CN109609314A - A kind of production method of more grain Luzhou-flavor liquos - Google Patents
A kind of production method of more grain Luzhou-flavor liquos Download PDFInfo
- Publication number
- CN109609314A CN109609314A CN201910049108.2A CN201910049108A CN109609314A CN 109609314 A CN109609314 A CN 109609314A CN 201910049108 A CN201910049108 A CN 201910049108A CN 109609314 A CN109609314 A CN 109609314A
- Authority
- CN
- China
- Prior art keywords
- grain
- luzhou
- boiling
- flavor
- rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of production methods of more dense type white wine of grain, belong to brewing technical field.The method of the present invention includes the following steps: to enter pit fermentation after (1) mixes Luzhou-flavor liquo vinasse, ripe grain and high temperature Daqu thoroughly, wherein ripe grain is whole grain sorghum, Intact wheat, crushing maize add water boiling to obtain；(2) fermented grain after fermentation is taken out out of pit, the directly uploading in rice steamer distillation of face layer grain takes conduct after drinking to lose grain and does not use, the fermented grain and whole grain glutinous rice and whole grain rice of removing face grain mix, uploading in rice steamer is distilled after stacking, more grain Luzhou-flavor liquos are obtained, the vinasse after distillation repeat to press step (1), the production of (2) circulation.The present invention will be easy the rice cooked, glutinous rice and the sorghum that is not easy to cook, corn, wheat and separate boiling, throw the highest sorghum of grain accounting in the form of whole grain after boiling for fermenting, more conducively the feed supplement production of Luzhou-flavor liquo and stablize fermentation.
Description
Technical field
The present invention relates to brewing technical fields, and in particular to a kind of production method of more grain Luzhou-flavor liquos.
Background technique
Raw materials used traditional more grain Luzhou-flavor liquos are usually sorghum, corn, wheat, rice and glutinous rice, using mixed steaming
The mode of multifuel combustion steams grain in distillation.In order to guarantee that grain can cook within the time for distilling out wine, usually by sorghum, wheat
Equal raw grains crush, and before cooking, it is also necessary to moisten water for a long time to the grain of crushing, in order to boiling.Due to various
Grain character is different, while boiling is difficult to ensure that all grain maturity are intact and uniformly, inevitably occurs anti-raw or steams rotten show
As influencing later stage fermentation.In addition, the Luzhou-flavor liquo fermentation phase is longer, and earlier fermentation, since the sorghum of major portion is pulverized,
Its starch is quickly decomposed and is utilized, and in the fermentation middle and later periods, starch proportion is lower, and superior microorganism is difficult to continued growth generation
It thanks, Luzhou-flavor vinosity, wine rate is caused to be adversely affected in various degree.
Summary of the invention
It is an object of the invention to solve the problems, such as that traditional mixed-steaming and mixed-heating it is more can not to provide one kind using whole grain grain
The production method of grain Luzhou-flavor liquo.
The purpose of the invention is achieved by the following technical solution:
A kind of production method of more grain Luzhou-flavor liquos, includes the following steps:
(1) enter pit fermentation after mixing Luzhou-flavor liquo vinasse, ripe grain and high temperature Daqu thoroughly；Wherein, the ripe grain
It is prepared by a method comprising the following steps to obtain: pressing and successively stack whole grain sorghum, Intact wheat, crushing maize from bottom to up,
Adding water to is more than grain face, leads to the boiling of steam first time to boiling, pressure maintaining carries out second of boiling, draining, and pressure maintaining carries out third time
Boiling.
(2) fermented grain after fermentation is taken out out of pit, the directly uploading in rice steamer distillation of face layer grain, which takes to be used as after drinking, loses grain
It does not use, the fermented grain and whole grain glutinous rice and whole grain rice for removing face grain mix, and uploading in rice steamer is distilled after stacking, obtains more grain Luzhou-flavors
White wine, the vinasse after distillation repeat to press step (1), the production of (2) circulation.
In step (1), whole grain sorghum, Intact wheat, crushing maize mass ratio be preferably 6:(1~1.5): (1~
1.5)。
In step (1), the steam pressure of first time boiling is preferably 0.2~0.25Mpa；The steam pressure of second of boiling
Preferably 0.05~0.07MPa, digestion time are preferably 70~90min；The steam pressure of third time boiling is preferably 0.03~
0.05MPa, digestion time are preferably 40~50min.
