CN108949466A - A kind of spirit formula and preparation process - Google Patents
A kind of spirit formula and preparation process Download PDFInfo
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- CN108949466A CN108949466A CN201810723452.0A CN201810723452A CN108949466A CN 108949466 A CN108949466 A CN 108949466A CN 201810723452 A CN201810723452 A CN 201810723452A CN 108949466 A CN108949466 A CN 108949466A
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- General Health & Medical Sciences (AREA)
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- Confectionery (AREA)
- Alcoholic Beverages (AREA)
Abstract
The present invention discloses a kind of spirit formula and preparation process, and the spirit formula raw material is matched by deal are as follows: 3-6 parts of topaz rice wine, 0.5-2 parts of glutinous rice wine, 30-40 parts of sauce incense liquor, 3-5 parts of corn wine, 4-10 parts of rice wine, 0.5-2 parts of natural agar solution, 3-8 parts of plain chocolate, 5-8 parts of maltose；The manufacture craft of the white wine is as follows: topaz rice wine, glutinous rice wine, sauce incense liquor, corn wine, rice wine respectively by yellow maize, glutinous rice, sorghum, corn and rice individually make come, yellow maize, glutinous rice, sorghum, corn and rice in the preparation process pass through immersion-boiling-proportioning water-accumulation-cooling-respectively plus song-fermentation-distillation-ageing-blend-filter-a series of brewing procedure of processings of finished product generate topaz rice wine, glutinous rice wine, sauce incense liquor, corn wine and rice wine respectively.
Description
Technical field
The present invention relates to drinks brewing technology field more particularly to a kind of spirit formula and preparation processes.
Background technique
What the existing useful grain of white wine was brewed, also have using grain as major ingredient, adds what some ingredients were brewed, there are also new
Technique white wine.The disadvantage is that the white wine brewed using grain as major ingredient consumes, grain is more, and the white wine either made using grain as major ingredient is still
New technological liquor all lacks softening vascular function, and mouthfeel and fragrance are also not ideal enough.
Summary of the invention
To solve pain of neck, shoulder, waist and leg treatment difficulty and spending higher existing issue, the present invention provides a kind of spirit formula
And preparation process.
It is as follows using technical solution:
A kind of spirit formula,
The spirit formula raw material is matched by deal are as follows: 3-6 parts of topaz rice wine, 0.5-2 parts of glutinous rice wine, sauce incense liquor 30-
40 parts, 3-5 parts of corn wine, 4-10 parts of rice wine, 0.5-2 parts of natural agar solution, 3-8 parts of plain chocolate, 5-8 parts of maltose.
As further explanation,
The spirit formula raw material is matched by deal are as follows: 3 parts of topaz rice wine, 0.5 part of glutinous rice wine, 30 parts of sauce incense liquor, sweet tea
3 parts of corn wine, 4 parts of rice wine, 0.5 part of natural agar solution, 3 parts of plain chocolate, 5 parts of maltose.
As further explanation,
The spirit formula raw material is matched by deal are as follows: 6 parts of topaz rice wine, 2 parts of glutinous rice wine, 40 parts of sauce incense liquor, sweet tea are beautiful
5 parts of rice wine, 10 parts of rice wine, 2 parts of natural agar solution, 8 parts of plain chocolate, 8 parts of maltose.
A kind of white wine manufacture craft,
The manufacture craft of the white wine is as follows:
It is beautiful that topaz rice wine, glutinous rice wine, sauce incense liquor, corn wine, rice wine pass through yellow maize, glutinous rice, sorghum, sweet tea respectively
Rice and rice are individually made；
After the natural agar solution, plain chocolate and maltose are by being sufficiently mixed, it is placed in 20 degree of temperatures above fermentations
20 days.
As further explanation,
Yellow maize, glutinous rice, sorghum, corn and rice in the preparation process pass through immersion-boiling-respectively and beat
A series of-brewing procedure of processings of finished product blend-are filtered in amount water-accumulation-cooling-plus song-fermentation-distillation-ageing-
Topaz rice wine, glutinous rice wine, sauce incense liquor, corn wine and rice wine are generated respectively.
As further explanation,
The natural fine jade after successful topaz rice wine, glutinous rice wine, sauce incense liquor, corn wine, rice wine and fermentation will be made
Lipoprotein solution, plain chocolate and maltose are sufficiently mixed, and with traditional pithos through separate procedure sealing hole be hidden in magma drip, the four seasons
In the natural cavern of temperature equalization.
As further explanation,
Using springwater as raw material in the preparation process.
