一种​柿子​稠​酒​的​酿造​方法

源语言标题
(CN104560520B) 一种​柿子​稠​酒​的​酿造​方法
公开号/公开日
CN104560520 B 2017-03-15 [CN104560520B]CN104560520 A 2015-04-29 [CN104560520] / 2017-03-152015-04-29
申请号/申请日
2015CN-0046484 / 2015-01-29
发明人
GONG GUOLI;HUANG YUYING;
申请人
SHAANXI UNIVERSITY OF SCIENCE AND TECHNOLOGY;
主分类号
IPC分类号
C12G-003/02C12R-001/865
摘要
(CN104560520B) 本​发明​公开​了​种​柿子​稠​酒​的​酿造​方法,以​优质​的​糯米​和​柿子​为​酿制​的​原料,以​安​琪​甜酒​酒曲​和​安​琪​酿酒​酵母​为​糖化​剂​和​发酵剂,采用​半​固态​发酵​方法​酿制​种​具有​柿子​风味​的​稠​酒。包括​以下​制作​要点:挑选​颗粒​饱满​的​糯米,用​酿造​用水​对其​进行​清洗、浸泡,用​蒸汽​将​糯米​蒸熟​并使​其​充分​糊​化;将​糊​化​的​糯米​冷却,拌入​甜酒​曲​使​糯米​糖化;挑选​成熟​新鲜、没有​腐烂​的​柿子,用​酿造​用水​将​柿子​洗净​后​制成​柿​浆;加入​偏重​亚硫酸​钾​对​柿​浆​消毒​后,将​柿​浆​与​糖化​的​糯米​拌匀;将​酵母​活化​后​接入​拌匀​的​原料​中​发酵,发酵​完成​后​使​发酵​液​熟化,之后​再进​行​过滤​和​调制。最终​得到​的​柿子​稠​酒​口感​清甜​细腻,果香​浓郁​自然,且​能​与​稠​酒​本身​的​芳香​很好​的​协调,具有​柿子​酒​特有​的​琥珀色。
地址
代理人
代理机构
;
优先权号
2015CN-0046484 2015-01-29
主权利要求
(CN104560520B) 1. One method of brewing choujiu persimon, characterized in, comprises the following steps: Preprocessing of the wafers (1): first the glutinous rice washing clean, fresh water was then soaked in a clean wafer is immersed into the elutriation, at 15-20 Ć was allowed to stand 18-24h before and after the, was pulled up and to steam for fresh water was added after the gelatinization of the wafers obtained, steaming at 105-108 Ć steam autoclaving 30-35min, finally cooling of the cooled cooked waxy rice, cooling is to use 0-4 Ć of the shower bath water for brewing, causing gelatinization of the wafer temperature was lowered to 28-30 Ć; Fold (2) in koji or glycated: ground to a powder after cooling of the koji glutinous rice cooked in a uniform fold in, koji as used by the koji liqueur angel, wherein, the mass ratio of panning and the non-glutinous rice koji: 4-6g/1 kg not panning glutinous rice koji, and then the obtained mixture was left standing with the cooled cooked waxy rice koji glycated good wafer; A pretreatment persimon (3): first the persimon deastringency, spreading branches removed after washing, and then the persimon was pulverized to a persimmon mud, potassium sulfite added to inhibit entry of bacteria with a bias towards, to completely decompose the pectin pectinase is added at the same time, to obtain persimon pulp; Mixing (4) of raw materials with the fermentation: Saccharomyces yeast powder was added to the persimon pulp, Saccharomyces yeast powder the Saccharomyces yeast powder to angel, at 24-28 Ć in advance at a temperature of 90-100h persimmon pulp obtained by pre-fermentation broth, and then the glycated preferred glutinous rice is poured into the pre-broth persimmon pulp, evenly mixing and then 25-27 Ć fermentation at a temperature of 72-80h obtained culture; Cooked (5) with the filter: placed in the step (4) products obtained by 8-10 Ć under an environment, maintaining 45-48h after the mature form of fermented grains, and then a dilution of purified water, wherein a mass of purified water quality fermented grains 1/3-1/2, the wine is fermented grains will eventually filtered juice obtained; Formulation (6): adjusting step (5) resulting liquor and sugar content of the alcoholic strength choujiu persimon obtained.  