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Technique for producing Fengjian composite type white spirit

A production process and composite technology, which is applied in the production process of phoenix-cum-composite liquor to achieve the effects of rich aroma, enhanced oxidation-reduction reaction, and enhanced mellowness

Active Publication Date: 2011-05-11
SHAANXI TAIBAI WINE IND
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AI Technical Summary

Problems solved by technology

Fengjian-type baijiu is a new-flavor liquor produced by combining Feng-type liquor with other fragrance-type liquors. In recent years, driven by the transformation of Taibaijiu products, Fengjian-type baijiu has gradually become popular in the Shaanxi baijiu market. Occupying a dominant position, various manufacturers followed suit one after another. On the basis of the original Feng-type baijiu, they also launched products such as Feng Jiannong and Fengnong Sauce. What comes is the emergence of the problem of product homogeneity

Method used

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Embodiment 1

[0022] 1. Multi-grain high-temperature koji making.

[0023] Raw material requirements: barley: fresh, plump grains, no moths, no mildew, less than 14.5% moisture, more than 55% starch. Peas: The grains are fresh, plump, free from moths and mildew, the water content is below 14.5, the protein is not less than 25%, and the starch is above 50%. Wheat: less than 14.5% moisture, 65% starch.

[0024] Preparation process: first mix the raw grains according to the weight ratio of barley: peas: wheat = 6:2:2 and then pulverize them, then add water to the pulverized raw grains, stir them, mold them and press them into bent billets, the water temperature is not lower than 15°C, and the water content 38-42%, and then transport the koji to the koji room for fermentation and cultivation for 30 days. The highest fermentation temperature is 58-63°C and keep for 5-7 days. The number of layers of koji placed in the koji room is 4-6 . The bent room should be clean and humid, and the indoor t...

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Abstract

A Feng-Luzhou-flavor composite liquor production process using the fermentation method adopts the production method of 'high-temperature starter-making, poly-grain brewing, and fermentation'. By adopting the new processes such as making starter from poly-grain at high temperature, cooling, adding the starter while stirring, reconstructing the conventional fermentation pit to prolong the fermentation cycle, poly-grain brewing and changing the storage method, the invention can make a Feng-Luzhou-flavor composite liquor, which is different from conventional Feng-type liquor and Luzhou-flavor liquor in sensory characteristics and is endowed with a mainly composite flavor of ethyl acetate and ethyl hexanoate. The liquor is aromatic, fragrant, dense, and harmonious in flavor, and is mellow, soft, sweet and unique in taste, thus radically solving the problem of product's homogenization.

Description

technical field [0001] The invention relates to a production process of phoenix-cum-composite liquor. Background technique [0002] Feng-type baijiu is a traditional baijiu made from high-quality sorghum as raw material, koji made from barley and peas, solid-state fermentation, storage in the sea of ​​wine, and careful blending. Its flavor characteristics are "clear and transparent, mellow and elegant, mellow and plump, sweet and refreshing, with harmonious flavors and long aftertaste". Fengjian-type baijiu is a new flavor liquor produced by combining Fengjijiu with other flavor-type liquors. In recent years, driven by the transformation of Taibaijiu products, Fengjian-type baijiu has gradually become popular in the Shaanxi baijiu market. Occupying a dominant position, various manufacturers followed suit one after another. On the basis of the original Feng-type baijiu, they also launched products such as Feng Jiannong and Fengnong Sauce. What comes is the emergence of the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 张吉焕胡建祥蔡官林李虎威晏万全曹团会左军利申旻田根全赵永峰王怀祥
Owner SHAANXI TAIBAI WINE IND
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