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Preparation method of harmonious aromatic white spirit

An aroma and liquor technology, applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve problems such as the inability to meet modern consumption needs, and achieve full-bodied, unique style, and rich aroma. Effect

Active Publication Date: 2013-03-06
安徽省金裕皖酒业有限公司
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  • Abstract
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Problems solved by technology

[0002] The brewing of liquor has a long history in our country, and the basic principles and processes of its brewing are mostly produced in the traditional way, mainly including koji making, raw material processing, saccharification, fermentation, distillation, aging, blending and seasoning, etc. , the brewed wines are generally of several types such as light fragrance, strong fragrance and sauce fragrance. However, this traditional fragrance type liquor can no longer meet the needs of modern consumption.

Method used

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  • Preparation method of harmonious aromatic white spirit

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Embodiment Construction

[0007] Preparation method of the present invention, it comprises the following steps:

[0008] 1. Processing of raw materials and excipients

[0009] Red grain: also known as sorghum, as the main raw material for wine making, selected non-polluting green sorghum rice, which requires full grains, no mildew, no insects, no pesticide residues, impurity content below 1.5%, moisture ≤15%, Starch content ≥ 62%, broken particle size 4-8 petals, hereinafter referred to as sorghum powder, 40-mesh sieve fine powder ≤ 15%; to make it easy to gelatinize during cooking, and increase the contact surface of red grain and koji powder to facilitate saccharification Fermentation creates good conditions.

[0010] Pre-steaming and moistening of sorghum: mix 1000-750kg of broken sorghum flour in each pool, pre-steam for 30 minutes before ingredients, until the steam has no peculiar smell; Add 80-100°C hot water to moisten the material. The amount of water depends on the water content of the ferm...

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Abstract

The invention discloses a preparation method of a harmonious aromatic white spirit, which comprises the following working procedures of: removing impurity in a steaming way, brewing with red rice, continuously evaporating in a mixing way, cellaring in a mud pond, driving with double yeasts, combining the high part with the lower part, accumulating in high temperature, preparing with different grooves in the same pond, storing and ageing for a long time, and meticulously blending and adjusting, etc. The self-contained novel aromatic white spirit achieves the unique taste and standard on the premise of guaranteeing the total style of the quality of the white spirit.

Description

Technical field: [0001] The invention relates to a production and preparation process of liquor, in particular to a production and preparation method of innovative flavor liquor. Background technique: [0002] The brewing of liquor has a long history in our country, and the basic principles and processes of its brewing are mostly produced in the traditional way, mainly including koji making, raw material processing, saccharification, fermentation, distillation, aging, blending and seasoning, etc. , the brewed wine is roughly several types such as light fragrance, strong fragrance and sauce fragrance, but this traditional fragrance type liquor can no longer meet the needs of modern consumption. Invention content: [0003] Therefore people have great demand to the liquor of the harmonious flavor type of innovation, so far, also do not find relevant report about the present invention, the inventor is through long-term groping summary, and has finally completed the present inv...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/645
Inventor 段兆法吴再节
Owner 安徽省金裕皖酒业有限公司
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