6. One method of brewing choujiu persimon, characterized in, comprises the following steps: Pretreatment of the wafer (1): parts by mass, high-quality wafers selected 4.5 parts, sand and dust in the wafer with water will clean washing, the washed wafer is immersed in the clean water, was allowed to stand at 18 Ć 20h, glutinous rice was pulled up sufficiently to which moisture is absorbed, the addition of 1.5 parts of fresh water, and then the obtained gelatinized sticky rice 33min 106 Ć steam autoclaving, glutinous rice after taken out of the brewing of the gelatinized 1 Ć with water shower bath, the temperature was reduced to 29 Ć, glutinous rice cooked is cooled; Fold (2) in koji or glycated: grinding angel liqueur koji to powdered, wherein, the mass ratio to the non-panning glutinous rice koji: koji 5g/1 kg not panning glutinous rice, glutinous rice uniformly mixed into the cooled cooked in a further, to obtain a mixture of hydrated glutinous rice koji and cooling, the mixture to stand under an environment 29 Ć glutinous rice glycated, obtained after 24h glycated good wafer; A pretreatment persimon (3): 4.5 parts by mass of fresh mature selected, there is no decayed positions of persimon, after deastringency persimon epidermal cleaning, removal of the persimon spreading branches, with a stirrer was pulverized to a persimmon mud will persimon, potassium sulfite added to inhibit entry of bacteria with a bias towards, pectinase is added to completely decompose the pectin, obtained persimon pulp, wherein a quantity of potassium sulfite imbalance in the persimmon mud 0.04g per kg, per kilogram quantity of pectinase in the persimmon mud 0.04g; Mixing (4) of raw materials with the fermentation: Saccharomyces yeast powder was added to the pulp persimon angel, 26 Ć at a temperature in the pre-fermentation 94h, persimmon pulp pre-broth obtained, persimmon pulp was then poured into a pre-broth glycated good wafers, evenly mixing and then fermented at a temperature of 26 Ć, 76h end of fermentation fermented product obtained was left to stand; Cooked (5) with the filter: placed in the context of fermentation products obtained by the steps (4) 9 Ć, after holding 46h, the mature form of fermented grains, and then a dilution of purified water, wherein the quality of the fermented grains has a mass of purified water 2/5, finally press will be fermented grains filtered juice, wine is obtained; Formulation (6): 4.1 (degree) C as the wine is an alcoholic strength measurement, sugar concentration of 7.2g/100 ml, purified water was added according to need to be adjusted to alcoholic 2.3-2.5 degrees, addition of sucrose sugar content is adjusted to be 8-9g/100 ml, choujiu persimon obtained.
法律状态
(CN104560520B) LEGAL DETAILS FOR CN104560520  Actual or expected expiration date=2035-01-29    Legal state=ALIVE    Status=GRANTED     Event publication date=2015-01-29  Event code=CN/APP  Event indicator=Pos  Event type=Examination events  Application details  Application country=CN CN201510046484  Application date=2015-01-29  Standardized application number=2015CN-0046484     Event publication date=2015-04-29  Event code=CN/A  Event type=Examination events  Published application  Publication country=CN  Publication number=CN104560520  Publication stage Code=A  Publication date=2015-04-29  Standardized publication number=CN104560520     Event publication date=2015-04-29  Event code=CN/C06  Event indicator=Pos  Event type=Examination events  Publication    Event publication date=2015-05-27  Event code=CN/C10  Event type=Examination events  Request of examination as to substance    Event publication date=2017-03-15  Event code=CN/B  Event indicator=Pos  Event type=Event indicating In Force  Granted patent for invention  Publication country=CN  Publication number=CN104560520  Publication stage Code=B  Publication date=2017-03-15  Standardized publication number=CN104560520B     Event publication date=2017-03-15  Event code=CN/C14  Event indicator=Pos  Event type=Event indicating In Force  Granted
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