In step (1), Luzhou-flavor liquo vinasse and the total mass ratio of whole grain sorghum, Intact wheat, crushing maize are preferably
1:(0.9~1.0).
In step (1), the quality of high temperature Daqu be preferably whole grain sorghum, Intact wheat, crushing maize gross mass 40
~45%.
In step (1), the condition for entering pit fermentation is preferably 20~22 DEG C of 45~60d of fermentation.
In step (2), the fermented grain and whole grain glutinous rice of removing face grain, the mass ratio of whole grain rice are preferably 8:(1~1.5):
(1~1.5).
In step (2), the time that the fermented grain of removing face grain and whole grain glutinous rice, whole grain rice are stacked after mixing is preferably 18~
24h。
Preferably, the production method of more grain Luzhou-flavor liquos, includes the following steps:
(1) be 1:(0.9~1.0 by mass ratio) Luzhou-flavor liquo vinasse, ripe grain and account for gross mass before ripe grain boiling
40~45% high temperature Daqu enters 20~22 DEG C of 45~60d of fermentation of pit after mixing thoroughly；Wherein, it includes such as that the ripe grain, which passes through,
The method of lower step is prepared: being 6:(1~1.5 by mass ratio is successively stacked from bottom to up): the whole grain sorghum of (1~1.5),
Intact wheat, crushing maize are added water to more than grain face, are passed through the first time boiling of 0.2~0.25MPa steam to boiling, are passed through
0.05~0.07MPa steam, second of 70~90min of boiling, draining, be passed through 0.03~0.05MPa steam third time boiling 40~
50min。
(2) fermented grain after fermentation is taken out out of pit, the directly uploading in rice steamer distillation of face layer grain, which takes to be used as after drinking, loses grain
Do not use, remove fermented grain and whole grain glutinous rice and whole grain rice 8:(1~1.5 in mass ratio of face grain): (1~1.5) mixes, heap
18~rear uploading in rice steamer distillation for 24 hours is put, more grain Luzhou-flavor liquos are obtained, the vinasse after distillation repeat to press step (1), the production of (2) circulation.
A kind of more grain Luzhou-flavor liquos, are obtained by aforementioned production method.
The present invention has the following advantages compared with the prior art and effect:
(1) rice cooked, glutinous rice and the sorghum that is not easy to cook, corn, wheat will be easy and separate boiling, avoided above
Because physical property difference leads to that maturity is inconsistent, grain is anti-raw or steams rotten phenomenon when five kinds of grain mixed-steaming and mixed-heatings, the present invention
Five kinds of ripe grain maturity that provided technical solution obtains are uniform, more conducively the fed-batch fermentation of Luzhou-flavor liquo.
(2) raw grain without impregnating in advance, direct boiling, reduces process procedure, shortens the production time.
(3) the highest sorghum of grain accounting boiling post-fermentation in the form of whole grain is thrown, the starch in ripe grain can compared to crushing sorghum
Slow and stable is utilized by brewing microorganism, mentions for Luzhou-flavor liquo up to the even more long long-term zymotechnique of 45~60d
For lasting starchiness.
Specific embodiment
The present invention is further elaborated below with reference to embodiment, embodiments of the present invention are not limited thereto.
The Luzhou-flavor liquo vinasse used for the first time in following embodiments are the Luzhou-flavor fermented grains by conventional method production through steaming
It is obtained after evaporating.
Embodiment 1
(1) enter 20 DEG C of pit fermentations after mixing 100kg Luzhou-flavor liquo vinasse, the ripe grain of 90kg and 24kg high temperature Daqu thoroughly
45d.Wherein, the ripe grain is prepared by a method comprising the following steps to obtain: pressing and successively stacks 45kg whole grain from bottom to up
Sorghum, 7.5kg Intact wheat, 7.5kg crushing maize, add water to more than grain face 5cm, are passed through the first time boiling of 0.2MPa steam extremely
Boiling, is passed through second of boiling 70min of 0.05MPa steam, drains, is passed through 0.03MPa steam third time boiling 40min, cooks
Grain spreading for cooling to 20 DEG C.
