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Method for producing maotai-flavor white spirit

A sauce-flavor liquor and sauce-flavor technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of increasing the quality of liquor at various levels in the cellar, not much, etc., and achieve the effect of improving the quality of base liquor

Active Publication Date: 2011-03-16
LUZHOU PINCHUANG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are not many innovations in the research and innovation of traditional Maotai-flavor liquor technology. Among them, according to the style of each layer in the piled grains, the technology of layering and lowering the cellar to increase the quality of each layer of wine in the cellar has not been reported.

Method used

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  • Method for producing maotai-flavor white spirit
  • Method for producing maotai-flavor white spirit
  • Method for producing maotai-flavor white spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0078] (1), under the sand:

[0079] After the raw materials are crushed, use 90°C hot water to pile up the moist grains, and turn them rough while steaming to make them absorb water evenly and avoid the loss of slurry. After 2 hours of stacking, do the second steaming. After 10 hours of stacking, you can steam the grains in a retort , the total water production accounts for 42% to 48% of the grain;

[0080] Put the raw materials that have been accumulated and moistened into a retort and cook for 2.5 hours, then take out the retort, and pour water with a temperature of about 85°C at a temperature of about 12% of the amount of raw materials after taking out the retort;

[0081] When the uncooked sand after water measurement cools down to about 32°C, add Daqu powder, the amount of added koji is about 10% of the feeding amount, after adding koji, accumulate and ferment for 5 days, and when the top temperature rises to 55°C, accumulate and ferment Mix the uncooked sand wine grain...

Embodiment 2

[0101] (1), under the sand:

[0102] After the raw materials are crushed, use 90°C hot water to pile up the moist grains, and turn them rough while steaming to make them absorb water evenly and avoid the loss of slurry. After 2 hours of stacking, do the second steaming. After 10 hours of stacking, you can steam the grains in a retort , the total water production accounts for 42% to 48% of the grain;

[0103] Put the raw materials that have been accumulated and moistened into a retort and cook for 2.5 hours, then take out the retort, and pour water with a temperature of about 85°C at a temperature of about 12% of the amount of raw materials after taking out the retort;

[0104]When the uncooked sand after water measurement cools down to about 32°C, add Daqu powder, the amount of added koji is about 10% of the feeding amount, after adding koji, accumulate and ferment for 5 days, and when the top temperature rises to 55°C, accumulate and ferment Mix the uncooked sand wine grains...

Embodiment 3

[0124] A normal production cellar with 12 retorts was selected for testing. The walls of the cellar pool are made of stone strips, and the bottom mud of the pit is artificial pit mud.

[0125] (1), under the sand:

[0126] After the raw materials are crushed, use 90°C hot water to pile up the moist grains, and turn them rough while steaming to make them absorb water evenly and avoid the loss of slurry. After 2 hours of stacking, do the second steaming. After 10 hours of stacking, you can steam the grains in a retort , the total water production accounts for 42% to 48% of the grain;

[0127] Put the raw materials that have been accumulated and moistened into a retort and cook for 2.5 hours, then take out the retort, and pour water with a temperature of about 85°C at a temperature of about 12% of the amount of raw materials after taking out the retort;

[0128] When the uncooked sand after water measurement cools down to about 32°C, add Daqu powder, the amount of added koji is...

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Abstract

The invention discloses a method for producing maotai-flavor white spirit. The method is characterized in that: stacked distilled grains are divided into three layers including an outer layer, a middle layer and an inner layer in a stacking process of the maotai-flavor distilled grains by utilizing the characteristic that different risen temperatures of different parts of the maotai-flavor distilled grains endow each layer of distilled grains with different styles. In the method, layered cellaring for fermentation is performed in the two ways of making the outer layer, the middle layer and the inner layer correspond to the upper layer, the middle layer and the lower layer in a cellar or the lower layer, the middle layer and the upper layer in the cellar respectively. Base spirit produced by the method makes prominent the body style of each layer, namely, the spirit of the upper layer is more prominent in maotai-flavor, the spirit of the middle layer is more prominent in spirit sweet, and the spirit of the lower layer is more prominent in cellaring flavor; moreover, the spirits of the middle layer and the lower layer have better maotai-flavor.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to the production field of Maotai-flavored liquor. Background technique [0002] Maotai-flavored liquor is one of the three typical flavored liquors in China, and its unique technology has created the unique flavor characteristics of Maotai-flavored liquor. One of the characteristics of Maotai-flavored liquor is the high content of high-boiling substances, especially organic acids. Organic acids have the functions of enhancing human immunity and softening blood vessels. They have a large consumer group and a huge market development potential. However, due to the extremely complicated process of Maotai-flavored liquor, long production cycle, difficult management, high production cost, and relatively lagging research on Maotai-flavored liquor in the industry, the development of Maotai-flavored liquor is slow, accounting for only 100% of the total liquor consumption. one. [...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 沈才洪王贵军张宿义卢中明敖宗华张洪远赵新李长江林天学敖灵
Owner LUZHOU PINCHUANG TECH
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