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Brewing method of Baijiu

A technology for liquor and koji, applied in the field of winemaking, can solve the problems of long winemaking cycle and high winemaking cost, and achieve the effects of reducing winemaking cost, improving taste and simple brewing method

Inactive Publication Date: 2020-01-31
ANHUI DANGSHAN YANXITAI GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a liquor brewing method to solve the problem that the existing brewing method has a long liquor production cycle and leads to high brewing costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A brewing method of white wine, comprising the following production steps:

[0020] (1) Raw materials in parts by weight, 40 parts of sorghum, 4 parts of rock sugar, 1 part of distiller's yeast and 80 parts of water;

[0021] (2) after crushing the sorghum in the above parts by weight, mix evenly with the rock sugar, distiller's yeast and water in the above parts by weight, and stir for 1 hour;

[0022] (3) Seal the mixed material after stirring for 1 hour, the humidity of the mixed material is 70% when sealing, and then place it in a closed container for anaerobic fermentation at 18°C ​​for 100 days;

[0023] (4) Distill the fermented raw materials, collect steam and distilled water to obtain raw wine.

[0024] Wherein, the distillation time described in step (4) is 80 minutes, and the flow rate of wine during distillation is 0.50 tons / hour.

Embodiment 2

[0026] A brewing method of white wine, comprising the following production steps:

[0027] (1) Raw materials in parts by weight, 50 parts of sorghum, 8 parts of rock sugar, 2 parts of distiller's yeast and 90 parts of water;

[0028] (2) after crushing the sorghum in the above parts by weight, mix evenly with the rock sugar, distiller's yeast and water in the above parts by weight, and stir for 2 hours;

[0029] (3) Seal the stirred mixture for 2 hours, the humidity of the mixture is 80% when sealing, and then put it in a closed container for anaerobic fermentation at 22°C for 120 days;

[0030] (4) Distill the fermented raw materials, collect steam and distilled water to obtain raw wine.

[0031] Wherein, the distillation time in step (4) is 90 minutes, and the flow rate of wine during distillation is 0.50 tons / hour.

Embodiment 3

[0033] A brewing method of white wine, comprising the following production steps:

[0034] (1) Raw materials in parts by weight, 45 parts of sorghum, 6 parts of rock sugar, 1.5 parts of distiller's yeast and 85 parts of water;

[0035] (2) after crushing the sorghum in the above parts by weight, mix evenly with the rock sugar, distiller's yeast and water in the above parts by weight, and stir for 1-2 hours;

[0036] (3) Seal the stirred mixture for 1.5 hours, the humidity of the mixture is 75% when sealed, and then place it in a closed container for anaerobic fermentation at 20°C for 110 days;

[0037] (4) Distill the fermented raw materials, collect steam and distilled water to obtain raw wine.

[0038] Wherein, the distillation time described in step (4) is 85 minutes, and the flow rate of wine during distillation is 0.50 tons / hour.

[0039] The brewing method of the liquor described in the invention is simple, greatly shortens the brewing cycle, improves the production ef...

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PUM

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Abstract

The invention provides a brewing method of Baijiu. The brewing method comprises the following production steps of (1) taking the following raw materials in parts by weight: 40 to 50 parts of sorghums,4 to 8 parts of rock candy, 1 to 2 parts of distiller's yeast and 80 to 90 parts of water; (2) crushing 40 to 50 weight parts of sorghums; uniformly mixing the crushed sorghums with 4 to 8 weight parts of the rock candy, 1 to 2 parts of the distiller's yeast and 80 to 90 parts of the water; and performing stirring for 1 to 2h; (3) placing the stirred mixed materials for 1 to 2h in a sealed way, wherein the humidity of the mixed materials is 70 percent to 80 percent during sealing; then, putting the mixed materials in a sealed container; and performing anaerobic fermentation for 100 to 120 days at 18 to 22 DEG C; and (4) distilling the fermented raw materials; and collecting steam and distilled water to obtain raw liquor. Compared with the prior art, the brewing method of Baijiu has the following advantages that the brewing method of the Baijiu is simple; the brewing period of the Baijiu is greatly shortened; the production efficiency is improved; meanwhile, the brewing cost of the Baijiu is reduced; and the taste of the Baijiu is improved.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a method for brewing liquor. Background technique [0002] The commonly used winemaking process is to use grains such as rice, sorghum, wheat, etc. as raw materials, ferment and distill the original wine with high purity, and then blend the original wine with a certain proportion of water to obtain the finished wine sold on the market. [0003] Brewing is the process of using microbial fermentation to produce alcoholic beverages with a certain concentration. Brewing raw materials and brewing containers are two prerequisites for grain wine making. [0004] The existing wine-making method has a long wine-making cycle, which leads to high wine-making costs. Contents of the invention [0005] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a liquor brewing method to solve the problem that the existing liquor brewing method has a long liquor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12H6/02
CPCC12G3/021C12H6/02
Inventor 杨根广
Owner ANHUI DANGSHAN YANXITAI GROUP
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