(2) fermented grain after fermentation is taken out out of pit, the directly uploading in rice steamer distillation of face layer grain, which takes to be used as after drinking, loses grain
It does not use, remaining 120kg fermented grain and 15kg whole grain glutinous rice and 15kg whole grain rice mix, and uploading in rice steamer is distilled after stacking 18h, obtain
The more grain Luzhou-flavor liquos of 45.5kg, 60%vol, the vinasse spreading for cooling after distillation are repeated to 22 DEG C by step (1), the life of (2) circulation
It produces.
Comparative example 1
(1) enter 20 DEG C of fermentation 45d of pit after mixing 160kg Luzhou-flavor liquo vinasse, 24kg high temperature Daqu thoroughly.
(2) fermented grain after fermentation is taken out out of pit, the directly uploading in rice steamer distillation of face layer grain, which takes to be used as after drinking, loses grain
It does not use, remaining 120kg fermented grain and 45kg crushing sorghum, 7.5kg crushing wheat, 7.5kg crushing maize, 15kg whole grain are glutinous
Rice, 15kg whole grain rice mix, and uploading in rice steamer is distilled after stacking 18h, the more grain Luzhou-flavor liquos of 45.5kg, 60%vol are obtained, after distillation
Vinasse spreading for cooling to 22 DEG C, repeat by step (1), (2) circulation production.
The white wine physical and chemical index obtained with comparative example 1 and sensory evaluation contrast table that 1 embodiment 1 of table obtains
The fermentation fermented grain residual starch content contrast table (unit: %) of table 2 embodiment 1 and comparative example 1
| Project | Enter pond (fermentation 0d) | Ferment 10d | Ferment 20d | Ferment 30d | Ferment 45d |
| Embodiment 1 | 20.3 | 15.4 | 12.2 | 8.5 | 6.7 |
| Comparative example 1 | 20.3 | 12.1 | 8.5 | 7.3 | 6.9 |
The fermentation fermented grain yeast number amount contrast table (unit: × 10 of table 3 embodiment 1 and comparative example 14cfu/g)
| Project | Enter pond (fermentation 0d) | Ferment 10d | Ferment 20d | Ferment 30d | Ferment 45d |
| Embodiment 1 | 2.7 | 135 | 21.8 | 11.2 | 1.3 |
| Comparative example 1 | 2.9 | 186 | 5.6 | 1.9 | 0.8 |
Embodiment 2
(1) enter 21 DEG C of pit hairs after mixing 150kg Luzhou-flavor liquo vinasse, the ripe grain of 150kg and 42kg high temperature Daqu thoroughly
Ferment 50d.Wherein, the ripe grain is prepared by a method comprising the following steps to obtain: by successively stacking 66.6kg from bottom to up
Whole grain sorghum, 16.7kg Intact wheat, 16.7kg crushing maize, add water to more than grain face 6cm, are passed through 0.22MPa steam first
Secondary boiling is passed through second of boiling 80min of 0.06MPa steam to boiling, and drains, is passed through 0.04MPa steam third time boiling
45min, the grain spreading for cooling cooked is to 20 DEG C.
(2) fermented grain after fermentation is taken out out of pit, the directly uploading in rice steamer distillation of face layer grain, which takes to be used as after drinking, loses grain
It does not use, remaining 200kg fermented grain and 30kg whole grain glutinous rice and 30kg whole grain rice mix, and uploading in rice steamer is distilled after stacking 20h, obtain
The more grain Luzhou-flavor liquos of 53.5kg, 60%vol, the vinasse spreading for cooling after distillation are repeated to 22 DEG C by step (1), the life of (2) circulation
It produces.
Comparative example 2
(1) enter 21 DEG C of fermentation 50d of pit after mixing 300kg Luzhou-flavor liquo vinasse, 42kg high temperature Daqu thoroughly.
(2) fermented grain after fermentation is taken out out of pit, the directly uploading in rice steamer distillation of face layer grain, which takes to be used as after drinking, loses grain
It does not use, remaining 200kg fermented grain and 66.6kg crush sorghum, 16.7kg crushing wheat, 16.7kg crushing maize, 30kg whole grain
Glutinous rice, 30kg whole grain rice mix, and uploading in rice steamer is distilled after stacking 20h, obtains the more grain Luzhou-flavor liquos of 53.5kg, 60%vol, distill
Vinasse spreading for cooling afterwards is repeated to 22 DEG C by step (1), the production of (2) circulation.
