CN108949418A - A kind of production method of more grain Chinese liquors - Google Patents
A kind of production method of more grain Chinese liquors Download PDFInfo
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- CN108949418A CN108949418A CN201810765283.7A CN201810765283A CN108949418A CN 108949418 A CN108949418 A CN 108949418A CN 201810765283 A CN201810765283 A CN 201810765283A CN 108949418 A CN108949418 A CN 108949418A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
Abstract
The invention discloses a kind of production methods of more grain Chinese liquors, it include: by weight by 30-45 portions of sorghums, 3-8 parts of corns, 10-20 portions of wheats, 8-15 portions of buckwheats and 10-15 parts of polished rice mixing, once boiling is carried out after being added to the water immersion, with 5-10 parts of rice husks, 2-5 parts of wheat brans, 2-7 portions of compound fruit and 2-9 parts of Chinese yam mixing, it is carried out after addition urease-producing bacterium bacterium solution material moistening secondary boiled, 3-8 parts of water are added and go out rice steamer, it is cooling, 5-8 parts of yeast are added, the 8-12 parts of white songs in Ha Noi, 2-5 parts of aroma-producing yeasts stir evenly, heap fermentation after addition urease-producing bacterium bacterium solution, pit entry fermentation obtains fermented grain material, active carbon is added after distillation to be adsorbed, it is stored after freezing and filtering, it blends to obtain more grain Chinese liquors.The production method of more grain Chinese liquors proposed by the present invention, simple process, high production efficiency, distillation yield is high, and obtained white wine is as clear as crystal, pure taste, quality is high and stablizes.
Description
Technical field
The present invention relates to liquor production technical field more particularly to a kind of production methods of more grain Chinese liquors.
Background technique
White wine be using Cereals as primary raw material, with yeast, Chinese yeast or wheat bran and distiller's yeast etc. for saccharifying ferment, through boiling,
Saccharification, is distilled and one of big Spirit of manufactured Spirit and the world seven at fermentation, with its unique color in drinks
A trifoliate orange is solely set in product, and extremely important effect and status are suffered from the dining table of people and in other social life.But
It is that existing liquor production process distillation yield is low, fermentation period is long, obtained white wine quality is poor, and mouthfeel is not good enough.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of production method of more grain Chinese liquors, techniques
Simply, high production efficiency, distillation yield is high, and obtained white wine is as clear as crystal, pure taste, quality is high and stablizes.
A kind of production method of more grain Chinese liquors proposed by the present invention, comprising the following steps:
S1, by weight by 30-45 portions of sorghums, 3-8 parts of corns, 10-20 portions of wheats, 8-15 portions of buckwheats and 10-15 portions of round-grained rice
Rice mixing, be added to the water immersion after carry out once boiling, then with 5-10 parts of rice husks, 2-5 parts of wheat brans, 2-7 portions of compound fruit and
2-9 parts of Chinese yam mixing, are added the bacterium solution material moistening of urease-producing bacterium and obtain mixed raw material；
S2, mixed raw material uploading in rice steamer obtained by S1 is carried out secondary boiled, 3-8 part water is added and go out rice steamer, it is cooling, it is added 5-8 parts greatly
Bent, white bent, the 2-5 parts of aroma-producing yeasts in 8-12 parts of Ha Noi stir evenly, and urease-producing bacterium bacterium solution is added and obtains mixed fermentation material, will mix
Fermentation material heap fermentation, then pit entry fermentation obtains fermented grain material；
S3, it fermented grain material is gone out into pond distills to obtain base liquor；Active carbon is added in base liquor to be adsorbed, is store after freezing and filtering
It deposits, blends to obtain more grain Chinese liquors.
Preferably, in S1, the temperature of immersion is 58-70 DEG C, and the time of immersion is 5.5-11h；The time of once boiling
For 28-45min, the pressure of once boiling is 0.12-0.18MPa.
Preferably, in S1, the rice husk is the rice husk after steaming in clear soup, and steamed temperature is 90-100 DEG C, pressure 0.12-
0.18MPa, time 25-28min.
