http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110283681-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-055 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-021 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-022 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H6-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-021 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H6-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-055 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-022 |
| filingDate | 2019-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110283681-B |
| titleOfInvention | Strong-flavor Daqu liquor and brewing process thereof |
| abstract | The invention discloses a strong aromatic Daqu liquor and a brewing process thereof. The brewing process of the strong aromatic Daqu liquor comprises the following steps: s1, preparing raw materials; s2, steaming and pasting; s3, fermenting for one round; s4, distilling and collecting liquor; s5, two-round fermentation: the pit mud comprises the following components: old cellar mud, yellow mud powder, lotus root pond mud, dipotassium hydrogen phosphate, urea, 35-40 parts of bean cake powder, bottom cellar grains, bone meal, strong aromatic white spirit, white sugar, yeast, cellar mud nutrient solution, nisin, caproic acid bacteria culture solution, yellow water and tail water; s6, discharging from a cellar and distilling; and S7, blending. The strong-flavor Daqu liquor has the advantages of aromatic flavor, mellow taste and long tail flavor; in addition, the brewing process of the strong aromatic Daqu liquor has the advantages of delaying the degradation of the cellar, coordinating the flavor components in the strong aromatic Chinese liquor and improving the quality of the Chinese liquor. |
| priorityDate | 2019-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.