The white wine physical and chemical index obtained with comparative example 2 and sensory evaluation contrast table that 4 embodiment 2 of table obtains
The fermentation fermented grain residual starch content contrast table (unit: %) of table 5 embodiment 2 and comparative example 2
| Project | Enter pond (fermentation 0d) | Ferment 10d | Ferment 20d | Ferment 30d | Ferment 45d |
| Embodiment 1 | 20.7 | 15.8 | 12.8 | 8.2 | 6.3 |
| Comparative example 1 | 20.6 | 12.1 | 8.9 | 7.1 | 6.4 |
The fermentation fermented grain yeast number amount contrast table (unit: × 10 of table 6 embodiment 2 and comparative example 24cfu/g)
| Project | Enter pond (fermentation 0d) | Ferment 10d | Ferment 20d | Ferment 30d | Ferment 45d |
| Embodiment 1 | 2.9 | 125 | 21.8 | 11.2 | 1.3 |
| Comparative example 1 | 2.9 | 183 | 6.7 | 2.9 | 1.2 |
Embodiment 3
(1) enter 22 DEG C of pit hairs after mixing 200kg Luzhou-flavor liquo vinasse, the ripe grain of 180kg and 54kg high temperature Daqu thoroughly
Ferment 60d.Wherein, the ripe grain is prepared by a method comprising the following steps to obtain: by successively stacking from bottom to up, 90kg is whole
Grain sorghum, 15kg Intact wheat, 15kg crushing maize, add water to more than grain face 8cm, are passed through 0.25MPa steam first time boiling
To boiling, it is passed through second of boiling 90min of 0.07MPa steam, drains, is passed through 0.05MPa steam third time boiling 50min, is steamed
Ripe grain spreading for cooling is to 20 DEG C.
(2) fermented grain after fermentation is taken out out of pit, the directly uploading in rice steamer distillation of face layer grain, which takes to be used as after drinking, loses grain
It does not use, remaining 250kg fermented grain and 46.875kg whole grain glutinous rice and 46.875kg whole grain rice mix, uploading in rice steamer after stacking for 24 hours
Distillation, obtain the more grain Luzhou-flavor liquos of 78.5kg, 60%vol, the vinasse spreading for cooling after distillation to 22 DEG C, repeat by step (1),
(2) circulation production.
Comparative example 3
(1) enter 22 DEG C of fermentation 60d of pit after mixing 350kg Luzhou-flavor liquo vinasse, 54kg high temperature Daqu thoroughly.
(2) fermented grain after fermentation is taken out out of pit, the directly uploading in rice steamer distillation of face layer grain, which takes to be used as after drinking, loses grain
It does not use, remaining 250kg fermented grain and 90kg crushing sorghum, 15kg crushing wheat, 15kg crushing maize, 46.875kg whole grain are glutinous
Rice, 46.875kg whole grain rice mix, and uploading in rice steamer distillation, obtains the more grain Luzhou-flavor liquos of 78.5kg, 60%vol after stacking for 24 hours, steam
Vinasse spreading for cooling after evaporating is repeated to 22 DEG C by step (1), the production of (2) circulation.