Preferably, in S1, compound fruit is the mixture of grape, jujube, pineapple, peach, Kiwi berry, banana, and Portugal
Grape, jujube, pineapple, peach, Kiwi berry, banana weight ratio be 9-15:2-10:3-8:1-5:2-9:2-11.
Preferably, in S1, urease-producing bacterium bacterium solution is added, makes concentration 1 × 10 of the urease-producing bacterium in system5CFU·g-1To 1 × 109CFU·g-1；In S2, in mixed fermentation material, the concentration of urease-producing bacterium is 1 × 105CFU·g-1To 1 ×
109CFU·g-1。
Preferably, the urease-producing bacterium is the mixture of lactobacillus reuteri, staphylococcus saprophyticus.
Preferably, in S1, the time of material moistening is 3-7h, and temperature is 35-41 DEG C；The water content of mixed raw material is 52-
55wt%.
Preferably, in S2, the secondary boiled time is 8-20min, pressure 0.15-0.2MPa.
Preferably, in S2, entering pond temperature is 23-28 DEG C, and fermentation time is 45-55 days, and entering pond acidity is 1.6-1.8,
The device of pit entry fermentation is one of mud bottom brick pond, slabstone pit.
Preferably, in S3, the temperature of distillation is 98-102 DEG C, steam pressure 0.1-0.2MPa；The time of storage is
3-5.
Preferably, in S3, the weight of active carbon is the 2-3 ‰ of base liquor weight；The freezing and filtering is diatomite freezing
Filtering, temperature are -10 DEG C to -8 DEG C.
In the production method of more grain Chinese liquors of the present invention, using the cooperation of sorghum, corn, wheat, buckwheat and polished rice as original
Material, and the weight ratio of sorghum, corn, wheat, buckwheat and polished rice is specifically controlled as 30-45:3-8:10-20:8-15:10-15,
The content for controlling starch in raw material, protein and fat makes the performance complement of each raw material, and distillation yield is high, and gained is white
More sweet ice-cold, the tasty and refreshing, aromatic flavour of wine；Using the sorghum of whole grain, corn, wheat, buckwheat and polished rice as raw material, and not by sorghum,
Corn, wheat, buckwheat and polished rice are crushed, itself has biggish porosity, can reduce the usage amount of auxiliary material chaff shell, drops
The low difficulty for losing grain recycling, has saved cost, has individually soaked in water later, shortened the time of subsequent boiling, shortens
The entire production time, efficiency is improved, energy consumption is reduced, while realizing removal of impurities to raw material, except puckery, while starch can be made
Pre-puffed, improves distillation yield, carries out the boiling of double fragmentation formula, make sorghum, corn, wheat, buckwheat, polished rice it is soft it is ripe, moisten, split
It is mouthful big, breach rate is high, reaches 88% or more, be conducive to be inoculated with distiller's yeast microorganism, convenient for mycelia when saccharification cultivation to grain intragranular portion
Growth, improves distillation yield；Compound fruit and Chinese yam be joined as raw material, make natural health in compound fruit and Chinese yam because
Son is organically combined with white wine, is improved the nutritive value of white wine, is enriched the taste of white wine, it is single to overcome existing white wine taste
Defect；Water material moistening is replaced with urease-producing bacterium bacterium solution, and urease-producing bacterium bacterium solution is added in mixed fermentation material, and control bacterium
Concentration reduces the content of urea in raw material and fermentation fermented grain to greatest extent, can reduce 72.3% or more, hence it is evident that reduce
The content for the urethanes that urea and ethyl alcohol effect generate, improves the safety of white wine, while eliminating in wine body
Evil miscellaneous taste, improves the quality of white wine；It joined active carbon, and cooperated with freezing and filtering, play and urge old effect,
The liquor aging time is substantially reduced, improves efficiency, while the high-grade aliphatic ester in white wine can be effectively removed, keeps gained white
Wine is clear and transparent, fragrance is comfortable, entrance is sweet, improves white wine taste.
