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Method for producing multi-grain liquor of Luzhou-flavor and Maotai-flavor

A production method and thick sauce technology, which is applied in the production of liquor products, can solve the problems of harmonization of liquor body and poor fullness, unstable quality of liquor products, etc., and achieve the effects of long aftertaste, full body and obvious sauce aroma

Active Publication Date: 2009-11-04
四川省宜宾市叙府酒业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The thick sauce-flavor and flavor liquor obtained by the above-mentioned blending has the disadvantages of unstable product quality, harmonious wine body and poor fullness

Method used

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  • Method for producing multi-grain liquor of Luzhou-flavor and Maotai-flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The hot season (hot season is from May to October) embodiment of the present invention is that the saccharification starter used is a relatively high temperature packaged koji (or medium-high temperature Daqu, During its production process, the highest product temperature of koji unstrained spirits is 50-63°C) and high-temperature wrapping koji (the highest product temperature of koji unstrained spirits during its production process is 64-72°C), according to the weight ratio, high temperature wrapping koji: high temperature Baobaoqu = 1:0.3 mixed use.

[0022] The grain raw materials used are sorghum, rice, corn, wheat, and glutinous rice, and the proportions of the total weight are 36% of sorghum, 22% of rice, 8% of corn, 16% of wheat, and 18% of glutinous rice. They are mixed and used; the use of mixed grain raw materials The amount is 200Kg / retort (retort: ​​the diameter of retort barrel during traditional distillation is 1.8m×height 0.8m); the ratio of mixed grain t...

Embodiment 2

[0026] The cold season (cool season is from November to April) embodiment of the present invention is that the saccharification starter used is a relatively high temperature bag koji (or medium-high temperature Daqu, During the production process, the highest product temperature of koji unstrained spirits is 50-63°C) and high-temperature wrapping koji (the highest product temperature of koji unstrained spirits during the production process is 64-72°C), according to the weight ratio, high temperature wrapping koji: high temperature Baobaoqu = 1:0.7 mixed use.

[0027] The grain raw materials used are sorghum, rice, corn, wheat, and glutinous rice mixed according to respective proportions of 36%, 22%, 8%, 16%, and 18%; The diameter of the retort during traditional distillation is 1.8m × height 0.8m); the ratio of mixed grain to mother's grain (normal grains that have not been distilled for the last round of fermentation) is 1:3.5; the ratio of grain to mother's grain The mixtur...

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Abstract

The invention relates to a method for producing multi-grain liquor of Luzhou-flavor and Maotai-flavor, comprising the steps of taking grains, crushing the grains and then adding the grains in mother lees, uniformly mixing the grains, steaming the grains and the mixture of the mother lees in a mixing manner to continuously obtain the mother lees and distil out original liquor; adding a yeast in the distilled grains and the mixture of the mother lees, mixing uniformly, stacking, putting in a pit, and fermenting in the mud pit to prepare the mother lees, adding the mother lees into the grains for the next working procedure, and steaming the mixture in a mixing manner to continuously obtain the mother lees and distil out original liquor. The useful effects of the invention are that the product has strong multi-grain flavor of the multi-grain flavor type, the wine body is full bodied, mellow and compatible, and the aftertaste is clean. The method also has the advantages of the wine body produced by a Maotai-flavor technology that the wine body is exquisite and neat, the aftertaste is long and the Maotai-flavor is obvious. The technology fills up the blank of the single fermentation technology of multi-grain liquor of Luzhou-flavor and Maotai-flavor in China. The method is an innovation for the technology of liquor Luzhou-flavor and Maotai-flavor produced by blending original liquor after the original liquor is individually stored according to individual standard through the known Luzhou-flavor fermentation and Maotai-flavor fermentation in China.

Description

Technical field [0001] The invention relates to a production method of liquor products. Background technique [0002] With the continuous development of the liquor market and the improvement of people's material and cultural levels, consumers' requirements for the quality and taste of liquor products are also constantly improving and changing, and consumption is becoming more and more rational, especially for the flavor type of liquor products. Gradually dilute, most consumers require highly personalized liquor products that smell elegant, plump, delicate, mellow and clean, and have a long aftertaste. Drinking becomes enjoyment, refreshing after drinking, drinking without getting drunk, and feeling like entering a fairyland; at present, the modern fashion requirements of consumers will never be understood by the typical style of fragrance, the skeleton composition of wine body, and the theory of ester balance and accept. Luzhou-flavored and Maotai-flavored are two importan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 陈泽军陈云宗周瑞平彭礼群
Owner 四川省宜宾市叙府酒业股份有限公司
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