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Process for preparing spirit

A technology of liquor and fermented grains, which is applied in the field of brewing liquor, can solve the problems of low liquor yield and poor mellow aroma, and achieve the effects of good taste, improved liquor yield, and reduced manufacturing cost

Inactive Publication Date: 2005-04-13
刘学海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using this method to make wine, the wine yield is low, and the mellowness is not good and contains more fusel oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take 100 kg of sorghum and 100 kg of black rice, put them into a container according to the conventional manufacturing process, and gelatinize for 40 minutes; take out the container and cool to 35°C; add saccharification agent, add yeast after 10 minutes, put it into the container, and ferment for 10 days to produce get wine

[0015] Fermented grains; add black rice to the fermented grains, put the fermented grains and black rice into a container, distill and gelatinize for 40 minutes; take out the container and cool to 35°C; add saccharification agent, after 10 minutes, add yeast, put it into the container, and ferment for 16 One day, distill the wine and discard the grains; continue to make wine according to the above process.

Embodiment 2

[0017] Take 80 kg of dried sweet potatoes and 120 kg of black rice, put them into a container according to the conventional manufacturing process, and gelatinize for 60 minutes; take out the container, cool to 35°C; add saccharification agent, after 5 minutes, add yeast, put into the container, and ferment for 20 days. Prepare the fermented grains; add black rice to the fermented grains, put the fermented grains and black rice into the container; distill and gelatinize for 80 minutes; take out the container and cool to 35°C; add saccharification agent, after 10 minutes, add yeast and put it into the container , fermented for 15 days, distilled the wine, and discarded the grains; continue to make wine according to the above process.

Embodiment 3

[0019] Take 110 kg of rice and 90 kg of black rice, put them into a container according to the conventional manufacturing process, and gelatinize for 70 minutes; take out the container, cool to 35°C, add saccharification agent, and after 5 minutes, add yeast, put it into the container, and ferment for 21 days. Get the fermented grains; put the fermented grains into a container, distill and gelatinize for 80 minutes; take out the container and cool to 35°C; add saccharification agent, add yeast, put it into the container, and ferment for 21 days; Add black rice in the fermented grains of wine, continue brewing by above-mentioned technology.

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PUM

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Abstract

The present invention discloses the preparation process of white liquor, and aims at providing one kind of white liquor brewing process with low cost, simple operation, high white liquor quality and no need of supplementary material. The preparation process includes throwing material with black rice in 40 wt% to replace supplementary material and no rice bran; gelatinizing for 40-120 min; cooling; adding saccharifying agent and yeast to fermentation; adding black; cooling; adding saccharifying agent and yeast to fermentation for the second time with the total fermentation time being 7-25 days; distillation and eliminating residue.

Description

technical field [0001] The present invention relates to a kind of brewing method, more specifically, relate to a kind of method of brewing liquor. Background technique [0002] At present, auxiliary material bran is added in main ingredient when brewing white wine. Using this method to make wine, the wine yield is low, and the mellowness is not good and contains more fusel oil. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies in the prior art, and provide a wine-making method with low manufacturing cost, simple and convenient operation method, which can improve the quality of liquor and does not need to add auxiliary materials. [0004] The preparation method of liquor of the present invention comprises the following steps: [0005] Feeding, wherein the fermentation main material does not contain bran, but contains more than 40% black rice as the main material and replaces the auxiliary material at the same time, put...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 刘学海
Owner 刘学海
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