The production method of more grain Chinese liquors of the present invention, distillation yield reach 49.9% or more, and gained white wine is colourless, limpid
It is bright, fragrance is comfortable.
Specific embodiment
In the following, technical solution of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of production method of more grain Chinese liquors proposed by the present invention, comprising the following steps:
S1,30 portions of sorghums, 8 parts of corns, 10 portions of wheats, 15 portions of buckwheats and 10 portions of polished rices are mixed by weight, water is added
Once boiling is carried out after middle immersion, is then mixed with 10 parts of rice husks, 2 parts of wheat brans, 7 portions of compound fruit and 2 portions of Chinese yams, is added and is produced urea
Enzyme bacterium bacterium solution material moistening obtains mixed raw material；
S2, mixed raw material uploading in rice steamer obtained by S1 is carried out secondary boiled, 8 parts of water is added and go out rice steamer, it is cooling, 5 parts of yeast, 12 are added
White bent, the 2 parts of aroma-producing yeasts in part Ha Noi stir evenly, and urease-producing bacterium bacterium solution is added and obtains mixed fermentation material, by mixed fermentation material heap
Product fermentation, then pit entry fermentation obtains fermented grain material；
S3, it fermented grain material is gone out into pond distills to obtain base liquor；Active carbon is added in base liquor to be adsorbed, is store after freezing and filtering
It deposits, blends to obtain more grain Chinese liquors.
Embodiment 2
A kind of production method of more grain Chinese liquors proposed by the present invention, comprising the following steps:
S1,45 portions of sorghums, 3 parts of corns, 20 portions of wheats, 8 portions of buckwheats and 15 portions of polished rices are mixed by weight, is added to the water
Once boiling is carried out after immersion, is then mixed with 5 parts of rice husks, 5 parts of wheat brans, 2 portions of compound fruit and 9 portions of Chinese yams, and urease-producing is added
Bacterium bacterium solution material moistening obtains mixed raw material；
S2, mixed raw material uploading in rice steamer obtained by S1 is carried out secondary boiled, 3 parts of water is added and go out rice steamer, it is cooling, 8 parts of yeast, 8 are added
White bent, the 5 parts of aroma-producing yeasts in part Ha Noi stir evenly, and urease-producing bacterium bacterium solution is added and obtains mixed fermentation material, by mixed fermentation material heap
Product fermentation, then pit entry fermentation obtains fermented grain material；
S3, it fermented grain material is gone out into pond distills to obtain base liquor；Active carbon is added in base liquor to be adsorbed, is store after freezing and filtering
It deposits, blends to obtain more grain Chinese liquors.
Embodiment 3
A kind of production method of more grain Chinese liquors proposed by the present invention, comprising the following steps:
S1,42 portions of sorghums, 4 parts of corns, 18 portions of wheats, 9 portions of buckwheats and 14 portions of polished rices are mixed by weight, is added to the water
Once boiling is carried out after immersion, is then mixed with 6 parts of rice husks, 4.3 parts of wheat brans, 3.2 portions of compound fruit and 8 portions of Chinese yams, is added and is produced
Urase bacterium bacterium solution material moistening obtains mixed raw material；
S2, mixed raw material uploading in rice steamer obtained by S1 is carried out secondary boiled, 4 parts of water is added and go out rice steamer, it is cooling, be added 7.3 parts of yeast,
White bent, the 4.6 parts of aroma-producing yeasts in 9 parts of Ha Noi stir evenly, and urease-producing bacterium bacterium solution is added and obtains mixed fermentation material, by mixed fermentation material
Heap fermentation, then pit entry fermentation obtains fermented grain material；
S3, it fermented grain material is gone out into pond distills to obtain base liquor；Active carbon is added in base liquor to be adsorbed, is store after freezing and filtering
It deposits, blends to obtain more grain Chinese liquors；