The former wine physical and chemical index and sensory evaluation contrast table that the former wine and comparative example 3 that 7 embodiment 3 of table obtains obtain
The fermentation fermented grain residual starch content contrast table (unit: %) of table 8 embodiment 3 and comparative example 3
| Project | Enter pond (fermentation 0d) | Ferment 10d | Ferment 20d | Ferment 30d | Ferment 45d |
| Embodiment 1 | 20.2 | 14.9 | 11.8 | 8.1 | 6.2 |
| Comparative example 1 | 20.3 | 11.7 | 8.5 | 7.3 | 6.4 |
The fermentation fermented grain yeast number amount contrast table (unit: × 10 of table 9 embodiment 3 and comparative example 34cfu/g)
| Project | Enter pond (fermentation 0d) | Ferment 10d | Ferment 20d | Ferment 30d | Ferment 45d |
| Embodiment 1 | 2.5 | 133 | 26.7 | 15.1 | 1.3 |
| Comparative example 1 | 2.5 | 191 | 7.2 | 4.3 | 1.4 |
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (10)
1. a kind of production method of more grain Luzhou-flavor liquos, characterized by the following steps:
(1) enter pit fermentation after mixing Luzhou-flavor liquo vinasse, ripe grain and high temperature Daqu thoroughly；Wherein, the ripe grain passes through
The method included the following steps is prepared: by whole grain sorghum, Intact wheat, crushing maize is successively stacked from bottom to up, adding water
To being more than grain face, lead to the boiling of steam first time to boiling, pressure maintaining carries out second of boiling, draining, and pressure maintaining carries out third time boiling；
(2) fermented grain after fermentation to be taken out out of pit, fermented grain mixes after removing face grain with whole grain glutinous rice and whole grain rice,
Uploading in rice steamer is distilled after stacking, obtains more grain Luzhou-flavor liquos, and the vinasse after distillation repeat to press step (1), the production of (2) circulation.
2. the production method of more grain Luzhou-flavor liquos according to claim 1, it is characterised in that: in step (1), whole grain is high
Fine strain of millet, Intact wheat, crushing maize mass ratio be 6:(1~1.5): (1~1.5).
3. the production method of more grain Luzhou-flavor liquos according to claim 1, it is characterised in that: in step (1), for the first time
The steam pressure of boiling is 0.2~0.25Mpa；The steam pressure of second of boiling is 0.05~0.07MPa, digestion time 70
~90min；The steam pressure of third time boiling is 0.03~0.05MPa, and digestion time is 40~50min.
4. the production method of more grain Luzhou-flavor liquos according to claim 1, it is characterised in that: in step (1), Luzhou-flavor
The total mass ratio of spirit stillage and whole grain sorghum, Intact wheat, crushing maize is 1:(0.9~1.0).
5. the production method of more grain Luzhou-flavor liquos according to claim 1, it is characterised in that: in step (1), high temperature
The quality of yeast be whole grain sorghum, Intact wheat, crushing maize gross mass 40~45%.
6. the production method of more grain Luzhou-flavor liquos according to claim 1, it is characterised in that: in step (1), enter pit
The condition of fermentation is 20~22 DEG C of 45~60d of fermentation.
7. the production method of more grain Luzhou-flavor liquos according to claim 1, it is characterised in that: in step (2), remove face
The fermented grain and whole grain glutinous rice of grain, the mass ratio of whole grain rice are 8:(1~1.5): (1~1.5).
8. the production method of more grain Luzhou-flavor liquos according to claim 1, it is characterised in that: in step (2), remove face
After the fermented grain and whole grain glutinous rice of grain, whole grain rice mix time for stacking be 18~for 24 hours.
9. the production method of more grain Luzhou-flavor liquos according to claim 1, characterized by the following steps:
(1) be 1:(0.9~1.0 by mass ratio) Luzhou-flavor liquo vinasse, ripe grain and account for gross mass 40 before ripe grain boiling~
45% high temperature Daqu enters 20~22 DEG C of 45~60d of fermentation of pit after mixing thoroughly；Wherein, the ripe grain is by including following step
Rapid method is prepared: being 6:(1~1.5 by mass ratio is successively stacked from bottom to up): the whole grain sorghum of (1~1.5), whole grain
Wheat, crushing maize are added water to more than grain face, are passed through the first time boiling of 0.2~0.25MPa steam to boiling, it is passed through 0.05~
Second of 70~90min of boiling of 0.07MPa steam, draining, is passed through 0.03~0.05MPa steam third time boiling, 40~50min；
(2) fermented grain after fermentation is taken out out of pit, presses matter with whole grain glutinous rice and whole grain rice after the grain of fermented grain removing face
Amount is than 8:(1~1.5): (1~1.5) mixes, and stacks 18~rear uploading in rice steamer distillation for 24 hours, more grain Luzhou-flavor liquos is obtained, after distillation
Vinasse repeat to press step (1), the production of (2) circulation.
