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Process for brewing white liquor of Maotai flavor

A sauce-flavored liquor and process technology, which is applied in the field of brewing technology of the sauce-flavored liquor, can solve the problems of unremarkable sauce, high starch dissolution rate, and difficult control of the liquor, so as to improve the quality of the wine body, control the starch dissolution rate, The effect of eliminating pesticide residues

Inactive Publication Date: 2012-01-04
CHONGQING TONGGU WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above scheme has the following disadvantages: because the traditional sorghum needs to be crushed, it cannot withstand repeated steaming, and its starch dissolution rate is high and difficult to control, resulting in a lack of outstanding flavor and poor style of liquor.

Method used

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Embodiment Construction

[0010] A brewing process of Maotai-flavored liquor, which includes grain preparation, sand and grain moistening, adding koji, stacking and mixing, sand insertion, fermentation and wine extraction and other main processes in sequence, wherein:

[0011] A. Grain preparation: choose the whole sorghum as the main ingredient for wine making, divide the unbroken sorghum into two equal parts, one part of the sorghum is used as the raw material for raw sand, and the rest is used as the raw material for sand insertion;

[0012] B. Sanding and moistening grain: Add hot water at 95°C-100°C to the raw sand raw material, soak for 20-30 minutes, when the water content of the grain reaches 41%-45% of its own weight, let go of the soaking water; After soaking raw sand raw materials, add mother's grains accounting for 7% of the weight of the grain, after mixing evenly, steam the grain for 2-3 hours, until the gelatinization rate reaches 80%-85%, and cool to room temperature after taking out th...

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Abstract

The invention discloses a process for brewing white liquor of Maotai flavor, which mainly comprises the following steps in turn: preparing grains, carrying out primary feeding, wetting grains, adding yeasts, piling, blending, carrying out secondary feeding, fermenting, collecting liquor and the like, wherein a broomcorn raw material used in primary feeding and secondary feeding are not crushed. In the invention, instead of the conventional grain crushing process, a non-crushed whole grain soaking process is adopted; and the breakthrough in the conventional technical means removes old grains, pesticide residue and odor from the grain raw material and can effectively control the starch dissolution rate and improve quality of the liquor.

Description

technical field [0001] The invention relates to a brewing process of Maotai-flavor liquor, which belongs to the field of liquor production. [0002] Background technique [0003] Maotai-flavored liquor is an important type of liquor in my country. It has a long production history and has a special style of "delicate sauce, full-bodied, mellow and soft, long aftertaste, and long-lasting fragrance in an empty cup". The brewing process of Maotai-flavor liquor is very complicated. Its production process is "secondary grain feeding, eight rounds of fermentation, seven rounds of wine extraction" and "high temperature koji making, high temperature stacking saccharification, high temperature fermentation, high temperature retention of wine, long-term storage" as follows: Its remarkable craft characteristics. It takes one year as a production cycle. The raw materials go through sand (that is, the first grain feeding), sand insertion (that is, the second grain feeding), eight rounds...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 代晓荣
Owner CHONGQING TONGGU WINE
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