Production method of Maotai-flavor liquor

A sauce-flavored liquor and the technology of its production method are applied in the preparation of alcoholic beverages, etc., which can solve the problems of uncoordinated liquor body, inconspicuous sauce fragrance, and insignificant increase in liquor yield, so as to eliminate unpleasant burnt taste, eliminate Bitterness and astringency, the effect of controlling the dissolution rate of starch

Active Publication Date: 2009-12-16
SICHUAN TUOPAI SHEDE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Generally speaking, the traditional Maotai-flavored liquor adopts the process of "second feeding, eight rounds of fermentation, and seven rounds of wine extraction". Due to the high degree of fragmentation when the raw materials are placed in sand and inserted into sand, the dissolution rate of starch It is relatively high and difficult to control, and the process conditions such as low acidity of raw materials in the first and second rounds of fermentation process determine that the sauce aroma of the first and second rounds of wine is not prominent, with a faint fragrance, uncoordinated wine body, and a strong

Method used

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Effect test

Embodiment 1

[0096] The invention relates to a production method of Maotai-flavored liquor, which sequentially comprises the process steps of grain preparation, cellar preparation, koji preparation, sanding, fermentation and liquor extraction.

[0097] Its specific process steps are as follows:

[0098] 1. Grain preparation process

[0099] The sorghum, corn, wheat, rice, and glutinous rice that meet the requirements after testing are prepared according to the ratio of 70%, 12%, 8%, 5%, and 5% of the total grain weight, and the corn and wheat Shred as required.

[0100] First, add the proportioned amount of corn into 95°C hot water to make the water surface higher than the surface of the corn. After soaking for 30 minutes, add the proportioned amount of sorghum and 95°C hot water to make the water surface 3cm higher than the grain surface. Floating sorghum husks, then add the proportioned amount of wheat, start time soaking the grains for 20 minutes from the time when all the wheat is pu...

Embodiment 2

[0113] The invention relates to a production method of Maotai-flavor liquor, which sequentially comprises the steps of grain preparation, cellar preparation, koji preparation, sand preparation, fermentation and liquor extraction.

[0114] Specific process:

[0115] 1. Grain preparation process

[0116] The sorghum, corn, wheat, rice, and glutinous rice that have been tested and meet the requirements are prepared according to the ratio of 70%, 12%, 8%, 5%, and 5% of the total grain weight, and the corn and glutinous rice are mixed as required. Wheat is crushed.

[0117] First add the proportioned amount of corn to 100°C hot water and soak for 20 minutes (the water surface must be higher than the surface of the corn), then add the proportioned amount of sorghum and 100°C hot water (the water surface must be 5cm higher than the surface of the grain), and clear the water surface Put the floating sorghum husk, then add the proportioned amount of wheat, start timing when all the w...

Embodiment 3

[0127] The invention relates to a production method of Maotai-flavor liquor, which sequentially comprises the process steps of grain preparation, cellar pond preparation, koji preparation, sand dropping, and fermentation and liquor extraction.

[0128] Specific process:

[0129] 1. Grain preparation process

[0130] The sorghum, corn, wheat, rice, and glutinous rice that have been tested and meet the requirements are prepared according to the ratio of 70%, 12%, 8%, 5%, and 5% of the total grain weight, and the corn and glutinous rice are mixed as required. Wheat is crushed.

[0131] First add the proportioned amount of corn into 98°C hot water and soak for 25 minutes (the water surface must be higher than the surface of the corn), then add the proportioned amount of sorghum and 98°C hot water (the water surface must be 4cm higher than the surface of the grain), and clear the surface of the water. Floating sorghum husks, then add the proportioned amount of wheat, and start ti...

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Abstract

The invention discloses a production method of Maotai-flavor liquor. Compared with conventional process, the invention replaces sorghum and wheat with rice, sticky rice, corn, wheat and sorghum which serve as brewing materials, replaces the process of only taking Maotai-flavor daqu as a ferment with the fermentation process of combining two daqu: Luzhou-flavor daqu and Maotai-flavor daqu for preparation, and replaces the convenient process of twice of grain addition, eight rounds of fermentation and seven rounds of liquor taking with the process of one-time grain addition, nine times of fermentation and eight times of liquor taking. The invention has the following advantages: the quality of each round of liquor and combined mixed body of each round of liquor is superior the quality of the existing method, thus obviously reducing the yield of liquor of inferior quality rounds, obviously improving the yield of liquor of superior quality rounds and improving the total yield, and the Maotai-flavor style of the product and aftertaste thereof are both superior to Maotai-flavor style and aftertaste of the Maotai-flavor liquor prepared by the existing method, and the product has elegant multi-grain compound flavor.

Description

technical field [0001] The invention belongs to the field of liquor production, in particular to a production method of Maotai-flavored liquor. Background technique [0002] Maotai-flavored liquor is an important type of liquor in my country. It has a long production history and has a special style of "delicate sauce, full-bodied, mellow and soft, long aftertaste, and long-lasting fragrance in an empty cup". The special quality style of Maotai-flavor liquor comes from its unique brewing process. The brewing process of Maotai-flavor liquor is very complicated. Its production process is based on "second grain feeding, eight rounds of fermentation, seven rounds of wine extraction" and "high temperature koji making, high temperature stacking saccharification, high temperature fermentation, high temperature flowing wine, long-term storage" For its remarkable technological characteristics. It takes one year as a production cycle. The raw materials go through sand (that is, the f...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 李家民
Owner SICHUAN TUOPAI SHEDE WINE
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