It is that the present invention generates the utility model has the advantages that
The high-quality former cereal abounded with is equipped with springwater, and with traditional pithos through separate procedure sealing hole hiding, unique perfume (or spice)
Taste and mouthfeel, plentiful mellow if state nectar, for tear drop at silk, the thick cunning of mouthfeel is sweet, keeps five cereals former fragrant；
Wine is hidden in has magma to drip throughout the year, in the natural cavern of temperature in four seasons equilibrium, after time pure water point gradually volatilizees
Natural maturity, the element being rich in various cereal completely retain substantially, do not burn larynx after drink, it is liquor-saturated after top, color be not milky white slightly
Yellow.
Specific embodiment
Technical solution of the present invention work specifically, is completely illustrated below.
A kind of spirit formula,
The spirit formula raw material is matched by deal are as follows: 3-6 parts of topaz rice wine, 0.5-2 parts of glutinous rice wine, sauce incense liquor 30-
40 parts, 3-5 parts of corn wine, 4-10 parts of rice wine, 0.5-2 parts of natural agar solution, 3-8 parts of plain chocolate, 5-8 parts of maltose.
The spirit formula raw material is matched by deal are as follows: 3 parts of topaz rice wine, 0.5 part of glutinous rice wine, 30 parts of sauce incense liquor, sweet tea
3 parts of corn wine, 4 parts of rice wine, 0.5 part of natural agar solution, 3 parts of plain chocolate, 5 parts of maltose.
The spirit formula raw material is matched by deal are as follows: 6 parts of topaz rice wine, 2 parts of glutinous rice wine, 40 parts of sauce incense liquor, sweet tea are beautiful
5 parts of rice wine, 10 parts of rice wine, 2 parts of natural agar solution, 8 parts of plain chocolate, 8 parts of maltose.
A kind of white wine manufacture craft,
The manufacture craft of the white wine is as follows:
It is beautiful that topaz rice wine, glutinous rice wine, sauce incense liquor, corn wine, rice wine pass through yellow maize, glutinous rice, sorghum, sweet tea respectively
Rice and rice are individually made；
After the natural agar solution, plain chocolate and maltose are by being sufficiently mixed, it is placed in 20 degree of temperatures above fermentations
20 days.
As further explanation,
Yellow maize, glutinous rice, sorghum, corn and rice in the preparation process pass through immersion-boiling-respectively and beat
A series of-brewing procedure of processings of finished product blend-are filtered in amount water-accumulation-cooling-plus song-fermentation-distillation-ageing-
Topaz rice wine, glutinous rice wine, sauce incense liquor, corn wine and rice wine are generated respectively.
The natural fine jade after successful topaz rice wine, glutinous rice wine, sauce incense liquor, corn wine, rice wine and fermentation will be made
Lipoprotein solution, plain chocolate and maltose are sufficiently mixed, and traditional pithos through separate procedure sealing hole be hidden in magma drip, four seasons temperature
It spends in balanced natural cavern.
Using springwater as raw material in the preparation process.
Obviously, described embodiment is only a part of the embodiments of the present invention, rather than whole embodiments.Based on this
The embodiment of invention, all other reality obtained by those of ordinary skill in the art without making creative efforts
It applies, belongs to protection scope of the present invention.
Claims (7)
1. a kind of spirit formula and manufacture craft, which is characterized in that
The spirit formula raw material by deal match are as follows: 3-6 parts of topaz rice wine, 0.5-2 parts of glutinous rice wine, 30-40 parts of sauce incense liquor,
3-5 parts of corn wine, 4-10 parts of rice wine, 0.5-2 parts of natural agar solution, 3-8 parts of plain chocolate, 5-8 parts of maltose.
2. a kind of spirit formula according to claim 1, which is characterized in that
The spirit formula raw material is matched by deal are as follows: 3 parts of topaz rice wine, 0.5 part of glutinous rice wine, 30 parts of sauce incense liquor, corn
3 parts of wine, 4 parts of rice wine, 0.5 part of natural agar solution, 3 parts of plain chocolate, 5 parts of maltose.
3. a kind of spirit formula according to claim 1, which is characterized in that
The spirit formula raw material is matched by deal are as follows: 6 parts of topaz rice wine, 2 parts of glutinous rice wine, 40 parts of sauce incense liquor, corn wine 5
Part, 10 parts of rice wine, 2 parts of natural agar solution, 8 parts of plain chocolate, 8 parts of maltose.
4. a kind of white wine manufacture craft, which is characterized in that
The manufacture craft of the white wine is as follows:
Topaz rice wine, glutinous rice wine, sauce incense liquor, corn wine, rice wine pass through respectively yellow maize, glutinous rice, sorghum, corn with
And rice is individually made；
After the natural agar solution, plain chocolate and maltose are by being sufficiently mixed, it is placed in 20 degree of temperatures above and ferments 20 days.
