Process of producing sesame fragrance type white liquor with several kinds of grains

A technology of sesame-flavor and liquor, applied in the preparation of alcoholic beverages and other directions, can solve the problems of disturbing the unique style of sesame-flavor liquor, difficult to meet the requirements of elegant and comfortable taste, difficult to shape sesame-flavor liquor, etc., and achieve a typical sesame-flavor style. Outstanding, easy-to-master technique, rich and full-bodied effect

Active Publication Date: 2009-10-28
山东景芝白酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the use of a large proportion of sorghum in the existing technology, high-temperature accumulation and high-temperature fermentation, most of the produced sesame wine has a bitter taste. Without long-term storage and careful blending, it is difficult to achieve elegant comfort, alcohol and Delicate taste is required, but if high-temperature accumulation and high-temperature fermentation are not used, although the bitterness and astringency are not good, the unique sesame flavor of sesame-flavored liquor is not prominent enough
In order to solve the above problems, manufacturers have been exploring a more reasonable ratio of raw grains, which has resulted in the difficulty of finalizing the shape of sesame-flavored liquor for most manufacturers, unstable product quality, and disrupted the unique style of sesame-flavored liquor

Method used

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Examples

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Effect test

Embodiment 1

[0018] A method for producing sesame-flavored liquor by utilizing multiple raw grains, the main and auxiliary raw materials used in the method and their weight ratios are: 35 parts of sorghum, 25 parts of rice, 15 parts of glutinous rice, 20 parts of wheat, 8 parts of corn, rice husk 30 parts, 400 parts of fermented grains after steaming wine, 40 parts of compound koji;

[0019] The method comprises the following process steps:

[0020] a. Preparation: Take various raw grains according to the above weight ratio, grind sorghum, wheat, and corn respectively, then mix them with rice and glutinous rice, steam the rice husks, and spread the fermented grains after steaming on the grate to cool evenly;

[0021] b. Moisturizing material: mix 1 / 5 of the prepared rice husk into the crushed sorghum and wheat, and add 40 parts by weight of water at a temperature of 45° C., mix evenly, and moisten the material for 1 hour;

[0022] c. Cooking and gelatinization: the moistened material is s...

Embodiment 2

[0029] A method for producing sesame-flavored liquor by utilizing multiple raw grains, the main and auxiliary raw materials used in the method and their weight proportions are: 40 parts of sorghum, 20 parts of rice, 20 parts of glutinous rice, 15 parts of wheat, 10 parts of corn, rice husk 20 parts, 500 parts of distilled grains, 10 parts of Daqu, 20 parts of bran koji;

[0030] Its process steps are as follows:

[0031] a. Preparation: Take various raw grains according to the above weight ratio, grind sorghum, wheat, and corn respectively, then mix them with rice and glutinous rice, steam the rice husks, and spread the fermented grains after steaming on the grate to cool evenly;

[0032] b. Moisturizing material: mix 1 / 4 of the prepared rice husk into the crushed sorghum and wheat, and add 50 parts by weight of water at a temperature of 40° C., mix evenly, and moisten the material for 2 hours;

[0033] c. Cooking and gelatinization: steam and gelatinize with moistened materi...

Embodiment 3

[0040] A method for producing sesame-flavored liquor by using multiple raw grains, the main and auxiliary raw materials used in the method and their weight proportions are: 38 parts of sorghum, 22 parts of rice, 18 parts of glutinous rice, 18 parts of wheat, 8 parts of corn, rice husk 25 parts, 450 parts of fermented grains after steaming wine, and 35 parts of compound koji. Its process steps are as follows:

[0041] a. Preparation: Take various raw grains according to the above weight ratio, grind sorghum, wheat, and corn respectively, then mix them with rice and glutinous rice, steam the rice husks, and spread the fermented grains after steaming on the grate to cool evenly;

[0042] b. Moisturizing material: mix 1 / 5 of the prepared rice husk into the crushed sorghum and wheat, and add 45 parts by weight of water at a temperature of 40-45° C., mix evenly, and moisten the material for 1.5 hours;

[0043] c. Cooking and gelatinization: steam and gelatinize with moistened mater...

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PUM

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Abstract

A method for producing sesame-flavored liquor by using various raw grains, the main and auxiliary raw materials used and their weight ratios are: 35-40 parts of sorghum, 20-25 parts of rice, 15-20 parts of glutinous rice, and 15-20 parts of wheat 8-10 parts of corn, 20-30 parts of rice husk, 400-500 parts of fermented grains after steaming wine, and 30-40 parts of solid koji. The process steps include material preparation, material moistening, steaming and gelatinization, adding koji and mixing, high-temperature accumulation, fermenting in a tank, distillation with bran mixing, and storage and blending. The invention gives full play to the respective characteristics of various raw grains, the matching of main and auxiliary raw materials is reasonable, the selection and proportion of raw grains are appropriate, the brewed liquor has no bitter taste, mellow and full taste, sweet and refreshing, harmonious and natural, and has a long-lasting aftertaste , the style of sesame fragrance is typical and outstanding, and the quality of the wine is stable.

Description

technical field [0001] The invention relates to a liquor production process, in particular to a production method for producing sesame-flavored liquor by utilizing various raw grains. Background technique [0002] Sesame-flavored liquor is a new flavor represented by Jingzhi Baigan liquor that has only developed in my country in recent decades. The current production of sesame-flavored liquor mostly uses sorghum and wheat as raw grains, and the sesame-flavored original liquor is produced through technical steps such as cooking and gelatinization, ventilating the slag, adding koji and mixing, high-temperature accumulation, fermentation in a pond, and steamer distillation. The flavor of the wine produced is also obviously different depending on the raw grain, for example, the wine produced from sorghum is fragrant, the wine produced from rice is clean, the wine produced from corn is sweet, and so on. Due to the use of a large proportion of sorghum in the existing technology, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 来安贵赵德义曹健全周立祥
Owner 山东景芝白酒有限公司
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