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Production process of sauce fen-flavor type white spirit

A kind of light-flavored liquor and production process technology, which is applied in the preparation of alcoholic beverages, microorganisms, methods based on microorganisms, etc., can solve the problems of short fermentation cycle, low quality acid, low ester, lack of mellowness, etc., and improve the quality of wine Effect

Inactive Publication Date: 2010-02-03
YUNNAN LANCANGJIANG BEER ENTERPRISE GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The base wine roasted by this production process, because the grain is single-cooked and the fermentation cycle is short, the produced wine has low acidity and low ester, and the wine body is relatively pure, but the mellowness is not enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0031] 1. Preparation of Xiaoqu Fen-flavor base liquor: tartary buckwheat and barley are prepared separately according to the brewing process of Xiaoqu Fen-flavor liquor, the steps are as follows:

[0032] 1) Wash it once with warm water at 70-80°C, then wash it with tap water until the water is clear, and then soak it in warm water at 70-80°C for 24-26 hours to make the grains absorb enough water;

[0033] 2) Put the soaked grains in a steamer, steam for 30-40 minutes, then add water and simmer for 120-130 minutes until 40% of the grains are cracked, remove the water from the bottom pot, and steam again for 40-50 minutes;

[0034] 3) Cool the uncooked grain unstrained spirits to 25°C, add rhizopus koji (saccharification starter) with a raw material amount of 0.4% (mass percentage, the same below), and then put it into a xylosaccharification box to cultivate bacteria for saccharification. The cultivation time is 20-24 hours, and the grain When the temperature of the fermented ...

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PUM

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Abstract

The invention relates to a production process of sauce fen-flavor type white spirit, which comprises the following steps: respectively loading smaller lumped koji fen-flavor type base wine and sauce fen-flavor type base wine into a ceramic wine jar and then sealing the base wines for fully storing the smaller lumped koji fen-flavor type base wine for three years and the sauce fen-flavor type basewine for five years; blending the base wines in a proportion of 55 percent of the sauce fen-flavor type base wine and 45 percent of the smaller lumped koji fen-flavor type base wine; then adding purified water to regulate the mixed base wine to required alcoholic strength; and storing the obtained mixed base wine for half a year to obtain a finished product. The blended product has characteristicof clear and sweet taste of the fragrance of smaller lumped koji fen-flavor type while spirit and also has the characteristics of ausgereift, smell fragrance, elegance, exquisite feel and empty left fragrance of the sauce fen-flavor type white spirit. The sauce fen-flavor type white spirit of the invention is hopeful to become a twelfth flavor wine in the national white spirit flavor type classification.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a production process of a new-flavor-sauce-flavor liquor. Background technique [0002] Among the types of distilled alcohol in the world, Chinese baijiu is unique and different from distilled alcohol products in other countries. According to the national standard, the flavor types of liquor are divided into: Luzhou-flavor type, light-flavor type, rice-flavor type, sauce-flavor type, phoenix-flavor type, special-flavor type, sesame-flavor type, soy-flavor type, medicinal-flavor type, thick sauce and flavor type There are 11 fragrance types in total and Laobaigan fragrance type. The basic special and representative wines of each flavor type liquor are as follows: [0003] Maotai-flavored Baijiu: The color of the wine is light yellow and transparent, the aroma of sauce, burnt, and paste is harmonious, the taste is delicate and elegant, and the empty cup has a long-lasting aroma. Re...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12G3/04C12R1/845C12H6/02
Inventor 刘光汉
Owner YUNNAN LANCANGJIANG BEER ENTERPRISE GRP CO LTD
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