step ② rice soaking: the soaking time is 3 hours;

[0049] Step ③ rice washing: wash the rice in step ② until there is no turbidity in the water;

[0050] Step ④ Steam rice: steam the rice in step ③ until the inside is soft and the outside is hard without rice core;

[0051]Step ⑤ Mix rice with koji: Rinse the steamed rice in step ④ with pure water until the rice temperature is 28-30°C, then stir Guangfengxiang koji and Suzhou sweet wine koji into the rice, Guangfengxiang koji, Suzhou koji The ratio of sweet wine koji to raw materials is 0....

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Abstract

The invention relates to a production process of baojiu (Chinese liquor), comprising the following steps: 1, selecting raw materials; 2, immersing rice; 3, washing the rice; 4, steaming the rice; 5, rinsing rice and yeast; 6, fermenting in a jar; 7, removing sweet fermented rice from the fermentation jar; and 8, aging the remaining vinasse. The baojiu has a sweet taste and a high amino acid content (the amino acid can be seen from the color of the liquor, and if the color of the liquor is clear and yellow, the amino acid content is high), and has the effects of tonifying blood and qi and delaying aging. The vinasse can be aged without the process of sterilization, and the baojiu can be preserved for a long time without deterioration. Consumers don't have to consider whether the liquor is out of date. The sealed liquor can only be served under normal temperature for years and even decades. Even if bottles are opened, the baojiu will not deteriorate after being sealed for another 10 months.

Description

technical field [0001] The invention relates to a packaged wine and a production process thereof. Background technique [0002] Rice wine, beer, and wine are known as the world's three major brewing ancient wines. Yellow rice wine is the only alcohol that originated in China and is only produced in China. It is a low-alcohol wine that people love. It has a history of more than 2,500 years. It is a national specialty with a long history in my country, known as the "quintessence of the country", comparable to Japanese sake and beer in Europe and the United States. Baojiu is a health-preserving wine brewed by the folks in Pucheng. Its main raw materials are rice, glutinous rice, millet, corn, millet, wheat, etc., which are prepared by cooking or raw material fermentation, adding koji, saccharifying, fermenting, pressing, filtering, decocting, storing, and blending. The method, the flavor of the wine, the nutritional function and the physiological function of the wine are all u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/026
CPCC12G3/02
Inventor 黄仲孙
Owner 福建省小密酒业有限公司
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