10. a kind of more grain Luzhou-flavor liquos, it is characterised in that: obtained by the described in any item production methods of claim 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910049108.2A CN109609314B (en) | 2019-01-18 | 2019-01-18 | Production method of multi-grain strong-flavor liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910049108.2A CN109609314B (en) | 2019-01-18 | 2019-01-18 | Production method of multi-grain strong-flavor liquor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109609314A true CN109609314A (en) | 2019-04-12 |
| CN109609314B CN109609314B (en) | 2022-06-07 |
Family
ID=66017821
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910049108.2A Active CN109609314B (en) | 2019-01-18 | 2019-01-18 | Production method of multi-grain strong-flavor liquor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109609314B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110004067A (en) * | 2019-05-13 | 2019-07-12 | 兰顺明 | A kind of Phellinus bacterium compost and more grain fermenting and producing Phellinus bacterium bent wine production technologies |
| CN111996090A (en) * | 2020-09-04 | 2020-11-27 | 济南今朝酒业有限公司 | Production method of strong aromatic white spirit and steaming kettle applied to production method |
| CN112126550A (en) * | 2020-09-30 | 2020-12-25 | 广西丹泉酒业有限公司 | Brewing process of strong aromatic Chinese spirits |
| CN115558568A (en) * | 2022-10-18 | 2023-01-03 | 四川省宜宾竹海酒业有限公司 | Bamboo-flavor strong-flavor liquor and preparation method thereof |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101602991A (en) * | 2009-07-14 | 2009-12-16 | 李家民 | A kind of production method of Maotai-flavor liquor |
| CN102453651A (en) * | 2010-10-29 | 2012-05-16 | 李家民 | Preparation method of multi-taste Maotai-flavor white spirit |
| CN103589560A (en) * | 2013-10-31 | 2014-02-19 | 巫溪县渝达酒业有限公司 | Five-cereal liquor and its brewing method |
| CN104789411A (en) * | 2015-04-22 | 2015-07-22 | 吴少君 | Production method of lotus seed liquor |
| CN106318759A (en) * | 2015-06-23 | 2017-01-11 | 泸州名泉酒业有限公司 | Preparation process of yeast for brewing liquor from non-crushed raw materials |
| CN106399394A (en) * | 2016-12-11 | 2017-02-15 | 广西中粮生物质能源有限公司 | Method for preparing ethanol from banana trees |
| CN107177440A (en) * | 2017-06-13 | 2017-09-19 | 蚌埠市金旺食品有限公司 | A kind of white wine is layered steaming brewing method |
| CN107365666A (en) * | 2017-09-19 | 2017-11-21 | 四川金六福酒业有限公司 | One kind of multiple grains while soft ripe steaming grain method |
| CN207031408U (en) * | 2017-08-04 | 2018-02-23 | 四川宜宾岷江机械制造有限责任公司 | A kind of digester with pressure |
| CN108315155A (en) * | 2018-04-27 | 2018-07-24 | 湖北工业大学 | A kind of quinoa aromatic Chinese spirit and its brewing method |
-
2019
- 2019-01-18 CN CN201910049108.2A patent/CN109609314B/en active Active
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101602991A (en) * | 2009-07-14 | 2009-12-16 | 李家民 | A kind of production method of Maotai-flavor liquor |
| CN102453651A (en) * | 2010-10-29 | 2012-05-16 | 李家民 | Preparation method of multi-taste Maotai-flavor white spirit |
| CN103589560A (en) * | 2013-10-31 | 2014-02-19 | 巫溪县渝达酒业有限公司 | Five-cereal liquor and its brewing method |
| CN104789411A (en) * | 2015-04-22 | 2015-07-22 | 吴少君 | Production method of lotus seed liquor |
| CN106318759A (en) * | 2015-06-23 | 2017-01-11 | 泸州名泉酒业有限公司 | Preparation process of yeast for brewing liquor from non-crushed raw materials |
| CN106399394A (en) * | 2016-12-11 | 2017-02-15 | 广西中粮生物质能源有限公司 | Method for preparing ethanol from banana trees |
| CN107177440A (en) * | 2017-06-13 | 2017-09-19 | 蚌埠市金旺食品有限公司 | A kind of white wine is layered steaming brewing method |
| CN207031408U (en) * | 2017-08-04 | 2018-02-23 | 四川宜宾岷江机械制造有限责任公司 | A kind of digester with pressure |
