Method for producing turbid and scented distilled spirit
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A production method and technology of liquor, which is applied in the field of producing turbid-flavor liquor with special pit mud, to achieve the effect of soft taste, long-lasting aroma and unique taste
Inactive Publication Date: 2010-09-01
刘锡磊
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Abstract
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But at present, it is impossible to come up with qualitative and quantitative data to explain its chemical composition, define its shape, and then express its aroma name appropriately, such as Dongjiu, Xifengjiu, Baiyunbian, Baishaye, etc. In this fragrance type, I have to temporarily set it as another fragrance type
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Embodiment 1
[0024] [Example 1] Brewing of Maotai-flavor type of turbid wine
[0025] Raw materials: 80 kg of sorghum, 5 kg of Shengu rice, 10 kg of wheat, 1 kg of defatted sesame, 1.5 kg of pea, 1 kg of defatted soybean, 0.5 kg of defatted peanut, and 1 kg of corn.
[0026] The brewing process of the sauce-flavored turbid wine of the present invention basically adopts the traditional solid-state brewing process, and the Daqu adopts the conventional koji making mainly based on wheat.
[0027] Crush: The crushing ratio of sorghum grains for the first feeding is 8:2 (sand), the ratio of sorghum grain crushing for the second time is 7:3 (rough sand), and the two feedings are equal; the finer the crushing of Daqu, the better. The material is easy to be adhered, which is beneficial to saccharification and fermentation.
[0028] Raw material grinding requirements
[0029] product name
Pulverization requirements
sorghum
65-70% through 2mm aperture analysis sieve
D...
Embodiment 2
[0049] [Example 2] Brewing of Luzhou-flavored Liquor
[0050] Raw materials: 38 kg of sorghum, 20 kg of Shengu rice, 13 kg of wheat, 5 kg of defatted peanut, 4 kg of defatted soybean, 8 kg of defatted sesame, 4 kg of corn, and 8 kg of pea.
[0051] The brewing method of the Luzhou-flavor type of turbid wine of the present invention is the old five steamer process, and the Daqu adopts the conventional koji making mainly with wheat.
[0052] Steamed rice husks: The steaming time is 30-50 minutes. After smelling the aroma of rice, take it out of the steamer and let it cool for later use.
[0053] Moisten the grain: Use cold water to moisten the grain before leaving get off work. Generally, it is advisable not to drench the grain with water, but it must be thoroughly watered so that the steamed grain can be gelatinized. Sorghum flour is 4, 6, 8 petals, no whole grain.
[0054] Opening the cellar and removing the waste: Remove the plastic sheet covering the pool and put it in the...
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Abstract
The invention relates to a method for producing turbid and scented distilled spirit, in particular to the method for producing the turbid and scented distilled spirit from a plurality of raw grains and special pit mud in different proportions. Raw materials are one or more of wheat, sorghum, pea, Kamiya rice (namely millet), corn (preferably waxy corn), defatted sesame, defatted peanut and defatted soybean; by adopting a traditional solid brewing process, different selected Chinese herbal medicines are added in the process of culturing fermented mud according to different scents, so that the culture of microorganisms and active ingredients can obtain maximum performance. Therefore, the distilled spirit produced by fermenting the materials in a solid fermenting tank in the invention has stable quality, mellow palate, and long and persistent aftertaste; the distilled spirit can comfort and relax a drinker and has a milky taste; the distilled spirit is thick but not strong, soft but not little, and difficult to get drunk but easy to sober up; and the distilled spirit also has the effects of relieving rigidity of muscles and promoting blood circulation and prolonging life.
Description
technical field [0001] The invention relates to a liquor production method, in particular to a production method for producing turbid-flavor liquor by using a variety of raw grains and using special pit mud according to different proportions. Background technique [0002] Distilled liquor refers to liquor made from sugar or starch through saccharification, fermentation and distillation. As a hobby food, consumers are very particular about the color, aroma and taste of liquor, and pay attention to the different flavors of each liquor. interest and enjoyment. Although distilled liquor is obtained by using starchy raw materials, adding koji, saccharification and fermentation, and retort distillation, the different flavors of the products are caused by the different starch raw materials, koji types, and production processes used in winemaking. [0003] At present, there are five flavor types of liquor: sauce-flavored, strong-flavored, light-flavored, rice-flavored and other fla...
Claims
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Application Information
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