Wherein, in S1, the temperature of immersion is 58 DEG C, and the time of immersion is 11h；The time of once boiling be 28min, one
The pressure of secondary boiling is 0.18MPa；
In S1, the rice husk be it is steamed after rice husk, steamed temperature is 90 DEG C, pressure 0.18MPa, and the time is
25min；
In S1, compound fruit be grape, jujube, pineapple, peach, Kiwi berry, banana mixture, and grape, jujube,
Pineapple, peach, Kiwi berry, banana weight ratio be 9:10:3:5:2:11；
In S1, urease-producing bacterium bacterium solution is added, makes concentration 1 × 10 of the urease-producing bacterium in system5CFU·g-1；In S2
In, in mixed fermentation material, the concentration of urease-producing bacterium is 1 × 109CFU·g-1；
The urease-producing bacterium is the mixture of lactobacillus reuteri, staphylococcus saprophyticus；
In S1, the time of material moistening is 3h, and temperature is 41 DEG C；The water content of mixed raw material is 52wt%；
In S2, the secondary boiled time is 20min, pressure 0.15MPa；
In S2, entering pond temperature is 28 DEG C, and fermentation time is 45 days, and entering pond acidity is 1.8, and the device of pit entry fermentation is mud
Bottom brick pond；
In S3, the temperature of distillation is 102 DEG C, steam pressure 0.1MPa；The time of storage is 5 years；
In S3, the weight of active carbon is the 2 ‰ of base liquor weight；The freezing and filtering is diatomite freezing and filtering, temperature
It is -8 DEG C.
Embodiment 4
A kind of production method of more grain Chinese liquors proposed by the present invention, comprising the following steps:
S1,33 portions of sorghums, 7 parts of corns, 12 portions of wheats, 14 portions of buckwheats and 11 portions of polished rices are mixed by weight, water is added
Once boiling is carried out after middle immersion, is then mixed with 9 parts of rice husks, 2.8 parts of wheat brans, 6.4 portions of compound fruit and 4 portions of Chinese yams, is added
Urease-producing bacterium bacterium solution material moistening obtains mixed raw material；
S2, mixed raw material uploading in rice steamer obtained by S1 is carried out secondary boiled, 7 parts of water is added and go out rice steamer, it is cooling, 6 parts of yeast, 11 are added
White bent, the 3.7 parts of aroma-producing yeasts in part Ha Noi stir evenly, and urease-producing bacterium bacterium solution is added and obtains mixed fermentation material, by mixed fermentation material
Heap fermentation, then pit entry fermentation obtains fermented grain material；
S3, it fermented grain material is gone out into pond distills to obtain base liquor；Active carbon is added in base liquor to be adsorbed, is store after freezing and filtering
It deposits, blends to obtain more grain Chinese liquors；
Wherein, in S1, the temperature of immersion is 70 DEG C, and the time of immersion is 5.5h；The time of once boiling is 45min,
The pressure of once boiling is 0.12MPa；
In S1, the rice husk be it is steamed after rice husk, steamed temperature is 100 DEG C, pressure 0.12MPa, and the time is
28min；
In S1, compound fruit be grape, jujube, pineapple, peach, Kiwi berry, banana mixture, and grape, jujube,
Pineapple, peach, Kiwi berry, banana weight ratio be 15:2:8:1:9:2；
In S1, urease-producing bacterium bacterium solution is added, makes concentration 1 × 10 of the urease-producing bacterium in system9CFU·g-1；In S2
In, in mixed fermentation material, the concentration of urease-producing bacterium is 1 × 105CFU·g-1；
The urease-producing bacterium is the mixture of lactobacillus reuteri, staphylococcus saprophyticus；
In S1, the time of material moistening is 7h, and temperature is 35 DEG C；The water content of mixed raw material is 55wt%；
In S2, the secondary boiled time is 8min, pressure 0.2MPa；
In S2, entering pond temperature is 23 DEG C, and fermentation time is 55 days, and entering pond acidity is 1.6, and the device of pit entry fermentation is stone
Plate pit；
In S3, the temperature of distillation is 98 DEG C, steam pressure 0.2MPa；The time of storage is 3 years；
In S3, the weight of active carbon is the 3 ‰ of base liquor weight；The freezing and filtering is diatomite freezing and filtering, temperature
It is -10 DEG C.