| CN107365666A (en) * | 2017-09-19 | 2017-11-21 | 四川金六福酒业有限公司 | One kind of multiple grains while soft ripe steaming grain method |
| CN108315155A (en) * | 2018-04-27 | 2018-07-24 | 湖北工业大学 | A kind of quinoa aromatic Chinese spirit and its brewing method |
Non-Patent Citations (4)
| Title |
|---|
| 毛洪川等: "利用整粒高粱酿造浓香型白酒的产酒发酵工艺开发", 《食品科技》 * |
| 毛洪川等: "利用整粒高粱酿造浓香型白酒的产酒发酵工艺开发", 《食品科技》, vol. 41, no. 12, 20 December 2016 (2016-12-20), pages 57 - 61 * |
| 黄名扬等: "传统小曲米香型白酒生产的工艺技术探讨", 《现代食品科技》 * |
| 黄名扬等: "传统小曲米香型白酒生产的工艺技术探讨", 《现代食品科技》, vol. 29, no. 04, 15 April 2013 (2013-04-15), pages 845 - 847 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110004067A (en) * | 2019-05-13 | 2019-07-12 | 兰顺明 | A kind of Phellinus bacterium compost and more grain fermenting and producing Phellinus bacterium bent wine production technologies |
| CN110004067B (en) * | 2019-05-13 | 2023-02-28 | 兰顺明 | Phellinus igniarius culture material and production process for producing phellinus igniarius koji wine by multi-grain fermentation |
| CN111996090A (en) * | 2020-09-04 | 2020-11-27 | 济南今朝酒业有限公司 | Production method of strong aromatic white spirit and steaming kettle applied to production method |
| CN112126550A (en) * | 2020-09-30 | 2020-12-25 | 广西丹泉酒业有限公司 | Brewing process of strong aromatic Chinese spirits |
| CN115558568A (en) * | 2022-10-18 | 2023-01-03 | 四川省宜宾竹海酒业有限公司 | Bamboo-flavor strong-flavor liquor and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109609314B (en) | 2022-06-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109609314A (en) | A kind of production method of more grain Luzhou-flavor liquos | |
| CN106987500B (en) | White spirit brewed by using low-starch waste lees and brewing method thereof | |
| CN102433255A (en) | Method for producing table vinegar by adopting two-step acetic acid fermentation method | |
| CN107557214B (en) | Production process of manual Shaoxing yellow wine with fully-recycled rice milk | |
| CN1970725B (en) | Method and device for preparing Shanxi mellow vinegar by liquid-solid technology | |
| CN109576106B (en) | Production method of multi-grain fen-flavor liquor | |
| CN103589560A (en) | Five-cereal liquor and its brewing method | |
| CN105062791A (en) | Brewing method of glutinous sorghum ecological Xiaoqu liquor | |
| CN108410659A (en) | A kind of brew method of Maotai-flavor liquor | |
| CN101475890B (en) | Superior ripe wine and production process thereof | |
| CN102304450A (en) | Composite white spirit and production method thereof | |
| CN101824372B (en) | Preparation method for sesame-flavor white spirit | |
| CN108315155A (en) | A kind of quinoa aromatic Chinese spirit and its brewing method | |
| CN103074193A (en) | Dry yellow wine and preparation method thereof | |
| CN111676105B (en) | White spirit pit-running process and white spirit prepared by same | |
| CN107455723B (en) | Method for producing cooking wine with high amino acid nitrogen content by using yellow wine lees | |
| CN105002062A (en) | Brewing method of ecological corn Xiaoqu wine | |
| CN106118971A (en) | The preparation method of aromatic Chinese spirit | |
| CN105907510B (en) | A kind of potato wine | |
| CN111040914A (en) | Brewing method of vintage white spirit | |
| CN105567525A (en) | Production method of soft, mellow and sweet type sesame flavor wine | |
| CN106434767B (en) | Method for producing industrial alcohol by using secondary starch slurry and cassava powder | |
| CN104745377A (en) | Method for brewing liquor from sweet potato | |
| CN106047591A (en) | Wine making process adding microbial strains | |
| CN112760180A (en) | Method for producing sauce-flavor broken Sha wine by utilizing sesame-flavor surface grains |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |