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Sesame flavor liquor and production process thereof

A technology of sesame-flavored and production technology, applied in the field of sesame-flavored liquor and its production technology, can solve the problems of difficulty in producing sesame-flavored liquor, reduce the utilization rate of starch, and cannot fully carry out, so as to achieve strong typicality of sesame-flavored liquor , reduce the amount of steam, improve the quality of the effect

Active Publication Date: 2011-04-06
山东景芝白酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sesame-flavored liquor is a new liquor-flavored type created in recent years. This flavor-flavored liquor adopts the residual residue operation instead of the traditional old five-cup operation process, resulting in high residual starch of sesame-flavored residue, which reduces the utilization rate of starch.
At the same time, because it is not an old five-ceng process, there is no back-grass at the bottom of the cellar, and it cannot absorb the alcohol in the yellow water dripped from the wine grains in the cellar. The above reasons are the low yield rate (below 30%) of sesame-flavored liquor today. an important reason
In addition, sesame fragrance takes into account the double fermentation of starch and protein, which is necessary for the Maillard reaction, the key reaction in the fermentation process of sesame fragrance, otherwise the Maillard reaction cannot be fully carried out, and it is difficult to produce qualified sesame-flavored liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] a. Take 800 parts of sorghum, 200 parts of wheat and grind them, and 50 parts of bran. Add the above raw materials to 200 parts of waste grains, add 420 parts of slurry water and mix evenly. Under the same conditions, put it in a retort and steam it for 85 minutes to obtain grain unstrained spirits.

[0025] b. Mix the grain unstrained spirits obtained in step a with most of the distilled grains after the previous wine steaming at a ratio of 1:4 on the air-dried slag grate, and ventilate and cool down. When the temperature drops to 31°C, add 80 parts of Daqu, 260 parts of bran koji, and supplemented with 500 parts of slurry and water, piled up and piled up. When the temperature of the pile reached 25°C, it was piled up into a strip or trapezoid with a height of 40cm. The pile was piled up for 1 day, and the maximum temperature of the piled unstrained spirits was 42°C. Dregs: when the temperature of a small part of the fermented grains after the previous distillation is ...

Embodiment 2

[0032] a. Take 850 parts of sorghum, 150 parts of wheat and pulverize them, and 75 parts of bran. Add the above raw materials to 250 parts of waste grains, add 460 parts of slurry water and mix evenly. Under the same conditions, put it in a retort and steam it for 65 minutes to obtain grain unstrained spirits.

[0033] b. Mix the grain unstrained spirits obtained in step a with most of the distilled spirits after the previous wine steaming at a ratio of 1:4.5 on the air-dried slag grate, and ventilate and cool down. When the temperature drops to 33°C, add 100 parts of Daqu, 240 parts of bran koji, and supplemented with 450 parts of slurry and water, piled up and piled up. When the temperature of the pile reached 33°C, it was piled up into a strip or trapezoid with a height of 45cm. The pile was piled up for 1.5 days, and the maximum temperature of the piled unstrained spirits was 46°C. Dregs fermented grains: when the temperature of a small part of the fermented grains after t...

Embodiment 3

[0039] a. Take 900 parts of sorghum, 100 parts of wheat, and 100 parts of bran. Add the above raw materials to 300 parts of waste grains, add 490 parts of slurry water and mix evenly. Under the same conditions, put it in a retort and steam it for 75 minutes to obtain grain unstrained spirits.

[0040] b. Mix the grain unstrained spirits obtained in step a with most of the distilled grains after the previous steaming at a ratio of 1:5 on the air-dried slag grate, and ventilate to cool down. When the temperature drops to 35°C, add 120 parts of Daqu, 200 parts of bran koji, and supplemented with 400 parts of slurry and water, piled up and piled up. When the temperature of the pile reached 30°C, it was piled up into a strip or trapezoid with a height of 50cm, piled up for 2 days, and the highest temperature of the piled unstrained spirits was 49°C. Dregs: when the temperature of a small part of the fermented grains after the previous distillation is lowered to 40°C, add 5% of the fe...

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Abstract

The invention discloses sesame flavor liquor and a production process thereof. The preparation method comprises the following steps of: adding 800-900 parts of sorghum, 100-200 parts of crushed wheat and 50-100 parts of wheat bran to 200-300 parts of waste lees, complementing seriflux to mix, loading in a steamer and steaming to prepare fermented grain; stirring the fermented grain and most of distilled distillate after steaming according to a ratio of 1 to (4-5), ventilating and cooling; adding 80-120 parts of distills and 200-260 parts of mouldy bran, complementing seriflux and heaping for 1-2 days to prepare slag grain; cooling a small part of distilled distillate after steaming and adding distills in 3-5 percent of distills and 4-6 percent of mouldy bran by the distillate amount to prepare reflux fermented grain; cooling and putting the reflux fermented grain in a pool bottom, cooling and putting the slag grain at the mid-upper part of a fermentation pit and sealing the fermentation pit to ferment for 40-60 days; stirring 120-150 parts of loaded steaming rice husk liquor after steaming to the fermented slag grain, stirring 30-50 parts of loaded steaming rice husk liquor after steaming to the reflux fermented grain to obtain raw sesame flavor liquor of the invention. The process reaches the liquor yield of 34-36 percent and decreases the production cost.

Description

technical field [0001] The invention relates to liquor products and a production process thereof, in particular to a sesame-flavored liquor and a production technique thereof. Background technique [0002] Sesame-flavored liquor is a new liquor-flavored type created in recent years. This flavor-flavored liquor adopts the residual residue operation instead of the traditional old five-cup operation process, resulting in high residual starch of sesame-flavored residue, which reduces the utilization rate of starch. At the same time, because it is not an old five-ceng process, there is no back-grass at the bottom of the cellar, and it cannot absorb the alcohol in the yellow water dripped from the wine grains in the cellar. The above reasons are the low yield rate (below 30%) of sesame-flavored liquor today. One big reason. In addition, sesame fragrance takes into account the double fermentation of starch and protein, which is necessary for the Maillard reaction, the key reaction...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 曹建全刘建波王林李金辉赵百里
Owner 山东景芝白酒有限公司
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