Embodiment 5
A kind of production method of more grain Chinese liquors proposed by the present invention, comprising the following steps:
S1,38 portions of sorghums, 5 parts of corns, 15 portions of wheats, 11 portions of buckwheats and 13 portions of polished rices are mixed by weight, water is added
Once boiling is carried out after middle immersion, is then mixed with 8 parts of rice husks, 3.8 parts of wheat brans, 5 portions of compound fruit and 7 portions of Chinese yams, is added and is produced
Urase bacterium bacterium solution material moistening obtains mixed raw material；
S2, mixed raw material uploading in rice steamer obtained by S1 is carried out secondary boiled, 6 parts of water is added and go out rice steamer, it is cooling, 7 parts of yeast, 9 are added
White bent, the 3.8 parts of aroma-producing yeasts in part Ha Noi stir evenly, and urease-producing bacterium bacterium solution is added and obtains mixed fermentation material, by mixed fermentation material
Heap fermentation, then pit entry fermentation obtains fermented grain material；
S3, it fermented grain material is gone out into pond distills to obtain base liquor；Active carbon is added in base liquor to be adsorbed, is store after freezing and filtering
It deposits, blends to obtain more grain Chinese liquors；
Wherein, in S1, the temperature of immersion is 63 DEG C, and the time of immersion is 8h；The time of once boiling be 33min, one
The pressure of secondary boiling is 0.16MPa；
In S1, the rice husk be it is steamed after rice husk, steamed temperature is 98 DEG C, pressure 0.16MPa, and the time is
27min；
In S1, compound fruit be grape, jujube, pineapple, peach, Kiwi berry, banana mixture, and grape, jujube,
Pineapple, peach, Kiwi berry, banana weight ratio be 11:7:6:3:5:7；
In S1, urease-producing bacterium bacterium solution is added, makes concentration 1 × 10 of the urease-producing bacterium in system6CFU·g-1；In S2
In, in mixed fermentation material, the concentration of urease-producing bacterium is 1 × 108CFU·g-1；
The urease-producing bacterium is the mixture of lactobacillus reuteri, staphylococcus saprophyticus；
In S1, the time of material moistening is 5h, and temperature is 38 DEG C；The water content of mixed raw material is 54wt%；
In S2, the secondary boiled time is 13min, pressure 0.18MPa；
In S2, entering pond temperature is 26 DEG C, and fermentation time is 48 days, and entering pond acidity is 1.7, and the device of pit entry fermentation is mud
Bottom brick pond；
In S3, the temperature of distillation is 100 DEG C, steam pressure 0.16MPa；The time of storage is 4 years；
In S3, the weight of active carbon is the 2.6 ‰ of base liquor weight；The freezing and filtering is diatomite freezing and filtering, temperature
Degree is -9 DEG C.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (10)
1. a kind of production method of more grain Chinese liquors, which comprises the following steps:
S1,30-45 portions of sorghums, 3-8 parts of corns, 10-20 portions of wheats, 8-15 portions of buckwheats and 10-15 portions of polished rices are mixed by weight
Close, be added to the water immersion after carry out once boiling, then with 5-10 parts of rice husks, 2-5 parts of wheat brans, 2-7 portions of compound fruit and 2-9 parts
Chinese yam mixing is added the bacterium solution material moistening of urease-producing bacterium and obtains mixed raw material；
S2, mixed raw material uploading in rice steamer obtained by S1 is carried out secondary boiled, 3-8 part water is added and go out rice steamer, cooling, addition 5-8 parts of yeast, 8-
White bent, the 2-5 parts of aroma-producing yeasts in 12 parts of Ha Noi stir evenly, and urease-producing bacterium bacterium solution is added and obtains mixed fermentation material, by mixed fermentation
Expect heap fermentation, then pit entry fermentation obtains fermented grain material；
S3, it fermented grain material is gone out into pond distills to obtain base liquor；Active carbon is added in base liquor to be adsorbed, stores, hooks after freezing and filtering
It converts to obtain more grain Chinese liquors.
