Process of multi-grain strong aromatic Chinese spirits

A technology of strong-flavor liquor and multi-grain strong-flavor type is applied in the field of food processing, which can solve problems such as difficulty and achieve the effects of sweetness in the entrance, rich cellar fragrance, and prominent ester fragrance and grain fragrance.

Active Publication Date: 2010-11-24
辽宁三沟酒业有限责任公司
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Problems solved by technology

The above-mentioned technology is very suitable in the south where the water quality is good and the climate is warm, but it is very difficult for the north to

Method used

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Embodiment

[0013] Embodiment: four kinds of raw material grains are to get 600Kg of high-quality red sorghum produced in Northeast China, broken into four or six petals, 50Kg of local yellow corn is ground into flour, 180Kg of local production Liaochun No. 10 wheat is ground into flour, and ordinary rice produced in Panjin, Liaoning 220K to break into pieces, add 220Kg of auxiliary material rice husk, fully mix the above raw materials and auxiliary materials, add 250Kg of water at 35°C to moisten the material for 24 hours, put the above moistened material into the retort pot, after steaming 1 hour, make it steamed, steamed thoroughly, without raw heart. After the retort is released, it is divided into two halves, one half of which is to be air-dried, that is, spread the grain unstrained spirits on the floor curtain, add 500Kg of water, blow the air to dry, and stir while drumming. After the temperature of the material reaches 14-17°C, add 148.5Kg of Daqu powder. 25Kg of malt, 2Kg of red ...

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Abstract

The invention belongs to a food processing industry, in particular to a process of multi-grain strong aromatic Chinese spirits. The multi-grain strong aromatic Chinese spirits is prepared from the following raw material grains by proportion: 55 parts by weight of broomcorn, 4.5 parts by weight of corns, 16 parts by weight of wheat, 20 parts by weight of rice and 4.5 parts by weight of barley malts. The process of the multi-grain strong aromatic Chinese spirits is a process for producing the multi-grain strong aromatic Chinese spirits in the north under the conditions of cold, windy and dry weathers, the produced strong aromatic Chinese spirits have rich nutrient, strong aroma, prominent ester and grain flavor, sweet taste in mouth, fullness and smoothness, mellow taste and long aftertaste, and the process can be widely generalized and applied in northern weather conditions.

Description

technical field [0001] The invention belongs to the food processing industry, and in particular relates to a multi-grain Luzhou-flavor liquor processing technology. Background technique [0002] Luzhou-flavor liquor is the most famous and high-quality liquor in my country, with the largest output, and it is also the most popular wine among drinkers. The main aroma of Luzhou-flavor liquor is the compound aroma of ethyl caproate. Increase the contact area between fermented grains and cellar mud; artificial cultivation of acid bacteria and artificial old cellar, etc. The above-mentioned technology is very suitable in the south where the water quality is good and the climate is warm, but it is very difficult for the north to be cold, especially in the northwestern part of Liaoning Province, where the wind is strong and dry, and the water quality is not good enough to produce Luzhou-flavor liquor with a lot of grains. There is no precedent. Contents of the invention [0003] T...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 王志海王世伟王继涛赵宁王淑珍
Owner 辽宁三沟酒业有限责任公司
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