5. a kind of white wine manufacture craft according to claim 4 and formula, which is characterized in that
Yellow maize, glutinous rice, sorghum, corn and rice in the preparation process pass through immersion-boiling-respectively and look up and down
A series of-brewing procedure of processings of finished product point blend-are filtered in water-accumulation-cooling-plus song-fermentation-distillation-ageing-
It Sheng Cheng not topaz rice wine, glutinous rice wine, sauce incense liquor, corn wine and rice wine.
6. a kind of white wine manufacture craft according to claim 4, which is characterized in that
By making, the natural agar after successful topaz rice wine, glutinous rice wine, sauce incense liquor, corn wine, rice wine and fermentation is molten
Liquid, plain chocolate and maltose are sufficiently mixed, and traditional pithos through separate procedure sealing hole be hidden in magma drip, temperature in four seasons it is equal
In the natural cavern of weighing apparatus.
7. a kind of white wine manufacture craft according to claim 4, which is characterized in that
Using springwater as raw material in the preparation process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810723452.0A CN108949466A (en) | 2018-07-04 | 2018-07-04 | A kind of spirit formula and preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810723452.0A CN108949466A (en) | 2018-07-04 | 2018-07-04 | A kind of spirit formula and preparation process |
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| Publication Number | Publication Date |
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| CN108949466A true CN108949466A (en) | 2018-12-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810723452.0A Pending CN108949466A (en) | 2018-07-04 | 2018-07-04 | A kind of spirit formula and preparation process |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110157584A (en) * | 2019-06-04 | 2019-08-23 | 韩计勇 | A kind of Gu wine and preparation method |
| CN110305760A (en) * | 2019-07-03 | 2019-10-08 | 富民县梓源贸易有限责任公司 | A kind of green hill spring wine and its brewing method |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60137275A (en) * | 1983-12-26 | 1985-07-20 | Suntory Ltd | Alcohol drink |
| CN1124765A (en) * | 1994-05-26 | 1996-06-19 | 天津商学院 | Process for making milk wine |
| CN1297034A (en) * | 1999-11-22 | 2001-05-30 | 黄晓春 | Nutritive milk wine and its preparing process |
| CN1382786A (en) * | 2000-07-11 | 2002-12-04 | 孔令皙 | Fresh milk wine and its preparing process |
| CN1523100A (en) * | 2003-09-11 | 2004-08-25 | 王成维 | Fresh milk wine and production method thereof |
| CN101748032A (en) * | 2010-01-15 | 2010-06-23 | 云南龙润茶业集团有限公司 | Milk tea wine and preparation method thereof |
| CN102876551A (en) * | 2012-10-22 | 2013-01-16 | 中国热带农业科学院香料饮料研究所 | Chocolate-flavored liquor beverage and production method thereof |
-
2018
- 2018-07-04 CN CN201810723452.0A patent/CN108949466A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60137275A (en) * | 1983-12-26 | 1985-07-20 | Suntory Ltd | Alcohol drink |
| CN1124765A (en) * | 1994-05-26 | 1996-06-19 | 天津商学院 | Process for making milk wine |
| CN1297034A (en) * | 1999-11-22 | 2001-05-30 | 黄晓春 | Nutritive milk wine and its preparing process |
| CN1382786A (en) * | 2000-07-11 | 2002-12-04 | 孔令皙 | Fresh milk wine and its preparing process |
| CN1523100A (en) * | 2003-09-11 | 2004-08-25 | 王成维 | Fresh milk wine and production method thereof |
| CN101748032A (en) * | 2010-01-15 | 2010-06-23 | 云南龙润茶业集团有限公司 | Milk tea wine and preparation method thereof |
| CN102876551A (en) * | 2012-10-22 | 2013-01-16 | 中国热带农业科学院香料饮料研究所 | Chocolate-flavored liquor beverage and production method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 丁斌: "《白酒生产技术》", 31 May 2017, 电子科技大学出版社 * |
| 张文学: "《白酒酿造微生态学》", 31 January 2015, 四川大学出版社 * |
| 李劲松: "《黔桂衣食传统技艺研究与传承》", 30 June 2017, 安徽科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110157584A (en) * | 2019-06-04 | 2019-08-23 | 韩计勇 | A kind of Gu wine and preparation method |
| CN110305760A (en) * | 2019-07-03 | 2019-10-08 | 富民县梓源贸易有限责任公司 | A kind of green hill spring wine and its brewing method |
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Application publication date: 20181207 |