Production process of distilled spirit with sesame flavour
A production process and sesame-flavor technology, applied in the field of production technology of sesame-flavor liquor, can solve the problems of disturbing the unique style of sesame-flavor liquor, unstable product quality, unstable process, etc., and achieve unique aroma and taste components. , the style is typical and the effect is simple
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Embodiment 1
[0014] The production process of sesame-flavored liquor comprises the following steps:
[0015] a. Take 850kg of sorghum and 150kg of wheat, crush them into 4-6 petals with a roller mill, pass through a sieve hole with a diameter of 2.5mm, take 50kg of bran, and 150kg of steamed rice husk, mix the above raw materials and add moisturizing material to make The water content reaches 50%; the steaming temperature of the rice husk is 100°C, the steam pressure is 0.1Mpa, and the steaming time is 20 minutes;
[0016] b. Cook the above raw materials for 20 minutes at a steam pressure of 0.2Mpa and a temperature of 105°C, then add 30kg of water to take out the steamer;
[0017] c. Ventilate and cool the fermented grains obtained in step b to 30°C, add 90kg of Daqu, 130kg of Hanoi Baiqu, and 40kg of Aroma Yeast, stir evenly, and pile up into a strip shape with a height of 55cm, and the pileup time is 15 days;
[0018] d. Put the fermented unstrained spirits obtained in step c into the ...
Embodiment 2
[0022] The production process of sesame-flavored liquor comprises the following steps:
[0023] a. Take 900kg of sorghum and 140kg of wheat, crush them into 4-8 petals with a roller mill, pass through a sieve with a diameter of 2mm, take 55kg of bran and 160kg of rice husk, mix the above raw materials and add hydrating material to make the water content reach 55%; said rice husk is steamed rice husk, the steaming temperature is 90°C, the steam pressure is 0.1Mpa, and the steaming time is 30 minutes;
[0024] b. Cook the above-mentioned raw materials for 30 minutes at a steam pressure of 0.1Mpa and a temperature of 101°C, then add 35kg of water to take out the steamer;
[0025] c. Ventilate and cool the fermented grains obtained in step b to 32°C, add 85kg of Daqu, 135kg of Hanoi Baiqu, and 45kg of Aroma Yeast, and after stirring evenly, pile up into a strip shape with a height of 55cm, and the pileup time is 10 days;
[0026] d. Put the fermented unstrained spirits obtained i...
Embodiment 3
[0030] The production process of sesame-flavored liquor comprises the following steps:
[0031] a. get sorghum 900kg, wheat 150kg, pulverize through the sieve hole of diameter 2mm, get bran 52kg, rice husk 155kg, after above-mentioned raw material is mixed, add moisturizing material to make its water content reach 53%;
[0032] b. Cook the above-mentioned raw materials for 25 minutes at a steam pressure of 0.2Mpa and a temperature of 103°C, then add 33kg of water to take out the steamer;
[0033] c. ventilate and cool the fermented grains obtained in step b to 32°C, add 88kg of Daqu, 130kg of Hanoi Baiqu, and 42kg of Aroma Yeast, and after stirring evenly, pile up into a strip shape with a height of 50cm, and the pileup time is 13 days;
[0034] d. Put the fermented grains obtained in step c into a mud-bottomed brick pond for fermentation, the temperature of entering the pond is 31° C., and the fermentation time is 28 days;
[0035] e. Distill the unstrained spirits obtained ...
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