2. the production method of more grain Chinese liquors according to claim 1, which is characterized in that in S1, the temperature of immersion is 58-70
DEG C, the time of immersion is 5.5-11h；The time of once boiling is 28-45min, and the pressure of once boiling is 0.12-0.18MPa.
3. the production method of more grain Chinese liquors according to claim 1 or claim 2, which is characterized in that in S1, the rice husk is steamed
Rice husk afterwards, steamed temperature are 90-100 DEG C, pressure 0.12-0.18MPa, time 25-28min.
4. the production method of more grain Chinese liquors described in any one of -3 according to claim 1, which is characterized in that in S1, Compound Water
Fruit is the mixture of grape, jujube, pineapple, peach, Kiwi berry, banana, and grape, jujube, pineapple, peach, Kiwi berry, banana
Weight ratio be 9-15:2-10:3-8:1-5:2-9:2-11.
5. the production method of more grain Chinese liquors described in any one of -4 according to claim 1, which is characterized in that in S1, be added and produce
Urase bacterium bacterium solution makes concentration 1 × 10 of the urease-producing bacterium in system5CFU·g-1To 1 × 109CFU·g-1；In S2, mixed
It closes in fermentation material, the concentration of urease-producing bacterium is 1 × 105CFU·g-1To 1 × 109CFU·g-1；Preferably, the urease-producing bacterium is
Lactobacillus reuteri, staphylococcus saprophyticus mixture.
6. the production method of more grain Chinese liquors described in any one of -5 according to claim 1, which is characterized in that in S1, material moistening
Time is 3-7h, and temperature is 35-41 DEG C；The water content of mixed raw material is 52-55wt%.
7. the production method of more grain Chinese liquors described in any one of -6 according to claim 1, which is characterized in that in S2, secondary steaming
The time boiled is 8-20min, pressure 0.15-0.2MPa.
8. the production method of more grain Chinese liquors described in any one of -7 according to claim 1, which is characterized in that in S2, enter Chi Wen
Degree is 23-28 DEG C, and fermentation time is 45-55 days, and entering pond acidity is 1.6-1.8, and the device of pit entry fermentation is mud bottom brick pond, slabstone
One of pit.
9. the production method of more grain Chinese liquors described in any one of -8 according to claim 1, which is characterized in that in S3, distillation
Temperature is 98-102 DEG C, steam pressure 0.1-0.2MPa；The time of storage is 3-5.
10. the production method of more grain Chinese liquors described in any one of -9 according to claim 1, which is characterized in that in S3, active carbon
Weight be base liquor weight 2-3 ‰；The freezing and filtering is diatomite freezing and filtering, and temperature is -10 DEG C to -8 DEG C.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110747089A (en) * | 2019-12-16 | 2020-02-04 | 江西陶令酒业有限公司 | Method for reducing ethyl carbamate in specially-flavored liquor |
| CN111423962A (en) * | 2020-04-20 | 2020-07-17 | 劲牌有限公司 | Preparation method of compound-flavor liquor |
| CN113150911A (en) * | 2021-05-19 | 2021-07-23 | 辽宁永椿酒业有限公司 | Sauce-oriented white spirit, preparation method and device thereof |
| CN115505475A (en) * | 2022-09-28 | 2022-12-23 | 河北瑞升酒业有限公司 | Production process of frozen wine |
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| CN113150911A (en) * | 2021-05-19 | 2021-07-23 | 辽宁永椿酒业有限公司 | Sauce-oriented white spirit, preparation method and device thereof |
| CN115505475A (en) * | 2022-09-28 | 2022-12-23 | 河北瑞升酒业有限公司 | Production process of frozen wine |
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Application publication date: 20181207 |